Bezdorozhevoy bread in the multivark: recipes with photos

To bake useful and tasty, unleavened bread in a multivarquet, you do not have to be an experienced culinary expert. Thanks to modern kitchen appliances, baking turns out to be extraordinarily delicate, has a pleasant golden color. A piece of crumb with a crispy crust is perfectly combined with side dishes and soups, sweet sauces and homemade jam. Presence of several kinds of flour and cereals in the recipe allows enriching the product with cellulose and enzymes that promote the removal of toxins and salts from the body.

White unleavened bread in the Panasonic multivariate

We offer you a recipe for a dietless, lean scone with a crispy crust. Using oat flakes allows you to make baking useful and give it a crisp crust.

Necessary ingredients:

• wheat flour - two glasses without a slide;
• kefir - 360 ml (about one and a half cups);
• oat flakes - 3 tbsp. l .;
• sugar - 1 tbsp. l .;
• baking powder for the dough, salt for 1 tsp.

Step-by-step instruction:

1. Mix in a bowl of yogurt with baking powder, two tablespoons of cereal and spices.
2. The sifted flour of the first grade is added in small portions in kefir, and we mix a smooth dough.
3. Lubricate the bowl multivarki oil, and place in it a ball of dough, pre-sprinkled with the remains of oatmeal.
4. We set the "Baking" mode, close the multivar with the lid, and wait 30 minutes. Then turn the product over and let it brown for 7-10 minutes on the other side.

How to cook Borodino bezdozhzhevoy bread in the multivarke Redmond

Baked on the leaven rye product has an amazing aroma and leaves a unobtrusive, sweet aftertaste in the mouth. Such a lean bread without yeast can be included in the diet of adults and children, because it contains vitamins and other useful substances.

Necessary ingredients:

• 400 g of sourdough;
• 300-350 grams of rye and wheat flour;
• two glasses of purified water;
• 3 tbsp. l. malt;
• 2 tbsp. l. sunflower oil;
• honey - 1.5 tbsp. l .;
• for a small handful of dried apricots and prunes.

Step-by-step instruction:

1. Mix the malt, honey, salt and oil with hot boiled water. Stir the resulting liquid, gradually introducing into it two types of sifted flour.
2. Put the mixture into the mixture, scalded and chopped with small pieces of dried fruit, and knead the dough with your hands for 5-7 minutes.
3. In order for the bread to get better, we cut it with scissors.
4. We send the product to the bowl of the multivarker for proofing (at t 40 ° C). The dough will be ready for baking after 6 hours.
5. Bake white unleavened bread at a temperature of 120-130 degrees.

How to bake a wheat focaccia - a recipe with a photo

In the production of Italian tortillas round or oblong form bake "in the hearth." We suggest that you prepare a traditional thin focaccia with fragrant herbs in a multivark.

Necessary ingredients:

• a glass of wheat flour;
• half a cup of water;
• olive unfiltered oil - 3 tbsp. l.
• a pinch of sea food salt;
• dried basil and rosemary - to taste.

Step-by-step instruction:

1. In a small bowl, pour in a tablespoon of butter and add dried herbs.
2. From the flour, water and butter mix the dough, and cover it with a towel.
3. Half an hour later we form a cake. We install the "Baking" mode in the multivarquet, and prepare the bread for 30 minutes. Ready focaccia greased with oil with aromatic herbs and sprinkled with sea salt.

Cooking in a multivark: a wheatless lemon baguette on leaven

Classical baking of French cuisine is popular in many countries around the world. Learn how to bake air baguette with the help of home kitchen appliances. Appreciate what delicate taste, delicious smell and light, porous structure has cooked unleavened bread in the multivark.

Necessary ingredients:

• 50 g of sourdough;
• water - 375 ml (for gum and dough);
• flour - 435 g;
• salt - 1 tsp;
• vegetable oil.

Step-by-step instruction:

1. Mix the leaven, about 130 grams of flour and a half cup of water. We send the sponge in a warm place for the night. In the approaching mass, pour in water, pour in flour in small portions, and knead the dough. Leave him to rest for half an hour, and then douse his hands.
2. We put the dough into the bowl of the multivark for 3 hours.

   Tip: with an interval of an hour and a half put the cake on the flour-poured table and stretch the dough, folding it with an envelope. Thanks to this action, the future baguette will become elastic and porous. Then we send the dough to rest in the refrigerator for 8 hours.

3. From the elastic mass we form small oblong products, we lubricate them with water, we make cuts along the diagonal. We cook pastries in the multivariate Polaris or Panasonik 40 minutes. Bread with crispy crust and amazing taste is ready!

Bezdorozhevoy bread in the multivark: video recipe