Bread in a multivariate - Women's magazine

Bread in a multivariate

Bread is the head of everything. It is very tasty, and at the same time an invaluable product for our health. Bread gives strength and energy to our body, so it must be eaten daily. But, unfortunately, at present most of the bakeries use a new recipe, thanks to which bread is no longer as tasty as before. Therefore it is possible make bread at home, using a slow cooker.

Unleavened wheat-rye bread with nuts and raisins

Composition:

  1. Wheat flour - 200 g
  2. Rye flour - 200 g
  3. Muesli - 50 g
  4. Soda - 1 tsp.
  5. Salt - ½ tsp.
  6. Raisin - 100 g
  7. Nuts - 60 g
  8. Yoghurt - 250 g
  9. Milk - 175 ml

Cooking:

  • Sift the flour thoroughly through a fine sieve, add muesli, salt, soda, nuts and raisins. Mix everything thoroughly.
  • In a separate container, mix the milk, yogurt, and the remaining ingredients. Knead everything well. The dough should get quite sticky. Knead the dough for one minute, shape it into a loaf.
  • In the slow cooker, turn on the "Oven" mode, heat the bowl for baking bread for one minute. Then, grease the form with vegetable oil, sprinkle quite a bit with flour. Put the dough in the bowl, with a wet hand, level the dough. Pierce the dough with a fork in several places and place it for forty minutes on the temperature regime of the 1st level. Click "start".
  • When the bread making time is over, take out the finished bread, wrap it in a dry towel so that the crust becomes softer and leave it to stand. If you like crispy bread - Do not wrap in a towel.

Russian home bread in a slow cooker

Composition:

  1. Flour - 500 g
  2. Water - 350 ml
  3. Dry yeast - 1 tsp.
  4. Sugar - 1 tsp.
  5. Salt - 1 tsp.
  6. Cumin - optional, quantity - to taste
  7. Vegetable oil - 2-3 st.l.

Cooking:

  • Take a half-liter mug, add yeast and sugar to it, add 1 tsp. flour, mix and dilute quite a bit with water. All mix thoroughly, so as not to form lumps and add the remaining water, stir. Keep in mind that water must be heated to a very warm state. Put the mug with the mixture in a warm place for half an hour, until a cap of foam appears.
  • Now take a two-liter capacity. Pour into it 1 tbsp. flour, add the mixture, which insisted half an hour, mix everything thoroughly and put for one hour in a warm place. So you make a brew.
  • When the indicated time is up, add vegetable oil, cumin, salt to the brew and stir everything well. Knead the dough well, gradually adding flour to it, first in one glass, then in half until you add all. When your dough has stopped sticking to your hands, do not add flour anymore. If you have it left - set it aside.
  • Take a large bowl, wake it from the inside with flour. From the resulting dough, form a bun, put it in this bowl and set aside in heat. Approximately in one and a half - two hours the dough will rise, then it should be kneaded, and again set aside. After the dough rises again, knead it again and place it in a special form for the bread, after having been lubricated with vegetable oil. Form, along with the dough, put another one hour in a warm place.
  • Before putting the bread into the slow cooker, make at least twenty punctures through, to the very bottom of the mold. Place the form in the slow cooker, select the "oven" mode, set the time, on average, from forty minutes to one hour.
  • When the bread is ready, take it out, wrap it in a clean, dry towel and cover with film for half an hour.

Rye bread in a slow cooker

Composition:

  1. Peeled rye flour - 1 tbsp.
  2. Sourdough - 4 tbsp.
  3. Egg - 1 pc
  4. Water - 2 tbsp.
  5. Dill seeds - 1 tsp
  6. Salt, sugar
  7. Soda - on the tip of a knife

Cooking:

  • Of these ingredients, knead the dough. The form for the multicooker we grease with vegetable oil. Place the dough in a container, gently level it over the entire surface with a hand dipped in water, cover with a lid.
  • On the slow cooker, select the mode "milk porridge", set the time - half an hour. After the specified time passes, do not open the multicooker lid for another fifteen minutes. After this time, you can get the finished bread!

Bread on kefir wheat in a slow cooker

Composition:

  1. Kefir - 200 ml
  2. Egg - 1 pc
  3. Sugar - 1 tbsp.
  4. Salt - 1 tsp.
  5. Butter - 1 tbsp.
  6. Dry yeast - 1 tsp.
  7. Flour - 300-350 g

Cooking:

  • Heat the kefir a little, add to it the yolk and half of the protein of one egg, butter, sugar and salt. Mix all ingredients thoroughly.
  • Then add flour to the mixture, mix everything well and put in a slow cooker on the "pizza" mode. Smear the bowl of the multicooker with vegetable oil; distribute the dough evenly in it. When the "pizza" mode is over, put on the "heated" mode for twenty minutes.
  • Turn off and do not open the multicooker lid for another forty minutes. Next, without opening the multicooker lid, put it on the baking mode for an hour. When the specified time has passed, take out the bread, turn it upside down and again put the slow cooker into baking mode for twenty-five minutes.
  • You will succeed white bread with golden crust both at the bottom and at the top. When you get Multicooker Bread, cover it with a towel to cool.

Those in whose families have a slow cooker, just lucky! Now they can also bake bread at home by yourself. And how to determine the type of bread for baking with health benefits, read the article What is the most useful bread ?. If you still decide to bake bread in the oven, recipes from the article How to bake bread in the oven will help you.

Enjoy your meal!

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