How to bake delicious bread at home. Quick bread in the oven: recipes and cooking tips
There is nothing tastier than warm, freshly baked bread. As children, many of us, when we brought bread from the store, would bite off a small piece because it was simply impossible to resist.
Nowadays you can find bread for every taste on the shelves. Cereals, nuts and spices are added to it. The choice is simply huge, so everyone will find something to their liking.
But this bread is not always of high quality and tasty. Therefore, we suggest you prepare bake your own bread in the oven.
Yes, yes, you don’t need to have a bread machine for this; a regular oven or broiler will do. Literally a minimum of time, costs and ingredients, and delicious, hot, homemade bread is on your table. There are a lot of recipes, in the article you will find the simplest and most popular ones.
The classic way to make white bread
You will need:
- Water (warm) – 3 cups (approx.)
- Salt to taste
- Instant yeast – 20 grams
- Wheat flour (you can use special bread flour) – one kilogram
- Refined vegetable oil – 3 tablespoons
- Sugar - two teaspoons
How to cook? Everything is prepared very simply, so even a novice housewife can handle this recipe.
Video recipe for white bread at home
Cereal bread - what do you need for baking?
Do you need:
- Bread flour (or wheat flour 2 grades) – 500 grams
- Water – 2 glasses
- Cereal flakes – 60 grams
- Salt to taste
- Refined vegetable oil – two tablespoons
- Sugar - about one tablespoon
- Instant yeast – 10 grams
Cooking process:
We bake fluffy homemade white bread with kefir
If for some reason you don’t like yeast baking, there is an alternative for you - baking with soda and kefir. Bread is no exception. It will turn out as fluffy and tasty as if made with yeast.
Take 500 grams of flour (it is advisable to take whole grain flour, or special bread flour), salt to taste, half a teaspoon of soda, 450 milliliters of kefir (or curdled milk), 50 grams of honey, vegetable oil, about two tablespoons.
Prepare everything as usual: dilute the yeast with warm water, adding a little honey. Leave until impacted should start to foam. At this time, sift the flour (you must enrich it with oxygen).
Pour the kefir into a plastic bowl and heat slightly in the microwave, no more than a minute. Add soda there. Combine warm kefir and yeast and mix well.
Add all the liquids to the flour and knead the dough, adding a little salt first. Next you need to sprinkle flour on the table and put the dough there. Knead it a little until elastic.
Baking with soda no need to endure within an hour, on the contrary, it is better to do everything very quickly, so immediately place the dough in molds greased with vegetable oil (unrefined). Set the oven to 220 degrees and preheat. Let the bread bake for half an hour. Then remove from the molds.
Cooking tips:
- Choose only high-quality yeast and do not open it until you use it. Also, you should not keep the package open for a long time; when the expiration date reaches the second half, the yeast begins to work poorly.
- Do not open the oven too often during baking. This will allow the bread to rise as much as possible without becoming dense and soggy tasting.
- Be careful not to oil the pans too much as this will cause the edges of the bread to brown rather than bake.
- Be sure to let the yeast dough rise until it rises. Otherwise the bread won't work.
How to bake fluffy, delicious bread in the oven?
How to serve homemade bread correctly?
Serve hot or cool with the main dish. In addition, hot bread is very well eaten as an independent dish, for example, with milk. Bon appetit!
Not long ago, there was a wave of rumors on the Internet about additives found in store-bought bread. One can only guess how true the rumors were, but some particularly vigilant citizens became concerned about the problem of home baking. And it turned out that baking bread at home is not at all difficult, even if you don’t acquire special gadgets, but use the good old stove and oven.
How justified home baking is, it is better to ask people with experience. And they, as a rule, having learned to bake bread on their own, completely stop buying it in the store. Just the knowledge that there are no preservatives in homemade bread will encourage many to experiment with baking. Fortunately, you don’t need superfoods for this, and baking bread doesn’t take that much time.
Bread can be baked at home in several ways. The easiest way is to use a bread machine. Both a newfangled multicooker and a conventional oven are also suitable for baking bread. We probably won’t consider options with a Russian stove, since such luxury is rare today.
Homemade bread in a bread machine
In fact, those who have a bread machine at home participate minimally in the process of baking bread. Their task is to correctly measure the ingredients and load them into the machine. For example, excellent white bread will be made if you pour a glass of warm water into a ladle or bowl, stir in one and a half teaspoons of dry yeast and a couple of tablespoons of sugar. Add 3-4 tablespoons of vegetable oil there. All this should stand for ten minutes in a warm place. Then this impromptu dough is poured into the container of the bread machine, a teaspoon of salt and wheat flour, sifted through a sieve, are added there. The flour should be approximately 450 g. All that remains is to select the “White Bread” or “Basic” mode, the desired crust color and press the “Start” button. The bread will be ready in about two and a half hours.
For choux bread you will need 350 g of rye and 250 g of wheat flour, two tablespoons of honey and vegetable oil, one and a half teaspoons of salt, a teaspoon of caraway seeds, two teaspoons of dry yeast, 330 ml of water, as well as pre-brewed boiling water (80 ml) 4 tablespoons rye malt. We put everything listed in the bread machine, select the “Rye bread” mode and press the “Start” button.
To make the existence of bread machine owners easier, special ready-made baking mixes are produced. But if you still prefer to combine the ingredients yourself, you can experiment. For example, add melted butter rather than vegetable oil to make the taste of the bread more delicate. Or replace water with milk or kefir. You can add an egg, cottage cheese or muesli, dried fruits, bran, sprouted wheat grains, nuts, seeds, herbs and spices to the dough.
Homemade bread in the oven
Baking bread in the oven is not much more difficult than a regular pie. The main thing is to find a suitable baking container. And it is not at all necessary that it be a classic rectangular shape - both round and oval will do, as long as it has high sides and fairly thick walls.
For homemade white bread, take a quarter glass of milk, a glass of warm water, one and a half tablespoons of sugar, the same amount of melted butter, a teaspoon of salt, a packet of dry yeast and three and a half cups of flour. When the dough is ready, you will need a little vegetable oil to grease the pan.
First of all, yeast is diluted in warm water, then all of the above ingredients are added in the indicated quantities. But first add only two glasses of flour, and add as you mix. As soon as the dough begins to lag behind the walls, it needs to be kneaded - kneaded in every possible way with your hands, preferably on a table sprinkled with flour. This is quite hard physical work and will take about ten minutes.
Then take a large pan, put the dough in it and put it in a warm place, covering it with a lid or towel. The dough will approximately double in volume in an hour. The risen dough can be kneaded, or it can be rolled out into a thick layer and rolled up like a roll, and then placed in the prepared pan. The mold is also covered with a towel and again placed in a warm place for an hour, as the dough should rise again.
Before directly baking the bread in the oven, the temperature should already be approximately 200°C. The pan with the risen dough is placed in the oven for half an hour, but it is still worth checking periodically to make sure that the bread is not burnt. When the bread is baked, take it out and let it cool completely. It is not recommended to cut bread that has not cooled down.
Having mastered the preparation of bread in the oven according to the basic recipe, you can move on to experiments, adding spices, bran, dried fruits and whatever your heart desires to the dough.
Rye bread in the oven also turns out well, and the dough for it is prepared in almost the same way. For the dough you will need to take 8.5 g of dry yeast, dilute it with warm water, add salt and rye flour. There should be 300 ml of water per half kilo of flour. Knead all this into a dough and leave in a warm place for two hours. The risen dough is kneaded, formed into a loaf and again left alone for an hour. Then the pan with the future bread is placed in the oven and baked at 220°C for thirty minutes.
Homemade bread in a slow cooker
The multicooker, already appreciated by busy housewives and men who are far from cooking, can do almost everything. This includes baking bread. True, you will have to directly participate in this process. In addition to the fact that you will need to prepare the dough, the bread should be turned over during the baking process to get a loaf fried on both sides - after all, there is no grill in the multicooker.
White bread will work great in a slow cooker if you take half a kilo of flour, 330 ml of water, 25 g of sugar, a teaspoon of salt, 6-7 g of dry yeast, and a couple of tablespoons of vegetable oil. Dissolve sugar and salt in warm, but not too hot water, add yeast to it - you get a dough. Keep the dough in a warm place so that the yeast foams and pour in the oil. Flour should be added, sifting through a sieve - this will make the bread more fluffy. The dough is kneaded for about 10 minutes, then placed in a large container in a warm place for three hours.
The risen dough is kneaded and placed in a multi-cooker bowl, previously greased with vegetable oil. It takes another hour for the dough to rise again. Some bakers turn on the “warm” mode at this stage, but you can do without it if the bowl with the dough is carefully covered and kept warm. As soon as the dough has risen again, you need to select the “baking” mode and set the timer for 50 minutes. The bread will be baked but will be white on top. Therefore, they carefully take it out, turn it over and put it back into the bowl. To brown the bread on the other side, 15-20 minutes in the “baking” mode is enough.
Almost the same way, black bread is baked in a slow cooker, only the flour, of course, is rye.
The lucky few succeed in making bread at home the first time. But this is not a reason to be sad at all. Try, experiment, and you will definitely be able to bake your own signature homemade bread - aromatic and tasty.
Today we will talk about the simplest wheat bread. The recipe is based on GOST. The recipe at first glance is quite simple. However, it is not always possible to bake bread successfully the first time. You need to be patient and practice a little. However, even the most humpbacked, tough or poorly risen specimens are usually happily eaten. There is something so fun and life-affirming about baking homemade bread. I will give a detailed recipe and detailed explanations of how to bake bread in the oven, from personal experience. I got this bread right the first time. I had little experience: by that time I had only managed to master baking loaves of bread near Moscow. I decided not to retake the bread and show the photos that I took then on a point-and-shoot camera. I hope they will inspire you with confidence that you can bake this bread at home. You just need to strictly follow the instructions, and everything will definitely work out.
Ingredients:
(this is how many products are needed for bread in general)
- 500 g flour
- 335 g water
- 2 g yeast
- 7 g salt
How to bake bread in the oven
They usually try to bring the home baking process as close as possible to production technologies. Of course, rarely does anyone succeed in reproducing the same factory method of kneading dough and baking bread. But simply observing the exact weight of the products and the time required for fermentation of the dough and dough gives excellent results.
Beginners are always surprised: why do you need to spend so much time? Why can't you use more yeast to make the dough rise faster? The answer is simple: in order for the taste of bread to turn out the way we are used to, it is necessary for fermentation of the individual components of the flour to occur. Gradual oxidation gives that unique richness of taste that every self-respecting baker strives for.
In general, baking homemade bread is fuss-free. Let's be patient and do some witchcraft. First, let's put the dough on.
Here is its formula:
- 350 g flour
- 195 g water
- 2 g yeast.
We measure out the clearly indicated products and mix everything with a spoon. The dough will be quite thick. But it is on this kind of dough that this bread turns out the most delicious. Cover the bowl with a lid and place in a warm place for 5 hours.
When the dough rises, we begin kneading the dough.
Add:
- 140 g water,
- 150 g flour,
- 7 g salt.
The dough will be sticky. We are not afraid. Knead long and gently. Knead the dough with your hands as much as you like. Stretch, but never tear. I usually knead the dough with my hands for at least 15 minutes. I like this activity. If it is easier for you to use a mixer with spiral attachments, then this is not forbidden. But reduce the kneading time by at least half.
Roll the dough into a ball, place in a greased bowl, cover with a towel and let rest for another 45 minutes.
Typically, round hearth bread is made from this dough. But for beginners, I would advise using the form. This way nothing will leak. And you are guaranteed to receive a neat loaf or loaf. For a loaf, you can use, for example, a small liter saucepan without a handle. A rectangular cake pan will suffice for the loaf. You need to grease it with vegetable oil, lay out the dough and put the bread to proof. That is, let him rise for the third time, now in shape.
Unfortunately, it is impossible to predict how long it will take you to proof. This usually takes me about two hours. But there were times when even an hour was enough. How to check that bread can be put in the oven? It's very simple. Lightly press the side of your finger into the risen dough. If the dent does not straighten out immediately, the bread needs to be baked. Do not let the bread proof for too long, otherwise the top dome-shaped crust may fall off.
Bakery
It is best to bake this bread with steam. Place an empty container without a handle on the bottom of the oven. Preheat the oven to the desired temperature (240 degrees). Boil a kettle of water. Before putting the bread pan in the oven, pour boiling water from the kettle into the pan.
The bread bakes for 45 minutes. The first 20 minutes at a temperature of 240 degrees with steam. Then you need to open the oven (careful! Don’t get burned by the steam!) Remove the frying pan with water. If all the water has boiled away, just wait literally a minute for the steam to evaporate. Switch the oven temperature to 180 degrees and bake the bread for another 35 minutes.
Remove the mold. Cool the bread in it for 10 minutes. Then take it out and let it sit for another hour.
You don't know how to bake homemade white bread in the oven? And you've never done this before? So hurry up, because the white bread that you prepare with your own hands turns out amazingly good. I probably don’t have enough words to describe how incredibly tasty, airy and aromatic it is. By and large, I am of the opinion that it is best to actually bake it yourself. And even after just one time of baking this way, you will immediately feel the difference; this white bread will never compare with store-bought bread. And I’m generally silent about what kind of grain spirit is in the house during cooking. For those who will be doing this for the first time, I hasten to inform you that there is nothing difficult or unusual in the recipe for this delicious bread. The dough for it is prepared in the usual classical way using dough; forming white bread is not difficult. But you can’t even imagine how much joy and satisfaction creating homemade, your own bread will bring you. From the proposed ingredients we get one medium loaf of white wheat bread, which we bake in the oven.
Ingredients:
- about 350 - 400 grams of premium wheat flour
- 200 ml warm water
- 15 grams of fresh yeast or 1 teaspoon of dry
- 1/2 teaspoon sugar
- salt to taste
- 3 - 4 tbsp vegetable oil
- optional butter for greasing crust
Cooking method
We put the dough for the dough, for this we dissolve the yeast in warm water, add sugar and 150 grams of flour to it. Stir well so that there are no lumps.
Place the finished dough in a warm place for about half an hour, it should activate well and rise. At each stage of preparing the dough, cover it with a clean towel.
We make a dough based on it; to do this, add salt and the remaining flour in parts to the dough. You can immediately add a couple of tablespoons of vegetable oil, leaving the rest to lubricate your hands during kneading. At first the dough will seem sticky, do not be afraid of this and do not add excess flour so as not to lose the airiness and tenderness of the white bread. Better lubricate your hands with oil and knead, knead, knead. After 7 - 10 minutes you will see that the bread dough has become smooth, homogeneous, soft and does not stick to your hands at all.
Place it in a warm place to rise for about an hour or more. Once it has doubled in size, the white bread dough is ready.
Turn on the oven at 190 C. Divide the dough into two parts (if you want, you can make a whole loaf of bread in the oven) and place them in a baking dish.
Let it sit in a warm place for about 20 minutes until it rises well and increases in size.
Many housewives are accustomed to making bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by a crispy crust, tasty and aromatic pulp. However, like any other business, the process includes certain features. To fully comply with the technology, it is important to follow the step-by-step instructions. Let's look at the most delicious recipes in order, and give ways to prepare bread from flour, potatoes, and pumpkin.
Homemade bread: a simple recipe
- baker's yeast - 18-20 gr.
- crushed table salt - 25 gr.
- wheat flour - 1.6 kg.
- vegetable oil - 30 ml.
- water - 0.9 l.
- Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dissolve the yeast in hot water and wait until it becomes liquid.
- As soon as this happens, pour the mixture into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it in cling film or a towel.
- The yeast should rise; to speed up the procedure, leave it in a warm place (next to heating radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
- While kneading, squeeze the product with your hands to release carbon dioxide to the surface. When the process comes to an end, grease the mold with oil and transfer the dough into it.
- If you don't have a baking dish, try forming cubes (loaves) of bread with your hands. After distributing the dough into the container, let it stand for 1 hour, then put it in the oven (preheated to 180-190 degrees).
- The baking time depends on the technical characteristics of the device. As a rule, one hour is enough. Some housewives add hard cheese (Russian, Dutch, etc.) grated on a coarse grater to the bread.
Flax bread with caraway seeds
- “Tahini” (paste) - 60 gr.
- wheat flour - 0.5 kg.
- baker's yeast - 12-15 gr.
- butter - 50 gr.
- salt - 35 gr.
- fat milk (from 3.2%) - 245 ml.
- sparkling water (mineral water) - 180 ml.
- honey - 25 gr.
- caraway seeds - to taste
- flax (seeds) - 30 gr.
- Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir and leave for half an hour in a warm place. Combine Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml), and mineral water. Stir the mixture until smooth.
- Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, begin to add flour portionwise to the previous composition. Knead the dough, after 2 minutes add melted butter.
- You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply sunflower oil to your palms and roll into a ball. Grease the bowl for holding the dough, place the ball in it and wait for it to swell.
- When the dough has doubled in size, punch it down and shape into a loaf of bread. Prepare a suitable deep mold, sprinkle the surface with cumin (you can chop it first), cover with a towel or cling film. Place the container in the cold for 15 minutes.
- At this time, heat the oven to maximum. Take out the container with the dough and bake the product for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
- After the allotted time has passed, reduce the temperature to 215 degrees. Bake the bread base until the crust turns brown. When the process is complete, remove the mold, cool the bread, and begin tasting.
- dry baker's yeast - 14-18 gr.
- premium flour - 1.1 kg.
- olive or sunflower oil - 75 ml.
- granulated sugar (preferably cane) - 35 gr.
- table salt - 22 gr.
- aged dark beer - 520 ml.
- walnut kernels - 100 gr. (2 zheny)
- Mix beer with oil. Take another bowl, pour cane sugar, salt, and pre-sifted flour into it. Dissolve the yeast in warm water and wait until it dissolves. Carefully pour the mixture into the flour, kneading into a homogeneous mass.
- Slowly pour in the oil and beer until you get a thick lump. Grind the walnut kernels into crumbs and add to the main mixture. Knead the dough several times, let it stand in a warm place.
- When the product has doubled in volume, roll into a ball. Don't forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to sit (about half an hour), then divide it into 2 sections.
- Roll out oval cakes (not too thin), and let them stand again for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake the bread for 45-60 minutes, cool slightly before serving.
Rye bread
- rye flour - 600 gr.
- drinking water - 580 ml.
- wheat flour - 600 ml.
- crushed salt - 30 gr.
- baker's yeast - 35 gr.
- beet sugar - 30 gr.
- cumin - 25 gr.
- vegetable oil - 30 ml.
- First, prepare the dough. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine sifted flour, cumin, and salt. Pour the brewed dough into the flour mixture, knead the dough for a quarter of an hour.
- Cover the dough with cling film, a cotton towel or napkin, and let it rest in a warm place for about 1 hour. When the mixture rises, divide it into 3 equal parts. Roll into loaves or balls and leave on a greased baking sheet for 1.5-2 hours.
- Heat the oven to maximum heat, place the baking sheet inside for 5 minutes. After the allotted time has passed, reduce the temperature to 180 degrees and bake the bread for another 45-60 minutes. The brown crust will tell you that the product is ready.
- 5 minutes before cooking, dip a baking brush into beaten egg yolk mixed with milk. Grease the surface of the loaf. Leave the bread to cool in the pans, then remove and cut into pieces.
- To make your products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning of heat treatment, after 10 minutes of simmering in the oven, or immediately after cooking.
- vegetable oil - 30 ml.
- rye flour - 750 gr.
- wheat flour - 475 gr.
- dry yeast - 28-30 gr.
- drinking water - in fact
- ground coriander - 15 gr.
- cocoa powder - 60 gr.
- salt - 30 gr.
- granulated sugar - 75 gr.
- For Borodino bread, dough is prepared whose consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until lumps disappear, add 35 g. sugar and 15 gr. yeast.
- Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place where the composition will ferment faster.
- Sift the remaining rye flour into a deep container, do the same with wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, stirring at the same time. Add the remaining dry yeast diluted with water according to the instructions.
- Salt the dough, mix the second part with the infused sourdough. Add sifted cocoa powder, sugar, and vegetable oil. Knead the dough for a quarter of an hour.
- Grease the baking molds, pour the mixture into them, and sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Cool bread to room temperature before removing from pan.
Kefir bread
- salt - 15 gr.
- wheat flour - 320 gr.
- soda - 12 gr.
- kefir (fat content from 3.2%) - 220 ml.
- An important feature of making bread using this technology is the correct kneading of the dough. Its consistency should be similar to thick sour cream. Combine sifted flour, soda and table salt into one mixture, start pouring kefir in a thin stream.
- Stir the mixture until smooth, then knead the mixture for a quarter of an hour. You will encounter a problem where the dough will stick to your hands a lot. You can’t add more flour; eliminate the difficulty by lubricating your palms with vegetable oil.
- Heat the oven to 200 degrees, grease the baking dish and pour the dough into it. Place the mixture in the oven for 45-50 minutes, check readiness with a toothpick or wooden stick (for rolls and sushi).
- premium flour - 65 gr.
- potatoes - 250 gr
- butter - 25 gr.
- ground black pepper - 6 gr.
- salt - 15 gr.
- Peel the potatoes, chop into cubes, boil until tender, adding salt to the water. Drain the liquid and mash the fruits with a pestle. Leave the puree at room temperature until it cools completely.
- Sift the flour into a deep bowl, mix with softened butter. Grind the ingredients into a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
- You should end up with an elastic, stretchy and soft dough. Wrap it in cling film or a bag and leave it in the refrigerator for 2.5-3 hours. After the expiration date, divide the mass into 2 equal sections.
- Roll out the dough into plates, the thickness of which varies between 5-7 mm. You can also form round cakes. Cut the plates into squares (in the case of flatbreads, triangles, like pizza). Place in the oven.
- Bake the bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread for first and second courses, or eat with sausage and cheese as a snack.
Pumpkin bread
- dry yeast - 4-5 gr.
- purified water - 80 ml.
- pumpkin pulp - 90 gr.
- premium flour (preferably wheat) - 300-330 gr.
- butter - 15 gr.
- granulated sugar - 30 gr.
- salt - 15-18 gr.
- Peel the pumpkin, chop it into small pieces, place it in a blender and puree it. Add a little drinking water, turn on the device again, turning the composition into a liquid porridge.
- In a separate container, mix granulated sugar, salt, yeast and sifted flour. Soften the butter and add it to the dry mixture, and pour in the pumpkin puree.
- Mix the ingredients into a dough and place it in a greased container. Keep at room temperature for about 2 hours.
- After time, knead the mixture in flour and make a loaf or flatbread. Grease a baking sheet with oil and place the dough on it. Cover with a cotton towel and wait 1 hour.
- During this time, the dough will rise, so it can be sent to the oven. Bake the product at 190-200 degrees for 50 minutes. To keep the bread soft, place a bowl of ice on the bottom shelf of the oven.
- A toothpick, Chinese chopsticks or a match will help you assess the readiness of the bread. Pierce the loaf with a wooden tool and remove the tool. If there is no dough left on its surface, the bread is ready.
- To help the dough rise, leave it at room temperature. It is better to keep the composition near heating radiators or gas/electric stoves. In this case, the dough is covered with a towel or cling film.
- Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling product. In this case, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.
Consider this simple recipe for making homemade bread. Make a product from pumpkin pulp, mashed potatoes, flaxseeds, and full-fat kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.
Video: how to bake homemade bread