How to bake bread without yeast

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

The fashion for bread without yeast appeared after a series of reports about the dangers of the latter. This issue is still controversial, so we will consider what to do for those who, for whatever reason, do not want or cannot use store-bought products, the vast majority of which are baked with yeast.

Homemade yeast-free bread starts with sourdough or sourdough. For its preparation, take 0.1 kg of flour for durum bread and 115 ml of boiled and cooled filtered or mineral water. Water is mixed with flour and covered with a damp towel. Dishes with future dough are installed in a warm place without drafts. The cloth covering the dough must be monitored so that it does not dry out. Bubbles and a lactic acid smell appear on the 2-3rd day.

After that, the leaven needs to be "feeded". To do this, 0.1 kg of flour and mineral water are added to the mixture to the consistency of a liquid paste. If the mixture continues to bubble, then you are doing everything right. Leave the new mixture for 24hours.

At the third stage, we divide the mass into two parts - we leave one for use, for which we add 0.1 kg of flour and water to the mass. She will "infuse" for another 12 hours. And we also supplement the other with 100 grams of flour and water and send it to the refrigerator.

Bread without yeast implies that we get a long-lived sourdough, which you need to get out of the refrigerator for use, pour half, add 0.1 kg of flour and water to it. After that, you need to wait until the starter "comes to life" for 8 hours, use one half of the new portion, and the second can be put back in the freezer.

For those who are interested in how to bake bread without yeast, we inform you that the preparation of this he althy product takes quite a long time. To bake two breads, you need to take 0.6 kg of rye flour, 0.2 kg of wheat flour, 50 g of sunflower seeds, 370 ml of water (room temperature), 2 teaspoons of s alt (sea s alt is more useful) and 350 g of our sourdough.

Flour and seeds are mixed. A hole is made in the mass, into which the leaven is poured, then water, everything is thoroughly mixed. The dough should be put in a bowl under the film and let rise (doubled). The process of increasing the dough to the desired volume, depending on the temperature and humidity of the room, can take from 3 to 8 hours, due to the characteristics of the fermentation of rye flour.

From the approached dough, two loaves are molded, which are laid out on a baking sheet and heated in the oven at a temperature of 50 Cwith the door open so that the dough finally “reaches”. Next, the bread is cut and baked at a temperature of 200 degrees from half an hour to 50 minutes. If, when tapping on the bottom, there is a sound, as from emptiness, the bread without yeast is ready. Loaves are cooled and served with almost any dish.

Such yeast-free bread due to sourdough is a product with a high content of vitamins, enzymes, fiber, biostimulants and pectin substances, which are very beneficial for the body. In the century before last, a peasant used 2-3 pounds of rye bread every day (a pound is 0.4 kg), which allowed him to work hard, have good immunity and successfully resist colds without doctors and medicines.