Bread without yeast and flour

Category: Healthy eating
Bread without yeast and flour

Ingredients

Flax seed (dark) 2 faceted glasses or 200g.
Eggs 5 pcs-C0, 6 pcs-C2
Water (room temp.) 0.5 cups
Coconut oil or butter 1/3 cup
Soda 1 tsp
Vinegar 1 tsp
Sea salt 0.5 tsp
Sesame (optional, topping) 3 tsp
Spices (optional) cardamom 10 boxes
Coriander 2 tsp

Cooking method

  • Grind the flaxseed in a blender. Oil, I took coconut, melt, cool. Mix all dry ingredients except baking soda. Beat eggs with a mixer (without fanaticism), add water, mix, add dry mixture, mix. Add soda, slaked with vinegar and oil, mix everything again. Preheat the oven, my convection is 160 degrees. Lubricate the pan with oil and line the bottom with baking paper. In my recipe it was said that it is necessary to bake in a metal bread pan. I took a 21 x 10 x 9 cm teflon-coated bread pan, but I still padded the bottom with paper. Bake for 45-50 minutes. Since everyone has different ovens, make a test "for a dry torch." The bread turned out to be very tender, not quite familiar in taste, but tasty. Next time I will increase the amount of salt and change the composition of the spices. The bread is very easy to prepare, and most importantly, there are only 75 carbohydrate units in a whole loaf. In the recipe that I received from a friend, it is advised, after cooling, to cut the bread into portions and dry it. My bread was not wet at all, you can see it in the photo.
  • Cook for good health. Angel to you at your meal.
  • Bread without yeast and flour
  • Bread without yeast and flour

The dish is designed for

About 750g

Time for preparing:

1 hour

Cooking program:

Mixer, blender, oven

Serenity
Need to try. I threw the linen oven because of the stickiness viz.
fatinya
Serenity, Olya, when writing the recipe, thought you would like it. I also did not hope for a good result, especially since the recipe says "wet bread", but it turned out to be very tasty. I will only add salt next time and put a little different spices.
Serenity
fatinya, Thank you! I will bake - I will report
fatinya
Serenity, Olya, you just need to bake not from flour, but from ground seeds. I ground it with a blender and felt the pieces to the touch, that is, it was not flour in the form we are used to.
Serenity
fatinya, ahhh, that's it! I only have flour. In theory, the seeds should turn out fatter, there is oil.
fatinya
Serenity, Ol, from flour and there will be "nozzles", but everything is fine here. I bought the seeds at Pyaterochka literally on Saturday, I really wanted to try ...
Alycha
I will try - I will report
fatinya
Alycha, Ella, of course try your health!
Admin
Quote: fatinya
T. K. cooks are different for everyone, make a test "for a dry torch"

This is not an indicator of bread readiness. This is very deceptive, sometimes it seems that the splinter-knitting needle is dry, and you bite off a piece - and the bread is wet on the bite, sticking together on your teeth.

Therefore, it is better to use a temperature probe Thermometers, oven temperature probes
When the temperature reaches 96-98 * C, the bread is completely ready, baking is guaranteed

Another thing is if the bread is baked with the addition of flour, which gives moisture, that is, the state of the crumb is as if unbaked. Such products include flax, for example. But, the bread will still be baked

fatinya
Admin, Tanya, thank you for your advice, which is especially pleasant to take from you. I learned to bake rye bread, guided by your advice, because I have been reading our site since 2008. I agree with you, the temperature probe is definitely better, but, unfortunately, not everyone has the opportunity to buy it.

Admin
Quote: fatinya
unfortunately, not everyone has the opportunity to buy it.

The internet is full of offers at different prices, including ozone.The only wish is that the temperature should be within the range of up to 120 * C, or even higher, this will be useful for other purposes in the kitchen

Why do I recommend the core temperature probe? It's just that I was already caught on raw, under-baked bread, when I used a bamboo knitting needle.

This is not a reproach to you. I offer the best option, inexpensive, to get delicious baked bread
fatinya
Admin, Tatyan, in this case I'm not talking about myself - I have a temperature probe and I don't take your advice at all as a reproach. This recipe can get to people who do not order goods on the Internet, and in general they bake "the old fashioned way", which is why I wrote that. And you are smart that are so attentive to the published recipes and take care of us - a real Moderator! Thank you very much for the photos, I can hardly put them in the recipe. But, nothing, I will learn, because there are quite a lot of recipes and I want to arrange them with high quality.


Serenity
Quote: Admin
bread is baked with the addition of flour, which gives moisture, that is, the state of the crumb as if not baked. Such products include flax, for example. But, the bread will still be baked
but this is why I became interested in Svetlana's recipe with wet - if her flaxseed bread turned out to be not wet, then this is just a breakthrough.
Galleon-6
How interesting, you must try to bake
fatinya
Galleon-6, Lena, bake to your health. The bread is very easy to make, the main thing is to follow the recipe exactly and everything will work out. Besides being delicious, it is very healthy!
Alycha
Thank you very much !!!!!!
fatinya
Alycha, Ella, I'm very glad that everything worked out and I liked the recipe. Thank you very much for your prompt reply. I wish you and your family health.
Elina
Thanks for the recipe, gluten-free bread is very relevant to me. Can you clarify by butter? 1/3 cup of butter - is it melted?
fatinya
Elina, Yes.
Elina
Thank you. Another question. What would you change about spices? I want an improved version right away
fatinya
Elina, depending on what kind of bread you like. I love Borodinsky, so I'll put a teaspoon of caraway seeds and 2 coriander (grind in a mortar). If you like Riga-only cumin. If dessert, you can add prunes, walnuts (only in small quantities), the dough is very tender, it just melts in your mouth. Good luck in baking.
Elina
Thank you! Once I switched to gluten-free baking - I love everything! I will try. Thank you!

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