Bread in the oven at home - 10 step by step recipes

Homemade bread is an incredibly tasty pastry that tastes hundreds of times better than store-bought bread. The process of preparing this delicacy is a whole art. We want to share 10 recipes for bread in the oven at home with a photo step by step so that you can delight yourself and your loved ones with amazing fragrant pastries.

Step-by-step recipe for making bread with dry yeast

Cooking time - 18 hours

Servings - 1 piece

The fragrant country bread with dry yeast is an excellent pastry that is quite suitable for making at home. The process is quite long, but not very difficult. Having prepared such bread once, you will be happy to bake it again and again.

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  All ingredients for baking bread must be carefully measured. A kitchen scale will come in handy for this. First of all, you need to sift the specified amount of flour using a sieve into a convenient container.
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  After you have dealt with the flour, measure out the exact amount of dry yeast. Be sure to make sure they are fresh and of good quality - you won't get good bread from bad yeast.
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  Measure out the above amount of salt last. Too little or too much of it can significantly impair the taste of the finished product.
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  Get a large bowl or saucepan with enough room to rise the bread dough. Pour in all the ingredients, and then fill them with clean warm water. The dough can be mixed in any convenient way - with a spatula, mixer or food processor. Cover the homogeneous dough in a bowl with a towel or plastic wrap and leave in a warm, calm place for two hours.
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  When the dough has doubled and a lot of bubbles appear on its surface, put the dough in the refrigerator overnight. Remember to cover the bread dough container with plastic wrap or a lid, leaving a small opening for air to enter. The dough should stand in the refrigerator for at least eight hours, preferably longer.
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  Remove the chilled ready-made dough from the refrigerator and remove the lid / film from the surface of the bowl.
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  Before you start baking the bread, the dough needs to be shaped. To do this, dust your hands with flour and remove the dough from the bowl. Put some flour in a round plate / bowl and put the dough there, roll it in flour on all sides and form a bun out of it.
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  Spread baking paper on a table or baking sheet and lightly dust it with flour.
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  Place the dough ball on baking paper and leave the dough uncovered for about an hour. While the bread dough is settling, preheat the oven with two baking sheets to 235 degrees.
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  After the allotted time, sprinkle the dough with flour.
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  After that, make cuts on the bread with a sharp knife.
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  Place the dough together with the paper on a hot top baking sheet.
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  Next, you need to create a steam bath for the bread. To do this, you need to take one and a half glasses of hot water.
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  Pour water quickly into the hot bottom baking sheet and immediately close the oven door. Steam rises inside it.
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  Bake the bread for forty-five minutes at a constant temperature without opening the oven.
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  Remove the brown bread from the oven and let it cool on a wire rack to allow air to reach the finished product.
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  You can cut beautiful porous bread with delicate crumb in portions or serve it whole to the table.

A simple recipe for brown rye bread

Fragrant black bread without additives and flavors can be baked on your own with a little effort and strict adherence to the recipe. Be sure to try baking real black bread from rye flour to the delight of yourself and your loved ones.

Ingredients:

Leaven:

• Purified water - 400 ml.
• Yeast - 6.3 gr.
• Rye flour - 125 gr.

Dough:

• Water - 800 ml.
• Rye flour - 2 kg.
• Salt - 20 gr.

Cooking process:

1. First, you need to prepare a high-quality starter culture, on which the dough will be kneaded after a day.

2. Dissolve the raw yeast in the specified amount of warm water, then add flour to the container with the ingredients and mix. Remove the container with the leaven in a warm place.

3. After about a day, you need to prepare sourdough from the sourdough. To do this, dilute the starter culture in a small amount of water and pour it into a large container. Pour warm water there, and then add a third of the total flour.

4. Stir the sauerkraut quickly and thoroughly, then sprinkle with flour and put under the lid in a warm place. Instead of a lid, cling film is also suitable.

5. After 12-14 hours, add salt and the remaining flour into the dough, and then knead it thoroughly and for a long time until it is completely homogeneous. Leave the container with the bread dough at room temperature for about an hour.

6. The significantly increased dough is ready to bake. To do this, you need to preheat the oven with a baking sheet, and divide the dough itself into loaves and put on baking paper sprinkled with flour.

7. Bake the bread for about two hours at a temperature of 240 degrees, controlling its readiness. Cool the finished bread on the wire rack, and then serve it to the table or store it in a cool place.

How to make yeast-free bread at home?

Yeast-free bread is the very real recipe that was in use until the 40s. This recipe will make bread that is safe for your health and stomach, with excellent homemade taste. It is not so difficult to prepare, the main thing is to observe the proportions and follow the recommendations in the recipe.

Ingredients:

Dough:

• Wheat flour - 0.5 kg.
• Milk - 0.5 l.
• Granulated sugar - 6 tsp
• Olive oil (for lubricating the mold)

Leaven:

• Rye flour - 1.5 tablespoons
• Wheat flour - 1.5 tablespoons
• Granulated sugar - 1 tsp
• Boiled water

Cooking process:

1. First you need to prepare a sourdough, if you do not have a ready-made one. Sourdough preparation is a long and laborious process. To prepare it, combine one and a half tablespoons of wheat and rye flour in a bowl, add a teaspoon of granulated sugar and dilute the mixture with boiled water until the consistency of sour cream.

2. The mixture must be left at least overnight at room temperature, so that the mixture rises and turns into a dough. When it rises, the leftovers must be kept in the refrigerator. With the finished dough, you can start kneading the dough.

3. Set aside 1-2 tablespoons of the dough for the next time (if you plan to bake the bread again). Sift the specified amount of flour using a sieve, add granulated sugar to the flour and then dough.

4. Start adding liquid to the dough - milk or water, or milk with water. Knead the dough thoroughly, achieving an even consistency of thick sour cream. The spoon should literally stand in the dough, then everything is done correctly.

5. Next, take a non-stick or heat-resistant bakeware or bakeware, brush the container with olive oil and spread the dough there evenly. You need to fill out about a third of the form. The containers with the dough should be left at room temperature for at least ten hours, and preferably overnight. During this time, the dough will approximately double.

6. To bake bread, preheat the oven to 180 degrees and place the tins with the risen dough in the already hot oven for one hour. After this time, the form with bread must be removed from the oven and cooled for fifteen minutes.

7.When the form with bread has cooled down a little, remove the bread from the form and put it on the wire rack until the product cools completely.

Delicious white bread with sourdough wheat

This recipe can be used to make tender and crispy French white bread. To prepare this product, you will need high-quality wheat sourdough, premium flour and a good mood. Delicate aromatic bread on your table is perfect for any dish.

Ingredients:

• Wheat sourdough - 150 gr.
• Table salt - 8 gr.
• Purified water - 230 gr.
• Rye flour - 45 gr.
• Wheat flour - 340 gr.

Cooking process:

1. Before you start kneading the bread dough, you need to feed the wheat sourdough a little. This must be done six to eight hours before kneading the dough. To do this, combine the leaven, flour and water in a 1: 1: 1 ratio, mix and leave to rise.

2. During this time, the leaven should triple in volume and then you can start kneading the dough for white bread. We dilute the leaven with warm water and then begin to add flour. Stir the dough methodically without trying to achieve uniformity.

3. When all the flour is mixed into the bread dough, cover it with a clean towel and leave for thirty minutes. Then add table salt to the dough and stir it again.

4. At this stage, it is time to stir and knead the dough so that it can stretch a little and become more pliable and pliable. When you bring the dough to the indicated state, form a bun out of it and place in a bowl, previously greased with olive or butter. Cover the dough and leave in the room for two hours.

5. After one hour from the indicated time, shape the dough into a ball again and cover in a bowl again. The dough should rest at room temperature for another hour.

6. Place the spilled dough on a work surface lightly floured. Reform the dough into a ball, then turn it seam up and rest for twenty minutes.

7. Mash the dough, rested on the work surface, into a layer, which you begin to form into a loaf of bread. Transfer the loaf to a sheet of baking paper, previously sprinkled with wheat flour. Leave the future bread for two hours so that it rises and increases in size.

8. Scratch the loaf and then bake. To do this, heat the oven with a baking sheet to 230 degrees, and put the bread on an already hot baking sheet. Place a dish with hot water (boiling water) under a baking sheet with bread and mark for fifteen minutes.

9. Remove the form with the remaining boiling water from the oven after the specified time, and then bake the product for another half hour until browning. Cool the finished bread on a wire rack, then serve the bread to the table or put it away for storage.

How to bake whole wheat bread in the oven?

Whole wheat bread is considered to be healthier than regular bread. It is quite easy to bake it at home, so carefully study our recipe and feel free to start baking delicious and healthy bread at home.

Ingredients:

• Whole grain wheat flour - 0.5 kg.
• Active dry yeast - 5 gr.
• Olive oil - 2 tablespoons
• Table salt - 2 tsp
• Granulated sugar - 1 tsp
• Boiled water - 300 ml.

Cooking process:

1. In a cup, combine dry yeast, a teaspoon of sugar and a teaspoon of wheat flour. Add warm water and place the bowl under the plastic wrap. After about seven minutes, the yeast will disperse and you can start kneading the dough.

2. Sift flour into a deep bowl, add salt and stir in the yeast mixture. Start kneading the bread dough by gradually adding water to the dough. For softer bread, you can increase the water volume by fifty milliliters, but be prepared for the dough to be a little sticky and soft.

3. When the dough is very well kneaded, add olive oil and knead again. Place the dough in a deep bowl, lightly oiled and tighten the container with cling film. The dough should stand in a warm place for about an hour and a half or two.

4. After the dough rises and comes up, you can knead it and put it back in a warm place under the plastic wrap.Leave the dough for another hour and a half and then you can start baking.

5. Knead the dough on a work surface with dusted flour and then gently roll it into a roll. Place the roll in a greased baking dish and then leave the dough for proofing for literally twenty minutes.

6. Put the form with bread in an oven that is hot to the maximum temperature and bake the product for seven minutes. Then lower the temperature to 200 degrees and measure twenty minutes. After this time, remove the form from the oven and cool the bread.

A simple and delicious recipe for homemade kefir bread

Appetizing and aromatic bread is great with kefir and soda. The dough is tender and has a rich taste. In addition, yeast-free bread is much better tolerated by the digestive system and easier to digest.

Ingredients:

• Kefir - 0.4 l.
• Flour of the highest grade - 450 gr.
• Baking soda - 1 tsp
• Table salt - no more than 1 tsp.
• Dried basil - pinch
• Dried cilantro - pinch
• Paprika - ½ tsp
• Seeds and cereals - 1 tsp

Cooking process:

1. First, take the flour that you like - you can mix different varieties or just one and combine the flour with baking soda. Add table salt to the flour and soda mixture, stir.

2. Add kefir to the mixture of bulk ingredients and gently stir the mixture with a spoon. When you combine all the ingredients, add the spices and cereals with seeds. Knead the dough quickly and thoroughly, making sure that the dough is uniform.

3. Gather the finished dough into an even ball and transfer it to a baking sheet or into a mold, which in any case must be greased with vegetable oil. You can make a cross cut on the workpiece and start preheating the oven.

4. Preheat the oven to two hundred degrees and then put the product in the oven for forty to forty-five minutes. The finished product will be rosy, with a dense crispy crust and tender crumb.

5. Serve chilled ready-made yeast-free bread with a variety of cheeses and toppings of your choice.

Bon Appetit!

A step-by-step recipe for aromatic bread with garlic in the oven

Garlic bread is an incredibly tasty product that brings its aroma and taste to Italy. Making garlic bread is not that difficult and the result always exceeds the best expectations.

Ingredients:

• Wheat flour, premium grade - 4-5 tbsp.
• Purified water - 1.5 tbsp.
• Milk - 1.5 tbsp.
• Table salt - 1 tablespoon
• Granulated sugar - 2 tablespoons
• Active dry yeast - 3 tsp
• Olive oil - 2 tsp
• Butter - 150-170 gr.
• Fresh garlic - 8-10 cloves

Cooking process:

1. Pour the sifted flour into a deep bowl, add dry yeast, salt and granulated sugar. Then add the water and milk and stir the ingredients. Add olive oil and knead the dough thoroughly until smooth.

2. Cover the bowl with the dough with a towel and leave the bread dough to rise warm for an hour or two. Then gently knead the dough and place it under a towel in the heat for another hour.

3. Remove the garlic bread dough from the bowl, shape into a baguette and place on baking paper sprinkled with wheat flour. Make one shallow longitudinal cut and several transverse cuts on the workpiece, and then send the baguette to bake.

4. Cover the loaf blank with a towel, and at this time preheat the oven to 180 degrees for half an hour. Place the baguette in the hot oven and close the oven. You can put a container of boiling water on the lower level for literally five minutes and then remove the water from the oven.

5. Bake the baguette in the oven for fifteen to twenty minutes, while preparing the bread dressing. To do this, peel the garlic and chop it. Add salt, butter and grind the ingredients into a homogeneous mixture.

6. Open the oven and slide out the baking sheet.Use a sharp knife to make cuts in the bread, and place the butter and garlic filling into the cuts. Return the baguette to the oven and bake until golden brown for twenty minutes.

Bon Appetit!

A simple recipe for making bread with water in the oven

You can easily prepare simple and tasty bread in water without yeast. This bread will perfectly complement any soups with its taste, it will be delicious with jam or honey. Simple and tasty bread will fit perfectly into the lunch menu and will be a pleasure to eat.

Ingredients:

• Wheat flour - 0.5 kg.
• Purified water - 0.5 l.
• Leaven
• Granulated sugar - 6 tsp
• Olive oil (for lubricating the mold)

Cooking process:

1. Sift the specified amount of flour using a sieve, add granulated sugar to the flour and then put the dough into the bowl with the ingredients. Stir the ingredients and prepare the dough.

2. Gradually pour purified water into a bowl with ingredients and knead the dough with a wooden spoon. The consistency of the dough should resemble very thick sour cream, in which you can put a spoon.

3. Grease a non-stick baking dish with butter and fill about a third of the baking dish with dough. Cover the mold with a towel and leave warm overnight or for 10-12 hours for the dough to come up. When the dough is ready, it will fill the entire mold.

4. Preheat the oven to a temperature of 180 degrees and place the mold with the risen dough in the already hot oven for one hour. After the allotted time, the form with bread must be removed from the oven, and then the bread must be cooled right in the form for fifteen to twenty minutes.

5. When the pan with the finished bread cools down a little, take out the bread from the pan and put it on the wire rack until the product cools completely. You can store the finished bread in a paper bag in a cool place.

We bake real Borodino bread at home

The famous black bread with a deep and rich aroma should be prepared at least once with your own hands. Delicious black bread with a rich coriander aroma goes well with lard, zucchini or pumpkin caviar.

Ingredients:

• Wheat flour, premium grade - 0.4 kg.
• Rye flour - 100 gr.
• Malt - 5 tablespoons
• Active dry yeast - 11 gr.
• Coriander - 2 tsp
• Table salt - 1.5 tsp
• Natural honey - 2 tablespoons
• Purified water - 420 ml.
• Vegetable oil - 2 tablespoons
• Lemon juice - 2 tablespoons

Cooking process:

1. In a deep bowl, combine all loose ingredients, including the coriander. Stir everything together and add malt.

2. Dissolve honey in warm water and gradually add liquid to the mixture of ingredients, stirring. Add vegetable oil to the dough.

3. Grease your hands with vegetable oil and knead the dough thoroughly for ten minutes. Then shape the dough into a ball and let it rest for one hour under a towel in a warm place.

4. Knead the risen dough and transfer it to a baking dish. Pre-grease the form with oil, and then remove the form under a towel in the heat for thirty minutes.

5. While the dough is defusing, turn on the oven preheat to 190 degrees. When the oven is hot, sprinkle the remaining coriander on the bread and brush with water. Place the bread in the oven and bake it for half an hour.

6. After half an hour, reduce the temperature in the oven to 160 degrees and continue to bake the bread for about twenty minutes. After this time, remove the form from the oven and place the bread on the wire rack until the product has cooled completely.

Delicious and aromatic bread with cheese baked in the oven

Appetizing porous bread with a rich aroma and taste will surely turn out the first time, even for a novice baker. Ruddy bread with a beautiful crust is perfect for soups and salads, as well as delicious sandwiches with it.

Ingredients:

• Purified water - 0.5 l.
• Wheat flour, premium grade - 0.5 kg.
• Active dry yeast - 14 gr.
• Cheese (hard grade) - 0.4 kg.
• Salt to taste
• Granulated sugar - 0.7 tsp

Cooking process:

1. Dissolve dry yeast in warm purified water (150 ml), which you measure from the total amount of water. After five to seven minutes, bubbles will appear on the surface of the bowl with water and yeast - the yeast will be ready to work.

2. Pour the rest of the warm water into a deep bowl, pour in the yeast diluted in water and add a little salt and granulated sugar.

3. In a bowl with a liquid component, sift two hundred grams of wheat flour. Stir the dough with a wooden spoon, then leave the dough warm for forty minutes under a clean towel.

4. When some of the dough has risen, add the remaining sifted flour. Then start kneading the dough with a spoon. The dough must be left warm for half an hour under a towel.

5. While the dough is infusing, grate the cheese on a coarse grater and then add it to the bowl of dough when it rises well in the bowl. Stir the dough and cheese thoroughly, and then place the cheese bread blank in a greased baking dish.

6. Wait for the dough to settle in the mold for another half hour, and then start baking. Place the form with the dough in an oven preheated to 200 degrees and bake the bread until golden brown for forty minutes at a constant temperature.

7. Cool the finished bread slightly in the form, then remove it on the wire rack and cool.

Bon Appetit!