Bread in a slow cooker - very simple recipes for delicious bread at home

Yeast-free bread in a slow cooker

You may remember your grandmother’s stories that in those days housewives baked bread in Russian ovens and used special sourdough instead of the usual yeast. This bread was aromatic, tasty and healthy. Yeast appeared relatively recently. Despite the fact that this product allows you to achieve perfect baking - bread and other baked goods are airy, with a beautiful golden brown crust, there is no benefit from this component. Sourdough bread is a healthy product, and also very tasty.

Ingredients:

rye flour - half a glass;
wheat flour – 1.5 tbsp;
instant oat flakes – half a glass;
butter – 50 g and another 1 tsp. for lubricating the mold;
sugar – 1 tbsp;
salt – 1 tsp;
soda – 2 tsp;
breadcrumbs – 2 tsp;
kefir – 1 glass.

Preparing yeast-free bread in a slow cooker:

Melt the butter.
The bowl should be spacious; you can take a small saucepan.
Add kefir to the oil and mix both components.
Add flour (both types) and flakes to these products. Take instant oatmeal or Hercules.
Add dry ingredients to the mixture: soda, salt and sugar.
Mix thoroughly, gradually kneading the elastic dough. There is no need to knead for too long to prevent it from becoming tough.
Grease the bottom and walls of the bowl with butter (use softened).
Sprinkle the mold with crushed breadcrumbs. By the way, it is quite possible to do without this component.
We just put our dough into the multicooker bowl in a lump; there is no need to level it.
Close the lid of the device, select the program - this is the unchanged “Baking” mode for 30 minutes.
After the warning signal, you need to turn off the device, open the lid and carefully turn the bread over to the other side. It is more convenient to use a basket for steaming dishes so as not to get burned.
Once again we turn on the “Baking” program, the time remains the same - 30 minutes.
After the signal, turn off the device, open the lid and very carefully, so as not to get burned, transfer the bread onto a flat dish.
Now you need to cover it with a towel and leave it alone for 30 minutes.
When the bread has cooled a little, it can be cut with a sharp knife and served with main courses.

Yeast-free sourdough bread in a slow cooker

To prepare bread according to this recipe, you will have to be patient, because it takes approximately 7 days to prepare the sourdough alone. It is during this time that it will fully age (ripe) and the resulting bread will be not only tasty, but also healthy. And now we invite you to familiarize yourself with interesting information: the wife of a famous chef from London has been baking bread with the same sourdough starter for 13 years (!). Each time the dough is kneaded, she adds a little fermented dough or sourdough - this component replaces yeast or baking powder. Sourdough is made from various products, but most often from a mixture of sprouted and ground grains, malt, hops and crushed grapes. The leaven is kneaded and renewed from time to time by adding water, as well as a little flour, to maintain its density. The starter should be stored in a cool place.

Ingredients for making sourdough:

wheat flour - half a glass;
water (temperature 36 degrees) – 100 ml.

To knead the dough:

bread sourdough – 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.

Preparing yeast-free bread in a slow cooker:

Making sourdough is not an easy task, it requires patience, and you also need to strictly follow all the recommendations. In a large container, mix flour (pre-sifted) with water. The dough will be quite dense.
The lump of dough must be covered with film (food film), that is, wrapped in a bowl of dough and left in a warm place (in summer and winter, on a windowsill) for 3 days.
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.
Take a clean container, pour water (70 ml) into it, transfer the dough, sprinkle with a layer of flour (sifted, no more than 100 g). We need to knead a new lump of dough.
After kneading, put it in a clean and dry bowl, wrap it in cling film, and leave it in a warm place for 12 hours.
After 12 hours, we perform similar steps (remove the top part, throw it away, add flour, knead). Only now the dough needs to be left to ferment for 8 hours.
We repeat our steps one more time (and possibly several times) until the leaven has doubled in size compared to the first batch.
This will take just 7 days. The resulting starter should be stored in the refrigerator.
Before you start baking bread, remove the starter from the refrigerator, leave it on the counter and wait for it to warm up. Then you need to take only 1 tbsp from the total amount of starter. sourdough
Now let's move on and knead the dough to make yeast-free bread in a slow cooker. In a bowl (take a deep one) you need to mix the starter with the egg, sugar and water.
Add salt, sour cream and vegetable oil to the mixture.
Flour should be added to the dough little by little, in small portions. Just don’t forget that it needs to be sifted. After each addition of flour, knead the dough, add flour again and continue our steps until the dough is soft. It should stick to your hands a little. Do not add any more flour at this stage.
Next, we do this: pour a little flour (2-3 tablespoons) onto the table, add the dough and continue kneading with your hands for 5 minutes.
Cover the dough with a clean towel and leave it on the table to rise. Time – 1 hour. If you wish, transfer to a clean pan, cover with a towel and leave in a warm place.
After the specified time, the dough needs to be “kneaded” a little again and only after that can it be transferred to the mold.
Don't forget to grease the bottom and walls of the multicooker bowl with soft butter.
Close the lid of the device. Leave the dough for 2-2.5 hours.
After the specified time, program the device by setting the “Baking” mode, time -1.5 hours.
As soon as you hear the signal, turn the bread over to the other side and continue baking for another 30 minutes.
As always, the steaming rack will help you turn the bread.
Carefully transfer the baked yeast-free bread in a slow cooker to a plate and cover with a towel. Let him “rest” a little. Once it cools down, you can taste it.

Yeast-free bread in a slow cooker with kefir

Bread baked with kefir is an old recipe that was also used by our grandmothers and great-grandmothers. This bread will stay fresh longer because it does not contain fermentation ingredients. You can bake bread with kefir in different ways, with the addition of cumin, flavorings or nuts. But all additives are optional. By the way, in this recipe the final result will depend on the flour - it should only be of the highest grade. And yet, the ingredients need to be taken out of the refrigerator in advance; we need products at room temperature.

Product set:

premium wheat flour – 1.5 cups;
rye flour - half a glass;
soda – 2 tsp;
sugar – 2 tbsp;
salt – 1 tsp;
kefir - 1 glass;
butter – 50 g;
breadcrumbs for sprinkling the mold - 2 tsp.

Baking yeast-free bread in a slow cooker:

Melt the butter, you can do it in a slow cooker in a water bath, you can do it on the stove or in the microwave.
Add kefir to the melted butter and mix.
In a separate bowl, mix the flour (don't forget to sift through a sieve). We add both rye and wheat flour. We also put salt, soda, sugar and cereal there. Mix thoroughly.
Add kefir and butter to the dry part of the dough and gradually knead the dough. It should turn out soft and elastic.
Next step: preparing the multicooker bowl. The bottom, as well as the walls, should be greased at least halfway with soft butter, and then sprinkled with crushed breadcrumbs (but this is not necessary).
Now the finished dough can be placed in the multicooker bowl and the lid closed. We program our assistant, select the “Baking” program, the cooking time for yeast-free bread in a multicooker is 30 minutes.
When the beep sounds, open the lid of the device and carefully turn the bread over to the other side.
We continue preparing yeast-free bread in the multicooker in the “Baking” mode for another half hour.
The finished bread can be transferred hot to a plate, covered with a towel and wait at least half an hour for the bread to rest.

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 prepare this delicious product you will need to prepare the following set of products:

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.

Yeast-free bread in a slow cooker with additives

Bread can be not only classic for first and second courses, but also with additives. This bread will be an excellent addition to breakfast and suitable for snacking. This pastry can be classified as “healthy”.

What foods to prepare:

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

Preparing yeast-free bread in a slow cooker:

In a bowl, mix flour: rye and wheat (sift), add oatmeal, soda and salt.
In another bowl, combine all the liquid ingredients: milk and yogurt (can be replaced with kefir), honey (if sugared, melt in a water bath), vegetable oil. Mix all components. Remember that all components must be at the same temperature and before you start baking, you need to remove the food from the refrigerator and leave it on the table for 30 minutes.
Now pour the liquid part of the dough into a bowl with dry ingredients and mix. We add additives: pieces of dried fruit (raisins, prunes, dried apricots, dried blueberries and cranberries, any nuts as desired). Knead the dough, it should be homogeneous.
Grease the bowl with sunflower oil (you can also use butter). Place a lump of dough.
Cooking mode - a constant program for preparing yeast-free bread in a multicooker - “Baking”, the time must be set to 30 minutes.
After the device notifies you about the end of the program and turns off, you need to open the lid and turn the bread over to the other side. Set the “Baking” program again for another 15 minutes so that the bread is baked on both sides.

The sweet, yeast-free bread is ready in the slow cooker; place it on a plate, or best of all, on a wire rack to cool. Just remember to cover with a clean towel and allow the bread to sit this way. You can serve cooled bread with any dish, but it’s best for breakfast with a cup of aromatic coffee or tea. It is best not to leave such bread for the next day, but to eat it 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. Enjoy your meal!

Irish yeast-free bread in a slow cooker

The basic rule that the Irish adhere to when baking bread without yeast is to quickly knead the dough, but do not mix it too much. If you find this golden mean, the bread will turn out with a beautiful crispy dense crust. There are also some subtleties, which we will tell you about in the process of preparing yeast-free bread in a slow cooker.

Ingredients for the dough:

white flour – 200g;
rye flour – 200 g;
sugar – 2 tbsp;
instant cereal “Hercules” - 2 tbsp;
baking soda – 1 tsp;
salt – 1 tsp. without slide;
kefir (you can use fermented baked milk or yogurt) – 1.5 cups.

Baking yeast-free bread in a slow cooker:

This recipe is considered universal because you can reduce the amount of sugar or remove this ingredient completely according to your taste. You can also use fermented baked milk or homemade yogurt instead of kefir. The only wish: this product should be high in fat. If you don’t have kefir or yogurt on hand, take regular milk and add 1 tbsp to it. apple cider vinegar (or lemon juice). You just have to wait 1-2 hours for the reaction.
Take a large bowl and sift both types of flour through a sieve, add baking soda, salt and sugar. Now you can mix all the dry ingredients.
Put 2 tbsp. oatmeal, stir again.
In a bowl, use a whisk or spoon to make a hole in the middle and carefully pour in the kefir (half the portion) to make it easier to mix all the ingredients.
Next, add the remaining kefir and use a wooden spoon to knead into a smooth, wet dough.
Sprinkle a table or board with flour, lay out the dough and quickly knead with the addition of flour. Try not to over mix because we want a crispy crust, so if the batter seems uneven, that's okay.
Form a neat loaf on the counter. It will be approximately 15-16 cm in diameter, 5 cm thick.
Now you need to make a crosswise cut with a sharp knife and grease the top with kefir.
Grease the bottom and walls of the multicooker with oil (can be butter or vegetable), sprinkle with flour, and place the dough.
The lid must be closed, set the program for baking yeast-free bread in the multicooker “Baking”, time 45-50 minutes. Attention! The duration of operation of the multicooker depends on the power of the device, do not forget about this. Start with 35 minutes and check if the bread is done.
When you hear the signal, you can turn the bread over to the other side and continue cooking the yeast-free bread in the slow cooker for another 15-20 minutes.
How to check if the bread is done: Insert a thin wooden stick/toothpick into the middle of the bread. If it is clean and without lumps of dough, then the bread is baked; if lumps stick, then you need to bake it some more. And the second method: just tap the bottom of the bread with your fingers, if you hear an empty sound, then the bread is ready.

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

A simple and easy recipe for homemade rye bread

Preparing this aromatic and tasty flour product will not take you much time. The dough for rye bread is easy to knead - by mixing dry and liquid ingredients. And kefir replaces yeast. The dough turns out soft and pliable, it easily takes the shape of a multi-cooker container. Many multicooker recipes involve adding nuts, sunflower seeds and dried fruits to the dough. To make flour products more airy, use baking powder and soda. To prepare incredibly aromatic 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 kefir (300 ml), sugar (20 g), dry cumin and salt (5 g). To add a delicious aroma to the bread, you can use a mixture of Provençal herbs.

Sourdough recipes for baking yeast-free bread in a slow cooker

We invite you to familiarize yourself with simple sourdough recipes in order to choose the best option for preparing yeast-free bread in a slow cooker.

Recipe one:

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

Rinse the raisins, cover with water (can be boiled and cooled), leave for half an hour. Strain the raisins after 30 minutes, but do not drain the water. You need to add sugar and mix it. Then add flour and mix again. This is best done in a glass container (a half-liter jar will do). The starter should have the consistency of thin pancake dough. The resulting starter must be infused in a warm place for 48 hours (2 days), then the remainder must be placed in the refrigerator.

Recipe two:

rye flour – 100 g;
warm water – 100 g.

Sift the rye flour into a glass jar, add water, knead. 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 and flour (50 g of flour and water). And so every day. The starter should move and bubble. After 5 days, the starter is ready; it needs to be poured into the bowl where you plan to knead the dough. If you do not use all the starter at once, then put it in the refrigerator. To prevent it from actively fermenting, add a little salt to the mixture to stop the fermentation process.

How to make dough for rye bread without yeast?

Nutritionists say that such bread is much healthier for your figure and waist than bread made with yeast. It is well absorbed, does not harm the intestinal microflora and does not lead to obesity. These baked goods can be safely introduced into the children's diet. Let's figure out what and how it is prepared.

Three ways to prepare yeast-free dough for homemade rye bread:

The first option is to take a glass of rye and white flour, half a teaspoon of salt and 250 ml of warm sparkling water. But this dough should not be kneaded for a long time, otherwise it will not work well.
The second method is kefir dough. To do this, combine a glass of kefir with 50 g of melted butter, mix them with one and a half glasses of rye flour and half a glass of wheat flour, add 100 g of oatmeal, a spoonful of granulated sugar and a small spoonful of salt.
The third, more complex and time-consuming recipe is preparing sourdough dough. To make sourdough, you will need 175 g of rye flour and 175 ml of water. First, 25 g of flour are combined in a jar with water heated to 30 degrees. Keep under a napkin for a day. Then add 50 g of sifted peeled flour and warm water. Leave in a warm place for a day. Then add 100 g of flour and clean water. Allow the starter to ferment for another 24 hours. On the fourth day the starter will be ready. You can make dough and bake delicious Borodino bread.