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Homemade black bread

Homemade black bread

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Being the first recipe on the site, I said to start with bread, because it is used by everyone. And homemade bread is in high demand in many homes.

The sifted flour is placed in a bowl over which the yeast and salt are placed. In stages, add hot water, kneading until the dough is formed to the required consistency. At the end, add the oil and knead a little more.

Leave to rise to the optimum needed to be placed in the trays. Leave to rise in trays for approx. 15 minutes then put in the oven. During baking, test with a toothpick (preferably for skewers).

Remove at the right time and cover for 10 minutes with a damp towel.

p.s Until you learn all the tricks of shooting, preparing and posting, the presentations will be "like a start".

Good appetite!

Homemade bread recipe for those on a diet or diet

This recipe is recommended both for those who are on a diet and for those who want to eat as healthy as possible. This homemade bread is so healthy that it can be given to children, instead of sweets. It tastes very good, and is very filling, as it is made from wholemeal flour and seeds.

Diet bread: recipe


• 500 g wholemeal flour
• 300 g of yogurt
• 100 ml of warm water
• 2 tablespoons oil
• 10 g of dry yeast or 15 g of fresh yeast
• 1 teaspoon of salt
• 1 teaspoon brown sugar or honey
• 1 teaspoon of apple cider vinegar
• 60 g of flax seeds
• 60 g of sunflower seeds
• 60 g of sesame seeds

The first step is to dissolve the yeast in the 100 ml of warm water. Now add sugar or honey, and a little flour (50 g). Stir and leave to rise for 10-15 minutes.

Meanwhile, mix all types of seeds, and crush in a blender or coffee grinder. They must not be completely ground. Half of the crushed seeds are set aside, and the other half is mixed in a large bowl to knead with salt, oil, yogurt and vinegar. Incorporate the remaining flour (450 g), and pour over the leavened yeast mixture. Knead with your hands until you get a soft and elastic dough. If you find it too hard, add a little warm water. If it is too soft, add more flour.

The dough thus prepared is placed in a bowl and covered with a thick towel. Leave to rise for an hour in a warm place.

After this interval, knead the dough a little more, and cut it into 10-12 equal pieces. From each piece of dough make 1 round shape, like a bun. If you want an oval shape, spread the bun a little with the rolling pin, and flatten it a little.

Then take each loaf formed, soak it in a bowl of water, and then pass it through the mixture of seeds set aside. (Another option is to grease the buns with a beaten egg, and sprinkle the seeds on top).

After rolling all the breads through the seeds, place them in a tray covered with baking paper, and let them rest for another 30 minutes. This way they will grow a little more, and will get a more beautiful shape. (If you have a round tray, you can make a daisy, from 7 buns).

Place the tray in the preheated oven and leave on medium heat for about an hour, or until lightly browned on top.

These breads are delicious as such, or can be cut and used for sandwiches. They are very practical and versatile. In terms of flour, you can use any type of wholemeal flour, rye, oats, black flour, bran, or a mixture. Some also add 1 tablespoon of cocoa to the bread. The same goes for the seeds. You can use pumpkin, cumin, chia, poppy seeds, or other favorite seeds.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Fluffy homemade bread with seeds

Today I decided to make a classic homemade bread, adapted to my obvious taste. The recipe is simple and easy, the preparation time is a bit longer, but it's worth it, the result is great. And you don't have to sit after it all day, I knead the dough in the first part of the day and as I leaven it I set my watch to ring, and during this time I can do anything else.

This is one of the first bread recipes I made and still make today. If you follow the steps below, the dough will definitely grow nicely, and the bread will come out great, look / smell / taste.

Some basic things to keep in mind:

  • the ingredients must be fresh and of good quality
  • the amount of yeast differs depending on its type: fresh or dry, 10 g of dry yeast is the equivalent of 25 g of fresh yeast
  • all ingredients should be at room temperature, except water, which should be lukewarm, not hot
  • the first kneading should last a little longer, until the dough becomes elastic and peels off on its own. The second kneading is more of a folding, we take the corners and bring them to the middle, it should not last more than 2 minutes
  • the fermentation is done in a warm place, without electricity
  • the oven is heated to half. an hour before putting the bread in
  • the bread is baked on the first bottom shelf, the first 5-10 min at a higher temperature 220-250 g, and then the temperature is reduced to 180-200 g
  • let the bread cool for at least 3 hours before cutting it otherwise it will harden.


  • 470 g flour (half the amount of white flour and half the amount of black flour)
  • 30 g of bran
  • 400 ml of water
  • 10 g of dry yeast
  • olive oil
  • Flaxseed
  • Sunflower seeds
  • Oregano
  • 1/2 teaspoon salt


1. Put the yeast with a teaspoon of grated sugar and lukewarm water (not hot) in a large bowl, mix until the sugar is completely dissolved, put 3 tablespoons of flour on top and mix again. Cover the bowl and put it in a warm place for 20 minutes.

2. Mix the flour separately with the bran, oregano, seeds and salt. Pour the flour mixture in the rain over the yeast (after it has been activated) and knead. I pour the olive oil in my hand, grease the dough and continue to knead. I put oil three times, until it becomes a smooth, fluffy shell and no longer sticks to the hand. Cover the bowl and put it back in a warm place for 1 hour.

3. After this time the dough has doubled in volume, but it will deflate when we knead it again. Knead it for another 1-2 minutes, cover it again and put it in a warm place for 2 hours.

3. I used a cake pan that I gave with coconut oil (it can also be olive oil). After the dough has risen again, take it again and knead it for 1-2 minutes, put it in the pan and shape it. Cover the tray and leave it in a warm place for 1 hour.

We also turn on the oven half an hour before putting the tray, at 220 g, with ventilation.
4. After it has risen, put the tray in the oven on the first lower shelf, for 5 minutes at 220 g, then put the oven at 180 g and leave them for another 40 minutes. Watch the bread and if you notice that it browns too much, you can cover it with baking paper.

5. When it is ready, take the bread out of the oven, grease it with water on top so that it does not harden and let it cool for 2-3 hours before cutting it. The process of baking the bread does not end when we take it out of the oven, it is essential to let it cool very well, otherwise it will harden.

Fresh homemade bread is kept in a paper bag and consumed in 1-3 days.

Ingredients plain homemade bread

for 2 loaves of 750-760 gr.

  • 1 kilogram of bread flour (type BL 550 or type 650 & # 8211 choose a flour with a minimum of 9.5% protein content) + 1 tablespoon with extra flour tip, for sprinkling
  • 650 & # 8211 700 ml. the water
  • 20 grams of fine salt
  • 14 grams of dry yeast

How to make simple homemade bread

Adaptation of ingredients

This homemade bread, as I have already said, is even the simplest possible. The recipe was designed to be made by a beginner, not a very skilled one. If you do it with exactly the above ingredients, then you will surely succeed, even if your experience in the field of artisanal bakery is zero.

However, after repeating the recipe a few times and noticing that you succeed, you may want some changes.

A. You can replace 30% of the recommended amount of flour for the simple homemade bread recipe (ie 330 grams) with wholemeal flour. Be careful, wholemeal flour, not the so-called "black flour", which is just a hoax. If you use wholemeal flour, you will need to increase the amount of water by 50 & # 8211 80 ml.

B. You can add up to 100 grams of seeds to the plain bread dough. The seeds of sunflower, pumpkin, flax, etc. are suitable. Be careful not to simply add the seeds to the dough, because the bread will come out dry and crumbly! The seeds used for bread are hydrated overnight in cold water. After drawing plenty of water, they drain and can be added to the dough in the last part of the kneading.

C. For this simple bread, you can replace dry yeast with fresh yeast. I do not recommend using the equivalent of 14 grams of dry yeast, 40-50 grams of yeast, but only 20-25 (one cube). Mix the yeast with 1 tablespoon of flour and about 100 ml. of lukewarm water (from the total recommended amount). Leave in a warm place for about 15 minutes, until it bubbles. Add the activated yeast mixture to the flour mixed with the salt, followed by lukewarm water. Attention, if in 15 minutes the yeast does not bubble, DO NOT use it for bread, it is old and the dough will not grow!

Dough preparation

1. Sift the flour into a large bowl (of the mixer). Add the weighed salt. You should know that as a rule, salt should represent 2% of the recommended amount of flour for bread. Add the dry yeast and mix the dry ingredients.

2. Add 650 ml. of lukewarm water. Some flours have a higher absorption capacity and we may need to add about 50 ml. of extra water in plain bread dough. That's what we'll realize during the turmoil.

3. Mix the flour with water, with the mixer to which we attached the hook-shaped accessory or with a large wooden spoon.

4. Knead the dough for about 7-8 minutes with the mixer, respectively about 15 minutes by hand. If the dough is too thick, gradually add the remaining 50 ml. of lukewarm water. Usually it is not necessary, 1-2 tablespoons of water are enough, so we add it gradually.

5. Finally, the dough must be smooth, pleasant to the touch and detach from the walls of the bowl. Grease a clean bowl with a drop of oil. We shape the dough for our plain bread into a ball and put it in the bowl. Cover the bowl with cling film and place in a warm place. In about an hour, if it's hot, the dough will rise and double in volume.

Dividing the dough

6. When the dough has risen, my "Teacher" at home is still calling for help. He doesn't do much with modeling bread. It's not a big deal, though, if you don't have any pretensions. This simple homemade bread will grow anyway and will be very tasty, even if at first it will be a bit crooked. So, in the picture below, the raised dough almost filled the bowl.

7. On the visible surface of the simple bread dough, ready to rise, sprinkle 1 tablespoon of flour. Beat lightly, lightly with your palm and the flour will spread to the edge. We use a flexible squeegee to detach the dough from the bowl, all around. When we put the squeegee between the dough and the bowl, the sprinkled flour will also penetrate, so it will not stick.

8. Turn the simple bread dough over on the work surface, in a single movement. In contact with the worktop, the part sprinkled with flour will come, so it will not stick and there will be no need for extra flour. You can already see in the dough section how beautiful it has grown and how many air bubbles it has.

Bread modeling and second leavening

9. Divide the dough in half, with a special pastry / baking cutter or, failing that, with a knife. We will get two pieces of dough, for two large loaves, which after baking will weigh over 750 gr. It would be exaggerated to make a single loaf of the whole amount of dough and it would be even more complicated to bake, and we avoid complications, because we started to make a simple bread.

10. The visible part of the two pieces of dough is moist and sticky and the part in contact with the work surface is floured. Our goal is to roll the plain bread dough so that the wet and sticky part reaches the middle, so we don't see it again. So, in turn, shape each piece of dough, forming two dense cylinders and seal the joint well, rolling them a little on the table.

10. As a preference, this simple homemade bread can be baked freely or in shape. For the first option, we simply place the two formed loaves, glued down, in a tray lined with baking paper. We prefer to bake them in shapes, so each molded piece comes in a shape with dimensions 25 * 11 * 8 cm, greased with oil or lined with baking paper. In any case, the molded breads are covered with a thick kitchen towel and left to rise for another 30 minutes. Meanwhile, turn on the oven and set it at 230 ° C, heat up and down. If we opted for the bread baked freely, in the tray, before baking it we have to increase it with a very sharp knife or a blade.

Baking bread

11. In the first 15 minutes of baking, any bread needs a high temperature to rise. At the same time, it needs steam, which can come from two sources:

  1. If you have a steam oven, it's the easiest, set a suitable program (50% steam is OK)
  2. If you do not have a steam oven, prepare a saucepan / pan with boiling water. When you put the bread in the oven, place on the bottom of the oven and the tray with water, which will form steam.

So, we bake our homemade bread in the preheated oven at 230 ° C, at a medium height, necessarily with steam. After 15 minutes, the temperature drops to 200 ° C and the steam stops / the tray is removed (be very careful not to burn yourself!). The heat must come from below and from above and no ventilation is needed to bake the bread. If you can't stop the ventilation, you need to know that the bread will come out OK anyway, only that it will have a thicker crust. To find out if it's ready, it doesn't help to prick the bread with a toothpick, it's nonsense. The baked bread has a golden-brown crust and, lightly hammered on the bottom, it will sound empty. For a more rigorous test, the baked bread has an internal temperature of 95-96 ° C. Once baked, the bread is left on a grill to cool well before being sliced.

Following the recipe described above and all the recommendations, a simple and beautiful bread comes out, which is sliced ​​without many crumbs and kept perfectly for 5 days, wrapped in a clean cotton towel and placed in the wooden crate for bread. Maybe it can be kept even longer, in our country it was exhausted every time after 5 days. May it be useful to you!

All bread recipes on the blog you can find them by clicking on the picture below.

Homemade bread without kneading with seed mix

The recipe for homemade bread without kneading with a mixture of seeds in the composition helps you to prepare red bread, well grown and very tasty without the effort required for the kneading process. Quickly and easily you will have a homemade bread that you can eat with gusto with your favorite dishes.

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This one homemade bread without kneading, with seed mix in the composition, is prepared simply, quickly and without the effort required for the kneading process.

To prepare this recipe for homemade bread without kneading you need very few ingredients. The basic ingredients are flour, water, yeast and salt to taste. To help the yeast work, you also need a teaspoon of sugar and a tablespoon of oil so that the bread stays fluffy on the inside and the crust is crispy and brown on the outside. As for the seeds in the composition, you can omit them or add any other type of seeds as you prefer.

You can prepare this homemade bread recipe without kneading and with black flour or wholemeal flour mixture. You can also shape and bake the bread in the desired shape, either round, oval or cake-shaped.

You will be able to enjoy the authentic taste of homemade bread in your kitchen, with your loved ones, because a slice of fresh and well-baked bread is very good!

During Lent, this unleavened homemade bread is wonderful with this vegetable pate with chickpeas and vegetables ☺

Maya bread


For the first mayo:

200 g wholemeal rye flour

In addition:

For mayonnaise bread dough:

For mayonnaise: on the first day, put in a 2-liter bowl 50 g of rye flour and 60 ml of warm water. You need to get a creamy consistency mixture. If necessary, add more water or flour. Cover the bowl with a lid, but not airtight. Allow the mixture to ferment at room temperature for 24 hours. Repeat the procedure for 4 days, adding the same amount of water and flour daily. On the 5th day, put about 100 g of mayonnaise in a jar and keep it in the refrigerator.

To the 100 g of mayonnaise, add 200 g of flour and 300 ml of water. Cover with a lid and leave for about 3-4 hours. You will notice that the mayo grows beautifully and has many bubbles.

In the raised mayonnaise, add water and salt and mix. Incorporate rye flour and white flour. Knead on the floured work table. Let the dough rest for 20 minutes, then knead a few more times. Put the bread to rise, for about 1-2 hours, until it doubles in volume. Put the bread in a tray on baking paper and leave it at 250 ºC. After a quarter of an hour, the temperature drops to 200 ºC. To help it get crusty and fluffy, put a saucepan of water in the oven.


Potato bread is a specifically consistent and filling bread. It is not friable, it is easy to slice and it stays fresh for a few days. Unfortunately, today few people still make homemade bread at home, but whoever does, prepares in the way he once learned from his grandmother: with 8 kg of flour and a lot of work.
Boil the potatoes in their skins, then peel them and crush them. Sift the flour and put it with the potatoes in a large bowl. Mix some of the flour with the potatoes, then add the leaven and the yeast mixed with 3 dl of water. Knead very well, then sprinkle with plenty of flour and leave to rest overnight. (According to tradition, the sign of the cross is placed three times on the bread, and a blessing is asked over it.).
Until the next day, spread the dough in the bowl. Dissolve the salt in half a liter of lukewarm water, then pour in several steps to the bread dough. In smaller doses add the flour and knead until you get a homogeneous mass. (The amount of water depends on the quality of the flour. The dough should not be too soft.) Cover the dough and leave it to rise. Meanwhile, turn on the oven. After the dough is ready, shape the bread and bake for an hour (the oven temperature should be 210-230 degrees). From the dough left in the bowl or on the kneading tray, the following leaven is made and a pussy, which is formed by women from Transylvania with two hand movements. From the dough left in the bowl or on the kneading tray, the following leaven is made and a pussy, which is formed by women from Transylvania with two hand movements.
Put the leaven in a small bowl until the next baking.
With a lever we remove the black crust from the baked bread, then with a large scraper we can scrape the surface. Put in a kitchen towel and let cool.

2 kg of flour
1/2 kg of potatoes
2 teaspoons salt
5 dkg fresh yeast
about 15 dkg leaven


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The tastiest homemade kvass with authentic taste. A 100 year old recipe!

Homemade kvass is the tastiest soft drink for hot summer days. Today we offer you a light recipe for kvass from rye bread, which can be prepared very easily at home. It is prepared from only 3 ingredients, it is absolutely delicious and refreshing. What could be better than a homemade kvass, prepared from natural ingredients, without preservatives and food additives? Enjoy the cold quasi!


-a small piece of fresh yeast


1. Cut 3 slices of black bread into cubes and dry them or fry them in a dry pan. The croutons should be well fried, but not burnt.

2. Put the croutons in a 3 l jar and add the sugar and a small piece of fresh yeast. The table in the jar should be 1.5-2 cm high.

3. Pour hot water over it. After a day the kvass will be ready. Strain it through gauze and you can drink it.

4. To get a phenomenal quasi, you have to wait a few days. Prepare this kvass on hot summer days.

Note:the remaining mixture can be used several times. You don't have to add anything a second time, but you have to add croutons and yeast to the third and fourth portion.

P & acircine with baking soda

This yeast-free p & acircine recipe is said to be Irish, and does not require many ingredients and too much effort to make.

You need these ingredients:

  • 500 kg of Flour - for extra flavor, you can make a mixture of white flour with black flour
  • 1 tablespoon baking soda
  • 200 ml of Whipped milk or milk mixed with lemon juice and vinegar or vinegar
  • Salt

Mix the flour with the salt and baking soda. Add the whipped milk and put the bowl in the oven for 3 minutes, hot, to activate the baking soda by the whipped milk. Then mix until the dough is smooth. You can also add flour or milk until the dough comes off the dough. Leave to rest for 30 minutes, then make a round dough or put it in shape and put it in the oven heated to 200 degrees for one hour, checking the baking stage of the dough once every 15 minutes. Great appetite!

After the dough has risen, sprinkle a little flour on top and add the seeds and knead for smoothing. Leave it to rest for another 10 minutes, then sprinkle a little more flour and take it directly into the tray that has been lined with baking paper.

Preheat the oven and place a heat-resistant dish with about 2 liters of water on the bottom of the oven. Bake the bread tray for about 50-55 minutes. In the first 20 minutes, bake at 240 degrees Celsius and then at 200 degrees Celsius. At the end, the bread should be nicely browned.

Homemade healthy bread

No flour product is tastier, more consistent, healthier and more traditional than a good homemade bread. Its crunchy and fluffy texture at the same time, the aroma and smell that envelops the entire kitchen make the bread cooked by housewives a more satisfying delight than many delicacies. Even though it may seem difficult at first, kneading and baking a bread will prove to be a simple and satisfying process, if you have the courage to try. Let's not forget that homemade bread does not compare to any other in the store.

Next we will present you a cheap, simple and tasty recipe, with few ingredients, which you definitely have at home. You can serve it with a bowl of soup, with spreads, pies and more. Most often, bread is made from wheat flour, but there are other variants of bread: corn, barley, potato flakes, but also other less conventional ingredients.

So, if you want to undertake an activity that will remind you intensely of your childhood in the country, put the ingredients from the list below on the table and get to work.

Homemade healthy bread. Ingredient:

  • 700 grams of whole wheat flour
  • 150 grams of high quality white flour
  • 20 grams of fresh yeast
  • a cube of yeast
  • 600 milliliters of warm water at room temperature
  • a tablespoon of salt.

Video: Ev Çörəyinin Bişirilməsi Resept (June 2022).


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