Bread is lean. Unleavened lean bread. Recipes

People who strictly adhere to church instructions for the time of the prescribed fast can not be sure that the bread bought in the store is lean. Even if there is an appropriate label on the label, it is possible that something snappy came from the ingredients. In order not to violate the rules by accident, you will have to bake your own lenten bread - in the oven, bread maker or multivariate, depending on what your kitchen is equipped with. Since the usual stove, gas or electric, is found in any house, we will start with the recipes for the oven.

Bread white, lean

A little secret for getting a more magnificent and tasty result: instead of half a liter of warm water, take the same volume of potato broth (naturally, potatoes should not be cooked in uniform). It bred fresh yeast, a third of the standard pack, a spoonful of salt and two - sugar. When all the spilled will dissolve, two spoons of lean oil pour in and pour in flour - roughly about a kilogram until the dough ceases to be sticky. Mixed, it is covered with a napkin and put in heat for two hours, for "approach", after which the dough is divided into four flattened balls and stands for another forty minutes. Such a lean bread in the oven should stay until smooth tan, how much - depends on your oven. Drawn, he wraps himself in a heated towel and cools it to keep the splendor. And tomorrow your lean bread will become even more delicious. Many people think that fresh is the best, but in this case it is not so.

Multi-grain bread

Very delicious is a lean rye bread with wheat flour and supplements of other cereals. First, in a half cup of warm water, a spoonful of dry yeast with a spoonful of sugar is bred. The remaining water (still a glass) dissolves a spoonful of honey. One third of a kilogram of wheat and half the amount of rye flour are sieved and mixed with a spoonful of salt, oat bran, sunflower seeds, flax seeds and flakes - buckwheat and oatmeal (in total take two spoons). Two and a half tablespoons of olive oil are poured into the same place. Finally, yeast and water with honey are added . The dough is kneaded, the ball is formed, which is put in a container, covered and the hour is settled in the warmth. Then it is divided into three equal parts, each rolls into a ball or loaf, is covered with a cloth and fits another half an hour. Baked bread is about forty minutes, after wrapped in parchment and a towel. After cooling, this lean bread can be eaten immediately.

Lagana

Greek Christians also bake lean bread. Its recipe is different from the way we are used and the way it is made, and the ingredients. Anis is cooked in a glass of water for about five minutes. Then it is filtered, and the broth cools. Almost half a kilo of flour is sieved, mixed with two spoons of dry yeast, two large spoons of sugar. In a hole in the center of the pile are poured two spoons of lean oil (of course, preference is best given to the olive). The dough is kneaded with a gradual addition of aniseed broth (do not pour everything in, just not to stick); At the very end, a spoonful of salt is poured. After an hour of standing, the dough rolls out into two flat cakes, which are laid out on a baking tray and unopened for about a third of an hour. Before placing in the oven, the lagana surface is smeared with the remains of anise water and sprinkled with sesame seeds. The Greek bread is baked for 45 minutes in a medium-heated oven. The color of the lagoon should turn out to be juicy-brown, and the crust must crunch!

Honey-ginger variant

If you get the latest kitchen appliances, the baking process is much simpler: preparing a lean bread in a multivark is much less troublesome than in an oven. For everything the miracle device answers. You can cook the most primitive loaves, but if there is a possibility, why not treat yourself. We offer to bake a lean bread, the recipe of which will please not only the tender flesh of the finished baking, but also with a wonderful aroma and original taste. 180 ml (an incomplete glass) of water is poured into the bread form, a mustard spoonful and a half-glass of liquid natural honey are poured, a spoonful of salt and a quarter of it - ground ginger. Nearly three glasses of sifted flour and a teaspoon of dry yeast are poured in. The bowl is placed in the multivark, the "baguette" mode is selected, the weight of the baking will be half a kilogram. Cool the ready-made lean bread should be left in the bowl. But for the right to try your loved ones first!

Onion bread

Another unusual lean bread in the multivark. Two bulbs can be minced more finely and gilded with very little oil. While they cool, half a liter of heated water dissolves salt with sugar - on a tablespoon. A little flour is poured down; Its total weight is a kilogram, when three-quarters are already intervene, a package of dry yeast is poured in. When approaching the end of the mixing, onions and spices are added (for example, Provence herbs). The dough should rise for half an hour. Then the bowl of the multivarka is smeared with lean oil, dough is put into it, and the heating is turned on, for another half an hour, so that the dough rises again. After the mode is changed to baking, the time is put on the hour. Zapiskit - almost finished bread lean turns over, and the multivarker starts in the same mode, but for 50 minutes.

Bread white on brine

Those who have already bought a bread maker, God Himself ordered bread to bake bread on their own. Even kneading you should not bother, since the device will do everything for you - is not this a temptation! Describe how the easiest bread is cooked in a bread maker, we will not: those who mastered this miracle technique, and they already know the details of the process. Let's pay more attention to unusual recipes. For brine bread in the form are loaded:

• One and a half cup brine (suitable and tomato, and cucumber, and watermelon and cabbage);
• Two tablespoons of lean oil;
• Three cups of sifted flour;
• Half a spoonful of salt and a full spoonful of sugar;
• One and a half spoons of quick yeast.

Sequence of loading is better check with the instruction - in different models there can be nuances. The "Russian Chef" mode (or "Basic", or "French roll" - depends on what is provided in your bread maker). After disconnecting the apparatus, the loaf gets, wraps up and cools "in clothes".

German bread

The recipe from Germany allows you to cook an unusually tasty lean bread in the bread maker. For him in the device are pawned and poured:

1. A glass and three quarters of coffee. In the original, it is brewed, but replacement by soluble is permissible.
2. A glass of bran. Which is left to your discretion.
3. A glass with a third wheat flour. Do not forget to sift!
4. Two glasses of rye and also sifted.
5. Two spoons of salt.
6. Two tablespoons of sunflower (can be another vegetable) oil. Many praise the use of corn in this recipe.
7. A quarter of a glass of cocoa in powder.
8. Two spoons of cumin. As always, it is possible to clarify: if you think this bread is lean too spicy, you can reduce the amount.
9. Two and a quarter spoons of yeast.

Choose the mode "Wheat bread" (and do not let it bother you that it is mixed in real life). In most models, this mode takes four hours - but you are at that time free!

Lenten bread without yeast

There are people who believe that yeast in the post - component is superfluous when baking bread. In principle, you can do without them. But keep in mind: lean bread without yeast needs leaven. Without it you will get hard and dull cakes. A leaven is not a day or two. If you are ready for such deeds, get down to business. Slightly warmed to 36 g. Water is poured into a liter jar. There, the sifted rye flour (glass) is poured out and well mixed - there should be no lumps. The neck is covered with gauze and fixed with an elastic band. The bank is put in heat: at least 25 degrees, and the temperature should not change. After two days, half a glass of water is added to the jar and a glass of flour is poured. And another day the leaven is ready. In the dough it takes just two spoons, water is poured in and now wheat flour is poured in - as in the usual yeast test. The main difference is that it is not an hour, not two, but a full day to get up the dough on leaven. So it needs to be well wrapped and not touched - otherwise it will fall off. Baked lean bread without yeast is similar to yeast.