People who strictly adhere to church instructions for the time of the prescribed fasting cannot be sure that the bread bought in the store is lean. Even if there is a corresponding mark on the label, it is quite possible that something steep was caught among the ingredients. In order not even to accidentally break the rules, you will have to bake your own lean bread yourself - in the oven, bread machine or slow cooker, depending on what your kitchen is equipped with. Since there is already an ordinary stove, gas or electric, in any home, let's start with recipes for the oven.
White, lean bread
A little secret to get a more magnificent and tasty result: instead of half a liter of warm water, take the same amount of potato broth (naturally, potatoes should not be cooked in their uniforms). It breeds fresh yeast, a third of a standard packet, a spoonful of salt and two sugar. When everything poured is dissolved, two tablespoons of vegetable oil are poured and flour is poured - approximately about a kilogram, until the dough ceases to be sticky. Mixed, it is covered with a napkin and put in the heat for two hours, for an “approach”, after which the dough is divided into four flattened balls and stands for another forty minutes. Such lean bread in the oven should be until even tan, how much - depends on your oven. Taken out, it is wrapped in a heated towel and cools in it to maintain splendor. And tomorrow your lean bread will become even tastier. Many people think that fresh is the best, but in this case it is not.
Multi grain bread
It turns out very tasty lean rye bread with wheat flour and additives of other cereals. First, in a half glass of warm water, a spoonful of dried yeast with a spoonful of sugar is bred. A spoonful of honey dissolves in the remaining water (another glass). A third of a kilogram of wheat and half the amount of rye flour are sifted and mixed with a spoonful of salt, oat bran, sunflower seeds, flax seeds and buckwheat and oatmeal flakes (just take two tablespoons each). Two and a half tablespoons of olive oil are poured here. Last added yeast and water with honey are added . The dough is kneaded, a ball is formed, which is placed in a container, covered and covered for an hour in the heat. Then it is divided into three equal parts, each rolled into a ball or loaf, covered with a cloth and suitable for another half hour. Loafs are baked for about forty minutes, after which they are wrapped in parchment and a towel. After cooling, this lean bread can be eaten immediately.
Lagana
Greek Christians also bake lean bread. Its recipe differs from the usual for us and the way of cooking, and its components. Anise is boiled for five minutes in a glass of water. Then it is filtered off, and the broth is cooled. Almost a pound of flour is sifted, mixed with two tablespoons of dried yeast, two large tablespoons of sugar. Two spoons of vegetable oil pour into the hole in the center of the pile (naturally, it is better to give preference to olive). The dough is kneaded with a gradual addition of aniseed broth (not pour in all, just so that it is not sticky); a spoonful of salt is poured at the very end. After an hour of aging, the dough is rolled into two flat cakes the thickness of a finger, they are laid out on a baking sheet and rise uncovered for about a third of an hour. Before being placed in the oven, the surface of the lagoon is smeared with aniseed water and sprinkled with sesame seeds. Greek baked lean bread for 45 minutes in a medium-heated oven. The color of the lagoon should turn out juicy brown, and the crust must crunch!
Honey Ginger
If you have acquired the latest kitchen appliances, the baking process is greatly simplified: preparing lean bread in a slow cooker is much less troublesome than in an oven. The miracle machine is responsible for everything. You can cook the most primitive bread, but if you can, then why not treat yourself. We propose to bake lean bread, the recipe of which will delight not only the delicate pulp of ready-made pastries, but also a wonderful aroma and original taste. 180 ml (an incomplete glass) of water are poured into the bread pan, a spoonful of mustard is small and half a glass of liquid natural honey, a spoonful of salt is poured and a quarter of it is ground ginger. Pour almost three cups of sifted flour and a teaspoon of dried yeast. The bowl is put in the slow cooker, the “baguette” mode is selected, the baking weight will be half a kilogram. Cool the finished lean bread should be left directly in the bowl. But for the right to be the first to try your loved ones fight!
Onion bread
Another unusual lean bread in a slow cooker. Two onions are possibly chopped smaller and gilded on a very small amount of oil. While they cool, salt and sugar dissolve in a half liter of heated water - a tablespoon. Little flour is poured; its total weight is a kilogram, when three quarters have already been intervened, a package of dry yeast is poured. When approaching the end of kneading, onions and spices (for example, Provence herbs) are added. The dough should rise half an hour. Then the multicooker bowl is smeared with vegetable oil, the dough is laid out in it, and heating is turned on, for another half an hour, so that the dough rises a second time. After the mode is changed to baking, time is set for an hour. Clean - almost finished lean bread is turned over, and the slow cooker starts in the same mode, but for 50 minutes.
White bread on brine
For those who have already bought a bread machine, God himself ordered the lenten bread to be baked on their own. Even the batch should not bother you, since the device will do everything for you - is it not a temptation! We will not describe how to prepare the simplest lean bread in a bread machine: those who have mastered this miracle technique themselves already know the details of the process. Let's pay attention to unusual recipes. For brine bread in the form are loaded:
- one and a half glasses of brine (both tomato, and cucumber, and watermelon and cabbage are suitable);
- two tablespoons of vegetable oil;
- three cups of sifted flour;
- half a spoon of salt and a full spoon of sugar;
- one and a half tablespoons of fast yeast.
Check the download sequence better with the instructions - in different models there may be nuances. The “Russian cook” mode (or “Main”, or “French roll” - turns on - depending on what is provided in your bread machine). After turning off the apparatus, the loaf is taken out, wrapped up and cooled down “in clothes”.
German bread
A recipe from Germany allows you to cook an unusually tasty lean bread in a bread machine. For him, the device is laid and poured:
- A glass and three quarters of coffee. The original is cooked, but soluble is acceptable.
- A glass of bran. Which ones is left up to you.
- A glass with a third of wheat flour. Do not forget to sift!
- Two glasses of rye and also sifted.
- Two tablespoons of salt.
- Two tablespoons of sunflower (you can other vegetable) oil. Many praise the use of corn in this recipe.
- A quarter cup of cocoa powder.
- Two tablespoons of caraway seeds. As always, clarifications are possible: if you think such lean bread is too spicy, you can reduce the amount.
- Two and a quarter tablespoons of yeast.
The “Wheat Bread” mode is selected (and let it not bother you that in real life it is mixed). In most models, this mode takes four hours - but at that time you are free!
Lean bread without yeast
There are people who believe that yeast in fasting is an extra component when baking bread. In principle, you can do without them. But keep in mind: lean bread without yeast needs leaven. Without it, you will get hard and dull cakes. And the leaven is done not a day or two. If you are ready for such feats, get down to business. A little warmed up to 36 gr. water is poured into a liter jar. The sifted rye flour (a glass) pours out there and mixes well - there should not be any lumps. The neck is covered with gauze and secured with an elastic band. The can is put into heat: not less than 25 degrees, and the temperature should not change. After two days, half a glass of water is added to the jar and a glass of flour is added. And in another day the leaven is ready. Only two tablespoons are taken into the dough, water is poured in and wheat flour is now poured in - as in a regular yeast dough. The main difference is that raising dough on a sourdough will not be an hour, not two, but a full day. So you need to wrap it well and do not touch it - otherwise it will fall. Lean bread without yeast is baked similarly to yeast.