Bread in the Mulinex bread maker

Bread dough is usually kneaded in water using yeast. But you can also successfully do without them, using other liquids: milk, whey, kefir. On kefir, ready-made bread is always of medium density, rather porous and "springy". The crust turns out to be less golden when compared with yeast bread options on water, but the crumb boasts pronounced pores, which look especially beautiful on the cut of a cooled product.

For those who dislike industrial yeast for any reason, a sourdough product is an ideal alternative to homemade bread. In this recipe, we suggest using rye sourdough, and take both rye and wheat flour in almost equal proportions. Such bread will have a ruddy, dense and airy crust, a porous moist crumb and a light delicate sourness. The recipe is for a one kilogram loaf.

In recipes for making homemade bread, corn flour is used not so often, but in vain. This is because in our culture it is the local wheat and rye flour that is used more often, and corn flour is already considered something exotic. Nevertheless, you should definitely try making the corn version of the bread - it is tasty, unusual and bright. We also recommend adding poppy seeds to the dough - this will emphasize the crumbly texture of the cornbread and add its own interesting nuance.

Medium-porous bread with a brown crust and a loose but firm crumb. It goes well with soups and as a base for sandwiches. This recipe makes a loaf weighing about 750 grams.We suggest that the dough kneading process be carried out in a separate stage on the appropriate program - this will allow you to observe the dough, and, if desired, it is convenient to add spices or seeds.

Borodino bread is completely different from other types of bread: dense, heavy, aromatic, with a specific sour taste. Its crust is dark and rather dense. In general, the dough on rye flour is always more capricious than on wheat, and it is very important to observe the proportion of water and flour in order to obtain the desired consistency. When proofing, you should know that there will be no lush rise, the dough remains quite dense.

A simple, understandable recipe for wheat bread. The product turns out to be uncomfortable, unsweetened, with a medium-porous crumb and a ruddy crispy crust. The bread does not contain any eggs or milk, so it is great for vegetarians. It is recommended to store the finished cooled bread, covered with a clean towel, at room temperature. The crumb texture allows you to cut the loaf into thin slices, as it practically does not crumble.

Whole wheat bread differs significantly from wheat bread: it is denser, less porous and has a golden color. To make the product more interesting in taste, we suggest adding sunflower and pumpkin seeds, crushed nuts and dried fruits. The taste of such bread is much brighter and juicier. According to these proportions, a half-kilogram loaf is obtained.

In general, any recipe for making bread in a bread maker is very simple: we measure out the necessary components, put them in a bowl, install it in the device, close the lid and wait three hours. The difficulty is, perhaps, only in the need to wait and in the search for ingredients, if you decide on any intricate recipe. This bread is one of the simplest, wheat bread, with a minimum set of products. Its zest is in sesame sprinkling: it gives the most pleasant flavoring accent and sets the “mood” to bread. Such pastries are ideal for breakfast coffee and soup for lunch.

We offer a recipe for aromatic bread based on wheat flour with the introduction of a small amount of whole grain. The peculiarity of this particular bread is the addition of sesame oil. We recommend taking the dark variety from roasted beans. It gives a subtle, but very pleasant aroma and a subtle hint of Asian cuisine. Such bread is very tasty in the composition of sandwiches, since it not only plays the role of their base, but also noticeably enriches the overall taste with a pleasant sesame accent.The bread yield according to these proportions is 750 grams.

French bread is made with wheat flour and water. The necessary additives are salt and dry yeast. Such a modest set of ingredients gives a porous loose bread with a very tasty crispy crust. This is a great option for breakfast: you can spread any pates, creams, pastas, soft cheeses on bread that is neutral in taste - and the combination will turn out delicious in any case.

Simple white bread made from wheat flour for every day. The crumb is uniformly porous, the crust is clearly crispy, the texture is loose with a small amount of moisture. Such bread will ideally complement soup, vegetable salad, juicy stew and will be an excellent base for sandwiches. There are no eggs in the composition, so the recipe is suitable for vegetarians.

The quality of industrial products is sometimes disappointing both in terms of taste and composition. Of course, there is always an option to cook on your own, but how often there is no time and energy for this. Currently, there are a huge number of kitchen devices that are able to help modern housewives in many ways. One of them is a bread maker. Making bread in it is as easy as shelling pears: you just need to put the food on the list. Having once tasted homemade bread, you will no longer want to buy it from the store.

A good unleavened bread recipe to include in your daily diet. It will appeal to lovers of proper nutrition and those who follow their figure.

Bread is usually present on our tables, mainly served with first courses. Homemade bread is always tastier and healthier. In addition, making it with the Mulinex bread maker is as easy as shelling pears.

Darnytsia bread is almost the most popular variety of bakery products that are served with first courses. It also tastes perfect for butter sandwiches. This type of bread contains rye flour, therefore it is very useful for the body.