Lenten bread. Unleavened lean bread. Cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

People who strictly adhere to church guidelines for the time of the prescribed fast cannot be sure that the bread bought in the store is fast. Even if there is a corresponding mark on the label, it is quite possible that something modest came across among the ingredients. In order not to even accidentally break the rules, you will have to bake lean bread yourself - in the oven, bread machine or slow cooker, depending on what your kitchen is equipped with. Since you can already find an ordinary stove, gas or electric, in any home, let's start with recipes for the oven.

White bread, lean

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, the potatoes should not be boiled at all “in their uniforms”). Fresh yeast is bred in it, a third of a standard pack, a spoonful of s alt and two sugars. When everything poured is dissolved, two tablespoons of vegetable oil are poured in and flour is poured in - approximately about a kilogram, until the dough is no longer sticky. Kneaded, it is covered with a napkin and put in heat for two hours, for the "approach", after which the dough is divided into four flattened ballsand stands for another forty minutes. Such lean bread in the oven should stay until an even tan, how much depends on your oven. Taken out, it is wrapped in a heated towel and cooled in it, so that it retains splendor. And tomorrow your lean bread will be even tastier. Many people think that fresh is the best, but in this case it is not.

Multigrain Bread

Very tasty is lean rye bread with wheat flour and additions of other cereals. First, in half a glass of warm water, a spoonful of dry yeast is diluted with a spoonful of sugar. A spoonful of honey dissolves in the remaining water (another glass). A third kilogram of wheat and half the amount of rye flour are sifted and mixed with a spoonful of s alt, oat bran, sunflower seeds, flax seeds and flakes - buckwheat and oatmeal (take two tablespoons in total). Two and a half tablespoons of olive oil are also poured here. Lastly, yeast and water with honey are added. The dough is kneaded, a ball is formed, which is placed in a container, covered and left to warm for an hour. Then it is divided into three equal parts, each rolls into a ball or loaf, covered with a cloth and fits for another half hour. The loaves are baked for about forty minutes, then wrapped in parchment and a towel. After cooling, this lean bread can be eaten immediately.

Lagana

Christian Greeks also bake lenten bread. Its recipe differs from the usual one for us both in the way of preparation and in the ingredients. Five minutes in a glass of wateranise is cooked. Then it is strained, and the broth is cooled. Almost half a kilo of flour is sifted, mixed with two tablespoons of dry yeast, two large spoons of sugar. Two tablespoons of vegetable oil are poured into the hole in the center of the pile (naturally, it is better to give preference to olive oil). The dough is kneaded with the gradual addition of anise broth (do not pour in all, just so as not to stick); at the very end, a spoonful of s alt is poured. After an hour of standing, the dough is rolled into two finger-thick cakes, 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 lagana is smeared with the remnants of anise water and sprinkled with sesame seeds. Lean Greek bread is baked for 45 minutes in a medium-heated oven. The color of the lagana should be rich brown and the crust should be crunchy!

Honey-ginger variant

If you have the latest kitchen tools, the baking process is greatly simplified: making lean bread in a slow cooker is much less troublesome than in the oven. A miracle machine is responsible for everything. You can cook the most primitive bread, but if possible, why not treat yourself. We offer to bake lean bread, the recipe of which will delight not only with the delicate pulp of the finished baking, but also with a wonderful aroma and original taste. 180 ml (incomplete glass) of water, a spoonful of mustard mala and half a glass of liquid natural honey are poured into the bread form, a spoonful of s alt and a quarter of it - ground ginger are poured. Almost three glasses of sifted flour and a teaspoon of dry yeast are poured. The bowl is placed in a slow cooker,the “baguette” mode is selected, the baking weight will be half a kilogram. To 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 will fight!

Onion bread

Another unusual lean bread in a slow cooker. Two onions, perhaps smaller, are chopped and golden in a very small amount of oil. While they are cooling, s alt and sugar dissolve in half a liter of heated water - a tablespoon each. Little by little flour is poured in; its total weight is a kilogram, when three-quarters is already mixed in, 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 for half an hour. Then the bowl of the multicooker is smeared with vegetable oil, the dough is laid out in it, and the heating is turned on for another half an hour so that the dough rises again. After the mode changes to baking, the time is set to an hour. It squeaks - almost ready lean bread turns over, and the multicooker starts in the same mode, but already for 50 minutes.

White bread in brine

Those who have already bought a bread maker, God himself commanded to bake lean bread on their own. Even kneading should not bother you, because the device will do everything for you - isn't it a temptation! We will not describe how the simplest lean bread is prepared in a bread machine: those who have mastered this miraculous technique already know the details of the process themselves. Let's take a closer look at unusual recipes. For brine bread, the form is loaded:

• one and a half glasses of brine (tomato, cucumber, watermelon and cabbage will do);
• two tablespoons of vegetable oil;
• three cups of sifted flour;
• half a spoonful of s alt and a full spoonful of sugar;
• one and a half tablespoons of instant yeast.

Better check the loading sequence with the instructions - there may be nuances in different models. The “Russian chef” mode is turned on (or “Basic”, or “French bun” - depending on what is provided in your bread machine). After turning off the machine, the loaf is taken out, wrapped up and cooled “in clothes”.

German bread

Recipe from Germany allows you to cook unusually delicious lean bread in a bread machine. For him, the device is laid and poured:

1. A glass and three-quarters of coffee. In the original, boiled is taken, but replacement with instant is acceptable.
2. Glass of bran. What exactly is up to you.
3. A glass with a third of wheat flour. Don't forget to sift!
4. Two glasses of rye and also sifted.
5. Two spoons of s alt.
6. Two tablespoons of sunflower (or other vegetable) oil. Many praise the use of corn in this recipe.
7. A quarter cup of cocoa powder.
8. Two tablespoons of cumin. As always, clarifications are possible: if you find such lean bread too spicy, you can reduce the amount.
9. Two and a quarter spoons of yeast.

The "Wheat Bread" mode is selected (and don't be embarrassed that it is mixed in real life). In most modelsthis mode takes four hours - but you are free at this time!

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 sourdough. Without it, you will end up with hard and dull cakes. And the leaven is not made for a day or two. If you are ready for such feats, get down to business. Slightly warmed up to 36 gr. water is poured into a liter jar. Sifted rye flour (a glass) is also poured there and kneaded well - no lumps should remain. The neck is covered with gauze and secured with an elastic band. The jar is placed in heat: at least 25 degrees, and the temperature should not change. After two days, another half a glass of water is added to the jar and a glass of flour is added. And in a day, the sourdough is ready. Only two tablespoons are taken into the dough, water is poured in and now wheat flour is poured in - as in a regular yeast dough. The main difference is that the sourdough dough will not rise for an hour, not two, but for a full day. So it must be wrapped well and not touched - otherwise it will fall off. Lean bread without yeast is baked similarly to yeast bread.