RECIPES: Homemade bread

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

You can now find a wide range of ready-made crispbreads on supermarket shelves, but none of them will be tastier than homemade ones. Recipe crisps made from this material are easy to prepare and healthy, and you can also add your favorite spices, seeds, superfoods to them and combine different types of flour.

Bread is prepared according to the same technology, but we suggest starting with rye, since the ready-made rye dough will need time to rest.

Combine rye flour and wheat flour, add flaxseed and baking powder. Add a pinch of salt and whisk the dry ingredients well to distribute the baking powder evenly.

Pour in milk and vegetable oil.

After kneading the dough, shape it into a ball and wrap with plastic wrap. Let the dough sit at room temperature for 10-15 minutes, so that the flax seeds begin to absorb moisture and make the dough more viscous and dense.

In the meantime, you can knead the dough for other breads - based on whole grain flour.

Here the principle is the same: first of all, dry ingredients are mixed, and then liquids are added to them and the dough is kneaded.

After sprinkling a generous amount of flour on the work surface, roll both types of dough into layers about 3 mm thick. Divide the dough into freeform and sized portions, then place on a piece of parchment.

Bake at 170 ° C for 20 minutes or until completely dry and golden brown on top.

These homemade breads can be stored in an airtight container for a week.

Ingredients

For rye bread:

• ¾ cup (80 g) rye flour;
• 1 cup (120 g) wheat flour
• ⅓ cup (55 g) flax seeds
• 1 tablespoon (15 ml) vegetable oil
• ½ teaspoon baking powder;
• ½ teaspoon of salt.

For whole grain crisps:

• 1½ cups (180 g) whole grain flour
• ½ cup (75 g) sesame seeds
• ½ teaspoon salt;
• 1 teaspoon dried garlic
• 4 tablespoons (60 ml) olive oil
• 4 tablespoons (60 ml) water

Preparation

1. Mix all dry ingredients together. Pour liquids into them and knead the dough. The rye bread dough should rest for 10-15 minutes before baking.
2. Roll out the dough to a thickness of 3 mm and chop at random.
3. Bake for 20 minutes at 170 ° C.