I’ve already tried baking bread at home, but with yeast and butter, it turned out very tasty, you can see the recipe here. But to be honest, there was too much bread for a kilogram of flour for our family. We are probably little kids.

Now I wanted to bake bread with kefir and without yeast. I didn’t have much kefir, about 300 ml, so I formed the recipe from this.

The recipe turned out to be very simple, from a small amount of very simple ingredients, not time-consuming, because you don’t have to wait for the yeast to rise. It's simple, take it and bake it!

Ingredients:

• Wheat flour - 300 grams
• Kefir - 300 ml
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Cumin - 1 teaspoon
• Soda - 0.5 teaspoon

How to bake bread at home

Today there will be a step-by-step recipe.

Sift the flour into a large bowl, add all the dry ingredients except soda, that is, salt, sugar and cumin.

Mix half a teaspoon of soda with kefir in a tablespoon, that is, extinguish the soda so that there is no soda taste in the bread. Put it in the dough.

Add all the kefir and stir well. First with a spoon, then knead with your hands.

We form a round loaf of bread, wrap it in film and let the dough recover a little, about half an hour. While the dough is resting, we preheat the oven to 220 degrees.

After half an hour, beat the bun on a board with flour again, make cross cuts so that it bakes better, and place it on a baking sheet. Sprinkle with flour to make it look nice and crispy.

Place in the oven for about 50 minutes. After 20 minutes, reduce the heat to 200 degrees and leave to finish baking.

When the time is up, we take out our bread and pierce it with a dry toothpick; if the toothpick remains dry, then the bread is ready, you can take it out. My loaf turned out to be quite high, and I was afraid that it might not be baked inside. So I turned off the oven and left the bread there for another 10 minutes. That is, the total time the bread spent in the oven was 1 hour.

As a result, it seemed to me that the crust on the bread was too hard, so I wet a clean towel, put it on the bread and left it there for 20 minutes.

After 20 minutes, I was already enjoying fragrant, fresh kefir bread. How wonderful it is to cut off the crispy skin, spread with butter and enjoy. Bon appetit!

However, due to my inexperience, I made too deep a cut on the loaf, which is why it fell apart like that. Tip: try not to make the cut very deep.

Yes, if you don’t like cumin, you can replace it with thyme, for example, I wanted to bake with cumin.

1. Bread should always be placed in a well-heated oven. It is better to first preheat the oven to 220-230 degrees for the first 15-20 minutes and then reduce to 200 so that the crust does not burn.
2. It is imperative to make cuts so that there is no uncooked crumb left.
3. If you have large loaves and you are afraid that the bread may not bake, you can put a container of water in the oven under a baking sheet. So that the water has already boiled by the time you put the bread on. (They say it bakes faster this way, I haven’t tried it yet.)
4. If the crust of the bread is too stale, place a damp towel on the finished bread for about 20 minutes.

Yeast-free bread with kefir

Incredibly tasty bread - crispy crust, slightly sweet (you can reduce the amount of sugar, but it depends on your taste), super tender crumb, aromatic, and also healthy.

Compound:

250 g white wheat flour

250 g whole grain flour (I used whole grain rye)

brown sugar - 2 tbsp. l (can be done without it)

salt - 1 tsp.

soda - 1 tsp.

kefir (any fermented milk product) - 2 cups

rast. oil - 1 tbsp. l.

***oatmeal - 2 tbsp.

plus any flavorings you wish, I used fried onion flakes - 2 tbsp***

You can add soy sauce.

Cooking method:

Mix all dry products.

Gradually add kefir and 1 tbsp. rast. butter, knead the dough.

I made the dough in a food processor and it came out amazing.

Place the dough in a greased pan and sprinkled with oatmeal or form a flat cake with your hands and sprinkle with oatmeal.

Place in an oven preheated to 210°C and bake for about 40 minutes.

Bread with bran: recipe without yeast on kefir for the oven

Bran bread, prepared according to this recipe remains tasty and fresh for a long time.

products for yeast-free bran bread

• wheat flour 2 cups;
• kefir 1.5 cups;
• vegetable oil ½ cup;
• wheat bran 2 cups;
• soda ½ tsp;
• salt 1 tsp (to taste) more as possible

Making bran bread

1. In a separate cup, mix all dry ingredients: flour, bran, soda and salt.

mix dry ingredients

2. Separately mix the liquid ingredients kefir and vegetable oil.

mix liquid ingredients

3. Combine dry ingredients with liquid ingredients and knead the dough.

4. Form the dough into separate small round buns.

forming buns

5. Place the buns on a baking sheet greased with vegetable oil.

6. Bake in the oven, temperature 200 degrees. After 20 minutes, the buns should be turned over and baked for another 10-20 minutes. The baking time after turning the bread can vary depending on what kind of oven you have. The average time is 20 minutes.

While our bread is baking, I would like to devote a few lines to our native yeast bread from the store. I did a little research and this is the information I found.

We all know that the main property of yeast is fermentation. This process is transmitted to the human body through bread. The fusel gas formed during fermentation enters the brain and negatively affects its functions. Memory, abilities for creative work and logical thinking deteriorate. Gradually, accumulating in the body, yeast weakens the immune system, destroying the beneficial intestinal microflora. Regular consumption of yeast-based products leads to weakened body resistance, increased susceptibility to the effects of ionizing radiation, carcinogens and other exogenous factors that disrupt the normal functioning of our body.

In addition, yeast has a negative effect on the reproduction of body cells, causing their chaotic division with the formation of benign and malignant tumors.

According to various studies, yeast accelerates the growth of tumor cells from 3 to 15 times. Please search for GOST 171 - 81. Look and read. I think you will be horrified by the information you see!

And be sure to watch this sensational video at the end of the article, which could be titled “If Russia does not die in the war. Then she will die from yeast.”

And what I got was so beautiful and appetizing bran bread.

bread without yeast with bran

The topic “The benefits and harms of yeast-free bread” has remained popular for more than one generation. The disadvantage and advantage is its structure.

Due to its density and rigidity, it has an excellent effect on the gastrointestinal tract and promotes the functioning of the intestinal muscles.

The main positive point is the absence of yeast, and as a result, there is no harm to the intestinal microflora.

As for the shortcomings, the most significant can be considered the specific taste. People are accustomed to fluffy and aromatic yeast bread; its counterpart without yeast has a dense structure and therefore will be almost half the size. In terms of taste, yeast-free baked goods are specific, but no less tasty than regular bread.

A simple bread machine recipe

Baking yeast-free bread in a bread machine is not a difficult or time-consuming task. The main thing is to stick to the recipe, and the machine will do everything itself.

To prepare yeast-free dough you will need:

• flour 2-2.5 cups;
• kefir 0.8-1.0 cups;
• salt, sugar and soda one teaspoon each.

All components are placed in the bread machine and, using a special mode, the dough is first kneaded, and then the baking itself is carried out.

Lenten yeast-free bread in the oven.

Some housewives do not have the opportunity or desire to purchase modern appliances for the kitchen, and bake bread in the oven. At the same time, it does not lose its unique taste and benefits.

Ingredients for preparing lean, yeast-free bread:

• water 1 glass;
• flour 2 cups;
• salt, sugar to taste.

Preparation steps:

1. First step: leaven is made. Mix a small amount of flour (30-40 g) and boiled water (1/4 cup) in a container and cover with a thick cloth. For a day, the mixture is placed in a warm place to obtain a starter.
2. Second step: after 24 hours, another small amount of flour (50 grams) is carefully mixed into the starter, and again put away in a warm place for 24 hours.
3. Third step: kneading the dough. The starter is mixed with the remaining flour and warm water, sugar and salt are added. The dough is kneaded until smooth.
4. Fourth step: resting the dough. After kneading, the dough should rest for 2-3 hours.
5. Fifth step: baking. The dough is placed in a special form and baked in the oven.

Cooking in a slow cooker

Another modern device to make the cooking process easier is the multicooker. It is capable of performing the same baking functions as a bread machine, with the exception of the first stage - kneading the dough. That is why, to prepare yeast-free dough, you should go through all the necessary steps as in the case of the oven, only the final stage changes a little - we prepare the bread in a slow cooker. This will not affect the taste, but cooking will become much more comfortable and easier. At the same time, the product will definitely not dry out or overbake, because modern kitchen appliances allow you to control the baking time.

Rye yeast-free bread

You can consider making rye bread as an example. After all, it will require a special type of flour - rye. First, a yeast-free starter is prepared, only rye flour is used and preferably coarsely ground. Add 1 liter of water at room temperature, salt to taste and 800 grams of flour to the starter. Mix everything until a homogeneous mass of viscous consistency is obtained. Next, the prepared dough should “breathe” for a couple of hours and only after that it should be baked in any device - oven, slow cooker, oven, bread maker. For additional flavor and filling, you can add sesame, sunflower or flax seeds to the dough.

Monastic cooking recipe

Monastery bread smells delicious and is easy to prepare. The only caveat is that preparing the dough itself lasts 4 hours.

A special starter is also used.

• water 800 ml;
• whole grain flour 300 gr;
• rye flour 700 gr;
• salt 1 dessert spoon without top;
• leaven;
• seeds (sunflower, pumpkin, pre-peeled), raisins - a small handful each.

Dissolve salt in warm water. If you have a wooden spoon, put 2 spoons; if you use tablespoons, then 4. It is very important that the water is a little warm. If the seeds are roasted, they must cool beforehand.

Stir these products with your hands until smooth. Afterwards you can add flour. It must be sifted before use. This will not work with whole grain, but rye can be easily sifted so that it is saturated with air. Mix gently, squeezing out any lumps. At first it may seem like there is too much flour, but with prolonged kneading the dough will be well soaked. It is recommended to leave for a third of an hour under a towel to brew.

Place the dough on a board sprinkled with flour. It turns out heavy and thick. When, when kneading, it stops sticking to your hands, you can form a bun, roll it a little in flour, lightly beat it with your hands, tossing it up. Sometimes you beat the dough on the table, but there is a risk of covering everything around with flour.

Place the finished ball in a bowl, cover with a towel, and leave for 10 hours. You can put everything in the oven without turning it on. During this time the dough rises. Next, we lay it out in the molds and bake it at 180 degrees for an hour. After cooling, remove from the molds and cover with a damp cloth.

Important! Whole wheat flour will be the healthiest.

On kefir

Lush and tender dough is prepared with kefir:

• flour;
• kefir 1 glass;
• salt 1.5 tsp;
• sugar 1 tbsp. l.;
• any oil 50 g;
• ½ tbsp. l. yeast;
• egg.

Pour kefir into the dough container. In the microwave or in a water bath, lightly heat the butter (margarine). Add to kefir, add dry yeast, sugar and salt. Mix all products until smooth. Pour in the flour little by little, in small portions, until you can form a small ball, and leave to rise for an hour and a half.

Grease a baking sheet or mold with oil, and in a separate container beat the egg to grease. Pour a little vegetable oil onto the work surface, lay out the dough and roll into a thick sausage. Divide it into 8 pieces, turn it into a small cake and place it on a baking sheet. They will be small at the moment, but they will rise in the oven.

Brush with egg wash and bake. Small breads bake quickly - in just 7-10 minutes.

Traditional Irish soda bread

An interesting recipe - Irish, without unhealthy yeast and made from whole grain flour.

• whole grain and wheat flour - 250 g each;
• curdled milk 420 gr;
• half a glass of raisins;
• 2 tsp. lie salt;
• 1 tsp. lie soda

Mix all the dry ingredients, pour in the yogurt and gently stir the dough so that all the ingredients come together, but under no circumstances knead it.

Sprinkle the table with flour, turn out the dough and give it the desired shape. Sprinkle a baking tray with flour and place the product. Carefully make cuts on the ball and sprinkle with whole wheat flour for decoration. Place in the oven at 200 degrees and bake for 45 minutes.

Sourdough bread made from water and whole grain wheat flour

Yeast-free sourdough bread is called “Healthy” because it is prepared with live sourdough and with the addition of whole grain flour.

For sourdough:

• 2 tbsp. l. wheat starter;
• 150 grams of white flour;
• 150 grams of filtered water.

For the test:

• 350 g whole grain flour;
• 300 grams of wheat sourdough;
• 150 grams of water;
• 2 tsp. Sahara;
• 1 tsp. salt;
• 2 tbsp. l. vegetable oil.

Combine the starter and water in a container, add salt and sugar, and mix.

Add flour to the mixture and knead for a minute. Let it rest under a towel for 10 minutes.

Add oil and continue kneading. The dough should be soft, elastic, and not stick to your hands. Cover the container with film and leave to rise for 3 hours.

After the required time, place the dough on a work surface sprinkled with flour. Divide into 8 parts and form koloboks. Grease the mold with oil and fold the products. Cover with film again and leave for an hour or two. Place in the oven for 10 minutes at 200 degrees, and then reduce the temperature to 180. The bread is ready.

Just a note. Water is used either slightly warm or at room temperature. Otherwise, neither the yeast nor the starter will work.

Every housewife has bread on her table; depending on her tastes and capabilities, it can be purchased or freshly baked, with or without yeast, wheat or rye. But one thing will always remain the same - this wonderful and delicious pastry will never leave its pedestal in cooking.

Yeast-free bread with kefir can be easily and quickly baked at home!

I’ve already tried baking bread at home, but with yeast and butter, it turned out very tasty, you can see the recipe here. But to be honest, there was too much bread for a kilogram of flour for our family. We are probably little kids.

Now I wanted to bake bread with kefir and without yeast. I didn’t have much kefir, about 300 ml, so I formed the recipe from this.

The recipe turned out to be very simple, from a small amount of very simple ingredients, not time-consuming, because you don’t have to wait for the yeast to rise. It's simple, take it and bake it!

INGREDIENTS FOR YEAST-FREE BREAD
Wheat flour – 300 grams at once + for mixing
Kefir – 300 ml
Salt – 1 teaspoon
Sugar – 1 teaspoon
Cumin – 1 teaspoon
Soda – 0.5 teaspoon
YEAST-FREE BREAD WITH KEFIR
Today there will be a step-by-step recipe.

Sift the flour into a large bowl, add all the dry ingredients except soda, that is, salt, sugar and cumin.

Mix half a teaspoon of soda with kefir in a tablespoon, that is, extinguish the soda so that there is no soda taste in the bread. Put it in the dough.

Add all the kefir and stir well. First with a spoon, then knead with your hands. If there is not enough flour, add a little while kneading until a ball can be formed. But do not overfill with flour, otherwise the bread will be very dense.

We form a round loaf of bread, wrap it in film and let the dough recover a little, about half an hour. While the dough is resting, we preheat the oven to 220 degrees.

After half an hour, beat the bun on a board with flour again, make cross cuts so that it bakes better, and place it on a baking sheet. Sprinkle with flour to make it look nice and crispy.

Place in the oven for about 50 minutes. After 20 minutes, reduce the heat to 200 degrees and leave to finish baking.

When the time is up, we take out our bread and pierce it with a dry toothpick; if the toothpick remains dry, then the bread is ready, you can take it out. My loaf turned out to be quite high, and I was afraid that it might not be baked inside. So I turned off the oven and left the bread there for another 10 minutes. That is, the total time the bread spent in the oven was 1 hour.

As a result, it seemed to me that the crust on the bread was too hard, so I wet a clean towel, put it on the bread and left it there for 20 minutes.

After 20 minutes, I was already enjoying fragrant, fresh kefir bread. How wonderful it is to cut off the crispy skin, spread with butter and enjoy. Bon appetit!

However, due to my inexperience, I made too deep a cut on the loaf, which is why it fell apart like that. Tip: try not to make the cut very deep.

Yes, if you don’t like cumin, you can replace it with thyme, for example, I wanted to bake with cumin.

USEFUL TIPS ON HOW TO BAKE BREAD IN THE OVEN AT HOME
Bread should always be placed in a well-heated oven. It is better to first preheat the oven to 220-230 degrees for the first 15-20 minutes and then reduce to 200 so that the crust does not burn.
It is imperative to make cuts so that there is no uncooked crumb left.
If you have large loaves and you are afraid that the bread may not bake, you can put a container of water in the oven under a baking sheet. So that the water has already boiled by the time you put the bread on.
If the crust of the bread is too stale, place a damp towel on the finished bread for about 20 minutes.
I really love the idea of ​​baking bread at home and will continue to try out new recipes and share with you, dear readers. And if you, like me, are not a very experienced baker, I suggest you try and learn together, and also share your experience.

I would be grateful to more experienced comrades in this matter for the advice left in the comments. Join the discussion! And also subscribe to the newsletter so you don’t miss new interesting experiences!

And so, in addition to yeast-free bread with kefir, I recommend trying homemade bran bread with fermented baked milk, the recipe is here, and rye-wheat bread with mineral water.

In the meantime, try bread made with yeast-free kefir, I’m sure you’ll like it!

A simple recipe for kefir bread without yeast in the oven

If it weren't for the heavy rain, this recipe would have been waiting a long time for its turn. There was no bread for lunch, and then I remembered that I had kefir bread without yeast in the oven in my bookmarks. The recipe turned out to be very simple, quick, and to my surprise the bread turned out pretty good. I made the dough with the addition of soda, but contrary to all recommendations, I extinguished it with vinegar so that there would be no specific taste. And added Provençal herbs for flavor. The kefir bread rose well in the oven, there were fears that the top would tear, but no, the loaf turned out neat, without tears.

Ingredients

To make quick bread without yeast in the oven we will need:

• kefir 1% - 200 ml;
• white flour – 300 g;
• sugar – 2/3 tbsp. l;
• salt – 0.5 tsp;
• Sunflower oil – 3 tbsp. l;
• soda – 1 tsp;
• apple cider vinegar – 1 tbsp. l;
• dried thyme – 1 tsp;
• rosemary – 2-3 pinches (optional).

How to make bread with kefir

Sift the flour, add about a third, add salt and sugar or just salt to the rest. Since we are preparing bread without yeast in the oven, the recipe does not necessarily require the addition of sugar, rely on your taste.

For flavor, we add dried herbs to the bread; I took thyme and rosemary. Add what you like, you can replace the herbs with sesame or sunflower seeds or add nothing.

Heat the kefir a little, pour in the flour, mix. Warm liquid will help the flour swell, and when kneading it is easier to determine how much it will be needed to knead soft kefir dough.

Add sunflower oil. Here I also deviated from the recipe; according to the original recipe, instant bread is prepared in the oven without oil. In my opinion, it is not superfluous - the dough is kneaded easier, more elastic, and that is probably why the bread did not tear in the oven.

We extinguish the soda with vinegar or add unslaked soda if its taste does not bother you. Alternatively, replace it with baking powder and add a teaspoon.

Place the dough on a floured board. Knead quickly, gradually adding the flour that was set aside at the beginning.

The dough for kefir bread should not be tight or sticky, it will turn out soft, smooth, and easily take the desired shape. It will be more convenient to form the bread if you first roll the dough into a bun, as in the photo.

We can give the bread any shape, I made a round loaf. Be sure to make cuts so that air escapes and the bread does not tear in the oven. It is convenient to cut with a sharp knife or blade; the movements should be sharp so that the dough does not have time to stick or catch. I floured it first, then made some diagonal cuts.

After shaping, let the loaf rest for a while on the baking sheet or in the pan. Preheat the oven to 200 degrees. Place in the oven on the middle rack and bake for ten minutes. Reduce the heat to 180 degrees, bake white bread without yeast in the oven for another 20-25 minutes until crispy.

This is the fastest bread recipe I've ever made, taking less than an hour to prepare. So if you also have a situation like mine, use this recipe, it is completely justified. The weight of the finished loaf is 520 grams, enough for lunch and some left over.

I liked this recipe primarily for its simplicity and speed of preparation. Will I bake bread with kefir without yeast in the oven again - it’s quite possible, in some cases it will help out a lot. For beginners and those who are comfortable with complex baking, I definitely recommend starting with simple recipes and trying this recipe for yeast-free bread. Happy baking! Your Plyushkin.

Video recipe for making kefir bread without yeast

More and more people are starting to give up yeast. They try to exclude them from their diet, because once they enter the body, they form mycelium. Because of it, diseases appear, poor health, decreased concentration and performance. It has already been proven that people who do not consume yeast are less susceptible to disease. This product is foreign to our body.

In baking, yeast began to be replaced with natural sourdough or kefir. Sourdough takes a long time to prepare, but kefir allows you to start baking right away.

Kefir bread without yeast in the oven

Making bread at home is not a hassle. You just need to knead the dough and put it in the oven. And the end result is aromatic, tasty bread. It can't compare to store-bought, even if it turns out poorly.

Mix salt, soda, sugar and flour.

Pour kefir into the pan and gradually add the mixture obtained earlier.

Mix at the same time. At first you can mix with a fork, but then you will have to knead with your hands.

Mix well so that there are no lumps left. We form a hemisphere. If you want a crispy crust on top, sprinkle the top layer with flour. You don't need to sprinkle a lot. Place in the oven, preheating it to 200⁰ C.

It turns out delicious bread.

Rye bread with sour milk in a bread machine

If you decide to eat only healthy bread, you should buy a bread machine. She has a delayed start. You can choose the parameters yourself, or use the built-in modes. The bread bakes evenly. You don't need to constantly monitor him.

Ingredients:

• kefir - a glass;
• rye flour - 2 cups;
• bran - 2 tbsp. l.;
• ½ tsp. soda;
• vegetable oil - a little less than half a glass;
• 1 tbsp. l. salt and sugar;
• You can add flax and sesame. 20 gr is enough.

Baking duration is about 1 hour. In the bread machine, select the mode: rye bread.

Calorie content per 100 g: proteins - 11 g, fats - 15.89 g, carbohydrates - 28 g, calories - 294.

When adding flax seeds and sesame seeds, they must first be fried over low heat. Pour flour into the bread machine, add kefir and other ingredients. We set it to knead, and then select the cooking mode. With some machines you can immediately select the batch and then rye bread. Others will have to switch.

Rye bread is healthier than wheat bread, but heartburn may occur after it. And also, it is worth considering that bread made from wheat flour has no more calories than rye. Because of this myth, many girls cannot lose weight.

Sour milk bread in a slow cooker

You can make bread from 2 types of flour. It will turn out interesting and tasty. Try mixing flaxseed with wheat, buckwheat with rye, or vice versa. Look for your type of bread.

Let's prepare bread in a slow cooker:

• take half a glass of one flour (for example, rye), and 3 times more of another (for example, wheat);
• butter - 60 g;
• oatmeal - ½ cup;
• sugar - 1 tbsp. l.;
• salt - 1 tsp;
• soda - 2 tsp;
• breadcrumbs - 2 tsp;
• kefir - 250 ml.

Cooking time: 1 hour plus 30 minutes rest after baking.

Calorie content: proteins - 6.12 g, fats - 5.85 g, carbohydrates - 45.65 g, calories - 255.

Mix melted butter and kefir. Add flour, stirring gently. Also add oatmeal. Mix the remaining ingredients into the resulting mass. Do not knead the dough for a long time, otherwise it will become tough.

To prevent the bread from sticking, grease the inside of the multicooker with butter. The recipe calls for 10 grams. You can sprinkle breadcrumbs on the bottom of the bowl. See according to your taste. It's better to try with or without them. Place the dough into a bowl.

Set the baking mode for 30 minutes. Then turn it over using a mesh lid from a steamer. We install again with the same parameters. Then we take it out, cover it with a cloth and let it sit for 30 minutes.

• Don’t be discouraged if you don’t succeed in making beautiful bread the first time. Over time, you will learn to cook not only delicious bread, but also beautiful to look at.
• experiment with ingredients. Add prunes, raisins, nuts. Make nutritious bread for sandwiches.
• diversify your diet with different types of flour. You can find a huge amount in the store, or you can grind any cereal at home in a blender.
• After you learn how to bake with kefir, try it with sourdough. The recipe is long, but worth it. It turns out to be a taste from childhood, incomparable to anything else.

Still, homemade baked goods are much tastier than store-bought ones. Once you try making bread at home, you will never want to go back to your old products. Bon appetit!