For those who prefer to eat not only tasty, but also benefit from cooked dishes, nutritionists have developed many interesting diets with healthy products. Great baking is no exception. There are a lot of recipes for making non -free -free bread in a slow cooker and today you have the opportunity to cook very tasty bread without using yeast.

Surgery bread in a slow cooker

Perhaps you remember grandmother's stories that in those days the housewives baked bread in Russian furnaces and used not familiar yeast, but a special leaven. Such bread was fragrant, tasty and healthy. Yeast appeared relatively recently. Despite the fact that this product allows you to achieve perfect baking-bread and other bakery products are turned out to be airy, with a beautiful brown crust, there is no benefit from this component. Bread on the sourdough is a healthy product, and also very tasty.

Ingredients:

• rye flour - half a glass;
• wheat flour - 1.5 tbsp;
• fast -cook oatmeal flakes - half a glass;
• butter - 50 g and another 1 tsp. to lubricate the form;
• sugar - 1 tbsp;
• salt - 1 tsp;
• soda - 2 tsp;
• breadcrumbs of crackers - 2 tsp;
• kefir - 1 cup.

Preparation of non -annoyed bread in a slow cooker:

1. Mix butter.
2. The bowl should be spacious, you can take a small saucepan.
3. Add kefir to the oil, mix both components.
4. We mix flour (both species) and flakes for these products. Take oatmeal flakes with quick cooking or “Hercules”.
5. Dry components are added to the mixture: soda, salt and sugar.
6. Mix thoroughly, gradually kneading the elastic dough. To knead for too long there is no need for it not to be tough.
7. Lubricate the bottom and walls of the bowl with butter (use softened).
8. Sprinkle the shape with crushed crackers. By the way, it is quite possible to do without this component.
9. We put our dough in the multicooker bowl simply with a lump, you do not need to level it.
10. Close the cover of the device, select the program - this is the unchanging mode of “Baking” for 30 minutes.
11. After a notifying signal, you need to turn off the device, open the lid and carefully turn the bread to the other side. It is more convenient to use a steamed basket for steaming, so as not to get burned.
12. Once again we turn on the program “Baking”, the time remains the same - 30 minutes.
13. After the signal, turn off the device, open the lid and very carefully so as not to burn, exceed the bread to a flat dish.
14. Now you need to cover it with a towel and leave it alone for 30 minutes.
15. When the bread has cooled a little, it can be cut with a sharp knife and served to the main dishes.

Surveillary bread in a multicooker on a sourdough

To prepare bread according to this recipe, you will have to be patient, because only about 7 days stand out on the preparation of leaven. Just during this time, it will completely turn out (ripen) and bread will result in not only tasty, but also useful. And now we offer to get acquainted with interesting information: the wife of a famous chef from London bakes bread on one sourdough for 13 years (!). Each time the dough is kneaded, it adds a slightly thrown out dough or sourdough - this component replaces yeast or baking powder. The sourdough is obtained from different products, but most often from a mixture of sprouted and ground grains, malt, hops and crushed grapes. From time to time, they are crushed and renewed, adding water from time to time, as well as a little flour to maintain its density. You need to store the starter in a cold place.

Ingredients for the preparation of sourdough:

• wheat flour - incomplete glass;
• water (temperature 36 degrees) - 100 ml.

To knead the dough:

• bread source - 1 tbsp.;
• sugar - 2.5 tbsp.;
• salt - 1 tsp;
• egg - 1 pc.;
• water - 300 ml;
• vegetable oil - 1 tbsp.;
• sour cream - 3 tbsp.;
• flour - 800 g.

Preparation of non -annoyed bread in a slow cooker:

1. To make a sourdough is not a simple thing, patience is necessary here, and you also need to fulfill all the recommendations clearly. In a spacious container, mix flour (previously sifted) with water. The dough will turn out quite dense.
2. A lump of dough must be covered with a film (food), that is, wrap a bowl of dough and leave in a warm place (in summer and winter you can on the windowsill), for the 3rd day.
3. After 3 days, the mixture will become porous. You need to remove the top, it will be a small layer, a couple of centimeters thick. We throw it away.
4. We take clean containers, pour water into it (70 ml), shift the dough, sprinkle with a layer of flour (sifted, not more than 100 g). We need to knead a new lump of dough.
5. After kneading, put it in a clean and dry bowl, wrap it with cling film, leave it in a warm place for 12 hours.
6. After 12 hours, we make similar actions (remove the upper part, throw it away, add flour, knead). Only now you need to leave the dough for 8 hours.
7. We repeat our actions again (and, perhaps several), until the sourdough increases 2 times if compared with the first collapse.
8. This will just take 7 days. The resulting leaven must be stored in the refrigerator.
9. Before you start baking bread, take out the leaven from the refrigerator, leave it on the table and wait for it to heat up. Then you need to take only 1 tbsp from the total number of sourdoughs. Source.
10. Now we are moving on and we will knead the dough for the preparation of non -annoyed bread in a slow cooker. In a bowl (take deep), you need to mix the starter with egg, sugar and water.
11. Add salt, sour cream and vegetable oil to the mass.
12. Flour should be administered into the dough little by small portions. Just do not forget that it needs to be sifted. After each addition of the flour, knead the dough, put the flour again and continue our actions until the dough is soft. It should stick a little to the hands. Do not add flour at this stage anymore.
13. Next, we do this: pour a little flour (2-3 tbsp) on the table, put the dough and continue to mix with our hands for 5 minutes.
14. We cover the dough with a clean towel, leave to approach on the table. Time - 1 hour. If you want, transfer to a clean pan, cover with a towel and leave in a warm place.
15. After the indicated time, the dough must again be “kneaded” a little and only after that you can shift it into a form.
16. Do not forget to lubricate the bottom and walls of the multicooker bowl with soft butter.
17. Close the lid of the device. Leave the dough for 2-2.5 hours.
18. After the specified time, program the device by setting the “baking” mode, time -1.5 hours.
19. As soon as you hear the signal - turn the bread over the other side and continue the baking for another 30 minutes.
20. As usual, a steamed grille will help you turn the bread.
21. Gently baked non -free -free bread in a slow cooker, gently transfer to a dish, cover with a towel. Let it rest a bit. As it cools, you can tast.

Surgery bread in a multicooker on kefir

Bread, baked on kefir, is an old recipe that our grandmothers and great -grandmothers also used. This bread will remain fresh longer, because there are no components that cause fermentation. On kefir, you can bake bread in different ways, with the addition of caraway seeds, flavors or nuts. But all additives - only at will. By the way, in this recipe, the final result will depend on flour - it should only be the highest grade. And yet, the ingredients need to be removed from the refrigerator in advance, we need at room temperature products.

Set of products:

• power of the highest grade - 1.5 cups;
• rye flour - half a glass;
• soda - 2 tsp;
• sugar - 2 tbsp;
• salt - 1 tsp;
• kefir - 1 cup;
• butter - 50 g;
• paning crackers for sprinkling the form - 2 tsp.

Baking of non -annoyed bread in a slow cooker:

1. We melt the butter, you can in a slow cooker in a water bath, on the stove or in the microwave.
2. You need to add kefir to melted oil, mix.
3. In a separate bowl, mix the flour (do not forget to sift through a sieve). Add flour both rye and wheat. We put salt, soda, sugar and flakes there. Mix thoroughly.
4. In the dry part of the dough, mix kefir with butter and gradually knead the dough. It should turn out to be soft and elastic.
5. The next step: preparing a multicooker bowl. The bottom, as well as the walls, at least half should be lubricated with soft butter, and then sprinkle with crushed crackers (but this is not necessary).
6. Now the finished dough can be put in a multicooker bowl and close the lid. We program our assistant, select the program "Baking", the time of preparation of non -annoyed bread in a slow cooker is 30 minutes.
7. When the sound signal sounds, we open the cover of the device and carefully turn the bread to the other side.
8. We continue to prepare non -exposure bread in a slow cooker in the "pastries" mode for another half hour.
9. Ready bread can be hot on a plate, covered with a tolerable and wait at least half an hour so that the bread rests.

Surgery bread in a slow cooker with additives

Bread can be not only classic to the first and second dishes, but also with additives. Such bread will be a great addition to breakfast and is suitable for snacks. This baking can be attributed to the category of “healthy health”.

What products to cook:

• wheat flour - 1 cup;
• rye flour - half a glass;
• oatmeal or mixture of cereal "Hercules" and oat bran - 150 g;
• soda - 1 tsp;
• vegetable oil - 1 tbsp.;
• salt - half a teaspoon;
• milk -1 cup;
• honey - 2 tbsp.;
• additives: sunflower seeds, sesame seeds, flax seeds, poppy - 50 g;
• pieces of dried fruits, nuts - 100 g;
• yogurt - 1 cup.

Preparation of non -annoyed bread in a slow cooker:

1. In a bowl, mix the flour: rye and wheat (sifted), add oatmeal, soda and salt.
2. In another bowl, we connect all the liquid ingredients: it is milk and yogurt (can be replaced with kefir), honey (if it is suchanged, melted in a water bath), vegetable oil. Mix all components. Remember that all components should be of the same temperature and before starting baking, you need to put food from the refrigerator, leave it on the table for 30 minutes.
3. Now we pour the liquid part of the dough into a bowl with dry components and mix. Put additives: pieces of dried fruits (raisins, prunes, dried apricots, dried blueberries and cranberries, any nuts if desired). We knead the dough, it should be homogeneous.
4. Lubricate the bowl with sunflower oil (can be butter). Put the lump of the dough.
5. The cooking mode is an invariable program for the preparation of non -alternate bread in a slow cooker - “baking”, the time needs to be set for 30 minutes.
6. After the device informs you of the completion of the program and disconnects, you need to open the lid and turn the bread to the other side. Again we install the Baking program for another 15 minutes so that the bread is baked on both sides.

Sweet nonsense bread in a slow cooker is ready, put it on a plate, and best of all on a lattice so that it cools down. Just do not forget to cover with a clean towel and give the opportunity to brew this bread. You can serve the cooled bread to any dishes, but best - for breakfast for a cup of aromatic coffee or tea. Such bread is best not to leave the next day, but to eat slowly during the day, because tomorrow the bread will no longer be so tasty and airy. Such baking is suitable for everyone, especially for children and people, with Diabetes' M suicide. Enjoy your meal!

Irish non -cheaper bread in a slow cooker

The main rule that the Irish adhere to when baking bread without yeast, this is a quick kneading dough, but it cannot be mixed hard. If you find this middle ground, then the bread will turn out with a beautiful crispy dense crust. There are also our subtleties, which we will tell about in the process of preparation of non -annoyed bread in a slow cooker.

Ingredients for the test:

• white flour - 200g;
• rye flour - 200 g;
• sugar - 2 tbsp;
• quick -preparation flakes "Hercules" - 2 tbsp.;
• food soda - 1 tsp;
• salt - 1 tsp no hill;
• kefir (you can ferment or yogurt) - 1.5 cups.

Baking of non -annoyed bread in a slow cooker:

1. This recipe is considered universal, because you can reduce the amount of sugar to your taste or remove this ingredient at all. Also, instead of kefir, you can use fermented baked milk or homemade yogurt. The only wish: this product should be of high fat content. If it was not at hand of kefir or yogurt, take ordinary milk, you need to add 1 tbsp to it. apple cider vinegar (lemon juice is possible). Just have to wait for the reaction for 1-2 hours.
2. Take a large bowl and sore both types of flour through a sieve, put soda, salt and sugar. Now you can mix all the dry components.
3. Put 2 tbsp. Oatmeal, mix again.
4. In a bowl with a whisk or spoon, you need to make a recess in the middle and carefully pour kefir (half a portion) so that it is more convenient to mix all the components.
5. Next, add the remaining kefir and knead a homogeneous wet dough with a wooden spoon.
6. Sprinkle the table or plank with flour, lay out the dough and quickly knead with the addition of flour. Try not to mix, because we need a crispy crust, so if the dough seems heterogeneous to you, then this is normal.
7. Form a neat loaf on the table. It turns out approximately 15-16 cm in diameter, thickness 5 cm.
8. Now with a sharp knife you need to make an incision cut and grease the top with kefir.
9. Lubricate the bottom and walls of the multicooker with oil (can be butter or vegetable), sprinkle with flour, lay the dough.
10. The lid needs to be closed, installed a program for baking non-exposure bread in the multicooker "Baking", time 45-50 minutes. Attention! The duration of the multicooker depends on the power of the device, do not forget about it. Start with 35 minutes and check the readiness of bread.
11. When you hear the signal, you can turn the bread to the other side and continue to prepare non-annoyed bread in a slow cooker for another 15-20 minutes.
12. How to check the readiness of bread: insert a thin wooden stick/toothpick into the middle of the bread. If it is clean and without lumps of dough, then the bread was baked, if lumps stick, then you need to bother more. And the second method: just tap on the bottom of the bread with your fingers, if you hear an empty phrase, then the bread is ready.

It is advisable to serve bread almost immediately while it is still warm. Such non -free bread, cooked in a slow cooker, with butter and any jam, is especially tasty. Help yourself!

Recipes for leash for baking non -annoyed bread in a slow cooker

We offer to familiarize yourself with simple recipes for leafs to choose the most optimal option for cooking non -free -free bread in a slow cooker.

Recipe First:

• take a handful of raisins - 100 g;
• sugar - 1 tsp;
• flour is an incomplete glass;
• water is an incomplete glass.

Rinse raisins, pour water (can be boiled and chilled), leave for half an hour. Strain the raisins after 30 minutes, but do not drain the water. You need to add sugar to mix in it. Then put the flour and mix again. This is best done in a glass container (a half -liter jar is suitable). The sourdough should be such a consistency as the dough for thin pancakes. The resulting leaven must be insisted in a warm place for 48 hours (2nd day), then the rest must be put in the refrigerator.

Recipe second:

• rye flour - 100 g;
• warm water - 100 g.

Sift rye flour into a glass jar, add water, knead. We cover with clean gauze, folded in several layers and leave for 5 days in a warm place. Every day we “feed” the starter with a daily new portion of water with flour (50 g of flour and water). And so every day. The sourdough should "move" and bubble. After 5 days, the sourdough is ready, it needs to be poured into that dish where you plan to knead the dough. If you do not use all the leaven at once, then put it in the refrigerator. So that it does not wander actively, put a little salt in the mixture to stop the fermentation process.

Gright bread in a slow cooker. Video