Bread at home in the oven - 5 simple and delicious recipes with step-by-step photos

Bread, as they say, is the head of everything. It’s hard for many to imagine that food can be eaten without bread, because it’s more filling. There are hundreds of varieties of baked goods today, but it’s hard to disagree with the fact that homemade, made with your own hands, is much tastier than store-bought. In the old days, housewives prepared various types of baked goods on their own. The history of bread stretches back to ancient times, the first mention of it was found in Egyptian manuscripts, but to this day no one can tell exactly how, when and where they first started baking bread.

Bread in the oven with instant dry yeast

Making rye bread at home will not be difficult, but your efforts will definitely be rewarded and appreciated by your household!

The list of baking products includes:

flour of the highest category - 2 tbsp. without slide;
boiled water, cooled - 1 ½ tbsp.;
instant yeast in a bag – 2 g;
granulated sugar – 5 g;
fine salt – 5 g.

The process of baking bread at home consists of the following steps:

To prepare, you will need a deep basin to knead the dough; it should be noted that it tends to increase in size.
Pass the flour through a strainer to get rid of small specks and lumps, make a well in the center, add salt, granulated sugar and instant yeast.
Pour in warm water, starting to knead from the walls to the center.
You should not deviate from the recipe, then the dough will turn out liquid, like pancakes.
The dough should be “wrapped” and put in a warm place, it should “rest” for at least half a day, at least one night.
The dough becomes covered with bubbles, becomes porous and it is better to stir it with a spoon.
There is no need to roll out the dough; dust the work surface with a “good” layer of flour and place it in the center. Fold the edges into the middle, sprinkle with flour and place on parchment paper. Leave for another couple of hours.
Preheat the oven to maximum temperature for 5-10 minutes. Place a deep mold with thick walls there. After a quarter of an hour, take out and transfer the formed roll into it along with baking paper.
Bake for half an hour, covering with a lid.
After the time has passed, remove the lid and let the top brown.
When the bread is ready, take it out and cover it with a damp towel, let it “rest” for a while.

You can’t taste such delicious rye bread by buying it in a store; it turns out soft and airy, just like in a bakery.

Garlic buns

The perfect accompaniment to smoked pea soup. Like other dough products containing yeast, garlic buns, the recipe for which will be below, are best kneaded using a dough mixer. This way the yeast won't work too aggressively.

Ingredients:

flour – 960g;
live yeast – 18g;
salt – 21g;
enzyme dough - 360g (made independently 12 hours before preparing the buns from 3g of live yeast diluted in 190ml of water, 320g of flour and 7g of salt);
water - three glasses;
garlic – 30g.

Cooking process:

Initially, you need to make an enzyme dough. You need to mix all the ingredients, knead (preferably using a special food processor) for 15 minutes and refrigerate for 12 hours.
Brown the garlic in a roasting pan or deep fryer until soft. Dry it with paper and make a paste out of it.
Dissolve the yeast in water, mix gently, then combine with flour and enzyme dough. Mix with a food processor for 18 minutes - this will make the garlic buns more fluffy and lighter.
Eighteen minutes have passed? Time to add salt and garlic paste, kneading for another 1 minute after adding each component.
Place the finished dough on a flat surface, cover with film and do not touch for an hour.
Form the buns and let them rest for half an hour.
Bake in the oven at 250 degrees until a golden brown crust forms. It is better to do without convection.

Even graduates of culinary schools make this recipe for garlic buns for borscht; it is time-tested and one of the best. Just remember: cooking any dish with garlic will spread the aroma throughout the house, so you should definitely turn on the hood.

We have already written about this: How to choose a hood for the kitchen. 5 main criteria.

Recipe for bread in the oven with rye flour

Homemade rye bread is often prepared in the oven; this does not require any additional equipment or “secret” ingredients.

According to this recipe, the composition of the products is simple and contains:

rye flour – 3 tbsp. with a slide;
unrefined sunflower oil – 50 ml;
warm water – ½ cup;
coriander – 5 g;
fine salt – 10 g.

Step-by-step recipe for making bread at home:

Knead the dough step by step from flour, water and salt.
Cover the dough with film and put it in a warm place without drafts for an hour and a half.
Line the bottom of a thick-walled mold with baking paper, grease with oil and place the dough rolled in flour into it.
Sprinkle dry coriander on top.
Cover the mold again with a towel and leave to “rise” for another half an hour.
Preheat the oven to 200 C and bake homemade bread for 40-60 minutes.

Tasty and aromatic bread, prepared with your own hands, cannot be compared with anything else, it is satisfying and the household will gobble it up on both cheeks.

Homemade soda bread

Refers to baked goods that do not contain yeast, so is great for those on a diet. Its composition is similar to kefir bread, but contains more fiber. Irish soda bread, the recipe for which is given below, can be freely supplemented with various grains and nuts.

Ingredients:

three mugs of wholemeal flour;
a tablespoon with a heap of oatmeal;
a teaspoon of sugar, salt and soda;
⅕ part of a standard stick of butter;
a mug of kefir.

Cooking process:

Combine all bulk ingredients and mix thoroughly.
Add butter (it needs to be softened in advance) and sour milk.
Knead the dough until soft.
Place the future Irish soda bread on a baking sheet, make small cuts lengthwise.
Bake in an oven preheated to 180 degrees for 55-60 minutes.

Instead of kefir, you can use sour milk or buttermilk. If you don’t want wholemeal flour, then regular white flour will do - however, soda bread, the recipe for which has been so modernized, is no longer a healthy diet. It’s better to cook the classic version, which can have a positive effect on the functioning of the digestive tract.

How to bake bread without yeast in the oven

There are plenty of recipes, but there are several that are “economical” and do not use yeast. To bake bread from yeast-free dough, you will need the following products:

rye flour – 200 g;
millet flour – 200 g;
kefir 2.5% fat – 200 ml;
baking soda powder – 5 g;
fine salt – 5 g;
granulated sugar – 5 g;
olive oil – 30 ml;
sesame seeds – 2 tbsp.

How to make homemade bread:

Add salt, granulated sugar and olive oil to warm kefir, bring the mixture until smooth.
Throw in dry sesame seeds.
In a separate bowl, combine rye flour and baking soda.
After this, the liquid and dry mixture should be combined.
Start kneading the dough.
Gradually sift the wheat flour into the general mixture.
Knead the dough for at least 5 minutes until a plastic mass is obtained that only slightly sticks to the work surface.
After giving the dough the desired shape, you can make a pattern or cuts and place it on a baking sheet.
In a preheated oven, bake the bread for at least 45-50 minutes.

Today, prices for many products are high, so there is nothing easier and better than preparing dishes and baking in the comfort of your home.

Bread made from first grade flour

Ingredients:

First grade flour 400 gr.
Salt 1 tsp. with a slide
Dry yeast 1 tsp. with a slide
Warm water 260 ml.
Vegetable oil 1 tbsp. l.

Cooking method:

1. Sift the flour and add salt and yeast to it.

2. Slowly add water and begin to knead the dough with your hands. Add vegetable oil and bring it to readiness.

3. Place the ball of dough on the table and knead for 10 minutes. Place it in a saucepan, cover with a lid and leave for 2.5 hours in a warm place. The mass will increase several times during this time.

4. After the time has passed, knead the risen mass and leave for another 15 minutes in a closed container. Shape the dough into a flattened sheet. Roll it into a roll and pinch it.

5. Grease the pan with oil and place the roll in it, pressing down on top.

6. Cover with a towel and leave again in a warm place for 40 minutes.

7. Bake in a preheated oven at 180 degrees for 45-55 minutes. Do not open the door during cooking!

8. Remove the pastry from the pan, brush the top with water and cover with a towel until it cools completely. Place the loaf of bread on the grill, the bottom should be open.

Bon appetit!

A simple recipe for homemade rye bread in the oven with sourdough

The main ingredient of the yeast text is sourdough, so when preparing rye bread you cannot do without it. The method is so simple that even a young housewife can handle it. There are few ingredients in the dough, but they are all very important, even though they cost pennies:

leaven;
wheat flour of the highest category - ½ tbsp. with a slide;
rye flour – 1 tbsp;
sparkling mineral water – 1 tbsp.;
salt – 2 tsp;
olive oil – 2 tbsp.

Ingredients for making sourdough:

millet flour – 1 tbsp;
boiled water cooled to room temperature – ½ cup;
instant yeast - 1 tbsp. no slide.

Homemade bread recipe in the oven:

Combine all the ingredients to prepare the dough, leave overnight, no need to cover it with anything.
Combine all the ingredients described in the recipe, except salt and olive oil, and knead into a plastic, porous dough.
Cover the top with a dry towel and place in a windless, warm place for a quarter of an hour.
After the dough has “rested” a little, add salt to the general composition and you can start kneading again, it takes about 10 minutes, at the final stage you should add olive oil so that the bread retains its freshness longer.
Place the dough in a bowl, cover with a plastic bag, and leave to “rest” for 2-3 hours. It should rise twice during this time.
From the resulting volume of dough you can get 2 neat medium-sized loaves of bread or 1 “good” loaf. Therefore, you should decide on the form in advance. After the dough “gets” its shape, you need to let it lie for another 6-7 minutes, then you can start baking.
Preheat the oven to maximum temperature, bake for a quarter of an hour with the lid on, then remove it and bake for the same amount of time.
Take out the finished product, cover with a damp towel, and let stand for 10 minutes.

Homemade bread with bubbles inside, tender and always tasty, just like when you were a child with your grandmother in the village.

Homemade braided bread

A favorite of all the kids and just a table decoration. Delicate crumb, golden brown crust and powdered sugar on top for that very taste... This is exactly the recipe for braided bread given below.

Ingredients for the test:

one pack of yeast;
650-700 grams of flour;
sugar: 1/4 cup;
one teaspoon of salt;
half a cup of warm water;
a stack of vegetable oil (refined will taste better) or about the same amount of butter (if you want the product to be more rich);
a pair of eggs;
for processing the top of the product: yolk, powdered sugar, poppy seeds and/or sesame seeds.

Cooking process:

You need to thoroughly mix (for example, in a ladle) the yeast with sugar and water. Do not touch for 10-15 minutes.
After sifting the flour, add the yeast mixture, pre-beaten eggs and all other ingredients. Knead well (it’s better to do this on a cutting board - there will be less need to clean up).
Place the prepared dough into a bowl, onto which a thin layer of oil has previously been applied from the inside, and leave it to rise for a couple of hours.
Knead the dough divided into 2 parts thoroughly. Then divide each of the parts again into 3 pieces.
Weave braids. Allow the finished products to rise again (one hour).
When the heat in the oven is 180 degrees, place the future wicker in it and bake for 30 minutes.
Bring the finished braid to perfection by decorating it.

Important: the dough for this twisted braided bread is unpretentious, but you need to understand it. Depending on the quality of different products, the temperature and even the humidity of the room, different amounts of flour can “go” into the dough. This needs to be taken into account.

Homemade bread with wet yeast in the oven

A unique recipe for homemade bread, which will come in handy, by the way, and will add to the knowledge base of even an experienced culinary expert. The list of products included contains 8 items:

wet yeast – 1 tbsp;
butter – 1/12 briquette;
egg – 1 pc.;
boiled water, cooled – 4 tbsp;
flour of the highest category - 1 incomplete tbsp.;
olive oil – 15 ml;
salt – 2 g.

Step-by-step steps for baking homemade bread:

First, combine raw yeast, a piece of butter and water to prepare a homogeneous mixture.
Break an egg.
Sift the flour through a sieve 2 times and add half of its volume to the total composition.
Add the rest while kneading.
At the last stage, pour in the oil and add salt, without ceasing to stir the resulting contents.
Place it in a deep bowl, cover, and let it rest for half an hour.
After the dough has risen twice, you can begin shaping the loaf and further baking.
Sprinkle the top with water and add herbs.
Preheat the oven to 220 C and bake for half an hour until completely browned.

Making homemade rye bread has many advantages compared to the product you can buy in the store. Firstly, the ingredients are all natural and there are no flavored additives, secondly - savings, this nuance is important for most people, and thirdly - incredible freshness, taste and porosity, which, in combination with fresh milk, will drive anyone crazy !

Homemade bread in the oven always turns out tasty, aromatic and spongy! The recipes do not contain “secret” ingredients, all products are accessible and inexpensive.

Author of the publication

offline for 3 days

What kind of bread should I make?

All the above recipes have in common an excellent taste, however, each of the products has its own characteristics:

Name	Yeast	Dairy ingredients	Cooking time
Hamburger buns	Yes	Yes	4 hours
Bread without yeast	No	yes/no (optional)	1 hour
Braided bread	Yes	No	4 hours
Kefir bread	No	Yes	2 hours
Focaccia with cheese	Yes	Yes	1 hour
Garlic buns	Yes	No	2 p.m.
Soda bread	No	Yes	1.5 hours
Ciabatta	Yes	No	15:00

In the preparation of any bread, not only the freshness of all components is of great importance, but also the model of the oven or electric oven. It should heat up evenly and hold the temperature well, then the baked goods will be just right.

Video - how to bake Borodino bread with rye sourdough

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WATCH THE VIDEO CAREFULLY FROM START TO END! I am telling

Watch carefully from beginning to end - because the author of the video reveals very important points, from preparing the dough, kneading the dough and ending with the baking itself. Don't miss out on the information you need!