Bread on leaven, recipes of wheat, rye, corn bread. Bread on leaven, step by step cooking instruction

Tens of years ago, the secrets of baking breadpassed on to new generations as a valuable gift. Today, any pastries can be bought at the nearest store. In spite of this, there were still masters who wanted to feed their family with a fragrant homemade bun. In this article, we have collected three correct bread recipes for leaven in a bakery from a spoon, tested by many years of experience and approved by thousands of housewives. As ferments can be used Atsatan, Agram, Annushka (Anna), etc.

Bread from whole grains flour on leaven - step by step recipe

Black or whole wheat bread was usedpopularity still in Russia. Due to the high taste qualities and the mass of useful substances, it is baked actively with yeast and without yeast and to this day. As a rule, such bakery is prepared on starter (a starter) - a mixture of flour, water and useful yeast cultures. You can bake with seeds.

Necessary ingredients:

rye flour for sourdough

drinking water for sourdough

whole grain flour - 2 kg.

clean water - 2 liters.

honey - 3 tbsp. l.

olive oil - 3 tbsp. l.

salt - 8 tsp.

seeds to taste - 4 tbsp. l.

Step-by-step instruction

For starter it is necessary to mix in deepcapacity of 100 gr. flour and 100 ml of water. After two days, half the mass should be drained and another 50 ml of water and flour added. This procedure should be repeated within 2-3 weeks.

For the preparation of whole wheat bread onstarter must be warmed at room temperature, add 1 kg of flour, 2 liters of water and 1 tbsp. l. honey. Stir the mixture well and leave for 5 hours. Then put aside 500 grams of leaven the next time, and the rest mix the dough.

In a deep tank, mix the starter left overflour, honey and salt. The consistency of the dough must necessarily be similar to a dense rustic sour cream. It's time to form loaves and put them in pre-greased baking forms.

Fill up to half the form leave in the kitchen at2 hours. Then place in a preheated to 190 degrees oven for 80-90 minutes. Ready bread is taken from the mold and left to form a crusty crust.

Corn bread on the leaven in the oven - step by step recipe

Primitive varieties of corn began to be processed,as a product for cooking bread, 6,000 years ago. Corn cakes, loaves, loaves and cookies are prepared in many countries in the world. They are incredibly useful and insanely delicious. Preparation of such bread on leaven requires enough effort and skill, but the end result justifies all the applied time.

Necessary ingredients:

corn croup - 60 gr.

water - 180 ml of cold and 50 ml of boiling water

yeast - 210 gr.

flour of the highest grade - 340 gr.

corn flour - 80 gr.

honey - 20 g.

table salt - 9 g.

Step-by-step instruction

Pour the corn grouts with boiling water and leave untilsoftening. Meanwhile, knead the dough from the ready ferment, two types of flour, a solution of cold water from salt, honey. In a homogeneous mass add a softened rump.

If the dough is thick enough, you can form oblong loaves and put them on a towel in a warm place.

After 1.5 - 2 hours, get the prepared mass, make skewed cuts on the surface and lower the future home bread in greased baking forms. Allow them to stand for another hour.

Bake corn bread at 200 degrees with steam - 15 minutes, then without steam - 25 minutes. Ready to bake the cake on a clean towel made of natural material.

Unleavened wheat bread on leaven - step by step recipe

It is this recipe for the preparation of wheat breadon a ferment in the oven is recommended among hundreds of others. Thanks to the successful proportion of ingredients, by mixing and prolonged fermentation, the baking structure is airy, and the fragrance is deep and mouth-watering!

Necessary ingredients:

rye ferment - 100 gr.

Wheat flour - 300 gr. for sourdough and 500 gr. for the test

water - 300 gr. for the starter and 100 gr. for the test

liquid honey - 1 tbsp. l.

salt - 1 tsp.

oil - 2 tbsp. l.

yolk - 1 pc.

Step-by-step instruction

For the transformation of rye starter into wheat, it is necessary to take 100 gr. first and mix with 100 gr. flour and water. Leave the mixture for a day. Repeat the same procedure three times.

On the third day, the leaven should be poured into a deepcapacity. Honey and salt dissolve in water, sift the flour, pour the vegetable oil. Of all the ingredients, knead an elastic dough. Mix the mixture for at least 30 minutes.

Put the dough for wheat bread into molds, filling them in half. Leave in this state for 2 hours. Then get out and knead, leave for another 1.5 hours.

After the time has passed, grease the risen dough with a yolk and send the mold to the oven, heated to 210 degrees. Bake unleavened bread in the oven for at least 60 minutes.