homemade bread in the oven

The smell of fresh baking in the house - is the key to a cozy atmosphere and family happiness. Bread has long been a symbol of life, prosperity, hospitality. Bread and salt met dear guests. Bread baked in the villages according to old recipes, passed down from the older women in the family to the youngest. Today we buy bread in the shops, because it is easier and more familiar. Yes, and very few people can afford to spend half a day in the baking of bread at home. Sometimes, however, still stands out day and please yourself and home real home some bread. Moreover, it is not so difficult.

What is a simple home-made bread in the oven? This is just flour, water, salt and yeast. And more than anything, I swear! This bread shop there are a lot of different supplements, both natural and not. But if the house is to bake a baguette made of wheat flour, with a fluffy crumb and crisp - it is not worse. The main thing that is required at the first stage - is patience.

Many recipes involve the use of sourdough bread. That is, the pre-kneaded a small portion of batter, which give the "go", and then on the basis of his full kneaded the dough. Then it is mixed with the basic dough ingredients. Sometimes a brew is left "wandering around" all night long, and then the bread is obtained with characteristic acidity.

Yeast dough is capricious, it does not like cold food, cold room and drafts. Some even argue that when the house is suitable bread, you can not swear and talk loudly. If the first attempt you do not get, or the dough will not work shall fade in the oven, do not worry, this is the lot of many. However, this does not mean that you do not get it the next time. Or a third time. In general, you have to try! Now, baking bread at home - recipes:

The recipe first, simple

Sponge Ingredients:

  • 1 cup flour (wheat or specialty bread)
  • 1 cup water
  • 1 tbsp dry yeast

Ingredients dough:

  • 4 cups flour, plus another half cup (about 750 g)
  • 300 ml water
  • 1 tbsp salt
  • 2 tbsp or 1 tablespoon honey sugar

Yeast fill it with warm water. Important! The warm - meaning warm. If the water is hot, the yeast will not earn. If it is too cold - too. Chai what temperature you will give to drink a little child? That's about to be a yeast and water. So, filled yeast, mix. Allowed to stand for five minutes, until the surface of the foam appears - that means they came to life and began to work. Now, pour them into the bowl with the flour, gradually, not all at once. And knead the batter.

Cover with foil, we send in a warm place. In winter it may be near the battery. You can also use for this purpose the oven, on the bottom of which you put a large bowl with hot water. Yeast dough is afraid of drafts, so do not open the windows in the kitchen while doing cakes. Opara is approached about an hour. During this time it must be increased at least twice. Keep this in mind when choosing dishes.

An hour later, we obtain a brew of its hiding place. Prepare another large bowl. Pour into her brew. Add water (300 mL) and honey or sugar. Gradually add flour, one cup, and knead the dough. Add salt. You can knead with a spoon until the dough more liquid. It is possible to use a mixer with kneading.

When it becomes thick, move on to the kneading hands. The dough will stick to hands at first, but do not need to pour more flour than the recipe. During the kneading, it will become more flexible and will no longer stick. Just need to not be lazy and devote to this process are not two minutes and ten. Yes, it is ten. You'll see how pleasant it will be to the touch.

Put the prepared dough in a bowl, pre-greased (so the dough does not stick to the walls). Cover with a linen dish towel, which is necessary to moisten with hot water and a good squeeze. After this test is sent to the second "approach" in the same warm place. It takes about an hour or less. Control the process - as soon as the dough has doubled, it is possible to get. Remove it from the bowl, put on a floured table.

Lightly punched his hands - it will come from gases produced by yeast fungi. Divide the dough into three or four equal parts and prints from each do. Baking was covered with paper baking, sprinkle with flour and spread it baguettes. Cover with towel and leave for 40 minutes more for proofing.

Turn the oven heats up to 240 degrees. Make diagonal cuts on baguettes. Put in the oven on the bottom of the bowl with water (this time the cold). Should be sent to the baking baguettes. It would be handy to have a spray, which spray the oven walls. This trick allows you to get a crisp baguette. We note the time. Exactly seven minutes, the oven temperature should be reduced to 210. After that, baguettes bake for another 25 minutes (watch, that is not burnt, that is possible).

Ready to get baguettes from the oven and leave to cool in the pan or grill. Now the most difficult - not to give the home to reach them early. Very hot, they will stick together when cutting. But when they are a bit cool - you can break, cut and eat with great pleasure.

As you can see, this recipe for homemade bread is not difficult. The main thing - is to have left three to four hours. Among them stand at the table and plates you have the strength of 30 minutes, the rest of the dough will come. But you must follow the process, so you will need to be nearby. When you first try to reduce the recommended amount of ingredients twice - it will be easier and knead the dough, and place in the oven baguettes. And if the first attempt fails, you will not be sorry for spoiled food.

 Baking bread at home recipes

Recipe for a second, bread with herbs

This homemade bread baked from flour of two types - rye and wheat. It turns out more dense and "heavy" than the white baguettes. Including because it contains fat and egg. In addition, it will give an unusual taste of greens and herbs.


  • At 250 grams of rye and wheat flour
  • 1 package dry yeast for 500 g of flour (read the label).
  • 230 ml of warm water
  • 2 tbsp melted fat or vegetable oil
  • One teaspoon dried basil and cumin
  • Two tablespoons dried dill, or a bunch of fresh


Fill yeast water. Mix. Mix both types of flour. Because of the water and flour make a liquid brew (take somewhere cup of flour). We reserve approach for 15 minutes. At this time, the remaining portion of flour Pour herbs, cumin, all mix. In the finished brew add oil, egg and knead well. Gradually add flour and knead the dough. The finished dough we shift into a bowl, cover with a damp warm towel, leave in a warm place for an hour. During this time it is you should be fine, an increase of approximately two times.

We spread the dough on the table, floured, punched. Form a loaf (or two smaller ones). Spread on a baking sheet, the laid paper and greased or floured. Cover with towel and leave for 20 minutes for proofing. At this time, turn the oven and heat to 200 degrees.

We send our hlebushek in a hot oven for 30-40 minutes. If you make two small loaves, the baking time will take less than 25-30 minutes. To test the readiness of bread, there is a trick. We need to knock on the "bottom" of a loaf - if the sound is muffled, then the bread is ready. We get it out of the oven, ie the oven, lay on the grill and give cool. If the bread has risen and propeksya correctly, then cooled crumb is elastic, not slipnetsya when cutting.

And a little more about bread

If you decide to try to bake homemade bread, you need to consider the following nuances. First, is the quality of the flour. To obtain white crumb air necessary to find white flour with a maximum content of gluten. This flour is often sold under the brand name of the baking. From the second grade flour from tselnozernoy and the like can also bake bread.

It will be more dietary than white wheat. You can also mix the flour several species and varieties - wheat meal, wheat premium, rye, oats and buckwheat. Each meal is different and requires different amounts of yeast and water. The dough is made from rye flour turns sticky and viscous - and this is normal. A few tablespoons of buckwheat flour bread will give sweet taste and aroma.

Rolled oats can also be added when baking bread. They can involve both in dry form (in small amounts), and in the form of oatmeal boiled in a ratio of 1: 3 with the flour. Bran, dried fruits, nuts and seeds great "fit" in any hlebushek. Adding they should be the last stage of mixing.

Nutritionists do not welcome the consumption of bread in large quantities, especially of wheat bread flour. Diluting it with flour of other varieties, you can achieve a lower calorie content and make your food more varied.

Indian bread without yeast

Those who are seriously concerned about the figure, the presence of yeast in bread can be a serious disadvantage. For them, we offer a traditional Indian recipe cakes chapatis. They are easy to prepare and have extremely useful properties.


  • 2 cups whole wheat flour or meal
  • 1 cup water
  • ½ tsp salt
  • ghee


On the table slide pour the flour, salt, make the center of the groove. Gradually pour in the water and knead dough hands. It is not necessary that you use all the water. But you may need a little more. In general, the ready-made dough does not stick to hands and supple in the modeling. We leave it for half an hour to rest under a towel or bowl.

After half an hour, divide the dough into 6 pieces flat. From each roll the ball. Roll the ball in the flour, then roll out the cake using a rolling pin, but not very finely. On the one hand the lubricating oil cake, leaving the edges dry. Now fold it in half, the oil inside, and then again. The edges of the tucks. Now again dip into the flour and roll out into a thin beautiful cake.

Then send it to the hot pan. Lubricate it with oil is not necessary. Fry chapati few minutes, until it becomes a bubble. When the bottom of the cake will appear dark spots, brush the top of the oil and turn. Fry even one or two minutes, until golden. This bread can eat with a clear conscience every day, even those who keep a rigid diet.

Meal - a source of complex carbohydrates and nutrients. The flour from whole grains stored dietary fiber (fiber), which stimulates the gastro-intestinal tract, promotes the growth and proliferation of beneficial bacteria, removes toxins from the body. Furthermore, such a flour retains vitamins and minerals.

As you can see, it is not so difficult to prepare homemade bread - the recipes are simple enough. Try it!

 Homemade bread in the oven - it's easy!

We recommend that read: pasta carbonara recipe