Wheat bread without yeast. Wheat bread. For this we will need

If we want to add a little variety to our diet, we can bake bread. But the bread is not made from ordinary flour, but from corn flour. This flour does not contain gluten, which is not beneficial to the human body. The recipe for baking bread from corn flour is very simple and it will not be difficult to prepare even for novice housewives. The bread turns out porous, fresh and appetizing.

What's included in the recipe:

1. Corn flour - 1 cup;
2. Egg - 2 pieces;
3. Milk- 1 glass;
4. Soda- 3/4 teaspoon;
5. Sugar - 0.5 teaspoons;
6. Salt - 3/4 teaspoon.

How to cook:

• Place flour in a bowl.

  
  

• Add eggs.

  
  

  
  

• Heat the milk, pour into a bowl and add salt. Stir slightly without beating.

  
  

• Add sugar.

  
  




• Mix everything again. No need to beat. The dough should have a liquid consistency.
  
  
• Grease the mold with vegetable oil.
  
  
• Pour the batter into the hot oven and bake at 180 degrees until done.
  
  

Advice: We check readiness with a wooden splinter or a thin stick. If you pierce the bread and the stick remains dry, then the bread is ready.

Recipe: Homemade cornbread without wheat flour, with the addition of rice flour

What's included in the recipe:

• Corn flour - 1.5 cups;
• Rice flour - 1/2 cup;
• Milk - 1 glass;
• Egg - 2 pieces;
• Salt - 0.5 teaspoons;
• Baking powder - 3 teaspoons;
• Sugar - 1 tablespoon;
• Olive oil - 3 tablespoons.

Hi all!

It turns out that International Bastille Day of Bread was wasted this weekend. I didn’t even know, but as I felt, I wrote down for you a quick recipe for an unusual wheat bread. After all, you and I won’t wait for International Bread Day to bake a fragrant loaf of white bread, right? We bake bread with enviable regularity and success.

I promised you this wheat bread in a bread machine a long time ago, back when I was clearing out the cupboard and making oatmeal cookies, remember?

Recently I wanted something unusual and I remembered about that wheat cereal that was lying around, which no one eats in its pure form here.

I have a book of recipes for a bread machine and there are so many interesting things in there! Bread with various additives, herbs and vegetables. There are many recipes with bran and whole grain flour. Well, the flour in our stores is mostly white. Recently I was surprised to find rye. So I thought that wheat groats with wheat flour should make an interesting combination.

This bread is called Barvikha bread. Another masterpiece of Soviet-era domestic cuisine. This bread has not only a special taste and texture, but also a huge supply of useful components. Because wheat cereal is made from unrefined wheat grain, in which all the wealth is stored. But in regular flour, all useful elements are removed.

Wheat bread in a bread machine with wheat cereal

For it we will need:

• wheat cereal - 225 gr.
• water - 300 ml
• flour - 230 gr.
• salt - 1.5 tsp.
• sugar - 1.5 tbsp. l.
• vegetable oil - 2 tbsp. l.
• dry yeast - 1.5 tsp.

I’ll warn you right away that the cereal will need to be soaked in advance, so it’s better to prepare in the evening.

The bread will turn out very fragrant and tasty.

Fidan Amirbekova was with you,

Bread made from premium flour is beautiful and tasty. However, in its production, flour is used that is almost completely devoid of nutrients and vitamins as a result of purification. To increase the value of bread, housewives are increasingly abandoning store-bought loaves and loaves. Baking bread at home has become fashionable, useful and... interesting. In fact, today you can bake a loaf with bran, tomorrow - with sprouted wheat, the day after tomorrow add pumpkin and sunflower seeds to the dough when kneading.

At the same time, each time you will get a tasty, healthy and energy-rich product. We suggest baking lean bread with wheat cereal in the oven. The recipe is accompanied by step-by-step photos.

For this Lenten bread recipe you will need:

• 1.5 faceted cups of wheat cereal
• baking flour (how much dough will take)
• 1.5 tsp. salt
• water 300 ml
• 2 tbsp. vegetable oil (as any vegetable oil is called)
• packet of yeast
• 2 tbsp. exactly with the edges of sugar.

Description of making bread from wheat cereal:

1. Take wheat cereal and, without rinsing, pour it with hot, 60 degrees, water. Leave the cereal in a warm place to swell for 3-5 hours.

2. When the cereal swells, add the remaining ingredients according to the recipe.

3. Replace elastic dough.

4. Place the container with it in a pan with hot, about 60 degrees, water. Knead the dough twice.

5. Place the risen mass on the table, cut it into two or three loaves.

6. Leave the future bread in a warm place to proof.

7. Place the baking sheet in a hot oven.

8. At a temperature of 210 degrees, lean bread is baked for about an hour. About ten minutes before the product is completely ready, grease it with vegetable oil, which will give the golden brown baked goods a shine.

9. Place the baked bread on a cotton towel.

Note. Wheat groats retain a certain hardness in the finished product. Therefore, those who like a more uniform crumb structure should additionally grind the cereal in a hand mill or coffee grinder before steaming.

Good day everyone)) I tried another type of bread, healthy, grain... I’m sharing).

Wheat groats (the type of groats was not specified, in appearance - approximately “Poltava” No. 3 or 4, slightly larger than buckwheat. - 200 g.

Hercules - 2-3 tablespoons. Fill with hot water (about 60-70 degrees) - 200 ml. And let it swell, wrapped like dough (in a towel and under a blanket). We make the dough: plain flour - 130 g (cut glass to the chamfer), yeast 6-10 grams, a pinch of sugar, warm water - 100 ml (half a glass). First, we dilute the yeast in half the water and let it bubble.

Then add flour. Stir into a homogeneous mass and add the remaining water. Place it next to the cereal, covering the bowl with cling film. When the dough bubbles and becomes viscous, it is ready.

For me this happened in about an hour and a quarter. We pour the swollen grains into the dough... I’ll make a reservation right away, it’s better for the grain to swell longer, I think three or four hours. Stir, add salt (a teaspoon) and vegetable oil (two tablespoons).

Blend the mixture with an immersion blender.

The dough seemed runny to me, but I didn’t want to add wheat flour. Added 5 tablespoons of peeled rye flour and the dough turned out to be the desired consistency. Knead the dough with a mixer for 5-7 minutes, it turns out sticky and does not roll into a lump, so we bake the bread in a mold.

Let the dough rise for an hour and a half, its volume will increase approximately 2.5 times.

before fermentation:

after:

Place the dough in a mold that has been lightly greased with vegetable oil. Cover with cling film and place on the stove in which the oven is already heating.

The dough rests for 40-50 minutes and increases in volume by one and a half to two times.

The oven must be heated to 200 degrees. My “bar” was baked for 40 minutes. Place the bread on a board (preferably on a wire rack, if available), cover with a clean towel and leave to cool completely.

The taste of the bread is a little sweet, reminiscent of “Barvikha” (if anyone remembers). And most importantly - fresh)).

Bon appetit)

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