Yeast-free bread in a slow cooker: recipes for making it

Yeast-free bread in a slow cooker: recipes for making it. How to bake yeast-free bread in a slow cooker?

What could be more beautiful than the freshest, fragrant bread, prepared with love, with your own hands? Appetizing, soft and very tasty, it is rightfully called the “head” of the table.

Yeast-free bread for your table. The benefits of home baking

Yeast-free bread is a product made using a special technology, without the use of baker's yeast. Usually, they are replaced by sourdough, for example, yogurt, drink, sauerkraut juice, whey or yogurt. From time to time, hop starter is used to bake yeast-free dough. Adherents of a healthy diet believe that such bread, unlike yeast bread, has a lot of irrefutable advantages. Firstly, it is very useful due to the high content of B vitamins, also PP and E. In addition, it also contains valuable minerals such as iron, potassium, phosphorus, sodium, calcium.

How to make simple and easy yeast-free bread? In a slow cooker!

Unfortunately, store-bought baked goods are often not of the highest quality. If you care about your own well-being and the health of your household, be sure to learn how to bake the necessary yeast-free bread with your own hands. In a multicooker - a modern kitchen appliance - this is absolutely easy to create.

• wheat flour – 230 g;
• rolled oats flakes – 100 g;
• wholemeal flour – 220 g;
• drink – 450 ml;
• salt – 1 tsp;
• butter – 40 g;
• soda – 1 tsp.

Development of making bread without yeast

First, mix wheat and wholemeal flour in a deep bowl. Cut the soft butter into small pieces and rub it into the flour. Add half a liter of kefir to the resulting mixture. Knead the dough with a spatula, and then “work” a little with your fingertips. After all, everyone understands that dough “loves” your hands.

Recipe for making healthy and tasty bread in a slow cooker

If you want to eat healthy and healthy, saturating your body with valuable fiber, minerals and vitamins, start baking homemade bread in a slow cooker without yeast. To make this delicious product, you will need to prepare the following set of goods:

• wheat flour – 250 g;
• rye flour – 200 g;
• rolled oats – 80 g;
• salt – 1 tsp;
• yogurt (unsweetened) – 500 ml;
• baking powder - 1 tbsp. l.
• sugar – 1 tbsp. l.;
• sesame – 2 tbsp;
• butter – 50 g.

Knead and bake the dough

We bake rye yeast-free bread in a slow cooker like this: first, take a deep container and mix rye and wheat flour in it, add rolled oats flakes there. Melt the butter in a microwave oven or in a water bath and mix it with yogurt. It is convenient to use a whisk for this. Pour the resulting mixture into a container with flour. Add salt, sugar and baking powder.

Low-calorie yeast-free bread in a slow cooker. Recipes for healthy eating enthusiasts

Those who want to keep their figure in shape will certainly enjoy the subsequent development of yeast-free homemade baked goods. It will take you a minimum of time to make this low-calorie bread. So, to bake it you will need:

• rye flour – 80 g;
• wheat flour – 220 g;
• barley flour – 80 g;
• wheat bran – 100 g;
• soda – 1/3 tsp;
• milk – 350 ml;
• sunflower oil;
• salt – 1/2 tsp.

Unique and savory flax seed bread

We offer you another method of making excellent bread with healthy ingredients, such as cereal flakes, bran, flax seeds. Such unsweetened pastries will give you strength and saturate your body with valuable macro- and microelements. To make it you will need:

• drink – 250 ml;
• wheat flour – 250 g;
• cereal flakes – 100 g;
• flax seeds – 2 tbsp. l.;
• wheat bran – 50 g;
• baking powder – 0.5 tsp;
• salt – 0.5 tsp;
• sugar – 2 tsp;
• soda – 0.5 tsp;
• olive oil – 2 tbsp. l.

In order to bake yeast-free bread in a slow cooker, you first need to knead the dough. Combine vegetable oil, drink, salt, sugar, flax seeds, bran and flakes. Add flour with baking powder and soda to them. Gently stir all the ingredients and leave the dough alone for 20 minutes.

A simple and easy recipe for homemade rye bread

Making this fragrant and savory flour product will not take you much time. The dough for rye bread is easy to knead - by mixing dry and watery ingredients. And yeast replaces the drink. The dough comes out soft and pliable; it simply takes the shape of the multicooker container. Almost all recipes for rye yeast-free bread in a slow cooker involve adding nuts, sunflower seeds and dried fruits to the dough. To make flour products more airy, use baking powder and soda. To make indescribably fragrant bread with a soft and tender crumb, you will need wheat flour (250 g), rye flour (200 g) and baking powder (15 g). You will also need a drink (300 ml), sugar (20 g), dry cumin and salt (5 g). To give a wonderful smell to bread, you can use a mixture of Provencal herbs.

Development of baking homemade rye bread (without using yeast)

After all the ingredients are prepared, you can start kneading the dough. Take a deep bowl and pour all the dry ingredients into it, including cumin and herb mixture. Then add the drink. Mix the ingredients with a wooden spatula. After that, we continue kneading the dough with our hands, and then form a ball out of it. Grease a multicooker bowl with oil and place the dough in it. Using kitchen scissors, make a cross-shaped cut on the workpiece. Sprinkle the dough with a mixture of fragrant herbs on top. Cook the bread for 35 minutes, setting the “Baking” mode on the device panel. We take the golden-brown flour product out of the multicooker (it’s easy to create this using a steaming container). Let it cool and serve. Appreciate the wonderful taste and smell of cooked yeast-free bread in a slow cooker.

How to prepare the desired yeast-free bread in a slow cooker

Bread is the head of everything, as the ancient saying goes. We eat it every day and cannot imagine an ordinary real meal without it. The majority of people buy it in the store, but real connoisseurs prefer to bake rolls and loaves at home. Previously, this process took a long time and required significant effort. But now, virtually all the hassle of baking rye, wheat and snow-white loaves is taken on by a versatile assistant - a multicooker. The housewife only needs to knead the dough, and smart household appliances (for example, Bork, Kenwood or Vitesse) will do everything else.

How to bake snow-white yeast-free bread in a slow cooker: recipe with photos

This bread is baked quite well on top and has a rough, very crispy crust, but the inside comes out soft and rich, despite the fact that it is prepared without yeast. The recipe is quite easy, and the bread turns out so tasty – it’s simply delicious!

Required ingredients:

• wheat flour – 200 gr
• rye flour – 200 gr
• oatmeal – 2 tbsp
• sugar – 2 tbsp
• salt – 1 tsp
• drink 2.5% – 200 ml
• soda – 1 tsp

Step-by-step instruction}

1. Sift wheat and rye flour into a deep container, add sugar, soda, salt and mix everything very well.
2. Add oatmeal and stir again.
3. Create a depression in the center of the flour consistency and pour a drink at room temperature into it in a narrow stream. Knead the dough until it becomes a plastic, soft mixture.
4. Sprinkle the kitchen table with flour, place the dough on it and give it a flat oval shape.
5. Make a cross-shaped cut on top and, using a pastry brush, brush the top with the remaining kefir.
6. Grease the bowl of a Panasonic multicooker or any other model you use with oil and sprinkle with flour.
7. Place the bread there, set the “Baking” mode and cook for about 45 minutes. During this period of time, the loaf will brown on top. Later turn it over and bake for another 20-25 minutes.
8. Cool the finished bread and serve.

Cooking homemade rye bread in a Redmond m 10 multicooker without yeast

This fragrant bread is baked with homemade sourdough. To make it, just mix rye flour and warm water in a small bowl or glass jar at a ratio of 1:1 (for example, 100 g each), cover with gauze and leave in a dry, warm place. Once a day, the starter needs to be “fed” by adding the same amount of water and flour to the jar. After 3-5 days, the starter will ferment and become suitable for baking yeast-free bread in a slow cooker. Bread can be made from either wheat or buckwheat flour.

Required ingredients:

• rye flour – 750 gr
• wheat flour – 450 gr
• sourdough – 5 tbsp
• salt – 1 tsp

Step-by-step instruction}

1. Pour warm water into a medium-sized bowl and then dissolve the starter in it.
2. Add both types of flour, previously sifted through a sieve, add salt and quickly knead until smooth.
3. Grease a multi-bowl with butter and place the dough into it.
4. Activate the “Heating” mode and cook the dish for about 15 minutes.
5. When the dough begins to rise a little, leave it covered for 2 hours to let it sit.
6. Then turn on the “Baking” mode for 65 minutes, and after this period, remove the finished bread from the container, cover with a linen towel and cool slightly.

How to cook Borodino yeast-free bread in a slow cooker

Real Borodino bread is always prepared with sourdough and water, but in those cases where you want to make it the most satisfying and high-calorie, you can knead it with 2.5% fat milk.

Required ingredients:

• wholemeal rye flour – 400 gr
• wheat flour – 160 gr
• sourdough – 800 gr
• water – 300 ml
• sugar – 40 gr
• rye malt – 40 g
• buckwheat honey – 40 g
• salt – 16 g
• ground coriander – 4 g
• coriander seeds

Step-by-step instruction}

1. In a deep bowl, mix the starter and water. Sift both types of flour through a sieve and add there. Mix everything very well, and then add honey, sugar, malt, salt and ground coriander.
2. Knead the dough by hand, similar to the mixture with plasticine.
3. Grease the multi-bowl with oil and place the dough into it. Smooth the surface, sprinkle with coriander seeds and cook in the “Baking” mode for 50 to 60 minutes. Later turn the loaf over to the other side and bake until golden brown. This usually takes 15-20 minutes.
4. Cut the finished bun into slices and serve.

How to Bake Cornbread in a Slow Cooker without Sourdough

This is a very simple recipe that uses a minimum of ingredients. But this does not affect the quality of baking in any way and the finished dish comes out tender and airy (using the Yogurt mode).

Required ingredients:

• wheat flour – 700 gr
• corn flour – 500 gr
• sugar – 1 tbsp
• salt – 2 tsp
• corn oil – 2 tbsp
• water – 1/2 l
• baking soda, slaked with vinegar – 3 tsp

Step-by-step instruction}

1. Heat some water over medium heat and dissolve slaked soda and sugar in it. Later add salt and oil.
2. Sift the flour and add in portions to the rest of the products. Knead a pliable, soft dough and load it into a multi-cooker bowl, previously greased with oil.
3. Set the “Yoghurt” mode and let the dough rise for 1.5 hours.
4. Then knead the mass, close the lid and keep in the “Yoghurt” mode for another half hour.
5. After this, without opening the lid, set the “Baking” program and cook the bread for approximately 60 minutes.
6. When done, turn the loaf over and bake for another 15 minutes.
7. When the crust is browned, turn off the multicooker, take out the bread and serve it.

How to bake a yeast-free loaf in a Polaris multicooker: step-by-step video instructions

Using this recipe you can bake a very tasty snow-white loaf. The dish contains sweet sand, but if you need to reduce the calorie content and create the most healthy bread, replace this ingredient with fructose or stevia. Watch the video:

Frisky yeast-free bread in a slow cooker

During pregnancy, I read about the harmfulness of yeast and now I avoid it. At first I took yeast-free bread, but later I started baking it myself. I have been baking a lot since I got married, especially after I was given a slow cooker. And so my usual recipe for savory and tender bread was born. Try it, maybe you will like it.

Ingredients for “Frisky yeast-free bread in a slow cooker”:

• Drink (sour milk) - 1.5 cups.
• Soda (without a slide, you can even 0.5) - 1 tsp.
• Rye flour (no matter what other “bread” or mixture) - 10 tbsp. l.
• Salt - 1 tsp.
• Sugar - 0.5 tsp.
• Flax seeds (optional) - to taste
• Spices - to taste
• Butter (or vegetable oil for greasing the bowl)

Production time: 10 minutes

Number of servings: 10

Nutritional and energy value:

Manufacturing characteristics in a multicooker:

Power: 900 Watt

Programme: Baking (60 minutes)

Recipe for “Frisky yeast-free bread in a slow cooker”:

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Photo “Frisky yeast-free bread in a slow cooker” from those who prepared it (2)

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August 16 kiew713 # (recipe creator)

June 27, 2018 savina 1962 #

July 2, 2018 kiew713 # (recipe creator)

February 24, 2018 chernova ksena #

February 25, 2018 kiew713 # (recipe creator)

December 12, 2017 Dragon76 #

December 12, 2017 kiew713 # (recipe creator)

December 12, 2017 Dragon76 #

December 13, 2017 kiew713 # (recipe creator)

December 13, 2017 Dragon76 #

April 24, 2017 Snezhk_a #

April 24, 2017 kritikessa #

Julia, do you think it will be okay with fermented baked milk?

And how many liters is your bowl?

April 25, 2017 kiew713 # (recipe creator)

April 25, 2017 kritikessa #

April 25, 2017 kiew713 # (recipe creator)

April 24, 2017 golodnyj #

April 25, 2017 kiew713 # (recipe creator)

April 23, 2017 zmei0884 #

April 25, 2017 kiew713 # (recipe creator)

April 26, 2017 zmei0884 #

April 28, 2017 kiew713 # (recipe creator)

April 23, 2017 Marabell #

April 23, 2017 kiew713 # (recipe creator)

April 24, 2017 kritikessa #

April 24, 2017 Marabell #

April 25, 2017 kritikessa #

April 23, 2017 Irinaia1 #

April 23, 2017 Victoria2911 #

April 23, 2017 kiew713 # (recipe creator)

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April 23, 2017 Reddish Fox77 #

April 23, 2017 kiew713 # (recipe creator)

April 23, 2017 Reddish Fox77 #

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Yeast-free bread in a slow cooker: recipes for making it with kefir and sour cream

When there is bread and water, nothing is a failure. Bread is the main product on our table, it is also the head of everything. Almost all of us buy baked goods from bakeries, but some housewives prefer to bake them without the help of others. Now we will prepare yeast-free bread in a slow cooker. It is impossible to describe the merits and taste of such bread with a pen.

If only there were a man, there would be a crumb of bread

Bread is an ancient pastry that was prepared in the oven in Rus'. Naturally, yeast was not used, and there was no question of high-grade wheat flour, because this baking product arose only in the middle of the 19th century. Previously, housewives used whey, sourdough, and water. The bread came out surprisingly fluffy, fragrant and indescribably delicious.

The easiest way to prepare baked goods is with a yeast base, because it is the fermentation product that gives the bread its fluffiness. But nutritionists say that it is often prohibited to eat baked goods prepared with yeast. Yeast begins to ferment in the body, resulting in various ailments of the digestive tract and discomfort in the epigastric region.

In connection with this, housewives have increasingly become interested in how to bake yeast-free bread in a slow cooker. All you need to do is knead the dough, and the smart kitchen device will do everything else. What makes the baked goods fluffy? It is important to choose the right base. The abundance of options will pleasantly surprise you:

• drink;
• serum;
• natural yogurt;
• leaven.

Our forefathers always made bread using sourdough. You can create this product at home. It’s enough to buy a bag of starter material at your local pharmacy.

If you are used to eating tasty, true and healthy, then you can add different ingredients to bread:

• bran;
• cereal consistencies;
• raisin;
• caraway;
• nuts;
• flax seeds;
• sunflower seeds;
• sesame;
• dried fruits or candied fruits.

Faithful bread is the key to health

Yeast baked goods can cause a lot of problems for your body. Nutritionists say that yeast can provoke a weakened immune system, as well as a number of problems in the digestive tract, in particular, constipation and bloating. Yeast-free kefir bread in a slow cooker is free of these shortcomings.

A little advice: it is better to wrap the bread in a towel until it cools completely. This way we will not allow moisture to get inside, and the baked goods will turn out dry, fragrant, fluffy and very soft. All indicated proportions must be measured using a multi-glass.

Compound:

• 2 tbsp. high-grade wheat flour;
• ½ tbsp. sifted rye flour;
• 2 tsp. baking powder;
• ½ tbsp. oatmeal;
• 1 tbsp. l. sweet sand;
• 1 tsp. finely ground table salt;
• 500 ml kefir;
• 50 g butter.

Manufacturing:

• In a dry and clean bowl, mix the sifted flour and oatmeal.

• Melt the butter. This can be created using 2 methods: in a water bath or in a microwave oven (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) .
• Combine the melted butter with kefir at room temperature and mix everything thoroughly with a whisk.

• Once we have brought the oil-kefir mixture to a homogeneous mixture, add it to the dry ingredients and mix.

• At the same step, add sweet sand, salt and baking powder.
• First knead the dough with a spatula, and then by hand.
• There is no need to stir the base for a long time. We determine the readiness of the dough by its level of stickiness. It does not have to completely stick to your hands and work surface.

• Grease the multicooker container with oil, and then crush it with sifted flour or breadcrumbs.
• Place the bread into a container.

• Just two clicks separate us from tasting delicious and fluffy bread. Select the “Baking” mode and set the timer for 60 minutes.
• If your device does not have such a mode, manually set the temperature to 160° and the time to 1 hour.
• When the multicooker beeps, use the steam container to turn the bread over.
• Leave it for another 20 minutes in the multi-cooker container. It is better to choose the same mode.
• Remove the bread from the multicooker container, wrap it in a towel and leave it like that until it cools completely.

Bread recipe from London

There is a belief in culinary circles that one Londoner has been making homemade bread using the same recipe for 13 years. To knead the dough, she uses sourdough, which she makes without the help of others. It will take you a week to make the starter. But later, you may not need to look in the refrigerator for a long time, since one portion of the starter product will last forever.

For those who are preparing yeast-free bread in a slow cooker for the first time, recipes with photos are a must. The main thing is to do everything slowly, in compliance with the recipe proportions.

Compound:

• 1 tbsp. sifted wheat flour (for sourdough);
• 100 ml water;
• 1 testicle;
• 2 ½ tbsp. l. sweet sand;
• 1 tsp. finely ground salt;
• 0.3 l of water;
• 0.8 kg of sifted high-grade flour;
• 3 tbsp. l. sour cream;
• 1 tbsp. l. refined vegetable oil.

Manufacturing:

• We'll start by making sourdough. To do this, take an incomplete glass of sifted flour and exactly 100 ml of water.
• The water must be heated to a temperature of 36°. The best thermometer will be your hand.
• Mix these ingredients and the dough comes out.
• Cover the container with the dough with food grade film and place it in a hidden and warm space for three days.
• After the allotted time has passed, you will notice that pores have formed on the lump of dough.
• Remove about 2 cm from the top and discard.
• In a clean bowl we will knead the dough again, add approximately 70 ml of water and no more than 100 g of sifted flour.
• Leave the lump of dough in this form for another 12 hours.
• We repeat the entire method of action again, only we will now infuse the starter for 8 hours.
• It is necessary to repeat the above steps until our starter doubles in volume. For comparison we use the very first batch.
• Once the starter is ready, put it in the refrigerator for storage.
• Now let's start baking bread.
• In a deep, clean bowl, combine 1 tbsp. l. prepared sourdough with egg.
• Add sweet sand, filtered water, salt, refined oil and sour cream.
• Mix everything well.
• We begin to add flour in portions and knead the dough by hand. The kneading lasts no more than 5 minutes.
• Now the dough needs to rest in a hidden place for an hour.
• Before putting the dough into the multicooker container, knead it slightly with your hands.
• Grease the walls and bottom of the container with softened butter and lay out the workpiece.
• Close the device and leave the dough for 2 hours. We do not turn on the multicooker.
• Once the allotted time has expired, select the “Baking” program, and in 90 minutes our bread will be ready.
• Usually, the bread doesn’t bake well on top, so we’ll carefully turn it over and cook for another half hour. In total, it takes us exactly two hours to bake.
• Cool the bread under a towel, then cut into slices and serve.
• Such bread will retain its original softness and fluffiness longer.

Cook with pleasure and remember that rolls get boring, but bread never does. Bon appetit!