Bezdorozhevoy bread in the multivark: recipes with photos. How to cook rye, corn and Borodino bread in a multivariate.
Bread - everything is a head, as the old sayingproverb. We eat it every day and do not imagine a normal full meal without it. The bulk of people buy it in the store, but true connoisseurs prefer baking bread and loaves at home. Previously, this process took a long time and required considerable effort. But today, almost all the efforts for baking rye, wheat and white loaves are taken by a universal assistant - a multivarker. From the hostess you only need to knead the dough, and everything else will make smart home appliances (for example, Bork, Kenwood or Vitesse).
How to bake white unleavened bread in a multivariate: a recipe with a photo
From above, this bread is baked quite strongly andIt has a coarse, very crispy crust, and inside it turns out soft and mild, despite the fact that it is prepared without yeast. The recipe is easy enough, and what a delicious bread you get - just a delicacy!
Necessary ingredients:
Wheat flour - 200 gr
rye flour - 200 gr
oat flakes - 2 tbsp
sugar - 2 tbsp
salt - 1 tsp
kefir 2,5% - 200 ml
soda - 1 tsp
Step-by-step instruction
In a deep container sift wheat and rye flour, pour sugar, soda, salt and mix very well.
Add the oat flakes and mix again.
At the center of the flour mixture make a groove and pour in a thin stream of kefir at room temperature. Stir the dough to a soft, soft consistency.
The kitchen table is sprinkled with flour, put the dough on it and give it a round flat shape.
From above make a cross-cut and use a culinary brush to grease the top with the remnants of yogurt.
The pan of the Panasonic multivariate or any other model you use, grease with oil and sprinkle with flour.
Place bread there, set the "Bake" mode and cook for about 45 minutes. During this time, the loaf will brown from the top. Then turn it over and bake it for another 20-25 minutes.
Ready to cool the bread and serve on the table.
We cook homemade rye bread in the multivark Redmond m 10 without yeast
This fragrant bread is baked on homemade leaven. To make it, mix in a small bowl or glass jar rye flour and warm water at the rate of 1: 1 (for example, 100 grams), cover with gauze and leave in a dry, warm place. Every day, the starter must be "fed", adding the same amount of water and flour to the jar. After 3-5 days, the leaven ferments and becomes suitable for baking unleavened bread in a multivariate. Cooking bread can be made from both wheat and buckwheat flour.
Necessary ingredients:
rye flour - 750 gr
Wheat flour - 450 gr
sourdough - 5 tbsp
salt - 1 tsp
Step-by-step instruction
In a medium-sized bowl, pour warm water, and then dissolve in it a leaven.
Add both types of flour, previously sieved through a sieve, salt and quickly knead until homogeneous.
Munch the butter with butter and put the dough into it.
Activate the "warm up" mode and cook the dish for about 15 minutes.
When the dough starts to rise a little, leave it for 2 hours under the lid to insist.
Then turn on the "Baking" mode for 65 minutes, and after this period take out the finished bread from the container, cover with a linen towel and cool a little.
How to cook Borodino unleavened bread in a multivariate
The real Borodino bread is always prepared on leaven and water, but in those cases when you want to make it more nutritious and caloric, you can knead it on milk with 2.5% fat content.
Necessary ingredients:
wholemeal rye flour - 400 gr
Wheat flour - 160 gr
leaven - 800 gr
water 300 ml
sugar - 40 gr
malt rye - 40 gr
honey buckwheat - 40 gr
salt - 16 gr
ground coriander - 4 gr
coriander seeds
Step-by-step instruction
In a deep bowl, mix the leaven and water. Both types of flour sift through a sieve and add to the same. Mix everything very well, and then put honey, sugar, malt, salt and ground coriander.
Manually knead the dough, similar in consistence with plasticine.
Multi-cup oil and spread the dough into it. To level the surface, sprinkle with coriander seeds and cook in the "Baking" mode from 50 to 60 minutes. Then turn the loaf upside down and bake until red. Usually it takes 15-20 minutes.
Cut the sliced slices into slices and serve them to the table.
How to bake in a multivariate corn bread without sourdough
This is a very simple recipe, which uses a minimum of products. However, the quality of baking is not affected in any way and the prepared dish turns tender and airy (Yogurt mode is used).
Necessary ingredients:
Wheat flour - 700 gr
corn flour - 500 gr
sugar - 1 tbsp
salt - 2 tsp
corn oil - 2 tbsp
water - 1/2 l
soda, slaked with vinegar - 3 tsp
Step-by-step instruction
Water a little heat on medium heat and dissolve in it the slaked soda and sugar. Then pour in salt and pour in the oil.
Flour sift and add in portions to the rest of the products. Knead a soft, soft dough and load it into a multi-bowl, previously oiled.
Set the "Yogurt" mode and let the dough rise for 1.5 hours.
Then mash the mass, close the lid and hold in the "Yogurt" mode for another half an hour.
After that, without opening the lid, install the "Baking" program and cook the bread for about 60 minutes.
At the end of the period, turn the loaf and bake for another 15 minutes.
When the crust blushes, turn off the multivark, take out the bread and serve it on the table.
How to bake a lean loaf in a multivariate Polaris pressure cooker: video instruction step by step
By this recipe you can bake a very tasty whiteloaf. The composition of the dish includes granulated sugar, but if you need to reduce caloric content and make bread more useful, replace this ingredient with fructose or stevia. Watch the video:
