Yeast-free bread
Description
Yeast-free bread “Slim” will help you stay in shape; it is also good for anyone who follows a healthy diet. Making the bread is quite simple, though it does take some time. A detailed step-by-step recipe will guide you through it. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. By the time you knead the dough, the sponge starter must be ready; it should be prepared 10–12 hours before you start kneading the dough.
- 2
Step 2
To make the sponge, prepare 30 grams of rye sourdough starter, 100 ml warm water, 50 grams wheat flour, and 50 grams rye flour.
- 3
Step 3
Mix all ingredients until smooth and uniform. Cover with plastic wrap and place in a warm spot to ferment for 10–12 hours.
- 4
Step 4
By the end of fermentation in the sponge, numerous small bubbles should have formed.
- 5
Step 5
For kneading the dough, pour 250 ml of warm water into a bowl and dissolve the salt and honey (or molasses).
- 6
Step 6
Add the sponge to the bowl and mix until smooth.
- 7
Step 7
Pour 50 ml of boiling water over the rye fermented malt. Cool to no more than 40 degrees.
- 8
Step 8
Pour the scalded malt into a bowl, add the flour.
- 9
Step 9
Mix the flour and the liquid and let stand for 15 minutes.
- 10
Step 10
Knead the dough using a mixer (dough mixer) or by hand.
- 11
Step 11
Cover the dough with plastic wrap and put it in a warm place to ferment for 4 hours.
- 12
Step 12
By the end of fermentation, the dough had increased in volume, and numerous bubbles had formed in it.
- 13
Step 13
Turn the dough out onto a lightly floured work surface.
- 14
Step 14
Shape the loaf, pinch the seam closed, and round it.
- 15
Step 15
Place the shaped dough in the baking pan. Brush the top with water using a silicone pastry brush.
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Step 16
Let the bread proof for 1 hour. Preheat the oven to 250 degrees.
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Step 17
Bake the bread at 250°C for 10 minutes, then reduce the temperature to 180°C and bake for another 45 minutes. Cool the bread to room temperature on a wire rack.
- 18
Step 18
Serve fully cooled bread to the table, if you can find the patience not to cut off the crispy crust.
- 19
Step 19
The bread “Stroyhnost” turned out very appetizing and aromatic, with a crispy crust. I’m sure anyone who tastes it will love it.