Quick whole grain bread with garlic without yeast. Whole Wheat Bread: The Easiest and Fastest Recipe How to Bake with Whole Wheat Bread

Bread has become the staple food of man.

However, modern bread does more harm than good.

Let's figure out what's wrong with bread, and how it should be.

It is believed that bread is the head of everything, it should always be on the table.

There is a big difference between what was called bread before and what it has become now.

So, what is the harm of modern bread, which is littered with shelves of shops and supermarkets?

Harm number 1. Flour premium.
Harm number 2. Yeast.

Now let's look at each item separately.

Harm flour of the highest grade.

A grain of wheat consists of a shell, a germ (the place where the stem comes from) and a starchy core.

All the most valuable (nutrients, vitamins, enzymes, trace elements) is in the embryo and shell. And in the core of the grain is a minimum of useful.

To increase the shelf life, the grain is cleaned from the germ and shell. That is, all the most valuable is removed, leaving a useless starchy mass. This is what is called premium flour, from which so much is made. flour products including bread. This flour is “empty”, because everything most valuable and useful for the human body has been removed from it.

It is worth noting that sometimes synthetic vitamins are added to bread. However, due to their artificial origin, such vitamins are absorbed much worse. And in general, this is stupid: first to spoil the product, and then try to restore it.

Due to the fact that premium bread is made from a useless starchy core, there is practically no benefit from it. That is, you can eat, in principle, but harm will be done to the body. Why harm? It's simple: the germ and shell dilute the starchy mass of the core of the grain, thereby giving the body useful substances and helping with digestion. But bread made from white flour of the highest grade in the stomach turns into a sticky substance that clogs the channels and slagging the body, preventing normal digestion. A person is affected by frequent colds, rashes on the face, skin, and constipation.

What to do? It is best to eat bread from whole grain flour. It preserves to the maximum the benefits that are inherent in nature itself. Bread with bran is also much healthier than premium bread, since bran is the shell of the grain. But whole grain bread is the most beneficial for our body.

The harm of yeast bread.

Baker's yeast is used to speed up the process of making bread. Of course, no one thinks about the health of the consumer.

So what is yeast? These are unicellular fungi. When baking bread, most of these mushrooms do not die, as they are not afraid of high temperatures. When we eat yeast bread, we plant these uninvited guests in our intestines, because our body is also unable to digest them. Why is that bad?

2) Yeast disrupts the natural balance of the intestinal microflora. Yeasts are artificially bred fungi, they do not exist in nature. When these uninvited guests enter the intestines, they begin to inhibit the beneficial microflora. The development of putrefactive flora begins. That is, the yeast competes with the good inhabitants of our body, displacing beneficial bacteria and taking up the vacant place. As a result, not only the absorption useful substances from food, but also human health in general. After all, a healthy intestine is the basis of strong immunity, and where yeast is not health, but rot.

3) Yeast is harmful on its own. Judge for yourself - GOST 171-81 for "pressed baker's yeast" provides for the use of:

– sulfuric acid technical or battery
— microfertilizers for agriculture in the southern regions of the USSR
- building lime, chlorine and bleaching
- liquid detergent "Progress"

Horrible, right? And this is only a small part of the heap of chemical rubbish that is used to produce yeast.

Harm yeast bread obvious. Of course, it all depends on the quantity and frequency of consumption of such bread. Therefore, it is definitely not worth abusing it.

What to do?

✅ First, you can buy unleavened bread. The demand for it is growing, so every year there are more and more offers.

✅ Secondly, you can make yeast-free bread yourself. On the Internet there are recipes for making bread without yeast, a wagon and a small cart.

Personally, I do healthy bread without any prescription. I add water to whole grain flour, get the dough, and make cakes out of it. I bake cakes in the oven or grill (the time is selected individually - depending on the thickness of the cake). It turns out very tasty - such bread can be eaten without anything, because it is really tasty. Real jam! Well, the realization that it is useful also warms the soul.

CONCLUSION

Healthy bread is whole wheat bread without yeast. If it is not possible to eat such bread, then you can choose either bread without yeast, or from whole grain flour. But still better - it's when 2 in 1! In general, friends, the most useful is the use. The bigger, the better!

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Hi all! Today I will share a recipe for crispy whole grain bread from rye flour without yeast. The composition includes: hercules, wheat bran, sunflower seeds, sesame and flax. All of these products have a beneficial effect on the digestive system, normalize bowel function, and help eliminate toxins and toxins.

Cooking time: 30 minutes.
Servings Per Container: 15 pieces.

Recipe Ingredients:

whole grain rye flour - 60 g;
cereals fast food- 30 g;
wheat bran - 30 g;
sunflower seeds - 30 g;
white sesame - 15 g;
flax seeds - 15 g;
salt - 1/3 tsp;
cold water - 180 ml;
sunflower oil - 30 ml for the dough and 10 ml for greasing the parchment.

Step by step recipe for bread at home:

Weigh the dry ingredients on a kitchen scale. Combine whole wheat flour, bran, sesame seeds, oatmeal, seeds and salt in a bowl.
Pour in cold water and refined vegetable oil, mix with a fork. You will get a slurry, the consistency of which is reminiscent of thick sour cream.
Line a baking sheet with parchment paper and grease with a little vegetable oil flatten the dough. The layer thickness is approximately 3-5 mm.
Important! Parchment must be of high quality, so that later it is easy to remove ready-made rye bread from it. Siliconized is best.
With a knife, spatula or using a special roller, divide the layer into small rectangles. This is necessary so that after baking it can be easily broken into even portioned pieces.
Place the baking sheet in the preheated oven on the middle rack. Bake for 20 minutes at 170-180 degrees. Don't dry it out too much! As soon as the edges are browned, then it's time to take out the whole grain bread.
Allow the products to cool slightly, then carefully remove them from the paper, break them into separate portions. Store in an airtight container to keep moist. If this still happened, then dry a little on a baking sheet, and they will crunch again.

As you can see, making bread rolls at home is not difficult at all. They make a great snack or substitute for bread. You can serve them in addition to soup, salad, all kinds of pates or dips (the combination with soft goat cheese will be especially successful). Happy crunch!

Whole grain bread without yeast - a recipe at home with step by step photos

Hi all! Today I will share a recipe for crispy whole grain bread made from rye flour without yeast. The composition includes: hercules, wheat bran, sunflower seeds, sesame and flax. All of these products have a beneficial effect on the digestive system, normalize bowel function, and help eliminate toxins and toxins.

Training 10 minutes

Cooking 20 minutes

Total time 30 minutes

Dish for: Breakfast

Cuisine: Russian

Persons: 15

Calories: 715.65 kcal

Ingredients

60 Whole grain rye flour
30 y. Instant oatmeal
30 y. wheat bran
30 y. Sunflower seeds
15 g. White sesame
15 g Flax seeds
1/3 tsp Salt
180 ml. Cold water
30 for dough and 10 for greasing parchment ml. Sunflower oil

With a knife, spatula or using a special roller, divide the layer into small rectangles. This is necessary so that after baking it can be easily broken into even portioned pieces.

Place the baking sheet in the preheated oven on the middle rack. Bake for 20 minutes at 170-180 degrees. Don't dry it out too much! As soon as the edges are browned, then it's time to take out the whole grain bread.

Allow the products to cool slightly, then carefully remove them from the paper, break them into separate portions. Store in an airtight container to keep moist. If this still happened, then dry a little on a baking sheet, and they will crunch again.

Final word

It is believed that the most useful bread is obtained from whole grain flour. And if it is also baked without yeast, then its benefits are undeniable!

Complexity: below the average.

Time for preparing: 40-45 minutes.

Ingredients:

Sunflower oil - 1 tbsp.

Salt - to taste

Sugar - to taste

Baking powder for dough - almost a full tsp.

Cooking progress:

We take egg, wash it well with soap or soda. Then we break it into a deep cup, in which we will knead the dough.

Sprinkle whole grain flour into a bowl. There we also put an incomplete teaspoon of baking powder for the dough.

Then add some sugar. I put in a little less than half a teaspoon. Although, in principle, sugar can not be added. Then we put salt. I added as much salt as sugar. Salt must not be excluded, otherwise the bread will be fresh.

Mix the ingredients and add a tablespoon of sunflower oil. Sunflower oil can be replaced with olive, linseed or any other.

Now add some water or whey. Knead a tight dough.

Our bread will be with garlic. Peel the garlic and cut into small cubes or strips. Garlic can also be crushed in a garlic press or grated.
If you do not have fresh garlic, but have garlic powder, and you want to add it to bread, then it is better to put it directly into the flour, and not into the finished dough.

Mix well so that the garlic is evenly distributed.

Now take out the pan and grease it. sunflower oil. We form a round bun from the dough. Lay it on a baking sheet. Sprinkle flour on top. I sprinkled with regular fine wheat flour because I ran out of whole grain flour. In general, you can sprinkle bread with any flour.

Now we take a knife and make small cuts on our roll in the form of a lattice or a Christmas tree, you can also draw some kind of geometric pattern. Incisions are made so that the bun bakes better and faster.

We turn on the oven at 200 degrees and place a baking sheet inside with our bread. After about half an hour (sometimes earlier), the bread will brown and can be removed.

Now cover it with a towel and let it cool. That's all, bon appetit!

Such garlic bread great for sandwiches. For example, I make this bread specifically for sandwiches with cheese and garlic.

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Girls, for almost 2 months I suffered, trying to find a recipe for whole grain bread that would be simple, tasty and would meet the requirements of the Dukan diet (fixing stage). Here are the results of my suffering. I hope it will be useful to someone. The bread turns out to be gorgeous - without sugar and yeast, spongy, moderately moist, very satisfying and, most importantly, extremely healthy (and not only for dukans)!

Don't be afraid that there are so many words! I tried to describe everything as clearly as possible.
Don't be scared that there are so many stages. Each of them (except baking) takes a minimum of time and effort - 5-15 minutes a day.

Stage 1. Preparation of the starter.

I started this phase 2 weeks before anchoring, but actually 3 days is enough.

Day 1. 100 g rye flour (wholemeal or peeled) + 100 g water. Stir thoroughly, pour into a 800g jar with a lid. Make holes in the lid (otherwise the leaven will die from a lack of oxygen, suffocate, poor thing. What happened to me on the first attempt - it was time to redo it.). Leave for 24 hours in a dark place without drafts (I have it in a kitchen cabinet on the top shelf). After 12 hours, the first bubbles should begin to appear. If the process does not start in any way, you can add 1/2 tsp of sugar. But everything worked for me without it.

Day 2. Another 100 g of flour and 100 g of water. In the sourdough, stir thoroughly. Leave again in the same place for another 24 hours. Bubble by the end of day 2 is already much more active. A typical sourish (but pleasant, bready smell) appears

Day 3. Another 100 g of flour and 100 g of water. And for another 24 hours. Now the sourdough should increase by 2 times in a day.

All! Our live starter is ready! For bread (1 loaf - brick) I take 5 tablespoons of this miracle. I store the rest in the refrigerator (for almost 2 months everything has been under the same lid with holes).

Step 2 she fell asleep in the cold. 100 g flour + 100 g water. 24 hours under a perforated lid room temperature. Startled - came to life!

Stage 3. Opara + "lobe"
For dough, we take 5 tablespoons of sourdough, 75 g of wholemeal rye flour (or peeled), 90 g of water. (the rest of the starter goes back to the refrigerator). We knead thoroughly and leave in a bowl (preferably plastic or glass) under a film in which we punch holes at room temperature for 12-16 hours. The dough should become tender, "breathe" and rise a little.

"Lobe" (a term from bread sites) is all sorts of seeds that are best soaked before adding to bread. In accordance with the recommendations of Dukan, I took 35 g of flaxseed + 100 g of water. Close the film carefully and leave warm for a day. A day later, such a slightly viscous jelly with seeds is obtained. What we need!

Stage 4. Actually the dough.
We take the whole dough, the whole lobe, add 2 cups of whole grain (in my case rye) flour, 3/4 cup of wholemeal rye flour (or peeled), 1 tsp of salt, 30 g of sesame seeds (fry lightly in a dry frying pan) and 175 g of water . Knead everything for 15-20 minutes (I do this in a bread machine on the dough mode). Leave, covered loosely with a film for 2-3 hours at room temperature. During this time, do 2 times in 50 minutes "stretch and fold". This is a special technique to make wet dough more manageable. You can watch videos on YouTube showing how to do it. I just lifted the edge on a damp silicone mat, and tucked it to the center, then the second, third, fourth. And turned the seam down.

When the dough has breathed, it has become tender, we form a loaf and put it in a mold generously sprinkled with flour (or on a sheet of dry parchment). We cover with a film, making several holes in it, put it in a place without a draft (still the same kitchen cabinet). Let's go up 2 times - about 3 hours. Alternatively, you can send the form to the refrigerator for 14-16 hours. Then take it out and let it rise for 3 hours.

Stage 5. Baking. Total time 40-45 min
Preheat the oven to 240 degrees. At the bottom we put a bowl of boiling water (for steam). Let the water begin to evaporate actively. CAREFULLY! If you open the door, burning steam will pour out of the oven!

Carefully and gently place the bread in the oven. We leave for 10 minutes. We reduce the fire to 200 degrees and do not touch it for another 30 minutes. We take out, check with a dry wooden toothpick or by tapping on the crust. The toothpick should be dry, and the sound when tapped is deaf. And from the walls of the form of bread should move away a little.

We sprinkle hot bread with water - - the crust will be better.

Cover with a linen towel. When the mold is cool enough to take out the bread, take it out and let it cool on a wire rack under a towel.

Stage 6. Eating and storage.
Rye bread should ripen - 2 hours after the oven to come to your senses. Then it can be cut and tasted.
What a miracle happened!

You can store 3-4 days in a linen towel and a bag (or a bread box). Can be cut and frozen. You can dry the leftovers with spices on crackers!

Enjoy your meal!

And gingerbread to the one who read all the letters to the end!

When I saw it, at first I did not believe that it could turn out. How can it bake properly when it's basically just flour and water? It does not contain any yeast, no dairy products and eggs, even vegetable oil is not needed.

Since I treat store-bought bread with caution and prefer homemade bread, I decided to try it. I didn’t find whole grain rye flour, but I bought wheat flour (in a large hypermarket, a package with this flour was on the same shelf as ordinary flour).

For the bread I needed:

2 cups of flour
2 handfuls of oatmeal
1/4 spoon of soda, slaked with 5% vinegar
1 glass of warm water
1 teaspoon without a slide of salt (maybe even a little less)

According to the recipe, nuts and dried fruits were added to the bread, but because. my children can't do this, I decided to put some oatmeal instead of them and did not regret it. I will add that this amount of ingredients is enough for a small bun. In order for the whole family of 4 people to have enough bread for 2-3 days, I increased everything by 3 times.

Making Whole Grain Bread Without Yeast

In a container convenient for kneading dough, put flour, oatmeal, add salt and mix. So the salt is evenly distributed in the flour. Next, put the right amount of soda in a glass, quench with vinegar (you can citric acid or even better lemon juice). Pour warm water into the flour and mix with a spoon. The dough is kneaded very easily, a fairly neat lump is obtained even without kneading by hand. Next, wet our hands with water and put our lump of dough into the form. It practically does not stick to wet hands.

Separately, about the form. I tried the oven in a non-stick pan, it turns out a very thick crust. In general, it must be said that the crust of this bread is very tough. The next time I took a metal mold, but the bread was fried on it. Then I bought baking paper and put it in a metal mold. As a result, the paper stuck to the bread. I got out of the situation: I wrapped the hot bread with adhering paper in a wet kitchen towel and left it to cool. When the bread cooled, the paper peeled off nicely and the tough crust became soft.

Let's get back to cooking. I baked bread in the oven at about 200 degrees for about 1.5 hours, and the recipe needed 40 minutes. If you bake less, then it did not bake in my oven. I think the question here is exactly what kind of oven you have. I may have used less soda because I don't like baking soda to taste too much.

After the bread is cooked, as I wrote above, it is better to wrap it with a wet towel until it cools completely.

Me and my family love this bread. No yeast, no butter, no eggs or dairy products. This is just a godsend in fasting, because you get enough of such bread very quickly.

Dinner Angel!

Ekaterina Solovieva