When I became interested in how to bake bread without yeast, using self-grown sourdough, I started reading what they wrote about it on the Internet, and for a long time I couldn’t decide to try it, because I read a lot of positive things like “you can certainly try baking bread.” according to my recipe, but it’s unlikely you’ll succeed right away, since it’s very difficult and not everyone can do it” or “a lot of food went into the trash before I succeeded” or “I baked my 100th bread and only now it’s starting to vaguely resemble something edible" or "take a starter of 75.21 percent moisture, renewed at dawn after the full moon." Of course, I’m exaggerating, but I think many will understand me)))

Having encountered even one in a dozen recipes, such sentiments frighten most beginners and people either generally think that baking bread is something incomprehensible and do not dare, or take a long time to gather their courage, like me. And then I thought that humanity began to produce industrial yeast quite recently, and before that bread was baked with sourdough, and it’s hard to imagine that in some village, a simple woman with a bunch of children and a household, sat and calculated the percentage of moisture content of sourdough or something else. something like that. I realized that the process of baking bread is a natural and generally simple procedure that is accessible to any housewife.

Armed with this understanding, I overcame my fear, began to boldly try recipes that contained less abstruseness and intimidation, the bread immediately began to turn out tasty (yes, sometimes a little better, sometimes a little worse, but always tasty) and gradually I formed several of the simplest and most popular recipes, which I always do well if the main conditions are met: a living and healthy starter, sufficient heat for rising, the right amount of time, good kneading and the desire to feed my loved ones tasty and healthy bread.

At some stage, I was tired of telling my friends and others every time how and what to do, and I compiled a file in which I collected and systematized everything that I understood for myself about baking bread. I’m sharing this information with you, I hope it will be useful to someone.

LEAVEN

Sourdough is a substitute for industrial yeast. It needs to be grown, and then it can be stored for years, becoming stronger and stronger, you just need to feed it on time.

How to grow rye starter starter

It will take several days to grow the starter:

1 day	Mix 50 grams of rye flour + 50 grams of lukewarm water in a liter jar, cover with a lid or film (do not close tightly) and put in a cabinet for a day.
Day 2	After standing for a day, the starter should ferment and increase in volume. Add 50 grams of rye flour and 50 grams of lukewarm water, mix, cover and return to the cupboard for a day.
Day 3	The starter continues to ferment. We do the same as on the second day: 50 grams of flour + 50 grams of water
4 day	Everything is the same as the third day.
5 day	The starter is ready. It should be alive, bubbling, voluminous. In total we got about 400 grams of sourdough. From this amount you need to select 100 grams, put it in a jar, close the lid tightly and put it in the refrigerator. This will be the actual starter, from which each of your breads will then be fermented. The rest of the starter can now be used (see advice in recipe No. 1).

How to handle the sourdough starter?

The sourdough starter sits quietly in the refrigerator. When baking bread, take as much from the jar as the recipe calls for. And immediately add flour and water into the jar (I add 25-50 grams of flour and 25-50 grams of water (25 or 50 depends on how much starter you used for the bread)), mix and put it back in the refrigerator - this is how you feed the starter. If you bake bread regularly, then you won’t have to do anything else with sourdough. If you rarely bake, then the sourdough should be fed once a week in any case. After the starter has been fed, after some time it will bubble and rise strongly, then calm down. It is necessary that the size of the jar is such that there will be room for lifting.
When dealing with sourdough, maximum care is important: clean dishes, hands, towels. You need to make sure that nothing gets into the leaven except flour and water.

It should look normal, with large bubbles during the active period, and small bubbles during the calm period. It should not be that the flour separates and the water separates. Make sure there is no mold!!! If the starter is very flaky or moldy, throw it away and make a new one. But if the starter is kept in order and fed on time, such troubles should not arise.

RECIPES OF WHEAT-RYE BREAD

Comments for all recipes

You only need to bake bread in a good mood and with good thoughts!

Flour is different, so the amount of flour and water indicated in the recipes can be varied depending on the situation. How? - you need to feel it, it comes with experience, first you can do it strictly according to the recipe, and then analyze it and gradually it becomes clear whether changes are needed or not.

In all recipes you need to use lukewarm water, slightly above room temperature; too warm or hot water can ruin the starter.

Opara is the preliminary fermentation of part of the flour. The dough is actually the dough itself that will be baked.

If the dough has stood for as long as it should, but for some reason you can’t immediately knead the dough, don’t worry - just put the dough in the refrigerator and knead the dough later.

If according to the recipe it turns out that the dough itself needs a little less ready-made dough than what was turned out, then the remaining dough can simply be put in a jar in which the starter is stored.

The dough must be well kneaded. You need to knead with your hands for at least 15-20 minutes. Since in all the recipes given the dough is sticky and not at all cool, you need to knead in a bowl and not on the table.

The dough, kneaded and placed into molds, should rise to double in size. The rising time of the dough depends on the strength of the leaven and the room temperature. In the cold season, in order to rise better, it is better to place it either near the radiator, or on the table near the stove when something is being prepared.

All the recipes below are designed for baking in molds. The most convenient form is a brick.

If the bread falls off during baking, it means the dough has over-stood or was too liquid; over time, get used to it and this won’t happen.

If the baked dough is too spongy, the dough was most likely too runny or poorly kneaded.

Additive options: coriander or caraway seeds (which contribute to better digestion of bread, you need to add a little of them, 1-2 teaspoons), pumpkin or sunflower seeds, flax seeds, sesame seeds, poppy seeds, raisins, bran (seeds), chopped nuts, oatmeal . Add all additives at the end of kneading the dough.

Before putting the bread in the oven, brush it with water using a baking brush and immediately, before the water dries, sprinkle with sprinkles (cumin, sesame, poppy seeds).

Place the bread in the oven carefully, without knocking, so as not to fall off. The oven must be preheated well in advance, bake at 200 0 for 40-50 minutes. But ovens are different, so you need to adapt to yours, this is important! The finished bread is golden brown; if you check with a splinter, it should be dry.

The finished bread must be immediately removed from the pan, otherwise it will get soggy. Allow the bread to cool before cutting. If you start cutting while it’s hot, the dough will drag behind the knife and it will seem like the bread is damp. In general, rye bread tastes better when it has stood.

Recipe No. 1

From the specified quantity you get 1 large brick, weighing 700-750 grams.

Opara	Rye flour - 150 gr Water - 150 gr
Dough	Dough - 300 gr White flour - 200 gr Rye flour - 130 gr Salt - 10 g vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 200-230 g

Advice:
When we first made the starter, after taking the required amount for storage in the refrigerator, 300 grams remained. These are the ones that can be used in this recipe as a dough (that is, take this starter and start preparing bread from the “Dough” stage). True, the leaven is not yet very mature, so for the first time you need to either add yeast, or be prepared in advance for the fact that the bread will take a long time to rise or may not turn out very well. It's not scary. Once the starter is mature, it will work well.

Recipe option No. 1 - with rye malt

Opara	Rye flour - 150 gr Water - 150 gr Sourdough starter - 2 tablespoons	Mix everything in a bowl, cover with a towel and leave at room temperature for 16 hours.
Malt	Rye malt - 25 g Water - 50 g
Dough	Dough - 300 gr Steamed malt (see above) White flour - 200 gr Rye flour - 105 gr Salt - 10 g vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 150-180 g	Mix everything, knead thoroughly. At the end of kneading, add a handful of additives (seeds, etc.) Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-3 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.

Recipe No. 2

Compared to the first recipe, this bread is more rye (there is 2 times more rye flour than wheat). From the indicated quantity it turns out 2 large bricks, each weighing 850-900 grams.

Opara	Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 g
Dough	Dough - 800 gr White flour - 400 gr Rye flour - 300 gr Salt - 1 heaped tablespoon vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 300-320 g	Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-3 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.

Recipe option No. 2 - with rye malt

It turns out delicious dark bread like “Borodinsky”

Opara	Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 g	Mix everything in a bowl, cover with a towel and leave at room temperature for 10-12 hours.
Malt	Rye malt - 50 gr Water - 100 g	30 minutes before the start of kneading the dough, boil water, pour this boiling water over the malt and let it brew for 30 minutes.
Dough	Dough - 800 gr Steamed malt (see above) White flour - 400 gr Rye flour - 250 gr Salt - 1 heaped tablespoon vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 200-220 g	Mix everything, knead thoroughly. At the end of kneading, add 2 handfuls of additives (seeds, etc.) Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-3 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.

Recipe number 3

Unlike the first two recipes, this bread contains more wheat flour than rye flour. From the specified quantity you get 1 large brick, weighing 800-850 grams.

Opara	Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses
Dough	The whole dough (see above) White flour - 1-1.5 cups Rye flour - 1 cup Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons vegetable oil - 1 tbsp	Mix everything, knead thoroughly. At the end of kneading, add 1 handful of additives (seeds, etc.) Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. When it’s ready, sprinkle with whatever you want and bake.

Recipe No. 4

Pure white bread, although the leaven is rye, it will be lost there and it will be white. From the specified quantity you get 1 large brick, weighing 800-850 grams.

Opara	Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses	Mix everything in a bowl, cover with a towel and leave at room temperature for 12-14 hours.
Dough	The whole dough (see above) White flour - 2-2.5 cups Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons vegetable oil - 1 tbsp	Mix everything, knead thoroughly. Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-4 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.

Homemade bread is fragrant, crispy, tasty and, of course, healthy. It is prepared from simple, proven ingredients. In this case, the flour can be whole grain, wheat, rye. For a change, it will not be superfluous to add sesame seeds, seeds, nuts, honey, pumpkin.

It is baked in any available form: a round cast-iron frying pan, on a baking sheet with high sides, in a special bread pan.

Description

The most correct and complete bread recipe begins with sourdough (see photo below). It is necessary to prepare a starter (sourdough) on flour and water. You can also purchase it in a store in dry form and dilute it with water in the required proportions before kneading the dough (information is indicated on the package).

The so-called “eternal” leaven, which consists of flour and water, is very popular. It is initially prepared for several days, and then the base is simply stored in the refrigerator until the next batch of dough.

Recipe for “eternal” sourdough

First day: it is necessary to place 100 grams of each component in a container. Mix the mass thoroughly until a creamy state. After this, cover the container with the future starter with cling film or a clean towel and put it in a warm place (avoid draft) for 24 hours - until small bubbles appear (it is advisable to stir the mass periodically).
Second day: "top dressing" of the starter. Remove the container from a warm place and again add about 100 grams of the main components to the desired consistency. Next, cover with a towel and return to a warm shelter for another 24 hours.
Third day: take out the container - now on the surface of the starter you can see a lot of bubbles that form the so-called foam cap. Add the ingredients again and return to their place, periodically observing the leaven, which has already become strong. Now it is important to catch the moment of its full maturation. Then divide into two equal parts: place the first in a jar with a nylon lid (with holes), which is set aside in a cold place, and the second is used for baking bread.

Dough

Baking sourdough bread (according to the correct and complete recipe) is not a particularly labor-intensive task, but it requires certain knowledge, skills, patience and endurance.

According to the technology of making bread, it is necessary to prepare two types of dough in parallel - unleavened and directly bread dough. This is necessary so that all the necessary processes of dissolution and fermentation can take place: in sourdough, the protein component of the flour swells well, which contributes to greater development of gluten when kneading the dough. This directly affects the quality and taste of the finished bread.

It is important to note the following subtle point. When baking a product even from flour with a low protein content, following this sequence in the dough kneading technology (sourdough, general kneading) will allow you to prepare delicious bread.

And when both types of dough are ready, you can begin the stage of general kneading, kneading, with a subsequent approach (increasing in volume).

How to warm up

For sourdough bread (correct and complete recipe), kneading and kneading the dough can be done in several ways: manually, in a special dough mixer or in a bread machine.

This process should take about 15-20 minutes. It is very important that the mass gradually acquires an elastic consistency. Then you need to leave the dough for 30 minutes to “rest”. After which you can form a bread dough.

Just before baking, it is important to place the bun for several hours either in a mold or in a basket with a napkin previously sprinkled with flour, and then put it in a warm place for 2.5 hours. This way it will go through the proofing stage. In this case, the grain stock should increase 2-3 times. If desired, the top can be greased with milk and sprinkled with sesame seeds.

After this, the bread can be baked. An oven, bread maker, or multicooker are suitable for this.

This article will discuss several correct and complete sourdough bread recipes.

In the oven

To knead, you need simple ingredients that are easy to get, even when you are far from civilization. The bread is delicious and flavorful. And it can keep for a whole week.

Ingredients:

sourdough (base) - 340 grams;
water - 200 grams;
wheat flour - 400 grams;
salt - 10 grams;
vegetable oil - 20 grams.

Preparation:

Baking in a bread machine

Of course, with the advent of home electrical devices, kneading dough and baking delicious bread has become much easier. The equipment has several programs, a timer, special containers and other accessories useful in everyday life. Can be made with yeast or sourdough.

The complete and correct recipe for bread in a bread machine (rye for a change) is as follows.

Ingredients:

sourdough (from rye flour) - 300 grams;
wheat flour (grade 1-2) - 200 grams;
rye flour - 130 grams;
vegetable oil - 1 tablespoon;
salt 1.5-2 teaspoons;
water - 230 grams;
honey - 1 tablespoon (for color and softness of taste).

Preparation:

Prepare a sourdough starter from rye flour in advance (according to the “eternal” sourdough recipe). Take the bread baking portion.
Mix fresh starter with ingredients (honey can be melted).
Knead the dough, carefully breaking up any lumps and carefully adding water.
The consistency for rye bread should be slightly liquid and sticky.
Place the dough in the mold until it rises.
After 3 hours, turn on the oven to the “Baking” mode, without kneading (1-1.5 hours).

There is such a nuance: in order to get bread with additives (nuts, seeds, raisins), you need to add grains and raisins after kneading (if this is done in a bread machine!). Some kitchen appliances beep. Once it sounds, you can add all the additional ingredients.

Sourdough bread in a slow cooker

Correct and complete recipe, which involves the use of the following ingredients:

sourdough - 1 full tablespoon;
water - 300 grams;
salt - 10 grams;
wheat flour - 700-800 grams;
vegetable oil - 15 grams;
sugar - 25 grams;
sour cream - 3 tablespoons;
chicken egg - 1 piece.

Preparation:

Place water, egg (beaten), sugar and leaven in a deep container. Mix everything. Add salt, sour cream, vegetable oil and stir.
Sift flour and add to ingredients. Knead the dough.
When it becomes elastic, place it on a floured napkin in a basket or colander and leave for 1 hour, covered with a towel.
After this, knead again and place in a multicooker container (previously oiled), cover with a lid and leave to proof (2 hours).
Select the multicooker mode “Casserole” (duration - 1 hour).
After the indicated time, open the multicooker, turn the bread over and leave to bake for another 15-30 minutes.

Pumpkin sourdough bread

The recipe (complete and correct) for such a fragrant homemade dish with the addition of pumpkin puree, sesame seeds, seeds, walnuts will pleasantly surprise loved ones, and also give a boost of energy and vigor for the whole day.

It is based on wheat flour sourdough, baked pumpkin puree and whole grain flour.

Ingredients:

sourdough - 300 grams;
whole grain rye flour - 100 grams;
whole grain wheat flour - 400 grams;
salt - 15 grams;
vegetable oil - 50 grams;
honey - 50 grams;
pumpkin puree - 500 grams;
seeds - 3 tablespoons (flax, pumpkin seeds);
walnuts - 3 tablespoons;
sesame - 10 grams.

Almost no water is required since the pumpkin puree contains juice. If necessary, you can add just a little bit.

Preparation:

Mix the finished starter with pumpkin puree, flour, and seeds. Knead into a stiff dough and leave for 20 minutes.
Continue kneading, add salt and honey (if the density becomes too high, add a little water).
For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect comes from the pumpkin.
Make a bun and place in a greased mold, cover and leave for 3 hours.
After this, you can decorate the surface with seeds, sesame seeds, and make cuts. Leave under a towel or film to proof (2 hours).
Bake at 200 degrees until golden brown.

Summary

An important feature of the final stage of making bread at home is the cooling process. It is recommended to wrap the loaf in a clean towel or place it on a wire rack and leave it there for 2-3 hours. After which the product is considered completely finished.

I keep experimenting with baking sourdough bread... some things don't work out, and sometimes they turn out really well...
I was lucky with this recipe; the bread turned out delicious!

150 g activated rye sourdough
350 g 1st grade wheat flour
75 g rye flour
75 g corn flour
1 tsp salt
1 tbsp liquid honey
1 tbsp rast. oils
1 tbsp milk
250 ml warm water

Mix all the ingredients into a dough.
- It should be elastic, elastic, slightly sticky.
- Place in a pan lined with baking paper.
- Place the form in a large plastic bag and keep in a warm place for 6-8 hours.

During this time the dough will grow 2-2.5 times.
- Bake at 220* for about 45 minutes.
- Moreover, I finished baking the bread for the last 20 minutes, removing it from the mold - to obtain a beautiful, crispy crust.

I am still a completely inexperienced baker, I don’t understand and don’t apply many of the wisdom...
This recipe is quite simple, but the result, in my opinion, is very good.
The bread turned out delicious... and so delicate...

I clearly remember the bread and its taste from childhood: a brick with a fairly dense, finely porous crumb and a glossy dark top , which I have always loved the most. I still love the top of the bricks. And that’s when I saw this on Lena’s blog recipe , I was excited to bake this bread at home on my rye sourdough . The result caused great delight. Just stormy, stormy! And it turns out even tastier than the one from the past =) And, of course, I’ll send it back to where I got it from - to Lena lenkazhestyanka onFM “Basket with Bread”.

Bread preparation recipe: refresh the starter, set the dough, knead the dough, ferment, proof and bake.

Leaven

5 grams of stater
15 grams of water
20 grams of wheat flour

Early in the morning I fed my starter, and when it started to gain strength, I took 5 grams for bread starter (at 3 pm somewhere). Mixed with water, then added flour, covered with film and left at room temperature. The starter fermented for 8 hours and became fluffy and bubbly.

Opara

40 grams of sourdough
110 grams of water
160 grams rye flour

I dissolved the starter in water, added flour and stirred. The dough turns out dense, like tight rye dough. I performed these steps at the beginning of 12 - with the expectation that I would leave the dough to ferment overnight. She wandered around with me for 9 hours (until 8-8:30 in the morning), she grew up a lot, which quite surprised me, because she was so tight!

Dough

the whole dough
220 grams of water
85 rye flour
250 grams of wheat flour
8 grams salt
15 grams sugar

I mixed all the ingredients, kneaded the dough with a mixer until the gluten was moderate (you can’t get strong with rye flour) - the dough began to stretch slightly behind the hooks.

The dough itself turns out quite soft. I greased it a little with vegetable oil and put it in a bowl, covered with film, for fermentation. During fermentation, the bread should double in size (it took me 3 hours, it’s cool at home).

Bake at 230 degrees for the first 10 minutes with steam, then reduce the temperature to 200 and bake for another 30 minutes, before finishing, sprinkle with water so that the top shines. Cool under a towel.

My “gray” one had its roof blown off a little, despite the fact that by the time the proofing was over, it almost didn’t react to pressing with a finger and straightened up barely, reluctantly (you can even see this in the photo on the left - there’s a small dent).

Already at the very beginning of baking, I felt the same smell of gray bread from childhood. And the taste of the finished brick is something special. It is so rich, so thick, with a perceptible, but so pleasant, sourness necessary for rye bread! This is exactly what I always lacked in rye bread with yeast - I always played with additives, adding malt, but they never turned out better than sourdough bread, although this is my subjective opinion. The crumb is moderately dense, but very soft and tender, finely porous, and the crust is hard - just right! I couldn’t restrain myself - I cut it slightly warm, and gobbled up the first piece, and I would gobble it up further, because I don’t want anything else with this kind of bread. True true! On the second day, the crumb became more elastic, the bread was simply cut perfectly, without creasing or rolling, and pleasantly springing under the fingers.

In addition, I already tried the same recipe in a hearth version, but I liked the brick version better. It seems as if they even tasted different.

Good white bread, not difficult to prepare.

Opara:
25 gr. any mature starter 100% humidity
200 gr. premium wheat flour
100 gr. room water T

Mix the starter with water, add flour and mix. Gather the dough into a ball and place it in a fairly large container (so that you can then safely pour water into it and stir it). Leave to ferment at room temperature for 4 hours, or until the volume has doubled. You can let it sit for 1 hour at room temperature and then put it in the refrigerator for 8-10 hours.

Dough:
The whole dough
500 gr. premium wheat flour
250 gr. wallpaper c/w wheat flour
425 gr. room water T
15 gr. salt

Pour all the water into the dough and stir well. I have an old mixer with two hook attachments, I mix the dough with water using it. Mix flour and sift twice. Pour water and dough into the bowl of a food processor or bread maker, add flour and knead for 3-5 minutes at medium speed. Then add salt and knead for another 10 minutes at high speed. Transfer the dough to a work surface, fold several times, then form into a ball and place in a greased bowl 4-5 times larger than the dough. Roll the ball of dough around the bowl until it is coated with a thin layer of oil on all sides. Cover with film and leave to rise for 3-4 hours at room temperature. During the fermentation process, fold the dough 3 times with an interval of 1 hour.

Transfer the finished dough to a work surface dusted with flour. Using a scraper, divide the dough into 2 parts, roll each into a ball and leave to rest for 10-15 minutes under the film. Meanwhile, prepare proofing baskets (if you have one) or large bowls or colanders (as I do). Rub cotton towels with flour and place in proofing pans. Transfer the bread pieces into the molds, seam side up, and sprinkle with flour. Cover the bread with the ends of the towels and leave to proof for 2 hours or more. The fully prepared dough does not spring back, and if you press lightly with your finger, a hole remains that does not level out.

Preheat the oven with a stone (if you have one) or a baking sheet (as I do) to 250 degrees. Transfer the bread to a board dusted with flour or lined with parchment.
If both breads do not fit on the baking sheet, then one can be baked and the other put in the refrigerator for the time being. Cut the bread. Place the bread on a hot baking sheet and bake with steam, first 10 minutes at 250 degrees, then 20 minutes at 230 and the last 10-15 minutes (look at the color of the crust) at 210-200. Don't forget to reheat the oven before placing the second loaf!

Cool the finished bread directly on the baking sheet for 10 minutes, then transfer to a wire rack and let cool completely.

Good bread, tasty.