More and more housewives are abandoning store-bought bread stuffed with yeast and harmful additives, opting for homemade buns. Everyone can cook them. Homemade bread is distinguished by its healthy composition, mouth-watering aroma and incredible taste.
Bread making is a lengthy but interesting process. If you do everything strictly according to the instructions, the result will be stunning. The aroma of fresh bread will spread throughout the house, and on the table there will be a beautiful, airy loaf with a crispy crust.
To make healthy bread, only natural products are required. No factory yeast or preservatives should be added to the recipe. This will ruin the result.
It is better to start baking bread with a classic recipe. It is the simplest and most successful one. After filling your hand, you can move on to more complex options.
Dough ingredients
- 2 tbsp homemade rye sourdough (you can take it from friends or grow it yourself)
- 100 g rye flour
- 100 ml of boiled water at room temperature
Ingredients for making homemade bread
- 100 g rye flour
- 200 g of first grade flour (the amount may vary + - 50 g, it depends on the gluten of the flour and its grinding)
- 150 ml of water
- 1 tbsp sunflower oil
- 1 tbsp granulated sugar
- 1, 5 tsp salt
- sunflower seeds, sesame seeds, pumpkin seeds or flax seeds.
Dough preparation instructions
- Mix starter culture with water in a deep bowl.
- Add rye flour to the main ingredients. Mix everything thoroughly.
- To speed up the reaction, cover the bowl with a bag. Make 2 punctures in it with a needle so that the dough can breathe.
- Leave the dish for 7-8 hours, ideally overnight, where it is warmest in the house. At a comfortable temperature, the dough will quickly spree and fall off. This is a sign that she is ready to go.
Dough kneading
- Add granulated sugar and water to the dough. Mix.
- Send salt, sunflower oil, 100 g of rye flour to the same bowl. Mix everything thoroughly.
- You will get a thin dough. It is necessary to gradually add flour of the first grade into it, without stopping to knead. As soon as the dough stops spreading and starts to hold its shape, you can stop mixing the flour. It should be much softer than dumplings and will stick to your hands a little.
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Lubricate your hands with sunflower oil, form a ball out of the dough. Put it in a baking dish, flavored with butter in advance. A regular baking sheet is suitable for a loaf, but such a dough should be denser so that it does not blur when the temperature rises. It is much more convenient to work with Soviet rectangular shapes.
Image - Sprinkle the bun with sunflower seeds, pumpkin seeds, sesame seeds or flax seeds.
- Cover the mold with the dough with a towel or plastic wrap, put it in a warm place for 2 hours 30 minutes.
- If the dough is strong, the dough will rise faster, therefore, after one hour, you need to periodically watch the growth process of the future bread. It is important that it does not stick to the film or towel. This will ruin the top of the crust. Once the bun has risen by half, it can be sent to the oven.
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Preheat the oven to 185-190 degrees. Choosing the temperature, you need to build on the power of the oven.
Image - After 1 hour, remove the bread from the oven. Place the bun form on a cutting board covered with a wet towel. A sudden change in temperature will quickly move the bread away from the walls and bottom of the baking container.
- Remove the roll from the mold. Put it on a dry, waffle towel.
Advice! You cannot cut a loaf hot. It is important to let the bread cool completely, otherwise the crumb will be slightly damp.
Having tried this recipe for bread, it will be difficult to stop. Fresh, homemade, aromatic bread will become a traditional delicacy on your table.
