By means of the multicooker in house conditions it is possible to make tasty and useful bezdrozhzhevy bread. The advantage of this product is undoubted, researches of scientists showed that at the regular use of products of fermentation in food the organism quickly gets tired, and his immunity decreases. Thus, home-made bread without yeast will be irreplaceable in a diet of healthy food.
Bezdrozhzheva home-made bread from wheat flour
Prepare the following ingredients: 250 g of a top-grade flour, 250 g of any flour, 500 ml of kefir, 1 h soda spoon, 1 h spoon of salt, 100 g oatflakesof "oat-flakes", 25 g of a desi. Sift flour through a sieve in a deep bowl. Pour salt, soda, the oat-flakes oat flakes. Kindle a desi, add it to flour, pour in kefir and stir weight a spoon or a wooden scapula. Knead dough hands and roll it in a sphere.
The yeastless dough can be made not only on soda, but also on sour cream. To prepare mix for fermentation, it is necessary to mix sour cream with a small amount of sugar, flour and water and to put it to the warm place for some time.
Warm the multicooker and sprinkle a bowl with flour. Lay out dough in the multicooker. You will expose the Pastries mode for half an hour. Check bread, for this purpose it should be taken out and to knock slightly on a bottom if a sound of the deaf, bread is ready. If it not пропекся, leave it in the multicooker for 20 minutes.
Take out finished bread, cover it with a towel and let's cool down. It can be not turned in a towel, then the crisp from above is formed. To taste house bezdrozhzhevy bread will turn out not worse than the fact that give to cafe.
Culinary recipe of a bezdrozhzhevy rye bread
Make in the multicooker bezdrozhzhevy rye bread. Instead of yeast for the test ferment is used. Take 1 glass of rye flour, 4 tablespoons of ferment, 1 egg, 2 tablespoons of water, 1 tsp of seeds of fennel, sugar and salt – to taste, it is a little soda - on a knife tip. Ferment needs to be made in advance: mix in bank rye flour and warm water in equal proportions, cover to bank with a gauze and put it to the warm place for 4 days. Every day it is necessary "to feed up" ferment, adding to it daily on 1 tablespoon of warm water and rye flour.
Bezdrozhzheva can make bread, adding to flour when mixing various ingredients, for example, muesli, raisin, nuts. Instead of kefir it is possible to take yogurt, and instead of water - milk. The turned-out dough has to be rather sticky.
As soon as ferment is ready, make dough. Sift rye flour in a bowl, put salt, soda, fennel seeds, add egg, pour in water and mix everything. Knead dough. As soon as it is ready, at once begin to bake bread. Oil a multicooker bowl vegetable and place in it dough. Level it the hands moistened with water. Close the multicooker a cover, choose the Milk Porridge mode, you will expose time — half an hour. As soon as the program finishes the work, don't take out bread, and take it in the multicooker fifteen minutes. Take out a rye bread, lay out it on a wooden cutting board and cover with a towel.