When baking lean bread, eggs, milk, butter are not used.
For people who strictly follow Orthodox traditions, confidence in the correctness of the tasted food is very important.
Only self-baked bread can give such confidence. And in general, homemade loaves, loaves, rolls are much more useful, tastier, they carry special energy.
Homemade lean bread can be baked in the oven or bread machine according to a variety of recipes. Classic version involves the use of wheat flour of the first grade alone or in a mixture with rye flour.
However, you can vary the recipes with any flour: corn, oat, soy, flaxseed, introducing it in the amount of 100-150 grams per loaf of bread.
Additional ingredients in the form of dried herbs, pieces of vegetables, spices, seasonings can be added to the dough. A properly baked loaf of lean bread remains tasty, soft for at least five days.
Lean bread - general principles of cooking
The main task when baking lean bread - give the crumb airiness. Therefore, proper fermentation is so important. Most often, modern housewives simply introduce active dry or fresh yeast into the flour. The dough will rise quickly.
However, the classic yeast-free version is more useful when the dough rises due to the yeast prepared by hand. It gives the dough crumb lightness, and the leavened bread is stored on a sourdough much longer - up to two weeks. It is troublesome to prepare the sourdough, but the loaves of bread turn out amazingly tasty.
there is some recipes for making sourdough. For example, you can knead a dough of 150 grams of flour and 10 ml of warm water (mix only by hand, without the use of metal and wooden spoons). Roll into a ball, lightly grease with oil (vegetable), put in a warm place for a day. Then mix two tablespoons of water and the same amount of flour, leave alone again for a day. Repeat mixing on the third day.
In a day, the leaven is ready. You can store it for two weeks, exclusively in the refrigerator. Replace the yeast indicated in the recipe with the same amount of product prepared.
To make the bread airy, you need to knead the dough correctly, achieving an elastic mass. The dough must be separated before baking, otherwise a tasteless dried cake. Put the form in the preheated oven. The baking temperature is from 220 to 250 degrees, the time depends on the weight of the dough: from half an hour to forty minutes.
Fast bread for the oven
Fast but unusually tasty lean bread is baked without the hassle of a minimum of ingredients. The recipe can be used to obtain the first baking experience.
Ingredients:
• four hundred grams of baking flour of the first grade;
• grams of active dry yeast (a quarter of a teaspoon);
• seven grams of salt;
• three hundred milliliters of water at room temperature.
Cooking method:
Mix dry ingredients.
Pour in water (you can take carbonated), knead a homogeneous dough.
Roll the mass into a ball, put in the bowl, tighten over the cling film.
The dough should roam for 18 hours.
Preheat the oven to 250 degrees. To maintain a constant temperature, you can put a stone in the oven.
On a board slightly sprinkled with flour, put the dough, hands to give it a rectangular shape.
Fold the long sides inwards (you should get a long bar).
Cut into two parts, pinch the cuts.
Leave for proofing for thirty minutes, covered with a linen or cotton towel.
Transfer the dough onto baking paper, oiled, seam down.
Thirty minutes is enough for baking.
Lean bread with fresh yeast
A quick recipe for wonderful lean bread made from a mixture of wheat and rye flour.
Ingredients:
• four hundred grams of wheat flour;
• one hundred grams of rye flour;
• a teaspoon of salt;
• ten grams of fresh yeast;
• 350 ml of warm water.
Cooking method:
Mix both types of flour, be sure to sift.
Introduce the mole into the flour mixture, whisk again with a whisk.
Rub the yeast with your fingers, mix with the flour mixture until smooth.
Pour the flour and yeast with warm (by no means hot!) Water.
Knead the dough manually or on any kitchen equipment (combine, bread machine, mixer).
Leave the resulting smooth dough in a warm place for proofing (enough hours).
As soon as the dough mass rises twice, lay it on a greased table surface.
Form a ball.
Cover the sheet with baking paper, grease it, sprinkle with a pinch of flour.
Put the dough down in a pinch.
Thaw for half an hour.
Bake at 220 degrees (no more than forty minutes).
Cool on a wire rack.
Lean bread on potato broth
Delicious lush bread will turn out if you replace ordinary water with a decoction of potatoes.
Ingredients:
• half a liter of potato broth;
• two tablespoons of granulated sugar;
• 50 grams of raw yeast;
• kilogram of flour;
• a tablespoon of salt;
• two tablespoons of vegetable oil.
Cooking method:
In a chilled (to body temperature) potato broth, dissolve the yeast.
Pour a mixture of salt and sugar into the yeast liquid, dissolve completely.
Pour into a mixing bowl, add oil to the liquid.
Gradually add flour, kneading dough with your hands.
The dough mass should not be sticky.
Cover with a linen napkin, put in a warm stove or battery.
When it rises by half, wash your hands, leave it alone again.
The dough should come up twice.
Form four balls from the mass, melt for another forty minutes.
Bake until a smooth, pleasant golden color appears.
Take out the bread, wrap in a warm towel, cool in it.
Lean rye-wheat bread with cereals and honey
Mixed flour cereal bread will successfully replace any pastry, it is so delicious.
Ingredients:
• one and a half glasses of warm water;
• a tablespoon of active dry yeast;
• one teaspoon of salt and granulated sugar;
• a large spoon of flower liquid honey;
• three spoons of oat bran;
• three hundred grams of wheat flour;
• 150 grams of rye flour;
• two tablespoons of sunflower seeds, flax, instant oat and buckwheat flakes;
• a teaspoon of olive oil or sunflower.
Cooking method:
Dissolve yeast and sugar in a half glass of water slightly above body temperature.
Stir liquid honey in a full glass of water.
Sift rye and wheat flour, add salt and beat with a whisk (or fork).
Introduce the remaining dry ingredients, whisking each time.
Pour oil into the flour mixture.
Add diluted yeast and honey water immediately.
Knead the bread dough, roll it into a bowl and put on the proofing under a film or linen napkin.
After an hour, divide the dough into three loaves (if there is a form) or a loaf, roll it again into balls and leave to stand (in a form or on a sheet) for an hour.
Bake for forty minutes in a preheated oven.
Wrap with parchment paper, then with a towel, cool.
Eat as soon as the bread has cooled.
Lean bread "Greek" with anise
According to the traditional Greek recipe, a special lean aniseed bread is baked.
Ingredients:
• glass of water;
• half a spoonful of anise seeds;
• five hundred grams of white flour;
• two teaspoons of active dry yeast;
• two large spoons of sugar;
• olive oil (or sunflower) - two tablespoons;
• tablespoon of salt;
• a quarter cup of sesame seed.
Cooking method:
Cook the aniseed broth by boiling the seeds in a glass of water (five minutes of boiling is enough).
Refrigerate by dissolving salt in a hot liquid.
Sift the flour.
Mix flour with yeast and sugar.
Pit in the mixture, pour oil and a third of anise decoction there.
Knead the dough.
Thaw an hour.
Divide the dough mass into two parts, form two cakes on a sheet covered with parchment paper.
Leave the cakes for proofing for about fifteen minutes.
Smear aniseed water, a little sprinkle with sesame.
Bake until deep brown (35-40 minutes).
Greek lean bread should crunch.
Lean bread with honey and ginger in a bread maker
Delicate, original honey-ginger lean bread will bring a pleasant variety to the lean or casual menu.
Ingredients:
• incomplete faceted glass of warm water (180 ml);
• half a glass of liquid flower honey;
• a tablespoon of mustard (can be replaced) oil;
• a teaspoon of coarse salt;
• a quarter of a teaspoon of ginger powder;
• a teaspoon of active yeast;
• three glasses of white flour.
Cooking method:
Pour water into the bowl.
Add honey and butter.
Gently pour salt, ginger powder.
Sift the flour.
Pour flour over the liquid.
Put the overdue dry yeast on top of the flour.
Bake in a baguette baking mode (pick a similar one for your bread machine).
Cool without removing from the form.
Lenten onion bread in a slow cooker
Wonderful spicy aroma of onion lean bread cooked in a slow cooker will make you forget about boring loaves in store.
Ingredients:
• two medium bulbs;
• half a liter of warm clean water;
• one tablespoon of granulated sugar and salt;
• spoon of vegetable oil for the pan;
• kilogram of white flour;
• a bag of unexpired dry yeast.
Cooking method:
Chop the onions very finely.
Fry the onion in oil until transparent.
Dissolve a mixture of granulated sugar and salt in water.
Sift the flour and gradually pour it into the water, immediately kneading the dough.
After pouring three quarters of flour, pour the yeast packet into the dough mixture.
When almost all the flour is used, add onion, favorite herbs, spices into the dough.
Leave the fully mixed dough to perch for an hour.
Knead, put in a greased multicooker bowl.
Turn on the heating mode for half an hour.
When the dough rises a second time, turn on the baking mode for one hour.
When the slow cooker shuts off, turn the bread over and bake for another fifty minutes.
Lean bread "Pickle" in a bread machine
Delicious bread on any brine (cabbage, cucumber, tomato, watermelon) using a bread machine to cook is simple and easy.
Ingredients:
• one and a half glasses of any fresh brine;
• two tablespoons of vegetable oil;
• three standard glasses of white flour;
• one and a half tablespoons of active dry yeast;
• a tablespoon of granulated sugar;
• half a teaspoon of coarse salt.
Cooking method:
Download the ingredients in accordance with the instructions for the bread maker.
Bake in the main mode or baguette mode, French rolls.
After baking, get the bread, wrap it in a linen napkin, cool.
Lean bread "Caraway" in a bread machine
A wonderful version of caraway bread can be very easily baked in a slow cooker. This is a traditional German recipe, which is very close to traditional Borodino bread.
Ingredients:
• one and a half glasses of brewed grain (or instant) coffee;
• a glass of any bran;
• one and a half glasses of white flour;
• a full tablespoon (with a bunch) of salt;
• two glasses of rye flour;
• a quarter of a faceted glass of cocoa powder (sugar free);
• two large spoons of vegetable oil;
• a tablespoon of caraway seeds.
Cooking method:
In the thicket of the breadmaker, lay all the ingredients as instructed by the instructions.
Sift flour beforehand.
Bake in basic mode for wheat bread for about four hours.
Remove, wrap in a towel and cool in this form.
Lenten bread "Monastic"
The monastery bread recipe is as simple as tasty. Suitable for daily use with first and second courses.
Ingredients:
• kilogram of wheat flour;
• one and a half glasses of warm water;
• half a spoonful of dessert sugar;
• teaspoon active yeast;
• as much coarse salt.
Cooking method:
Put the dough, mixing sugar, 200 ml of water, a glass of flour, yeast in a liter jar.
Mix with a fork until smooth.
Cork with a lid and put in an oven preheated to 30-50 degrees (or just a heating battery).
When the dough rises to the level of the lid, pour it into a container for kneading.
Pour in the remaining water, salt, start kneading the dough, adding a little flour.
Knead until the dough begins to easily move away from the fingers.
Leave to proof for about an hour.
Divide into several parts.
Lubricate the sheet, form a few loaves, leave again for proofing in a warm place.
Bake at a temperature not exceeding 200 degrees for about forty minutes.
Cool in the oven without opening the door for an hour and a half.
Wrap the cooled bread in a linen napkin, put in a packing bag.
Lenten bread - tips and tricks
- Sift flour for bread in order to saturate with oxygen. From sifted flour, an airy, delicious bread is obtained.
- To diversify the taste and aroma of bread, you can add seedless raisins, chopped olives, slices of bell pepper, canned or fresh corn, peas, peeled seeds, any dried or fresh herbs, chopped dried apricots and into the dough (after it is almost ready) etc.
- If the bread is baked in the oven, it cannot be opened during the process: the dough will fall off immediately.
- All ingredients must be brought to normal room temperature before mixing.
- To make sure that the bread is ready, you need to tap on the lower crust (turn the loaf over). The finished product makes a dull sound.
- You can store homemade bread in the freezer by wrapping it tightly in a grocery bag. After defrosting, the bread will be soft and fresh.
