When there is bread and water, everything is not a problem. Bread is the main product on our table, it is the head of everything. Many of us buy bakery products in bakeries, but some housewives prefer to bake them themselves. Today we will prepare yeast-free bread in a slow cooker. The benefits and taste of such bread cannot be described 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 an oven in Rus'. Of course, yeast was not used, and there was no question of high-grade wheat flour, because this baking product appeared only in the mid-19th century. Previously, housewives used whey, leaven, and water. The bread turned out surprisingly fluffy, aromatic and incredibly tasty.

The easiest way to prepare baked goods is with yeast, because it is the fermentation product that gives the bread its fluffiness. But nutritionists say that you should not often eat baked goods prepared with yeast. Yeast in the body begins to ferment, resulting in various ailments of the digestive tract and discomfort in the epigastric region.

In this regard, housewives have increasingly become interested in how to bake yeast-free bread in a slow cooker. You only need to knead the dough, and the smart kitchen gadget will do the rest. What makes the baked goods fluffy? It is important to choose the right foundation. The variety of options will pleasantly surprise you:

• kefir;
• serum;
• natural yogurt;
• leaven.

It was with sourdough that our ancestors constantly prepared bread. You can make this product at home too. It is enough to buy a bag of starter material at the nearest pharmacy.

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

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

Proper bread is the key to health

Yeast baked goods can cause many problems for your body. Nutritionists say that yeast can cause weakened immunity, as well as a number of digestive tract problems, in particular constipation and bloating. Yeast-free bread made with kefir in a slow cooker does not have these disadvantages.

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A little tip: it’s 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 specified 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. granulated sugar;
• 1 tsp. finely ground table salt;
• 500 ml kefir;
• 50 g butter.

Preparation:

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

• Melt the butter. This can be done in two ways: in a water bath or in a microwave oven.
• Combine melted butter with kefir room temperature and mix everything thoroughly with a whisk.

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

• At the same stage, add granulated sugar, salt and baking powder.
• First knead the dough with a spatula, and then by hand.
• There is no need to knead the base for a long time. We determine the readiness of the dough by its level of stickiness. It should not stick to your hands or work surface at all.

• Grease the multi-cooker container with oil, and then crush it with sifted flour or breadcrumbs.

• Just two clicks separate us from tasting delicious and fluffy bread. Select the “Baking” mode and set the timer for 60 minutes.
• If your gadget does not have such a mode, manually set the temperature to 160° and the time to 1 hour.
• As soon as the multicooker beeps sound signal Using a steaming container, turn the bread over.
• Leave it for another 20 minutes in the multi-cooker container. It is advisable 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 an opinion in culinary circles that one London resident has been preparing homemade bread using the same recipe for 13 years. To knead the dough, she uses sourdough starter, which she makes herself. It will take you a week to prepare the starter. But then you won’t have to look in the refrigerator for a long time, since one portion of the starter product will last for a long time.

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 egg;
• 2 ½ tbsp. l. granulated sugar;
• 1 tsp. finely ground salts;
• 0.3 l of water;
• 0.8 kg of sifted high-grade flour;
• 3 tbsp. l. sour cream;
• 1 tbsp. l. refined vegetable oil.

Preparation:

1. We'll start by preparing the sourdough starter. To do this, take an incomplete glass of sifted flour and exactly 100 ml of water.
2. The water needs to be heated to a temperature of 36°. The best thermometer will be your hand.
3. Mix these ingredients to form a dough.
4. Cover the container with the dough with food grade film and place it in a secluded and warm place for three days.
5. After the allotted time has passed, you will notice that pores have formed on the lump of dough.
6. Remove about 2 cm from the top and discard.
7. In a clean bowl we will knead the dough again, add about 70 ml of water and no more than 100 g of sifted flour.
8. Leave the dough ball in this form for another 12 hours.
9. We repeat the entire algorithm of actions again, only we will now infuse the starter for 8 hours.
10. We need to repeat the above steps until our starter doubles in volume. For comparison, we use the very first batch.
11. As soon as the starter is ready, put it in the refrigerator for storage.
12. Now let's start baking bread.
13. In a deep, clean bowl, combine 1 tbsp. l. prepared sourdough with egg.
14. Add granulated sugar, filtered water, salt, refined oil and sour cream.
15. Mix everything well.
16. We begin to add flour in portions and knead the dough by hand. The kneading lasts no more than five minutes.
17. Now the dough needs to rest in a secluded place for an hour.
18. Before putting the dough into the multicooker container, knead it slightly with your hands.
19. Grease the walls and bottom of the container with softened butter and lay out the workpiece.
20. Close the device and leave the dough for 2 hours. We do not turn on the multicooker.
21. As soon as the allotted time has expired, select the “Baking” program, and in 90 minutes our bread will be ready.
22. As a rule, the bread does not bake well on top, so we will carefully turn it over and cook for another half hour. In total, it takes us exactly two hours to bake.
23. Cool the bread under a towel, then cut into slices and serve.
24. Such bread will retain its original softness and fluffiness longer.

Bakery products can be easily found in both a small grocery store and a large supermarket. From a spiritual point of view, the technology of making bread today has become devalued: it is not warm human hands that work with the dough, but ubiquitous machines. In the past, people treated bread and those who baked it with great respect and awe. Meanwhile, every housewife can master the secrets of making bread in her kitchen, and a multicooker will help her with this.

1. Homemade bread is much tastier and more aromatic than store-bought bread. And baked goods created by your own hands are undoubtedly more natural and environmentally friendly than store-bought products.
2. You can have no doubt about the benefits of homemade bread, because the authorship is yours! If you care about the health of your household, use rye flour, bran, flax and sesame seeds for baking bread.
3. Making homemade bread is very easy. Making this kind of baking is a matter of habit. You only need to follow the recipe thoroughly the first time, and in the future you can make your own personal amendments to the original recipe if you wish.
4. If you start baking bread on a regular basis, you will never overpay. Cost price homemade baked goods almost 2 times lower than the cost of purchased bread. More more money you will save money if you buy flour at wholesale outlets.

Kefir bread in a slow cooker: delicious recipes

Homemade kefir bread is always fluffy, soft and tasty. When choosing kefir as a base for baking, keep in mind that classic recipe there are plenty of options. For example, you can bake bread with kefir, using yeast, or with the addition of rye, corn or bran flour. Taste qualities Homemade baked goods are also enhanced by herbs.

Kefir bread without yeast in a slow cooker

Products for kneading dough:

• oatmeal - 1/2 cup;
• Rye flour- 1/2 tbsp;
• wheat flour - 1.5 tbsp;
• kefir - 1 tbsp.;
• soda - 2 tsp;
• salt - 1 tsp;
• butter - 50 g;
• breadcrumbs - 2 tsp;
• sugar - 1 tbsp. l.

Check out the operating procedure:

1. Pour melted butter into a bowl and then, stirring, add kefir. Fill another bowl or saucepan with wheat and rye flour, add oatmeal, salt, sugar and soda to the mixture. Mix the ingredients thoroughly, and then pour in the oil and kefir. You can knead the dough! It will turn out soft and very elastic if the proportions are correct. Remember that the main indicator good test- no lumps.
2. Grease the bottom and walls of the multi-bowl with a piece of butter, sprinkle with breading and immediately place the dough there. There is no need to specially distribute the mass along the bottom with your hands.
3. Run “Baking” for 60 minutes. After half an hour, carefully transfer the bread to the other side. Ready baked goods place on a flat plate and cover with a thick cloth. After 40 minutes, when the bread has cooled completely, cut it into portions and serve it to the table - for soup or for sandwiches. Bon appetit!

Kefir bread with yeast in a slow cooker

First, check if you have all the necessary ingredients:

• chicken egg - 1 pc.;
• wheat flour - 300 g;
• kefir - 200 ml;
• sunflower oil - 1 tbsp. l.;
• dry yeast - 5 g;
• sugar - 1 tbsp. l.;
• salt - 1 tsp.

Following the instructions, prepare yeast bread with kefir in a slow cooker:

1. For the bread to be a success, the starting ingredients must be at room temperature, so make sure the egg and kefir are warm. Place the butter in a saucepan and melt over low heat, then cool. Mix it with egg and kefir.
2. Thoroughly mix the flour with salt, sugar and dry yeast.
3. Now let's prepare the dough: combine the dry mass with the liquid mass and knead with your hands until you get a base for bread similar to sour cream. If necessary, the amount of flour can be increased.
4. Before transferring the dough into the multicooker, grease the bowl of the device with a small amount of vegetable oil.
5. We will prepare the bread at the “Baking” in two stages. After 65 minutes (the first stage), open the slow cooker and turn the bread over to the other side, then bake it for about 25 minutes. In this case, the bread will bake evenly and be equally brown on both sides.
6. Transfer the finished baked goods from the multicooker to a plate and cover with a towel. You can be proud of yourself - today you will treat your household to something completely special!

Kefir bread with cumin in a slow cooker

Products from which we will cook:

• wheat flour - 300 g;
• rye flour - 200 g;
• kefir - 300 ml;
• Provençal herbs - to taste;
• baking powder for dough - 15 g;
• cumin - to taste;
• sugar - 1 tbsp. l.;
• salt - 1 tsp;
• vegetable oil.

How to bake bread with kefir in a slow cooker:

1. Combine and mix both types of flour. Next, add salt and sugar with baking powder, cumin and herbes de Provence to this mixture.
2. Pour kefir into a saucepan or deep bowl. Add a little flour mixture there and gently stir into the kefir with a silicone spatula. Next, add flour in small portions, without stopping stirring, and finally knead into an elastic, dense dough with your hands. Form this mass into a ball.
3. Grease the inner surface of the multi-bowl with vegetable oil and place the dough there. We will prepare the bread in the “Baking” - it will take us 50 minutes. The finished bread is served warm. Bon appetit!

Kefir bread with flaxseeds in a slow cooker

To make savory baked goods, take:

• kefir - 250 ml;
• wheat flour - 250 g;
• oat flakes - 100 g;
• flax seeds - 2 tbsp. l.;
• rye bran - 50 g;
• baking powder - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 2 tsp;
• soda - 0.5 tsp;
• vegetable oil - 2 tbsp. l.

The technology for preparing such bread with kefir in a slow cooker is simple:

1. Prepare a mixture of vegetable oil (it is better to take olive oil), kefir, salt, sugar, flaxseeds, bran and flakes.
2. Now add baking soda and baking powder to the flour and mix the ingredients thoroughly. Combine the liquid mass with the flour and knead the dough, then give it 20 minutes to proof.
3. Dust the multibowl with flour and place the dough into it. We launch our constant “Baking” on the device and cook the bread for 35 - 40 minutes.

Everyone will appreciate delicious yeast-free baked goods. This is a great alternative to store-bought products.

Pumpkin bread with kefir in a slow cooker

Write down a list of products:

• pumpkin pulp - 250 g;
• kefir - 300 ml;
• wheat flour - 600 g;
• dry yeast - 10 g;
• sunflower oil - 4 tbsp. l.;
• sugar - 1 tbsp. l.;
• salt - 0.5 tsp;
• crushed rye bran - 2 tbsp. l.;
• flax seeds - 2 tbsp. l.

Let's prepare pumpkin bread with kefir in a slow cooker:

1. Peel a piece of pumpkin and use a steamer to cook it until half cooked. Mash the steamed pulp with a fork, but do not overdo it - let some hard pieces remain in the pumpkin puree.
2. Sift the flour through a sieve into a bowl, and then add the yeast from the bag, bran and flaxseeds. Mix the ingredients.
3. If you have not taken kefir out of the refrigerator in advance, slightly heat it over low heat, and then add sugar, sunflower oil, salt and pumpkin puree to it.
4. Add flour with bran and flaxseed to this mixture, stir the liquid and knead the dough for bread. The consistency of the dough ideally resembles sour cream - based on this, you can add flour to the dough beyond the amount specified in the recipe.
5. Roll the resulting mass into a ball, coat it with vegetable oil and leave in a warm place for 60 minutes. As a result, our “bun” will increase approximately 2-3 times.
6. Grease the inner walls of the multi-bowl with vegetable oil, and to ensure that the dough does not burn, place a small oiled sheet of parchment paper on the bottom of the pan.
7. Roll the ball of dough in flax seeds and place in the bowl of the device. First of all, turn on the “Warming” program for half an hour.
8. Now turn on “Baking” and cook the bread for 50 minutes, of which 35 on one side, 15 on the other.

The finished pumpkin bread will delight you with its golden color and airy crumb.

Italian bread with kefir in a slow cooker

We will cook from the following products:

• kefir - 0.5 l;
• wheat flour - 250 g;
• corn flour - 100 g;
• rolled oats flakes - 100 g;
• sesame flour - 50 g;
• rice flour - 100 g;
• soda - 1 tsp;
• salt - 0.75 tsp;
• butter - 50 g;
• Hulled sunflower kernels - 50 g.

Write down how to prepare original and very tasty Italian kefir bread in a slow cooker:

1. Combine wheat flour with a piece of butter and mash the ingredients until smooth.
2. Add other types of flour to the mixture, follow with rolled oats and seeds, mix the products until smooth.
3. Pour the kefir into a deep bowl, also add baking soda and salt. Stir the ingredients until the salt crystals disappear.
4. Combine all the ingredients and knead the dough.
5. Rub the multibowl with a piece of butter and place the dough there. Program the device for 30 - 45 minutes of operation in the “Baking” mode (the time varies depending on the multicooker model). When the program ends, turn the bread over to the other side and turn on the “Keep Warm” mode for 10 minutes.

Cool the finished golden brown bread on a wire rack, covering it with a clean towel. Bon appetit!

Hello! Today I want to talk about how to bake delicious homemade yeast-free bread with kefir in a slow cooker. Sometimes you want to knead bread dough without yeast, so you can make bread according to simple recipe from available ingredients.

There are plenty of recipes for yeast-free bread. The dough is kneaded with both kefir and ordinary water. You can use only wheat baking flour, or add oatmeal, flaxseed, or rye flour. In addition to flour, you can add oatmeal to the dough. For bread porosity it is added baking soda, or baking powder.

The dough for unleavened bread is kneaded quickly; you will need kefir at room temperature. You need to mix all the ingredients one by one, and you can start baking. Of course, this bread differs from ordinary yeast bread in its denser structure, but it turns out to be quite interesting in taste. Also, the loaf practically does not increase in size, but only bakes. Therefore, to obtain tall bread, you need to knead more dough. If you cut it into thin slices, you can make a sandwich.

Ingredients for making bread without yeast

1. Kefir – 300 ml.
2. Baking powder – 3 tsp.
3. Rye flour – 3 tbsp.
4. Wheat flour – 3 tbsp.
5. Vegetable oil – 2 tbsp.
6. Sugar – 1 tsp.
7. Table salt – 1 tsp.

How to make delicious homemade yeast-free bread with kefir in a slow cooker

Pour the required amount of kefir into a large plate. Immediately sift the wheat flour. You need to add sugar and salt to kefir for taste. If desired, you can add more table salt.

Add baking powder or baking soda. Mix the products until smooth.


Pour vegetable oil and rye flour into the dough. Stir the contents with a spatula until all lumps are dispersed.


Now you can add wheat flour in small portions.


You need to knead a thick soft dough.


Be sure to grease the multicooker pan with vegetable oil. Place the dough in it and flatten it onto the bottom with your hands. Close the lid.


Turn on the “Bake” function for 1 hour. After approximately 45 minutes, turn the bread over to the other side. You need to pry it off with a spatula and carefully turn it over. And to avoid getting burned, you should wear gloves.


Warm bread, prepared without yeast, cut into slices and serve. It goes well with tea and first courses. If desired, you can add only wheat flour, then it will be White bread. Bon appetit!

Kefir bread in a slow cooker is soft and airy, to which I added oatmeal, thereby making it healthier. Remember the benefits of oatmeal? If not, be sure to find out. And how wonderful it turns out.

It was a pleasure to tinker with this fluffy and tender dough. Rise quickly twice, smell when baking bread in a slow cooker stood wonderful. The crumb turned out dense, porous, fragrant.

We will need:

1 - 1.5 teaspoons dry yeast

0.5 cups warm water

1 tablespoon sugar

0.5 teaspoon salt

250 ml warm kefir

3 tablespoons or 20 grams of oatmeal

300 grams of wheat flour

2 tablespoons of unrefined vegetable oil.

Bread in a slow cooker with kefir

Let's start cooking.

Let’s start, as usual, by diluting dry yeast in warm water with added sugar until it is activated, that is, the “cap” appears. After this, add salt, the remaining sugar (if you divided 1 tablespoon before), vegetable oil, warm kefir and oatmeal:

Mix everything and add sifted flour. We knead the dough, knead it with our hands, it is very pleasant to knead it, it is soft and manageable. At the end, they formed a bun and put it in a warm place to proof. 1 hour was enough for me.

This is how the dough rose 1 hour after the start of proofing:

Knead the dough again to saturate it with oxygen and place it in a multi-cooker pan greased with vegetable oil. And set it to “Warm” for about an hour:

In principle, you don’t have to open the saucepan so that the dough doesn’t fall off, but I opened it to take a photo, and this is the state the dough was in:

You need to put it on the “Baking” mode for 60 minutes. And after this time, turn the bread over to the other side and put it on the “Baking” mode for 20 minutes.

That's all, our delicious, soft, aromatic, cooked in multicooker bread ready!

Calories: Not specified
Cooking time: Not indicated

Rye bread, as you know, is much healthier than wheat bread. That's why this recipe invites you to bake with your own hands Rye bread in a slow cooker. The ingredients are very simple, as is the recipe itself. Rye bread is prepared with kefir, which gives it a characteristic, slightly sour taste. The ingredients contain only one teaspoon of sugar, which makes the bread lower in calories. However, if this is too much for you, you don’t have to add sugar at all. For those who want to learn how to bake white bread, we advise you to pay attention to the recipe.

Ingredients:

- rye flour – 0.25 kg
- water (boiled) – 150 ml
- granulated sugar – 8 g
- vegetable oil – 1 tbsp. l.
- wheat flour – 0.15 kg.
- kefir – 1 glass
- yeast (dry) – 1 tsp.
- table salt – 1 tsp.

How to cook with photos step by step

Prepare the liquid component of the dough. Pour 150 ml of warm water into 200 ml of kefir. In this case, the water temperature should not exceed 30 degrees. Add salt and granulated sugar to the resulting mixture. Mix the resulting mass thoroughly.

Flour, both rye and wheat, in mandatory needs to be sifted. Combine the sifted rye and wheat flour together and add 1 tsp to them. dry yeast.

Mix all the ingredients. It is necessary that the dry yeast is evenly distributed among the entire amount of flour.
We make a slide out of flour, and in the center of the slide there is a depression. Into this recess we gradually introduce the liquid component of the dough, which we prepared in the first stage.

If during kneading the dough turns out to be too tight, you can add a little boiled water to it. Knead the dough for five minutes. The dough should become smooth and elastic. We form a ball out of it, cover it with a napkin and set it aside for thirty to forty minutes.




The dough can be placed in a multicooker bowl and set to yogurt mode. The dough rises very well and quickly.

After the specified period of time, add to the dough olive oil and knead the ball until the butter is absorbed into the dough without any residue. This will take you two to three minutes.
Then we put our dough ball in some container that would benefit from being heated a little, cover it with a towel, and place it in warm place for 1.5 - 2 hours, you can send the dough to the same multicooker (Yoghurt mode).

Behind given time The bun should double in size.

Place the risen dough on a


l, sprinkled with flour. We make a loaf of round or oblong shape from it. We transfer the dough formed into a loaf onto parchment and cover it with a napkin.

Place a baking sheet in an oven preheated to two hundred degrees so that it warms up well. Then we move the parchment with the loaf into the oven onto a baking sheet. The oven must be irrigated with water before baking bread. In order for the rye bread to be completely baked, it will need to stay in the oven for forty minutes.
The fragrant bread is ready.

It is better to cut it after it has cooled completely.






As you can see, making homemade rye bread in a slow cooker is quite simple and quick. It will come in handy with all dishes, for example,