Swedish night bread "Lenivka" (without kneading)

And yet, how does he help out this bread! I accidentally kneaded 1c from flour (usually I added 1/3 or a half), and so, I didn't really like it (sticky). The most delicious is obtained from general purpose flour. Lies in the refrigerator for 5 days and does not get stale.
Trishechka -

Natasha, I am very glad that the bread pleases!

refrigerator for 5 days and does not get stale.

Cool, my drain does not live, we eat it in two sitting

Ksyushik, Duc I'm alone! Usually I cut half into pieces and into the freezer, well, I took it out of the freezer (the children should have come), but they did not come - the lyalka got sick. On the trail. day I went to sit with them (they go to work), like this I lay there for 5 days. Then I saw - exactly the same soft, delicious. : nyam: Sometimes you buy bread, but it’s gone in a day.
So a very good wand is a lifesaver!

Lyalka got sick.

Oh, there is no worse, when children are sick, get well!

[Ksyusha]

Ksyusha, Thanks for the recipe, baked, liked the bread. I kneaded it in a salad bowl, put it in a bucket of an x ​​/ stove, which only bakes, and put it in the hall for the night in it. I had to add flour, everything seemed to me that it was very liquid, I forgot to put the seeds in the batch, I poked them into the dough from above. Grumbled, I think, those on, they write lazy, and wash the salad bowl? But I tasted the result, I agree to wash it. In the next. Once I try to knead it in a x / stove, put it in a bucket of another stove, I like the shape there.

[Svetlana Mazqarovna]

Svetlana Mazqarovna, I am very glad that I liked the bread, bake it for good health!
And "lazy" is in the sense of dough, not utensils ...

I baked it again. I also study with pictures.

Tanyushik, the handsome man came out!

[Trishka]

Trishka,
600 ml. flour:
Water 400 ml.
Salt 1.3 tsp
Sugar 2.6 tsp
Yeast 5.5. gram dry. (1.5 tsp. from Xn)
Baking in teflon mold 30/12 / 6.5 cm.
I’m stupid, I looked stupid, and I’ve already put 600 grams of flour into the refrigerator ...

Well, maybe get it, count it and add some water, eh?

[Trishka]

Trishka, I just came across your recipe, and where have I been before? HP is broken, I’ll be out of hand as much as I can, and here is Lazy! Already nailed it, though I didn’t add seeds, I don’t have them. but a bit of fiber and finely chopped dried Bulgarian peppers added, while I go to work, while this and that at 7 pm I will put it to bake. But today I’m not bragging about it, tomorrow I’m going to Minsk from shit, I’ll take the bread to the hotel. But my heart senses that I need to buy more flour. By the way, I will knead and bake in a bucket from HP, only without a hook. And also, instead of water, whey from homemade cottage cheese. Fortunately, I have heaps of it, even the freezer is full. Who should take a piss?

Tanya, I will wait for impressions, I hope you like it!

[Trishka]

Trishka, I took it out of the refrigerator several times ... I’ll look and the hook hands don’t rise to do something I read other breads without kneading, but once I screwed it up, I did it to the end, and since I’m not guilty of experience in baking 000, I’m not to blame, I got it myself ... About 12 hours later I pulled out the casserole. Once raised the edges to the middle and stood there. .. just put it in mv (for lack of hp) put 50 minutes at 140 grams in Shtebik (Xl), here I sit and wait for a miracle: girl_cray



Now the question is -600ml flour is how much? In faceted glasses? Something I'm dull, is this 3 full under the knife? and 2 glasses of water too full?
Now what will be baked, I'll put it right again. ..

[kartinka]

kartinka, Marish, well, what happened, huh?

A 600 ml flour, I pour this into a faceted glass to the rim, without tamping in any way, and water, respectively, too 200 ml , if there is no glass, then in a measuring container up to the 200 ml mark .... something like this.

[Trishka]

Trishka,

kartinka, Marish, well, what happened, huh?

A 600 ml flour, I pour this into a faceted glass to the rim, without tamping in any way, and water, respectively, too 200 ml , if there is no glass, then in a measuring container up to the 200 ml mark .... something like this.

Something I'm completely confused. ... already set it up again. I reread the whole topic - I took 450 ml of 265 g of flour, the same amount of water, seeds of different 65 g, salt-sugar 1 and 2 teaspoons, yeast 5 g - all according to the original recipe - a small portion. Only I still did not understand - I had 140 grams of flour in a faceted glass (on the scales), the rest was also measured by the scales. ., and 600 ml of flour - I thought it was a 0.6 liter jar or not? Or in faceted glasses, yes, up to the rim will be 200gr - 3 times?
Yesterday's bread came out - even the truth could not resist anything - cut it not yet cooled down. The crust sagged a little, baked in xl shteba mv on simmering for 140g for 50 minutes and the coup for another 10 + 10 minutes. The crust immediately went away with milk, but it turned out to be tight and the weight was 1.1 kg, although when pressed, the spring is good.
True, I added -450 wheat and 150 rye to the flour, and all sorts of seeds - sesame, linseed and sunflower. I fit 12 hours in the refrigerator and 6 hours on the table, I think it's too early I put it in the stove - I didn't get up enough, but ... but the experiment
Today I kneaded a little watery - like sooo thick pancakes - is this so necessary or did I take too much water?
I'll bake a new batch tomorrow. I took only wheat flour. + Seeds are different, although I also want to try with sun-dried tomatoes. So far, only one type of bread has turned out right for me, and this one will be completely different. Only here the main eaters will only be tomorrow. Expertise I’m thinking, maybe it’s not in the refrigerator, but leave it on the loggia? I have a window open there. ... outside -9
This is my today's. As it cooled down and lay down, it is even cut differently. I shouldn't have rushed

[kartinka]

kartinka, Marish, well, what were you worried about, it looks like a wonderful bread.

About flour, scales and ml .....

I weighed flour in the recipe at the request of the girls, when I bake it myself, I take a 250 ml faceted glass, pour flour along the rim (this is 200 ml.), not a gram !!!!, then the water is also in ml., not in grams, salt, sugar, yeast, I mix everything and in the form. I put it in the refrigerator right away, then I take it out in the morning and immediately without warming, put in a hollow oven and bake. FSE !!!!

The dough turns out to be liquid, sticky, in the trail. just try to take a picture!

Yes, according to the recipe, it turns out not great, you can count it to fit your needs. The last time I baked like this, I took two glasses of flour (this is 500 ml), counted the water, salt, sugar and yeast, and the bread turned out just right for my shape.

But I have not tried it with rye flour yet, I also want to try it.
I bought here a cunning mold for three bread, there will be three different breads!

Ksyushenka! to me on you
It turned out that, it turned out. I just thought I was doing something else. Today this first one became even tastier. I am such a cook, a beginner bread-baker - I bought the first cartoon here - now I try everything - differently - my pot is painfully good. Now I have set to bake yesterday's badyazhka - I really want to try this bread.
And what kind of form is this?



Today I have a small portion - here, by experience, I pick up the time - 40 minutes stood on one side - turned it over for another 10 minutes. We got the butter out, we are waiting. Then I will report
Ps only my smell is very weak. And certainly not for the whole house

! to me on you

Agreed, and to me too!

And what kind of form is this?

It generally goes like a mold for lasagna, but we will adapt the male to whatever you want ...
This is ...

🔗

I'm waiting for the report, when I bake too, there is no such smell ...

[Trishka]

Something I think, a kosyachny bread will come out - baked on languor for 40 minutes and turned it over to 10 - it seemed damp, added another 5 - another 5 (only 60 minutes) - now I'm afraid that these pull-outs and overturns would not get burnt.I bake my bread (yeast, 400 wheat and 100 rye) in the same mode and at a temperature of 50 minutes + 10 after the coup - it turns out (now) good, high, and this one is almost half as small, although wet. ... it is necessary to try in the oven, for the purity of the experiment, how we will eat it



Trishka, oyyyyyy, hold me seven! !!!! What a mold! !!!!! For Easter cakes! !!! want Want want !!!!



What size is it?

, a jumbo bread will come out -

Maybe the volume is big, so it's not baked?

And Fomochka, yes, I licked my lips at her for a long time, I could not resist ...

It seems to me that you can bake / bake what you want in it!

I measured my shape.
Overall size 35 x 30 cm.
Grooves 32/8 / 5.5 (dl / w / h).

[Trishka]

Trishka, I got 4.5 cm bread, next time I’ll put it on right away, I didn’t even think that such a volume seems to be small, but the oven sank a little right over the adult, but not surprisingly, I pulled it out several times and back, albeit neatly, but threw ... And it turned out so tasty, a little salty, but with butter, the very thing. The output came out 490g. I will try again
I'll go find a ruler - drop a mold

[Marina]

Marina, nice bread came out, is it only from wheat flour? Or with the addition of rye?

[Trishka]

Trishka, for now I was afraid of amateur performance, I think, I'll try at least the source, everyone praises it a few more times (usual, with dried tomatoes / peppers / olives and with herbs and garlic - to understand the bread itself, and then add flour additions, although already by half a roll of both old and new is not



I'm thinking - what are my mistakes? So delicious, I'll correct the salt. Tonight I'll put it in the evening, something to take into account. My crust was not thin, and the bread itself sank a little. True, today I did not bake right away - I warmed up on the table in the kitchen for 2 hours for sure. It was night on a glazed loggia with an open window. Mesila quickly mixed and ffse. It was in the same bowl in which it was baked.

my mistakes? T

So I don’t know, on the loggia it’s like in the refrigerator or colder?
And he does not need to get warm, we put it in a cold oven right away, as the oven heats up, so does the bread!
Try the recipe straight!

[Trishka]

Trishka, today there is a lot of bread, tomorrow I will definitely put it on

[kartinka]

kartinka, Marina! Make bread at least once according to the recipe (you can do it without seeds) and bake it in the oven. Then you will understand what you should strive for. And only then in a multicooker you will try to recreate the same one. White flour bread rises at least 2 times in the refrigerator overnight. Plus when baking. It turns out moist inside and when chewed, you can feel "rubbery" very much. This is delicious. Once again, many thanks to Ksyusha for a wonderful recipe.
Recently, I often make from a mixture (50 to 50) of whole grain rye and whole wheat flour. It rises, of course, longer. And not so tall. But it turns out very tasty too.

longer

Do you keep it in the refrigerator longer?

[Trishka]

Trishka, Ksyusha, yes. In the evening I knead and put in the refrigerator. If I hardly got up by morning, I keep it until lunchtime. One morning I took it out of the refrigerator and let it rise on the table at room temperature. Sometimes he rises well during the night, sometimes very badly, on what it depends, until I understood. If raised further in the refrigerator or at room temperature, the end result after baking is equally good. Of course, it is still not as high as the wheat bread according to your recipe, but it is quite sufficient for the bread to retain its qualities that I like so much, that is, sufficient baking, light crumb moisture with a crispy crust, some rubberiness.
I can not put any additives at all, and sometimes I put seeds or dry herbs (dill, parsley, dry green onions, sun-dried tomatoes, etc.). At the same time, the amount of liquid I have is always the same.



After baking, cover with a thick towel and let cool. The crust becomes softer.

[Elena]

Elena, to me on "you", okay?

Thank you very much for the detailed answer, you must also try with rye flour

[Trishka]

Trishka, Ksyusha, I'll try for you. I just forget sometimes and out of habit I turn to everyone. So please don't be offended.

... So don't be offended

I don't even think

[Trishka]

Trishka, Ksyu (is it possible? Because your bread was going to Minsk to visit my friend, your namesake Ksyushka, whom I have been calling Ksyu for all twenty years. Well, do you remember, muddied up with fiber and dried bell peppers ... Baking in the form of broken HP The sides were baked very very cool - the top is cool yellow. TK left home for a couple of days, and at that time the son had to return, set for the night for his son, baked it in the morning and baked a troha. In general, I returned today. with a girlfriend sensations. With dried pepper and fiber is very interesting to taste, but damp inside) although the bread squeezed and he immediately restored its shape). Over the evening, they macerated everything with salad and liver. What was left at home for my son (without any additives) I tasted only tonight - the result - the crumb was baked perfectly - the crust is zanadta. A neighbor treated me to smoked fish - all went away with it. In general, I cannot give an unambiguous assessment to show the 3rd furnace. I liked the first one with fiber and cured Bulgarian pepper to taste, but the second one - it has better crumb. In short, I went to put the third and just in the form of silicone.
P / S / sorry for my 5 kopecks, but when the roof falls off the bread, a lot of liquid. Have Admin everything is written about it. Itself on this identity came across.

KsU (you can

Mona, mona!
Thank you for such a report, I put everything on the shelves!
Well, as the saying goes, "God loves the Trinity," we are waiting for the third bread!
Did your son like it?

the roof of the bread falls down-

I didn't fall in this bread ..

[Trishka]

Trishka, son- fussy fried bread to tempt otkazalsi. By the way, I made both breads on different flours. In the first case, I had to add more flour, in the second, everything was strictly according to the recipe - the roof turned out to be beautiful, round.

m everything is strictly according to the recipe-

Well, the recipes are not in vain!

[Trishka]

Trishka, Ksyusha, I mean that having made the first bread according to the recipe, the dough turned out to be very liquid. And the second bread according to the recipe and from other flour is all normal

I wonder if it depends on flour ...

Hello again! It will not be possible to report completely. Today I baked again, measured everything according to the recipe, but added the leftovers (finely chopped) olives. The dough fermented for 12 hours in the refrigerator, pulled out not by time, but by the rise of the dough and immediately set to bake. The family dumped on business and no one distracted us with a small dog in the kitchen, except for TV. I made a small portion again, baked it in a bakery, it turned out great, although again the middle is not a dome, although it is better, but when baking with a coup, I need to get a little trick ... I did not find the cooled bread for a photo shoot for a while and put it on the loggia - so that to clean up on the working surface - I rushed, but there was no bread, I started a little bit here - I seem to remember where I put it, and the bread pan is empty. .... I went back to the kitchen - I looked everywhere, including the refrigerator, the stove and the trash can (those places where I remember that I looked in. With trash, of course, too much, but after all, I reviewed everything - and without results. ...) Such moments begin the inexplicable because the 5th floor and there is no one at home - material proof in the form of a form (already washed) was a weak consolation. I already began to think whether I was baking it at all, the children brought the children out of the stupor - they went to the store before lunch and said that the bread was excellent, as it turned out, while I was poking around in the kitchen under the TV, they grabbed pieces from the room to the loggia and went ... They also asked why I only bake samples. So I take a picture of what's left. this time it rose to 5cm, but it got a little baked where the olives were. .. of course, there is much to strive for, but this is a matter of time, and I really liked the bread.
Thanks a lot for the recipe.
Ps in the photo, otherwise it came out darker, especially where the crust is ...

What kind of bread to me, what kind of bread, and the most important praise

they said that the bread is excellent,

Means really tasty!
And my little one loves him very much with raspberry jam and tea!
Thanks for the report and photos, I just want to snatch a piece!

[Trishka]

Trishka, Ksyushenka, it's very good that there were these variations on the theme. Frankly, with its simplicity, as it turns out, there are many nuances. If it weren't for the recipe, I don't know, I would have decided on such a wet dough, but now nothing is scary now, now with my daughter we are thinking how to buy this triple mold (which would be without delivery), until I just put it in the basket: girl_red: if I get there today to my friend - I have a dish for the oven, although I don't even want to go out into the cold, but - I want to try with sun-dried tomatoes and onions / herbs / garlic. I really don't know where to start
Thanks again

I also baked this bread today.
There was whey instead of water. Seeds: sunflower, pumpkin, sesame, flax. (All together 50 g). Pressed yeast. The rest is strictly according to the recipe.
The dough stood in the refrigerator for 9 hours. Has risen almost 2 times. Baking in a coated mold. I greased it well with oil, but I probably still had to put the paper down. The bread stuck tightly! So much tortured to pull out !!! Heavy, the bottom has fallen off, some very oily, the crust is terribly hard. Now it will cool down, put it in a bag, maybe it will soften by morning?
But the smell is gorgeous! Bread-bread !!!
I'll taste it tomorrow.


I could not resist! Cut it off. I had to try (Ksyunya! Pushing for violations!). Tasty! Highly! But the taste of sunflower oil is very much felt (even somehow bitter) and a wet crumb. Maybe I didn't bother him after all? Or should it be damp?
But I liked it. It will be gorgeous with baked milk! And the crust has already softened! (You can chew very much).

You are always welcome, waiting for new ones!

Girls, well, that's how, how do you get this bread? I cooked 2 times and both times by! The top is beautiful, never failed, ruddy, seemingly a song, not bread. Only here inside it is completely damp, porous, perforated, but damp. Do you think the problem is in flour, the dough is liquid, the temperature is not the same, or your hands are crooked?

[Vredin @]

Vredin @, Anya, it’s strange that it’s not baked, but you put it in a cold oven?
But this bread does not turn out like ordinary bread, it is, yes, slightly rubbery, springy and the crumb seems to be moist, but it only seems, dry crumb, like ordinary bread will not be here.

[Trishka]

Trishka, Ksenia, yes, I put it in a cold oven, all according to the recipe. The second time, I slightly reduced the amount of water, because the first time there was just raw dough under the crust. The second time, the gorgeous roof, like a "brick" in a store, the cut looks stunning, that is, if you take a picture of the result, you cannot say that "slightly rubbery, springy and the crumb seems damp" actually sticks to your fingers.
I'm thinking, I'll buy another flour, and try again. Some kind of new flour, I don't really like it, and, frankly speaking, yesterday my carrot pie was not very baked either. Here I am sinning for flour and oven. There is nothing to measure the temperature in the oven yet, I’m waiting for the thermometer, and changing the flour is easy.

[Vredin @]

Vredin @, Anna! The bread should be a little damp inside. This is his trick. Slightly moist but not soggy. So adjust the amount of liquid to match your flour. Well, or try with a different flour, maybe yours is really some kind of none.

[Masha Ivanova]

Masha Ivanova, Lena, I wrote everything correctly, thanks for the help!

[Masha Ivanova]

Masha Ivanova, Trishkathank you girls! I will do it again for the third time, control so to speak

[🌼Ksyusha🌻]

🌼Ksyusha🌻and I am with a report. The bread is amazing! Thanks for such a cool recipe!
Simple and delicious!
At first I tried it with dry yeast, everything was fine, but yesterday I decided to try it with fresh yeast - the girls write which is tastier. So they tried to arrange for me to escape from the molds at night, so today bread makers were baked. But the main thing is that they are tasty all the same.
Made some variations:
With bacon and cheese. It turned out to be the densest.


With sun-dried tomatoes, ooooooo delicious:


And rectangular with seeds, as per the recipe:

And I, put in a triple form today, three different, one pure experiment: crazy: with the addition of rye flour and malt, which will turn out ...
Then !

and I am with a report

A wonderful report, and so many options at once!
Glad that 🍞 liked it, thanks for trusting the recipe!

the taste of sunflower oil (

And where did the oil come from?
I had a taste of sunflower, when I added fried sunflower seeds, there is no such thing from raw ones.
But I'm glad that I liked the bread!



Significant!
I baked three breads at once, one with cheese (diced cheese, a handful), one with seeds, and one with the addition of rye flour (200 ml), instead of wheat, 1 tbsp. l. malt, seeds, salt, sugar according to the recipe, and in water + 2 tsp. apple cider vinegar.
All the bread turned out to be delicious, but on this mold of mine, for wheat, you need to put a little less flour, not 450 ml., Otherwise he ran away from me and tried to marry each other ..
For rye, it is necessary to slightly adjust the sourness, and !!!! First, knead the rye-wheat, let it stand warm for an hour, so that it revives a little, and then knead the remaining bread (wheat) and already in the refrigerator.
Today I had the dough for 7 hours, it was enough time!
In general, I am.
Here are the pictures, step by step ...


?



Something like this