What could be better, healthier and tastier than homemade soda bread? If you have at least once made a wheat or rye loaf, used cumin, pumpkin seeds and other additional ingredients when baking, then you will definitely answer that this is the most delicious, fastest and easiest baking option, which should be preferred.
In this article I have collected many interesting recipes, each of them I have tested several times. Before you start studying soda baking recipes, I suggest you familiarize yourself with the benefits of such products, as well as find their shortcomings.
Benefits of soda bread
Expert opinion
Recommended!
Bread made without yeast, with sourdough and soda, is aromatic, soft and can replace baked goods with yeast. This product is quickly absorbed by the body, facilitates and speeds up digestion. This baking is coarser than yeast baking and forces the muscles of the intestines and digestive tract to work at an accelerated rate.
Yeast contained in baked goods leads to an imbalance of microflora, and loaves made with bread soda do not have such disadvantages.
In addition, yeast baking causes the accumulation of gases and flatulence due to the accumulation of carbon dioxide in the intestinal pockets.
Also, if you carefully monitor the calorie content of your food, then the soda version has much less sugar and additives than the yeast version.
Choice
It should be noted that the benefits and harms of rye sourdough bread made from a store-bought mixture and homemade products are unlikely to differ much. The store-bought mixture contains biologically active substances that benefit the body.
Dough from such a mixture is easy to prepare. Usually, instructions are included with the purchased mixture, and anyone can easily prepare a similar product using it. But among the disadvantages of a purchased mixture, they note the fact that it is important to first purchase yeast in order for the dough to mature.
At the same time, if the sourdough is prepared entirely on your own, you will need to spend more time and show some experience.
Thus, the benefits and harms of sourdough bread made from store-bought and homemade mixtures remain the same. If you don't have enough time, a store-bought mixture will be your best choice. If a person is interested in finding interesting flavor combinations and the effects on the benefits and harms of sourdough bread, it makes sense to start preparing the mixture yourself.
Water buns recipe
There are many recipes for baking, including those without using yeast. But this recipe for real bread without yeast.
For baking you will need:
- wheat flour - 700 g, if you adhere to a healthy lifestyle, then add bran, or take wholemeal flour,
- boiled cold water – 700 g
- sodium bicarbonate - 10 g
- lemon juice - 2 tsp.
Add baking soda to half the volume of flour and mix, leave a glass of water to dilute the lemon juice in it, and pour the rest of the water into the mixture and mix.
We dilute lemon juice in water, add the remaining flour, salt, water and lemon juice to the dough and mix for three minutes. There is no need to stir longer, otherwise it will lose its shape.
Grease a baking sheet with vegetable oil, place the rolled out loaf there and place in the oven, heated to 70 degrees.
Bake at this temperature for 15 minutes, then increase the heat to 220 g and bake for another 50-55 minutes. The golden brown bun is ready to eat.
Chemical composition
Sourdough bread contains a wonderful complex of minerals. The most important components are phosphorus, which takes part in the synthesis of proteins and carbohydrates, as well as potassium, magnesium and many other elements.
This product contains a high concentration of vitamins B and PP. They are responsible for the functioning of the brain, help normalize digestion, and improve hormonal levels.
At the same time, sourdough bread does not have a high calorie content. It is lower than that of analogues prepared with yeast. It also has less protein. This product is most useful when grains, molasses and other ingredients are added to it.
Irish bread by Julia Vysotskaya
Popular TV presenter Yulia Vysotskaya, in front of the audience, baked an Irish loaf with soda for breakfast with dried fruits. It is popular for its speed of preparation, benefits and wonderful taste.
For this product prepare:
- Wheat flour with added bran – 500 g,
- Kefir – 450 g,
- Toasted sunflower seeds - optional
- Sodium bicarbonate - 5 g.
Pour salt and soda into the flour, then pour in the kefir and knead into an elastic dough. Add sunflower seeds; they can be replaced with dried apricots or prunes, or other dried fruits to taste.
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Be sure to sprinkle the dough form with breadcrumbs, place the finished bun in it, make two cross cuts on top and bake in an oven preheated to 200 degrees for 45 minutes.
If you are in a hurry, and you have a bread machine on your household, then use its services, then you will always have a freshly baked aromatic loaf for breakfast.
Composition and properties
This fermentation product is used during the preparation of bread; it replaces yeast. As soon as the lactic acid bacteria present in the starter mature, they react with flour starch. As a result, the formation of easily digestible slow carbohydrates, as well as alcohol, occurs. It is noteworthy that bread prepared in this way, when yeast is added at first, will simply absorb it completely - they will dissolve in lactic acid bacteria.
The benefits and harms of live sourdough bread are directly related to the fact that the product is easily digestible. It is prepared quite simply at home. A powder mixture is also available in stores.
The composition of an industrial baked product of this type will differ from a home-made product in that it will contain buttermilk. This is a fermented milk product that contains a small proportion of fat - approximately 0.5%. Buttermilk in store-bought starters provokes fermentation in the dough.
The buttermilk concentration in commercial formulas is approximately 6%. In addition, the product contains rye and wheat grains, wheat bran and water. The grains along with buttermilk are biologically active due to their special chemical composition.
Rye bread
Rye baked goods are tasty and healthy, especially for those watching their weight. To make it you need:
- rye flour -1.5 cups,
- wheat - 1 cup,
- kefir – 1 glass,
- baking soda – 1 tsp,
- equal proportions of sugar, salt and cardamom
Sunflower seeds, pumpkin seeds, raisins or pistachios are added to this dough.
Pour flour into a bowl, add bulk ingredients and pour kefir. Stir and add seeds and dried fruits, mix again. The dough will be elastic but sticky.
Roll out a ball, put it in a mold, pre-greased, and make two or three cuts on top.
Preheat the oven to 220 degrees and place a baking sheet with a loaf of bread there. Sprinkle breadcrumbs on top to make it golden brown.
Bake for 15 minutes, and then lower the temperature to 180 degrees and bake for another quarter of an hour.
We check the readiness of the loaf using a wooden splinter.
This bread can be eaten immediately hot, it is aromatic and fluffy, slightly sweet from dried fruits and has a crispy crust.
Bread without yeast
If you have unused kefir in the house, you can bake a loaf of it without using yeast. It’s easy and quick to prepare, and most importantly, you don’t have to wait for the dough to rise.
Required components:
- kefir - 1 glass,
- oatmeal - 0.5 cups,
- bran (optional) -2 tbsp,
- soda, salt, sugar 1 tsp each,
- flour - 2.5 cups
- honey -1 tsp (for lubrication).
Pour half a glass of kefir over the oatmeal and let it swell, then add the bran. Mix the dry ingredients for the dough in a bowl and pour the kefir and cereal into it.
Mix thoroughly and add the remaining kefir. Knead into a smooth dough.
Grease a baking sheet and place the rolled out dough on it. Make two cuts at the top. Bake for 45-50 minutes in a preheated oven at 200 degrees.
Brush the still hot loaf with honey and sprinkle with sesame seeds, if desired. Let cool without removing from the pan, and then eat.
How are yeast-free pies, flatbreads and buns prepared?
For decades, doctors have been saying that freshly baked puff pastries, croissants and bagels are not good for anyone, but stale bread, on the contrary, should be eaten almost every day. Since it is yeast, as is commonly believed, that is responsible for the airiness and softness of the dough, yeast-free pies, flatbreads and buns seem to many to be drier and less fluffy. But is it?
So, what is included in yeast-free bread? Main ingredients:
- Flour
- Water
- Salt
- Sugar
- Sunflower oil
- Gluten
- Bran
- Leaven
Recipes also often contain cumin, sunflower seeds, sesame seeds, poppy seeds, nuts, and so on.
Sourdough plays an essential role in bread or pie made from yeast-free dough:
- Hop mixture
- Fruit puree
- Milk serum
- Kefir
- A mixture of flour, water, sugar and honey, etc.
Different manufacturers use their own methods for preparing yeast-free bread using whey or using other types of leaven, but in most cases this mechanism looks like this:
- Preparing the starter
- Kneading and kneading dough
- Uploading to forms
- Proofing the dough under special conditions - at special temperatures and humidity
- Baking.
Properly prepared from high-quality ingredients, yeast-free bread will have excellent taste and will help supplement the diet of even those children and adults who are forced to adhere to a diet.
Baking with whey
If you have whey from cottage cheese or sour milk left in the house, then use it to knead the dough from which bread and other pastries are baked.
You will need:
- flour-600 g,
- whey - 400 g,
- NaHCO3 – 1 tsp,
- granulated sugar-30 g,
- salt to taste,
- vegetable oil-50 g.
Leaving a little flour (50 grams) for subsequent operations, mix all the bulk products in a bowl.
Pour room temperature whey into the mixture, stir and leave for 15 minutes.
Then add the butter and remaining flour to the dough and mix thoroughly again for 5-10 minutes until it becomes airy and elastic.
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Grease a baking sheet with oil and place the rolled out loaf there. Bake for 55 minutes at 180 degrees.
Expert opinion
Did you know?
IMPORTANT: Do not put the baking sheet in a cold oven!
Such baked goods are stored for a long time, do not become stale or moldy. And to make it fragrant, add your favorite dry herbs to the mixture at the first stage of work.
Is it possible to make yeast-free bread while losing weight?
Those who are losing excess weight are constantly wondering whether they can gain weight from unleavened bread and whether it is possible to include it in their diet. If you choose the product wisely and use it correctly, it can even be beneficial for your figure, since:
- Fiber has a beneficial effect on digestion. Thanks to this, fats are used to produce the necessary energy, and not in reserve.
- It helps cleanse the body of toxins. This accelerates metabolism and starts the fat burning process.
- It provides long-lasting satiety, which allows you to endure until the next snack without attacks of unbearable hunger. This reduces the risk of failure.
However, in order to correctly include this product in the diet menu, you need to know how many calories are in yeast-free bread, the ratio of BJU and what its glycemic index is. These indicators largely depend on what flour and what leaven it was made from.
For example, in yeast-free black bread:
- calories - 199;
- glycemic index - 35 units;
- BZHU - 5.6/1.4/36.4 (in grams).
For yeast-free white (wheat):
- calorie content - 225 kcal;
- glycemic index - 45 units;
- BZHU - 8/1/46.
According to these indicators, both the GI and calorie content of unleavened rye bread are more suitable for weight loss than the characteristics of wheat bread. But they will largely depend on the recipe, in particular, those ingredients that a particular manufacturer uses. Therefore, carefully read the composition of the product that you have your eye on. If the starter is made from honey and sugar, it definitely has no place in the diet menu.
Helpful advice. Even if the package says: “dietary yeast-free bread” - don’t take its word for it, be sure to check both the calorie content and composition. Otherwise, instead of losing weight, you will gain a couple of extra pounds on your sides.
Cornbread
Many people have heard or read about tacos, so beloved by American farmers and gold miners.
They were kneaded from corn flour with the addition of baking soda and baked in dry pans without adding oil. This is a tasty and healthy dish that can be stored for a long time.
You can diversify the taste of corn bread with ham, cheese, nuts or seeds, dried fruits and fresh berries.
To make homemade cornbread you will need:
- corn flour - 1 cup with top,
- chicken eggs – 2 pcs,
- skimmed milk – 200 g,
- soda and salt - half a teaspoon each,
- sugar -1 tbsp.
Mix milk, egg, salt, sugar, soda in a convenient bowl and mix. Pour flour into the mixture in a thin stream, stirring gently with a fork, being careful not to beat.
The dough will be liquid, so it is better to bake it in small molds. You can use ceramic or silicone. Pre-lubricate them with vegetable oil.
Mix the dough again and carefully pour into the molds.
Preheat the oven to 200 degrees and bake until done.
Expert opinion
Advice!
If you don’t like baked goods, then replace the milk with warm water and exclude eggs from the recipe, and change the taste with red pepper or cinnamon (0.5 tsp each).
Useful qualities and possible harm
To obtain real soda bread, only unleavened dough is used. The range of baking products is minimal, which means that it contains no harmful additives.
Thanks to the use of a minimal set of ingredients that are completely natural, such baked goods have a number of useful properties:
- If you use wholemeal flour in your Irish bread recipe, eating it will help you lose weight and eliminate excess fat.
- There is a large percentage of fiber in the product, due to which a feeling of fullness occurs after consuming even a small amount.
- Baking has many useful substances: carbohydrates, proteins, vitamins.
- Helps improve the digestion process.
In addition to its positive properties, Irish soda bread, like any other food product, has not only positive effects. If you consume a lot of such baked goods, the acidity in the stomach may increase.
It is not recommended for those people who have problems with excess weight to be zealous in eating it. After all, in this case, the weight will not decrease, but even vice versa.
Sourdough wheat bread with soda
To bake a loaf like your great-grandmothers baked, prepare a sourdough starter. To do this, mix 100 g of water and flour and stir until smooth.
Place this mixture in a convenient container, cover with a towel and put in a dark and warm place for 24 hours until fermentation occurs. During this time, stir the mixture 3 times at equal intervals.
The next day, add another 100 g of flour and about 50 g of water, and knead the dough again to make it thicker. Leave the starter for another 24 hours, do not forget to stir.
On the third day, the starter is already ready, it is actively fermenting, i.e. Seething. Add more flour, to which add 1 tsp. baking soda, a glass of water and knead the dough. Leave it until it doubles in size.
After this, separate about one third and put it in the refrigerator. You can use this starter another time.
Roll out the remaining dough into a loaf, make two or three shallow cuts on top and bake in a well-heated oven for about 45 minutes. You can tell when the baked goods are ready by the satisfying smell.
The loaf will be golden brown and fluffy; if you wish, you can brush it with an egg diluted in water.
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Unleavened cakes
To prepare quick flatbreads in a frying pan you will need:
- flour - 500 g,
- water - 1 glass,
- salt and soda -1 tsp.
Mix flour with soda, and dissolve salt in water. Pour in water and knead the dough. Let it rest for 30 minutes, divide into 8-10 parts and roll out the cakes.
The pan should be hot and dry, dry the cakes in the pan, and then sprinkle a little water. These flatbreads are an excellent alternative not only to store-bought bread, but even to buns.
Recipe for custard loaf with soda
Choux bread can be prepared very quickly, and it will turn out tasty and appetizing.
You will need:
- wheat flour – 600 g,
- rye – 200 g,
- salt, sugar - 1 tsp.
- bread soda - 1 tbsp.
- warm water – 1 glass,
- boiling water-300 g.
Pour 200 g of wheat flour into boiling water and mix well, let cool slightly. Stir salt, sugar, soda in warm water and pour into the mixture, stir again.
Now add flour, first rye and then wheat and knead the dough. It will be both cool and elastic at the same time.
Place it in a bowl, cover with cling film and place in an oven preheated to 50 degrees.
IMPORTANT: turn off the oven after heating!
After half an hour the dough will rise, now form it into a loaf and let it rise in the oven again. After this, heat the oven to 220 degrees and bake the bun.
After 10 minutes, lower the temperature to 200 degrees and bake for another 40 minutes.
