Yeast-free bread without eggs and milk. How to make lean bread? Lean bread with buckwheat flour

"Bread is the head of everything!" - quite rightly said our ancestors. No matter what useful vitamins we use, it is very difficult to replace the benefits that we get from eating bread.
However, very often, people who prefer a vegetarian diet neglect the use of bread and baked goods, as these products contain ingredients of animal origin.
This recipe is for vegetarians who want to always stay healthy. The thing is that vegetarian bread is easy to make without eggs and milk. The advantages of this dish should also include the fact that it is easy to prepare, from simple ingredients, and also does not require much time and cost.
Ingredients:
Wheat flour -2.5 cups
Oatmeal - 1 cup for bread and 50-70 gr. for breading
baking powder - 2-2.5 tsp
Sugar - 2 tbsp with a slide
Soy milk -450 ml.
Salt -1 tsp
Vinegar - 1 tsp
Table soda - 2 pinches
Coriander - a pinch
Cumin - a pinch

Cooking:
Divide all the ingredients into different bowls. In a large salad bowl, where you will knead the dough, extinguish the soda with vinegar, and then slowly pour half the total amount of milk into it.

Mix thoroughly with a whisk and add the other half of the milk along with the baking powder, cumin and coriander. Stir again thoroughly, salt and continue to mix until a homogeneous mass is formed.

The next step is to prepare the flour. Both wheat and oat flour must be carefully sifted through a sieve. This can be done directly into the dough, although I personally made separate blanks, which is also not bad. Add flour to the dough very slowly.

We start with wheat flour, which we pour into a bowl with dough in a thin stream, stirring well at the same time. The dough should turn out liquid, like on pancakes.

After all the wheat flour is already in the dough, mix the resulting mass well with a whisk or spoon and let it brew for 5-7 minutes. Meanwhile, prepare the oatmeal.
If you were not lucky enough to find oatmeal on the store counter, it's okay, you can simply cook it at home from oatmeal. To do this, take the most ordinary long-cooked oatmeal and grind it into flour in a blender or coffee grinder. That's all, the flour is ready to use. When the preparation of oatmeal is over, it should also be gradually added to the dough, trying to stir even more intensively.
After the dough is well mixed, add two tablespoons of sugar to it. If you are not a supporter of sugar, then it is quite possible to replace it with two tablespoons of honey. If you are going to use honey, then give preference to liquid honey, as it dissolves more easily and will not give a specific aftertaste, such as buckwheat.


Next, carefully knead the dough with a whisk. It should be a little watery, but not completely watery.
For baking, you can take any form. The ingredients indicated in the recipe are enough for a small loaf, so I also chose a small form.

Before sending the dough into the form, it must be allowed to stand for 20-30 minutes, and the form itself should be well sprinkled with sifted oatmeal. When ready, pour the dough into the mold and sprinkle generously with oatmeal flour again on top.
We put the form with the dough in a well-heated oven, with a temperature not lower than 200 degrees. In the oven, our bread will be baked for about 35-40 minutes. After that, the oven must be turned off, but do not take out the bread, but let it stand for another 10-15 minutes inside the cooling oven.

That's it, homemade vegetarian bread is ready! It can be used for sandwiches, and as an appetizer for soups and salads. It is healthy, low-calorie and you will definitely like it.


Enjoy your meal!

Recently, we are increasingly confronted with disputes about the benefits and harms of such a necessary product for us as bread. Of particular doubt is the presence of yeast in its composition: they say that it is harmful to the body, and it does not add beauty, and digestion is difficult. Therefore, today we will learn how to cook yeast-free bread in various ways, and the oven will help us with this.

Features of yeast-free bread

As the name implies, this bread is made without the use of baker's yeast. The dough is kneaded on the basis of curdled milk or kefir, brines with the addition of soda, which ensures fermentation in an acidic environment. Even more often, special starter cultures are used. It is these products that raise the dough and increase it in volume, due to which the bread becomes soft, elastic.

fans healthy lifestyle life categorically does not welcome the presence of live yeast in their diet. And such baking is really very useful. Bread contains cellulose, which has a beneficial effect on peristalsis - you will get rid of the feeling of heaviness in the stomach after eating and normalize metabolism.

Yeast-free bread is really very useful

Note! The low acidity of yeast-free bread is beneficial for those who have problems with the gastrointestinal tract: gastritis or ulcers. Vitamins of group B and PP contained in this product will relieve you of troubles with the skin of the face, hair and nails.

In addition, home-made yeast-free bread lasts much longer than regular store-bought bread. Of course, if it is not eaten as soon as it is taken out of the oven (most likely, it will be so, I assure you).

Required Ingredients

As in any baking, when making yeast-free bread, the main ingredient is flour. And depending on the recipe, it is very important to choose its type: rye, wheat, corn, buckwheat, barley, bran. Carefully follow the recommendations of the recipe: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.

For yeast-free bread, flour of any cereal crops is used.

Since live yeast is not used, plain water will not work for the dough either. Instead, fermented milk products or brines are used, to which soda is added. Also, yeast-free bread is prepared on sourdough. Below we will tell you how to do it right. If you decide to bake yeast-free bread all the time, leaven should always be at hand.

Salt and sugar are essential products for the dough. But in this case, they play only a taste role. Sugar is involved in the formation of the dough only in tandem with yeast.

Very often, yeast-free bread is supplemented with bran, whole grains, malt, seaweed and other products. These additives increase the benefits of bread for our body by an order of magnitude.

Depending on the recipe, other products will be added to the dough: eggs, butter, milk, etc. And now, as promised, we will tell you about the preparation of the sourdough.

"Eternal" sourdough

There are a lot of options for starters, for every taste. We suggest you start with the simplest, but most effective. It will require:

• 300 g flour (preferably rye);
• 300 g of water.

1. Day 1. Combine water with flour in a deep bowl or pan, stir well until the consistency of thick sour cream. Cover with a piece of damp cloth, put in a place where it is very warm, there are no drafts. The workpiece should ferment during the day. Stir occasionally and watch for small bubbles to form.
2. Day 2 Sourdough needs food. Add 100 g of flour and pour in enough water so that the consistency returns to the previous one. Cover the workpiece again and return to the same warm place for a day. Remember to stir and watch for bubbles.
3. Day 3 Now you can see with the naked eye that the starter is working. It increased in size and was covered with bubbles. Feed her for the last time (as in the last paragraph) and place her in heat again. Watch from time to time: You need to watch out for the moment when the starter grows to 2 times its previous volume. At this point, the mass must be divided in half. One part can be used immediately - to cook dough for bread on it. Place the other half in a jar, cover with a lid and refrigerate. When necessary, take half of it, feed it again and put it in heat.

Sourdough should always be at your fingertips

That's the whole secret of the simplest sourdough, which will help you for a long time in making delicious and healthy bread.

Sourdough Video Recipe

Step-by-step recipes for making homemade bread without yeast in the oven

Think yeast-free bread is monotonous and boring? But no! There are a lot of recipes for this product, and if you also apply your imagination, life will not be enough to try everything. We have selected for you several common, simple and interesting ways of making such bread.

Classic recipe

Loaf of white unleavened bread

A very simple way to bake delicious sourdough bread with a standard set of products:

• 600 g wheat flour;
• 250 g of water;
• 3 tablespoons of vegetable oil;
• 2 tablespoons of sugar;
• 2 teaspoons of salt;
• 7 tablespoons of sourdough.

1. In a suitable bowl, combine the sifted flour, salt and sugar. Enter vegetable oil and mix with your hands, rubbing. Enter the starter into the resulting mixture.

   Be sure to sift the flour before adding to the dough.

2. Stirring constantly, add a glass of water to the dough so that it begins to lag behind the palms. Cover with a clean cloth and leave in a warm place for several hours. The dough needs time to rise well (at least 2 times larger in volume). You can leave it for 2 hours in a warm water bath.

   knead the dough

3. When the dough rises, punch it down well and carefully place it into the mold. It should be deep, with a good margin up, because the dough will still rise. Leave it to stand for some more time and then boldly send the form into a preheated oven for 20 minutes at 180 degrees.

   Let the dough rise before putting it in the oven

To make the crust on the bread shiny, coat the top of the loaf with vegetable oil and put it in the oven for another 5-10 minutes.

Video recipe for classic wheat bread without yeast

Whey white bread

Such bread is not only very tasty, but also satisfying. It is made according to a recipe similar to those used by our great-great-grandmothers. You will need the following products:

• 3 cups wheat flour;
• 550 ml of serum;
• 2 teaspoons of sugar;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of sesame;
• 2 teaspoons of salt;
• ¼ teaspoon of soda;
• 9 tablespoons of sourdough.

Please note that flour, whey, butter, as well as the dishes in which you will mix the dough, must be warm. To warm the flour, sift it into a suitable dry dish, put it in a warm (up to 60 degrees) oven.

Whey bread has been prepared since ancient times.

1. Take a deep bowl or pan, pour 1 cup of wheat flour into it.

   Pour wheat flour into a bowl

2. Put the starter on top - 9 tablespoons.

   Add sourdough

3. Now add the remaining 2 cups of flour, salt, sugar and baking soda. Pour 250 ml of whey, preheating it, and vegetable oil.

   Add other products

4. Mix all the ingredients well so that the mixture is thick and sticky. To work with it further, you need to thoroughly grease your hands with sunflower oil.

   knead the dough

5. Bread can be baked in special forms, and if you do not have them, then simply form a loaf or small buns with your hands. Cover the forms or baking sheet with parchment paper, greased with vegetable oil, spread the dough in equal parts. Cover with a towel and put in a warm place for a couple of hours. During this time, the dough should at least double in size.

   Forms or a baking sheet under the dough should be laid with parchment paper

6. Keep an eye on the test so that it does not run away. It is light, fast on the rise, it can easily “make legs”, as the people say. Even if this happened, do not be upset. With a sharp knife, carefully cut off the excess dough that has escaped from the mold, and make a cake out of them. It can also be baked.
7. Moisten the future bread with water on top and sprinkle with sesame seeds. Or cumin, flax, sunflower seeds, anise - to your taste. Send to an oven preheated to 200 degrees. Place a tray of water on the bottom tier to prevent the bread from burning and saturate it with moisture during the baking process. Cooking time - 50 minutes.

   Top bread can be sprinkled with sesame seeds or cumin

8. If you like a hard crust, take the bread out as soon as it is baked. You can leave the loaf inside until the oven has completely cooled, then the crust will be soft and tender.

   To make the crust firm and crispy, take the bread out of the oven immediately.

See how lively and elastic the bread is. Sourdough paired with whey makes it unusually fragrant, loose, soft.

On kefir

Kefir has long been known to us for its useful properties. In yeast-free bread, it acts as a leaven. Take the following ingredients:

This recipe is for 4 servings.

1. Mix two types of flour in a deep bowl - rye and wheat.

   Mix both types of flour

2. Add cereals. There - softened butter, salt and soda. Mix all products well.

   Add other products

3. Pour preheated kefir in a thin stream (do not overdo it, it should be warm, not hot). It's time to knead the dough. Do it gently and slowly.

   Pour in kefir

4. The dough will be thick, elastic, but not hard, it will slightly stick to your hands. Form a loaf, dusting with flour, make cuts on top, crosswise or parallel.

   Form a loaf and cut it on top

Bake bread for at least half an hour in an oven heated to 200 degrees. Check readiness with a match or toothpick. Remove the finished loaf, cover with a clean cloth and wait for it to cool completely.

Video about making yeast-free kefir bread

in brine

Spicy and fragrant brine will be an excellent basis for yeast-free bread

This bread can taste different every day. It depends on the brine that is part of the test. It can be cucumber, cabbage, tomato, infused with dill, cumin, vinegar. Someone recommends taking a not very sour brine, someone likes a more spicy one. It all depends on your taste, you can experiment to choose the most suitable option. So, you will need:

• 300 g of brine;
• 120 g peeled rye flour;
• 350 g wheat flour;
• 1 teaspoon of soda;
• 10 g of salt;
• 15 g of sugar;
• 2 teaspoons of vegetable oil;
• 2 teaspoons sesame or cumin.

Heat the brine a little, salt it and add rye flour. Stir and let the mixture rise for 20-25 minutes.

1. Enter sugar and start kneading the dough, gradually adding wheat flour. The mass should be soft, slightly sticky to the hands. Cover it and leave it in a warm place.
2. The dough should double in size. Once this has happened, put it into the mold with your hands dipped in vegetable oil. Sprinkle with sesame seeds or cumin. Cover again with a towel and send for 30 minutes in a warm place.
3. Put the form with the dough in the oven, heated to 190 degrees. It takes about 25 minutes to bake.
   

   You can check the readiness by tapping on the crust. If the sound is muffled, but distinct, then the bread is ready.

Bread in brine rises well and turns out tasty, fragrant, lush

On milk

If you do not have much time, and there are enough products to surprise your relatives and friends, we suggest you cook yeast-free bread in milk with vegetable additives.

Required products:

• 400 g flour;
• 50 g of oatmeal;
• 175 ml of milk;
• 175 ml of yogurt;
• 100 g pumpkin;
• 3 small onions;
• 100 g of greens;
• ½ teaspoon salt;
• 1 teaspoon of soda;
• 2 teaspoons of vegetable oil.

Pumpkin can be replaced with zucchini, squash, eggplant, tomatoes - to your taste.

1. Peel the onion and pumpkin, chop and fry in oil until soft. Turn on the oven so that it warms up to 200 degrees.

   Cook the onion and pumpkin stew

2. Take a large bowl and mix the roast, flour, cereal, salt with soda, chopped herbs in it. In another bowl, mix milk with yogurt until smooth.

   Mix all ingredients in a bowl

3. Combine all mixtures in one bowl. Stir quickly with a wooden spatula.

   Knead the dough with a spatula

4. Put the prepared dough into a greased mold. Make slits at the top. Bake in a preheated oven for about half an hour.

   Pour the dough into the mold and make cuts on top

5. Take the bread out of the oven. It can be served both hot and chilled.

   Ready-made bread can be served immediately to the table

If desired, honey and nuts, cinnamon with vanilla, anise or olives can be added to such bread.

Choux bread

A very simple recipe with a minimum of products and time. You will need:

• 0.5 l of boiling water;
• flour - how much uncooked dough will take;
• 1 tablespoon of vegetable oil;
• 2 teaspoons of salt and sugar;
• sourdough - 8 tablespoons.

Chouxed yeast-free bread is indispensable in the lenten menu

Such bread is very good with mushroom soups, which are invariably served at the table during Lent.

Whole Grain Fitness Bread

Such bread is unconditionally classified as a dietary cuisine because of the whole grain flour included in it. A very simple recipe, cooking will take you only an hour and a half, of which you personally will have to spend only 20 minutes.

Whole grain unleavened bread

You will need the following products:

• 0.5 cup whole grain wheat flour;
• 0.5 cups of wheat flour;
• 0.5 cups of mineral water;
• 4 tablespoons of vegetable oil;
• 4 tablespoons of bran;
• 1 tablespoon of cumin seeds;
• 0.5 teaspoon salt.

A set of products for whole grain yeast-free bread

1. Prepare all the necessary products so that they are at your fingertips.
2. In one bowl, mix the bran, wholemeal flour and water, salt. Add wheat flour and vegetable oil there.

   Mix all ingredients in a suitable bowl

3. Mix everything very quickly into a soft dough. Cover with a clean cloth, leave for 15-20 minutes.

   Quickly knead the dough and leave it warm for a while

4. Roll out the infused dough into a thin layer of about 0.5 cm. Vegetable oil in the composition will not allow the mass to stick to the table. If this still happens, sprinkle a handful of flour on the table.

   Roll out the dough into a layer

5. Roll out the dough roll. In the meantime, preheat the oven and prepare a baking sheet by slightly dampening it with water. Lay the roll on it and bake at 200 degrees for 20 minutes. After that, lower the temperature to 150 degrees and leave the bread to bake for half an hour.

   Form a roll from the rolled out layer

6. When you take the finished bread out of the oven, wrap it in a linen cloth (slightly damp), cover with plastic wrap and leave to rest for an hour.

   Wrap the finished bread in a linen napkin for a while

Now you can cut whole grain bread and enjoy its taste.

Bran loaf on soda

Such yeast-free bread has long been prepared in Ireland. If you are a fan of this country, be sure to try this recipe. You will need the following ingredients:

• 500 g bran flour;
• 450 ml of kefir (low-fat or completely fat-free);
• 50 g raisins;
• 50 g sunflower seeds;
• 1 tablespoon of wheat flour;
• 1 tablespoon sesame seeds;
• 1 teaspoon of soda;
• 1 teaspoon of sea salt.

Before starting work, turn on the oven so that it is heated to 220 degrees by the right moment.

1. Sift the bran flour. Those bran that remained at the bottom of the sieve, pour back into the flour, add salt and soda. Stir the ingredients evenly.

   Mix the ingredients in a bowl

2. Add kefir to the mixture of dry products and knead the dough.

   Add kefir to the dry ingredients mixture

3. In a frying pan (without oil!) Dry the sesame and sunflower seeds.

   Roast the seeds in a dry frying pan

4. Soak raisins in water for 5 minutes and squeeze.

   Soak raisins and squeeze them

5. Add all this to the dough, knead well.

   

Bread is the staple food for people all over the world. It is spoken of warmly in many proverbs and sayings. Not a single feast is complete without it. Therefore, being able to bake delicious bread is almost the duty of every good hostess. How to bake delicious bread in the oven at home? Pretty simple. It is enough to find 2 hours of free time and find the necessary products in your kitchen. Others can be found in the relevant section.

There are a lot of varieties of bread: our white, black, custard, Borodino and loaf, bagel from America, ciabatta and focaccia from Italy, Jewish challah and tortilla from Spain, Turkish pita and Indian chapati bread ...

Despite the fact that now bread can be purchased at most retail outlets, many women cook it with their own hands, because at home it comes out unusually fragrant and tasty. Below is a detailed breakdown, knead the dough and bake your first loaf.

In any business, in order to succeed, you need to know the various nuances. They are also used in bakery. Before we start making bread, let's get acquainted with the main ones.

Which flour to choose

For baking white bread flour from wheat of two grades "first" and "higher" is used. It is produced from wheat varieties that contain a large amount of gluten. The dough from these varieties rises well, due to the fact that high-quality flour absorbs a lot of water. The crumb is tender and airy, and the bread does not get stale for a long time.

White bread baked from second-rate flour with bran is denser, not so tender and tasty, but more healthy, because it contains vitamins, minerals and fiber.

For baking black bread use rye flour, which contains resinous substances that prevent the production of gluten. As a result, the bread is denser than white. To achieve greater splendor, rye flour is mixed with wheat flour.

Corn flour does not contain proteins that affect the formation of gluten. To make cornbread soft and fluffy, baking powder and carefully beaten proteins are added to the dough. To bake yeast corn bread, you need to add wheat flour to the dough. The taste of the bread comes out a little sweet.

Barley flour is also not rich in gluten, as a result of which the bread baked from it turns out to be dense, not high and stale pretty soon.

Due to the complete absence of gluten, to buckwheat and oatmeal mix in wheat. This combination gives bread baking a crispy crust, an unusual taste and aroma.

Why sift flour for dough

So that all kinds of small debris, grains and bugs do not get into the dough, it is necessary to sift it with a fine sieve. Sifting also mixes the flour with oxygen, which makes the bread fluffy and airy and improves its taste.

How to knead the dough

When using the simplest bread recipe, which is made from four ingredients - flour, water, yeast, salt, the dough should be kneaded for no more than five to ten minutes. This is enough for a positive result. During this time, the dough will be saturated with oxygen, and the bread will be soft and airy.

If the bread contains fats, but it is advisable to knead the dough for more than 10 minutes, so that the baking turns out tasty and lush.

Shaping and punching

After kneading, the dough should be left to rest for an hour. If you want to bake a loaf, then the dough must be kneaded again, give the desired shape and make cuts.

During the repeated kneading, excess carbon dioxide accumulated in it during the fermentation process comes out of the dough. It is better to knead by folding the dough in half several times in different directions. After kneading and giving the desired shape, the dough should be allowed to rise again - about 40 minutes.

How to know if the dough is ready

If, with a light pressure on the dough with your finger, the dent quickly recovers, then the bread is ready to go into the oven.

Why you need to make incisions

The slits are needed both to make the bread more visually appealing and to avoid cracking, which usually occurs when uncut dough rises in the oven, from the gas accumulating inside.

How to bake bread in the oven

At the beginning of baking, for about half an hour, it is not recommended to open the oven so that the bread does not settle. Now almost all modern ovens are equipped with glass, which allows you not to open it at all during the preparation of bread.

Variety in the dough can be brought by adding poppy seeds, cumin, sesame seeds.

White unsweetened bread. Recipe

And now, in fact, the recipe for making bread. The recipe is basic and easy. Lean yeast dough. Such bread can be baked and consumed by vegetarians and those who fast.

Ingredients

To make wheat lean bread without eggs and milk, you need the following products:

• 330 ml warm water
• 2 tsp salt
• 3 tbsp Sahara
• 3 tbsp vegetable oil
• 4.5 cups flour (flour varies, so may take 4 or all 5 cups)
• 2 tsp dry yeast
• 1 tbsp poppy
• sweet tea for lubrication

How to bake bread without eggs and milk. Recipe step by step

Sift all the flour, collect it in a container in the shape of a cone.

Make a hole in the center of the cone.

Pour warm water into it.

Add salt to make the bread tasty.

Add sugar so that the yeast can rise the dough.

Pour in vegetable oil.

Add yeast and knead the bread dough to a uniform, plastic mass that does not stick to your hands.

Roll the dough out of the dough, put it in the heat for about forty minutes to rise.

Make a punch and put the rounds of their dough into a baking dish, greased with vegetable oil.

Before putting the dough in the oven, it is necessary to make cuts on top with a sharpened knife to allow gas to escape.

Lubricate it with a feather or brush with sweet tea.

Make a few cuts at the top.

Sprinkle with poppy seeds and leave for 15 minutes in a warm place.

The dough will start to rise. At this point, it can be sent to a hot oven.

Bake in an oven preheated to 180 degrees for about 40 minutes. Turn off the oven and let the bread stand for another twenty minutes.

The cooled bread is taken out of their forms. Now you can wait for the final cooling of the baking and serve it to the table.

Now you know how to bake delicious bread in the oven at home. I hope you enjoy it. If you have any questions, ask them, comment and share your impressions.

Calories: Not specified
Time for preparing: Not specified

Everyone knows that there is no dinner without bread, but bread baked by one's own hands will be even tastier and better. But making bread is not always a difficult process, and you can also cook it without eggs and milk, believe me, you get delicious bread without eggs on the water, a recipe with a photo in the oven with dry yeast, for a family meal. Look at this one too.
AT this recipe you can add spices and then get a new taste of homemade bread.

Ingredients for making eggless bread:

- water - 1 glass,
- vegetable oil - 2 tbsp. spoons,
- salt - ½ teaspoon,
- granulated sugar - 1 teaspoon,
- dry yeast - 1 tbsp. a spoon,
- wheat flour (preferably the first grade) - 2-3 cups.

Recipe with photo step by step:

Boil water in advance, pour it into a cup and cool. Then add salt, granulated sugar, dry yeast and spices to the water as desired. Stir and leave for 15 minutes, covering the cup with a napkin. When the yeast begins to ferment actively, you can proceed to the further kneading process.

Pour vegetable oil into the yeast mass and mix the mass.




Sift the wheat flour and add it in small portions to the liquid dough base.




Knead a soft dough, it may even stick to your hands, but it should not be too hard (like a brick). Dust the ball of dough with flour and cover with a paper towel. Place the bowl with the dough in a warm place and let it rise for 1 hour. It turns out very tasty and this.




When yeast dough doubles in size, flatten it out a little.






Place the rolled dough into a greased bowl. Grease the top of the future loaf with oil. Put the form with the dough in the oven, set the temperature to 50 degrees, let the dough rise, it will take 15 to 20 minutes. Then set the temperature to 190 degrees and bake the bread for 40 - 50 minutes. I'm sure you'll love this one too.




Ready-made bread without eggs on the water, a recipe with a photo in the oven with dry yeast, put on a napkin and cover with a towel. Leave to cool completely and only then slice and serve.




Enjoy your meal!

You will need:

• 3 cups wheat flour
• 250 ml water
• ¼ tsp salt
• 1 tbsp Sahara
• 8 g dry yeast
• 1 tbsp Sahara
• 40 g vegetable oil

Lenten Bread Recipe:

1. Mix warm water with sugar, salt and yeast. Add the sifted flour to the mixture, stir until smooth, add the oil and mix again.
2. Transfer the dough to a floured board and knead with your hands for 10-20 minutes, fold the dough in half and “beat” it against the board several times, knead again.
3. Shape the bread into a loaf and place on a floured baking sheet. Bake in preheated oven at 180C until cooked through, about 30 minutes. Test for doneness by piercing the bread with a wooden skewer.

LENTEN BREAD WITH BUCKWHEAT FLOUR

You will need:

• 2 tbsp warm water
• 1 tbsp wheat flour
• ¾ tsp fast acting dry yeast
• 2 tsp Sahara

• 2.5 cups wheat flour
• 0.5 st. buckwheat flour
• 1.5 cups of water
• 1 tbsp Sahara
• 1 tsp salt
• 1 tbsp vegetable oil

Recipe for lean bread with buckwheat flour:

1. Prepare the dough: mix all the ingredients in a large bowl and leave to rise for 30 minutes in a warm place.
2. Add the remaining liquid ingredients to the dough, then add the sifted flour, spices and samlo, mix.
3. Transfer the dough onto a board and knead. Transfer to a baking dish or, after forming a loaf, place it on a floured baking sheet (or in a form). Leave in a warm place to proof for 2 hours.
4. Place a baking dish filled with water on the bottom of the oven. Preheat oven to 180C. Bake the bread for about 30 minutes - test for doneness by piercing the bread with a wooden skewer (it should come out dry).
5. Remove the form with water from the oven, let the bread cool in the oven, cover it with a slightly damp towel.

ITALIAN FOCACCIA

StockFood / Blomfield, George

You will need:

• 1 kg flour
• 500 ml water
• 100 ml olive oil
• 1 sachet dry yeast
• 20 g sea salt
• fresh rosemary

Focaccia Recipe:

1. Prepare the dough: stir flour and yeast in a small amount of warm water, leave to rise for 30-40 minutes in a warm place.
2. Add the remaining warm water and flour, mix well, then knead on a floured board.
3. Roll out the dough into a cake 1.5 - 2 cm thick, make indentations with your fingers, pour over olive oil, sprinkle with rosemary and coarse salt.