The bread turns out simply gorgeous!!! People have forgotten the taste of real bread. What we eat from stores is just ugly and has no taste, incredible taste, when bread can be eaten simply by itself, without adding it to soup or porridge.

In this recipe, I show the process of baking wheat sourdough bread in full and with all the stages. It may seem long and laborious. Not really! If you have a bread machine, this is 10 minutes maximum of your personal time. This wasted time consists of two processes:

add 3 ingredients to the starter;
After 1-1.5 hours, put the products into the bread maker.

But there will be a lot of photos so that a beginner can bake delicious bread the first time.

And of course one more thing: of course you should already have sourdough!!!

Stage No. 1 – revitalizing the sourdough

Since the starter is stored in the refrigerator, it needs to be revived before baking bread. To do this, take the starter from the refrigerator. I got the leaven from a friend who got it from the monastery. She's real drunk.

sourdough from the refrigerator

Pour it into a non-metallic container and add:

1 dessert spoon honey

You can add a spoonful of sugar, but honey has excellent fermentation properties, and this is what we need. BUT you will succeed with sugar too.

add a dessert spoon of honey

Add 5-6 tablespoons of RYE flour. You won't succeed with wheat flour. You will add wheat flour to the bread and it will be white, but you only need to add rye flour to the sourdough.

add rye flour

And lastly, pour 1 glass warm water. The water should be warm, not hot.

pour a glass of warm water

Mix everything well with a wooden spoon. Why wooden? This is what was written in the recipe from the monastery and this is what I do. Apparently so as not to damage the bacteria...

Now the starter should stand for 1-1.5 hours in a warm place. There is no need to place it specifically near the oven, just in a cool place. During this time it will ferment and rise a little. This is what it looks like after 1.5 hours. It may not be very visible in the photo, but it is so foamy.

ready-made starter

Stage No. 2 - placing products in the bread machine

Now that the starter is ready, put the ingredients in the bread machine.

For our bread you need:

sourdough – 1 cup (250 grams),
wheat flour – 4 cups (610 grams),
warm water – 1 glass,
deodorized sunflower oil – 2 tablespoons,
salt – 1 teaspoon,
sugar – 1 tablespoon.

Pour/pour all this into the bread machine and turn on the “bread baking” mode. I didn’t take a photo of the bookmark because it’s all simple and not very visible at the bottom of the bread pan.

After 3.5 hours we have ready bread. You see a hole at the bottom of the bread - this is from the bread machine knife. The weight of the finished bread is 750 grams. If you want a looser bread, add a little more starter – 1 cup + 1/4 cup….

The bread in the photo is not quite snow-white. This is because I added 3 cups wheat flour and 1 glass of rye. I like this better. The bread fits perfectly, soft, fluffy and very tasty!!!

If you have any questions, write in the comments and I will definitely answer.

bread for hop starter recipe

This recipe has only 3 ingredients: rye flour, salt and water. Just for fun, try going to any store and reading the composition of the bread they sell under the name “rye”. You will learn a lot of new things :) Quite difficult to find Rye bread, which does not contain wheat. It’s best to bake it yourself - this guarantees that there is no wheat.

This was the first rye bread I baked. Since then, I have perfected it, got used to kneading and, in general, became a more experienced baker. There's nothing better than the smell of freshly baked bread!

Preparing sourdough
So on new starter need 4 days. If you start on Tuesday, there will be bread on the weekend. Leave a little bit of the first starter to make the next batches easier to prepare. The second leaven will be ready within 24 hours, but that’s another story.

So, for rye sourdough you need:
4 days
4 cups wallpaper rye flour room temperature
4 cups warm water
(glass 100 ml)
mixing bowl and whisk
spoon
liter glass jar

Day 1.
Mix 1 cup of rye flour and 1 cup of warm water in a bowl. Use a whisk to avoid lumps. Transfer the mixture to glass jar. The jar can be covered with a lid with holes or a cloth or paper towel. In general, create conditions so that the starter can breathe, but not dry out. Place in a windproof and not cold place. In my house all 4 days it was about 22 degrees, and at night it was less, I was afraid that it was a little cold, but everything worked out.

Day 2.
Several small bubbles should appear in the starter. If nothing happens, that's okay too. The main work will begin between the 3rd and 4th day. On the second day, mix 1 cup of flour and 1 cup of warm water again, transfer it to a jar with the first mixture, mix thoroughly, cover it the same way, and put it there.

Day 3.
Mix 1 cup of flour and 1 cup of water again, put it in a jar, cover it, and set it aside. Quite a lot of small bubbles should appear in the starter, and the smell of fermentation can be clearly felt in the jar. If bubbles and odor do not appear, place in a warmer place (not hot!).

Day 4.
We repeat the operations with 1 glass of water and 1 glass of flour. By this time, the starter is all in small and not very small bubbles.

Day 5.
The starter is ready. For me it looked like this. The entire volume is in small bubbles, 1 cm from the surface - large bubbles, a pungent smell of fermentation. The result should be 800 ml of starter.

Baking bread
For 2 medium-sized loaves (as in the photo) you will need:

700 ml starter
600 grams of rye flour (this is 9-10 glasses of flour, 100 ml each)
2 cups warm water
teaspoon salt

a device for sifting flour, a large bowl, a spoon, a sharp knife,
towel, baking tray and baking paper(or forms, if available)

1) Take all the starter, mix it slightly right in the jar, put about 100 ml in a small jar with a lid, and put it in the refrigerator. This is for the future :)
2) Pour the remaining starter into a large bowl. Add 1.5 cups of water and salt. Stir lightly.
3) Sifting the flour, gradually knead the dough. First I stir it with a spoon, in a circular motion, then I need to use my hands. Add water as needed. All the flour should be gone, the water may remain. If it's not enough, you can still take some water.
4) Rye dough very sticky to your hands. Mixing in the traditional sense of the word is quite difficult. But you need to try to knead as thoroughly as possible, knead for 7-10 minutes after all the flour has been added. I kneaded less, so the structure of the bread turned out to be uneven, holes different sizes. Yes, I'm a perfectionist :)
5) Next, remove the dough from your hands, wet your palms with water and form the dough into a ball or so. It does not stick to wet hands. Leave the ball for 20-30 minutes.
6) Wet your hands with water again, divide the ball in half, form loaves, loaves or any other shapes :) Place on a baking sheet lined with paper. Keep in mind that when baking the bread increases in size by about 2 times. Cut along or across. Cuts are necessary, otherwise the bread will burst in a random place during baking.
7) Cover with a towel and leave in a warm place (warmth is very important!) for 1.5-2 hours (no less, be patient).
8) As the bread rises, it will increase slightly in size, but the main increase will occur in the oven. Bake for 15 minutes at 220 degrees and 45-60 minutes at 180. You can check readiness by knocking on the crust - you will hear a sound as dull as a ripe watermelon.
9) Remove the bread and cool on a wire rack. No, you can't eat yet. You need to wrap the bread in a towel and plastic bag and put it in the refrigerator for a day. No, I'm not kidding :) I cut the bread earlier, the crust was very dense (you can see it in the photo). The bread needs to ripen. After a day it tastes much better. And the further you go, the tastier it gets.

Homemade bread is fragrant, crispy, tasty and, of course, healthy. It is prepared from simple, proven ingredients. In this case, the flour can be whole grain, wheat, rye. For variety, it wouldn’t hurt to add sesame seeds, seeds, nuts, honey, pumpkin.

Baked in any available shape: round cast iron frying pan, on a baking sheet with high sides, in special form for bread.

Description

The most correct and full recipe sourdough bread (see photo below). It is necessary to prepare a starter (sourdough) using flour and water. You can also buy it in the store in dry form and dilute it with water before kneading the dough. required proportions(information is indicated on the packaging).

The so-called “eternal” leaven, which consists of flour and water, is very popular. It is initially prepared for several days, and then the base is simply stored in the refrigerator until the next batch of dough.

Recipe for “eternal” sourdough

First day: you need to place 100 grams of each component in a container. Mix the mixture thoroughly until creamy. After this, cover the container with the future starter cling film or a clean towel and put in a warm place (avoid draft) for 24 hours - until small bubbles appear (it is advisable to stir the mass periodically).
Second day: “feeding” the starter. Remove the container from a warm place and again add about 100 grams of the main components to the desired consistency. Next, cover with a towel and return to a warm shelter for another 24 hours.
Third day: take out the container - now on the surface of the starter you can see a lot of bubbles that form the so-called foam cap. Add the ingredients again and return to their place, periodically observing the leaven, which has already become strong. Now it is important to catch the moment of its full maturation. Then divide into two equal parts: place the first in a jar with nylon cover(with holes), which should be put in a cold place, and the second one - used for baking bread.

Dough

Baking sourdough bread (according to the correct and complete recipe) is not a particularly labor-intensive task, but it requires certain knowledge, skills, patience and endurance.

According to the technology of making bread, it is necessary to prepare two types of dough in parallel - unleavened and directly bread dough. This is necessary so that all the necessary processes of dissolution and fermentation can take place: in sourdough, the protein component of the flour swells well, which contributes to greater development of gluten when kneading the dough. This directly affects the quality and taste of the finished bread.

It is important to note the following subtle point. When baking a product even from flour with a low protein content, following this sequence in the dough kneading technology (sourdough, general kneading) will allow you to prepare delicious bread.

And when both types of dough are ready, you can begin the stage of general kneading, kneading, with a subsequent approach (increasing in volume).

How to warm up

For sourdough bread (correct and complete recipe), kneading and kneading the dough can be done in several ways: manually, in a special dough mixer or in a bread machine.

This process should take about 15-20 minutes. It is very important that the mass gradually acquires an elastic consistency. Then you need to leave the dough for 30 minutes to “rest”. After which you can form a bread dough.

Just before baking, it is important to place the bun for several hours either in a mold or in a basket with a napkin previously sprinkled with flour, and then put it in a warm place for 2.5 hours. This way it will go through the proofing stage. In this case, the grain stock should increase 2-3 times. If desired, the top can be greased with milk and sprinkled with sesame seeds.

After this, the bread can be baked. An oven, bread maker, or multicooker are suitable for this.

This article will discuss several correct and complete sourdough bread recipes.

In the oven

To knead, you need simple ingredients that are easy to get, even when you are far from civilization. The bread turns out tasty and aromatic. And it can be stored for a whole week.

Ingredients:

sourdough (base) - 340 grams;
water - 200 grams;
wheat flour - 400 grams;
salt - 10 grams;
vegetable oil - 20 grams.

Preparation:

Baking in a bread machine

Of course, with the advent of home electrical devices, kneading dough and baking delicious bread has become much easier. The equipment has several programs, a timer, special containers and other accessories useful in everyday life. Can be prepared with yeast or sourdough.

Full and the right recipe bread in a bread machine (rye for a change) is next.

Ingredients:

sourdough (from rye flour) - 300 grams;
wheat flour (grade 1-2) - 200 grams;
rye flour - 130 grams;
vegetable oil - 1 tablespoon;
salt 1.5-2 teaspoons;
water - 230 grams;
honey - 1 tablespoon (for color and softness of taste).

Preparation:

Prepare a sourdough starter from rye flour in advance (according to the “eternal” sourdough recipe). Take the bread baking portion.
Mix fresh starter with ingredients (honey can be melted).
Knead the dough, carefully breaking up any lumps and carefully adding water.
The consistency for rye bread should be slightly liquid and sticky.
Place the dough in the mold until it rises.
After 3 hours, turn on the oven to the “Baking” mode, without kneading (1-1.5 hours).

There is such a nuance: in order to get bread with additives (nuts, seeds, raisins), you need to add grains and raisins after kneading (if this is done in a bread machine!). Some kitchen appliances sound signal. Once it sounds, you can add all the additional ingredients.

Sourdough bread in a slow cooker

Correct and complete recipe, which involves the use of the following ingredients:

sourdough - 1 full tablespoon;
water - 300 grams;
salt - 10 grams;
wheat flour - 700-800 grams;
vegetable oil - 15 grams;
sugar - 25 grams;
sour cream - 3 tablespoons;
chicken egg - 1 piece.

Preparation:

IN deep container Place water, egg (beaten), sugar and starter. Mix everything. Add salt, sour cream, vegetable oil and stir.
Sift flour and add to ingredients. Knead the dough.
When it becomes elastic, place it on a floured napkin in a basket or colander and leave for 1 hour, covered with a towel.
After this, knead again and place in a multicooker container (previously oiled), cover with a lid and leave to proof (2 hours).
Select the multicooker mode “Casserole” (duration - 1 hour).
After the indicated time, open the multicooker, turn the bread over and leave to bake for another 15-30 minutes.

Pumpkin sourdough bread

The recipe (complete and correct) for such a fragrant homemade food with the addition of pumpkin puree, sesame seeds, walnuts It will pleasantly surprise your loved ones and also give you a boost of energy and vigor for the whole day.

It is based on wheat flour sourdough, baked pumpkin puree and whole grain flour.

Ingredients:

sourdough - 300 grams;
whole grain rye flour - 100 grams;
whole grain wheat flour - 400 grams;
salt - 15 grams;
vegetable oil - 50 grams;
honey - 50 grams;
pumpkin puree - 500 grams;
seeds - 3 tablespoons (flax, pumpkin seeds);
walnuts- 3 tablespoons;
sesame - 10 grams.

Almost no water is required since the pumpkin puree contains juice. If necessary, you can add just a little bit.

Preparation:

Mix the prepared part of the starter with pumpkin puree, flour, seeds. Knead dense dough, leave for 20 minutes.
Continue kneading, add salt and honey (if the density becomes too high, add a little water).
For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect comes from the pumpkin.
Make a bun and place in a greased mold, cover and leave for 3 hours.
After this, you can decorate the surface with seeds, sesame seeds, and make cuts. Leave under a towel or film to proof (2 hours).
Bake at 200 degrees until golden brown.

Summary

Important feature final stage Making bread at home is the process of cooling it. It is recommended to wrap the loaf in a clean towel or place it on a wire rack and leave it there for 2-3 hours. After which the product is considered completely finished.

For beginners, we recommend starting a starter for rye bread first. There are many ways to prepare it. Below is a simple and effective method how to make rye sourdough. The only thing you need is rye flour, water and time (but don't worry - rye flour starter is too much of a hassle; making it is not a labor-intensive process).

What are the benefits of sourdough bread?

With this type of baking, fermentation of yeast and lactic acid bacteria develops in the dough. During this process, we are talking about the anaerobic decomposition of the organic substances of the flour into simpler compounds with the participation of bacteria that metabolize sugars and disaccharides into lactic acid and other products. There are effects of acidification of the dough, proliferation of lactic acid bacteria, aeration, as well as the production of carbon dioxide with the help of enzymes. During the fermentation process, the dough receives a large number of lactic acid. Everyone knows what additional lactic acid bacteria provide?

Lactic acid bacteria present naturally in the intestines of healthy humans.
Lactic acid inhibits the growth of pathogenic microflora, including the activity of staphylococci.
Lactic acid prevents the spread of unwanted bacterial flora, inhibits diarrhea, constipation and indigestion.
Lactic acid bacteria in our body are destroyed by antibiotics, alcohol and processed foods. food products. This causes abnormal processes of digestion and absorption of food.
Lactic acid is found in fermented vegetables such as cabbage, cucumbers, apples, beans, bread and fermented drinks.
Lactic acid bacteria present in bread starters will effectively help eliminate nitrates, nitrites and other carcinogenic compounds.
They stimulate immune system and affect the functioning of the entire body.
Such products will help restore beneficial bacterial flora in the human gastrointestinal tract.
Such products can maintain freshness longer, even up to 10 days.

Rye sourdough recipe

Preparing rye sourdough will take about 5-6 days. Some bakers bake already on the third day, but it is better not to rush and let it mature well, it will be very different. Usually on day 6 you can already bake.

How to make rye sourdough – day by day

Day I

You will need:

50 g (about 5-6 tablespoons) water,
1 liter jar (the jar must first be thoroughly rinsed and scalded with boiling water).

How to make rye sourdough for bread?

The proportions of flour and water are approximate, they do not need to be measured precisely, this is not so important. The ratio of flour to water should be approximately 1:1 - that is, one serving of flour to approximately the same amount of water. Mix flour and water in a jar. The consistency should be quite dense. Cover the jar with cloth or gauze (so that air can pass through it) and let it stand in a warm place for 24 hours. The temperature at which we store it should be between 24 to 27 degrees Celsius. Rye sourdough for bread without yeast will increase the volume and bubbles will appear.

Day II

rye sourdough from the previous day - separate half, the rest should be thrown away,
50 g (about 5 tablespoons) rye flour,
50 g (about 5-6 tablespoons) water.

On the second day you will need half of the previous day's starter, some flour and water. And, as before, mix the ingredients and let sit in a warm place for 24 hours, covering the jar with a cloth or gauze. Our rye sourdough without store-bought yeast will gradually grow and ferment.

Leaven rye dough– day III, IV, V, VI

Repeat the procedure every next day using the same proportions of flour and water. Before adding a new batch of flour, you need to select half of the previous portion and add flour and water in the same quantities as before.

On the third day, rye sourdough at home will clearly increase in volume, will have a lot of bubbles, its color will change and the smell will become more sour. Sometimes you can even smell acetone, but this is not a sign of failure. On the third day, by and large, you can already bake. However, it is better to wait until 6 or 7 days.

Every day the yeast-free rye sourdough matures more and more. After a few days, our product of symbiosis of yeast and bacteria will change color from gray to yellow-brown.

On the sixth day we have a fairly stable product suitable for baking. Homemade rye bread starter has a pleasantly sour smell. You can compare it to the smell balsamic vinegar. Be careful, if mold appears on the surface, do not hesitate to throw everything away; this product cannot be used.

Day VII

On the seventh day, you can easily bake homemade rye bread with sourdough that is already mature enough and working correctly. When starting to experiment with baking, it is recommended to bake simple bread from rye flour.

Sourdough storage

Finished product diluted in accordance with the proportions indicated in the recipe. As a rule, this is not a large amount and there is quite a lot of starter left in the jar. How to store bread starter? If you want to use it for next baking it should be stored in the refrigerator. There are several basic rules to follow when storing so that it does not spoil:

The less starter in the jar, the better. It should be stored in the refrigerator in small quantities. Ideally, there should only be a few tablespoons left in the jar. With the rest you need to bake something or just throw it away, or give it to someone who is interested in this topic.
Provide air access. The vessel or jar just needs to be covered with a lid, but loosely. Even in the refrigerator, air must flow to it.
Activation before baking. Before using the starter, it must be fed again. You should remove it from the refrigerator and add about 100g of flour and about the same amount of water and stir. After about ten hours it will be ready for use. You should also remember that if you need more starter, it is better to add more flour and water just for feeding, you do not need to store a large amount of starter in the refrigerator.
Long-term storage. The starter can be stored and used regularly for quite a long time. Of course, provided that it does not sit in the refrigerator for several months without feeding, that is, without adding flour and water.

This is a delicious bread made from wholemeal rye flour. It is especially suitable for those who are just starting their adventure with yeast-free baking. It does not require kneading, just mix all the ingredients with a spoon. Moreover, it can be modified in many ways, depending on the taste you can use various additives, For example:

sunflower seeds,
pumpkin seeds,
caraway,
sesame,
flax-seed,
etc.

Sourdough rye bread recipe

Ingredients

– 4-5 large spoons,
300 grams of rye flour,
300 grams of wheat flour,
500-600 ml warm water,
1 large tablespoon of salt,
10 grams of sunflower seeds.

Sourdough rye bread in the oven - preparation

Mix two types of flour (it is better to sift), add water, salt and leaven. Add most of the seeds, reserving a little to sprinkle on the top. Knead everything thoroughly to make a smooth dough. Knead the semi-finished product with a spoon until it is quite sticky. If necessary, add more water or flour if too thick or too batter.

Place the dough in a 35 x 12 cm tin lined with baking paper, wrap tightly with plastic wrap and leave to rise for 4-6 hours (or until the dough has clearly risen almost to the edges of the tin. The dough can also be served overnight or Place it in the refrigerator overnight to let it grow there, at a lower temperature it will grow slower and take longer.

Before baking, spray the top with a spray bottle and sprinkle with sunflower seeds.

How to bake sourdough rye bread in the oven

Heat the oven to a temperature of 240 °C. Place the pan in the oven and bake first for 10 minutes at 240 degrees Celsius, then lower the temperature to 200 degrees and bake for about 1-1.5 hours. The bread is ready when you tap the bottom and hear a dull thud.

Useful tips for baking sourdough rye bread:

This recipe for sourdough rye bread in the oven calls for a viscous dough that can be stirred with a spoon, it should be thick and sticky. It should not be too thick, otherwise the product will crack. baking time, and after baking it will crumble.
When placing the dough into the mold, press it down well using a spoon or wet hands to avoid empty air pockets inside.
Such a large loaf should be baked for 1.5 hours, but not less than an hour. It should also be noted that these proportions are presented for a mold with dimensions of 35 cm x 12 cm. If you are using smaller molds, it is important to reduce the proportions.
The proofing times given in the recipe are only approximate and depend mainly on the temperature at which the dough rises. The dough is rising faster in summer, slower in autumn and winter.
If rye yeast-free bread the sourdough doesn't want to grow because it's too cold, you can help it a little. The oven should be heated to a temperature of 50 degrees and immediately turned off. Place the pan in the oven, wrapping it in cling film, and let rise. After about two hours, the oven can be reheated to 50 degrees and turned off.
The problem of baking paper sticking can be avoided by removing the paper from under the bread after about 1 hour of baking. Remove the product from the mold and remove the paper, provided that it is so baked that this will be possible. When you remove the paper, place the loaf in the oven again, but without the pan.
Baking on rye sourdough can be prepared without baking paper, no matter in what form it is baked. To do this, the mold can be well greased with oil or lard and sprinkled with something, for example, bran.
The loaf should not be cut until it has completely cooled; it is preferable to cut it better the next day after baking. Freshly baked bread is moist and sticky in the middle.

These products can also be baked in a bread machine. In addition, sourdough rye bread also turns out great in a slow cooker. The choice of modes depends on the model of the bread machine and multicooker. In a multicooker, proofing can be carried out using the “yogurt” mode, if your model has it, or by turning on the heating briefly, but be careful, the starter will die at high temperatures.

Sourdough rye bread in a bread machine recipes

Using a homemade bread maker, you can easily prepare yeast-free bread. It is very convenient to proof the dough in a bread machine using the programs provided by the manufacturer; the machine itself will take care of the necessary temperature conditions, and you won’t have to constantly monitor the temperature, as happens in the oven.

Yeast-free rye bread with sourdough recipe

Ingredients:

400 g of sourdough;
400 g of rye flour, you can also use a mixture of wheat flour and rye flour, then the bread will look much better, since 100% rye bread is quite heavy and the taste is not for everyone;
160 ml warm water;
a teaspoon of salt;
a spoonful of sugar (you can use honey);
tablespoon rast. oils

Sourdough rye bread in a bread machine - preparation

Rye bread is baked in a sourdough bread machine, just like regular bread with yeast. We put all the ingredients in the bread machine bucket in the order provided by the manufacturer. At the end, rye sourdough is added to the bread machine. To bake bread, you can use the “gluten-free” program or the program for rye bread. The program should last approximately 4 hours.

You can also bake with rye sourdough wheat bread.

Whole grain wheat bread with rye sourdough in a bread machine

Ingredients:

300 ml warm water,
about 200 g of sourdough,
470 g whole grain wheat flour,
1 tablespoon olive oil,
1 tablespoon sugar,
a pinch of salt.

We put all the ingredients in a bucket and set the program “bread from flour” coarse» size M or medium. The mixing, rising and baking time should be about 4 hours, depending on the bread machine you need to select the appropriate program.

Thus, if you have already mastered rye bread without sourdough with yeast, you should try baking rye or rye-wheat bread on sourdough. This is not a labor-intensive task at all; growing and feeding will not take you too much time.

Ecology of consumption. Food and Recipes: As the old Russian proverb says: “Bread is the head of everything.” But you know what they're made of modern bread, which is sold in stores and supermarkets?..

As the old Russian proverb says: “Bread is the head of everything.” But do you know what modern bread that is sold in stores and supermarkets is made from? Many people do not even realize that in addition to water, flour and yeast, the manufacturer adds various flavorings, leavening agents, flavor enhancers and other components that make the bread softer, tastier, give it a marketable appearance, but reduce the benefits to zero.

For me, the issue of bread quality became acute just a few months ago. It was then that I thought about learning how to make sourdough and baking homemade, delicious yeast-free bread myself. To be honest, I relied on recipes that were found on the Internet, but over time I came up with my own, which I’ll tell you about today.

So, my recipe for yeast-free sourdough bread is quite simple, and if you follow the tips and recommendations given below, then very soon you will be able to prepare delicious, aromatic, fluffy bread that will forever make you forget about store-bought bread.

What ingredients are needed?

To prepare yeast-free bread you will need a minimum of ingredients and no more than 6 hours of time (4-5 of which will take the process of rising the dough).

So we need:

Flour - 500 grams

It doesn't matter what kind of flour you use. You can use coarse grind, because they say that it is healthier, or you can use regular, purified, white. I always use regular flour and yeast-free bread turns out tasty, fluffy and soft. It is also worth noting that 500 grams is just a “starting” amount of flour. The total amount should be at least 700 grams, because you can miscalculate the leaven or add a lot of water, and then the dough will turn out liquid. In such cases, I always add flour and bring the dough to the desired consistency.

Sourdough for yeast-free dough- 100g

You can use any starter, fortunately there are hundreds on the Internet various recipes. The starter takes 5 days to prepare, but then it becomes “eternal”. I have already baked several dozen loaves of bread with sourdough, which ripened a month and a half ago.

Water

Water is needed to bring the dough to the desired consistency. I can’t say exactly how much it will be needed. I always take about 500 grams and add little by little while kneading the dough. When I see that the dough is coming, I stop adding water. Everything is quite simple and clear. My advice is that you don’t need to immediately pour 1/2 liter of water into the flour, because the dough may turn out to be very liquid and then you will have to add more flour, add leaven, and carry out unnecessary manipulations.

Salt and spices

Here everything is also done to taste. I prepared the last bread with the addition of dry garlic powder and one tablespoon of salt per kilogram of bread. I will really like this recipe for yeast-free bread. Garlic added a special aroma without a strong taste or smell. And I guessed right with the salt, because the bread turned out to be moderately salty. My advice is to add salt gradually so as not to over-salt and ruin everything.

Soda - 1 teaspoon

Previously, my recipe for yeast-free bread did not contain soda. But just a few days ago I decided to add it as an experiment. The bread turned out even softer and fluffier. As practice has shown, soda does not harm the taste of bread or its properties, but on the contrary, makes it even softer.

Let's start the preparation steps

1. Pour the flour into a large bowl and add all the sourdough you have to it. I make the ratio of flour and sourdough about 1 to 5. If we take 500 grams of flour, then at least 100 grams of sourdough. After looking at other recipes for yeast-free bread, I realized that the authors use less sourdough. But my recipe has been tested in practice more than once and always turns out to be excellent bread. I also want to note that I do not use scales and do not put everything down to the gram clearly. A sense of proportion comes with experience, so at first you can use cups and measuring cups, and then this need will no longer be necessary.

2. Next, begin to carefully pour water into the bowl with flour and sourdough and knead the dough. It should be quite dense and should not stick to your hands. As a rule, the dough will initially turn out watery and sticky, because the novice baker does not yet have experience and knowledge. But don't be upset if this happens. Just add flour, continue kneading the dough, and bring it to the desired consistency. Perfect dough It should not stick to your hands, it should be soft like children's plasticine, it should be of uniform consistency and density. On average, I knead the dough for at least 10 minutes. I do this manually, but you can also use various electronic devices. By kneading by hand, I feel the dough and can understand when to add water or flour.

3. During the kneading process, salt and spices should also be added to the dough. How much and what spices to add depends entirely on your preferences and desires. If you want sweetish bread, you can add raisins and nuts; if you want it more spicy, then garlic; if you prefer spicy bread, then experiment with chili pepper. In most cases, I limit myself to just salt. My advice is to add salt carefully and gradually. Add 1/2 teaspoon, mix well, taste the dough a little. If you feel there is not enough salt, add more. I also used to follow recipes and pour in a tablespoon at once, and as a result I got over-salted yeast-free bread.

As I wrote above, the process of kneading the dough takes me at least 10 minutes. Ultimately, the dough for unleavened bread should be dense, but at the same time quite soft and elastic. If you stir it, it should easily take any shape and should not crumble or fall apart. If the dough crumbles, it is too dry, you need to add a little water. If the dough sticks very strongly to your hands and utensils, it means it is too wet and you should add a little more flour.

4. After you have kneaded the dough, form a “bun” out of it. sprinkle a small amount flour, cover with a slightly damp towel (you can also use a dry one) and leave in a warm place to rise for 3-5 hours. If you added a lot of leaven, the dough will rise in literally 3 hours; if there is not enough leaven, it can take 10 hours to rise. On average, my dough takes 5 hours to rise. Last time I added a little sourdough and left the dough to “ripen” overnight. It had already risen in the morning and the result was a rather tasty bread. Another tip - don’t add too much starter. Although this will speed up the “ripening” of the dough, it will affect the taste. Your yeast-free bread will have a sour taste, which many people may not like.

5. After the dough has risen, place it in the molds and put it in the oven. I usually put in square shapes, or I just bake round bread on a baking sheet. You can make several cuts on the dough to help it bake better. Also, these cuts will add aesthetic beauty to the finished yeast-free bread.

In the picture you can see how my yeast-free bread rose in literally 4 hours. It has approximately doubled in size. Therefore, when you send it to “ripen”, take this into account so that later you do not collect the dough on the table and floor.

6. The last stage is baking. I set the oven to 200 degrees and put the dough into it. I bake at this temperature for the first 20 minutes, then reduce it to 180 and continue baking for another 40 minutes. The bread bakes for a total of 60 minutes, resulting in a crispy baked crust and all the bread is perfectly baked. I used to bake for 40 minutes, as I read in one recipe, but there was always a taste of raw and sticky dough. I decided to increase the baking time and everything fell into place.

I want to say that for the first time I didn’t get bread, but some kind of incomprehensible hot mass that vaguely resembled bread. I prepared the starter incorrectly, did not follow the recommendations from the recipe, added a lot of water, as a result of which the dough did not rise. But now every piece of bread is something unusual, tasty, soft and aromatic. Therefore, if you don’t succeed the first time, don’t be discouraged, everything comes with experience. But I will still give some useful tips:

1. Do not add too much starter, after all, it gives the bread a specific sour taste. It’s better to knead the dough during the day, let it rise for 6-8 hours and prepare fragrant yeast-free bread in the evening, than to add a lot of sourdough, and after 2 hours send the dough to bake.

2. Be careful with salt. Add it gradually. At the same time, knead the dough well and constantly taste it. You can always add more salt, but over-salted dough is much more of a hassle.

3. Consider the fact that the dough will increase 2 or 2.5 times in size. Therefore, take suitable dishes so that it does not “run away”.

4. After you take the finished yeast-free bread out of the oven, cover it with a damp towel and let it cool. If this is not done, the crust of the bread will turn out hard, it will be difficult to cut and will crumble badly. And if you cover it with a damp towel, then the whole crust will be soft.

That's probably all. I presented my recipe for yeast-free bread, which I hope many will like. I want to say that I have been preparing this bread for several months now and treating it to my friends and family. Once you try homemade yeast-free bread, you will no longer want to buy unleavened store-bought baked goods. published

Cooking with love ! Bon appetit!