Yeast-free bread
Description
Perfect for tea and coffee. So, measure the required amount of ingredients; do not deviate from the recipe, even if the dough seems too liquid for bread. Trust me, dough that is too thick simply won't bake through. I measure everything with electronic scales. If you don't have them, it will be a bit harder, but I'll provide approximate portions: 20 grams of malt—4 level tablespoons, 12 grams of baking powder—4 level teaspoons, rye flour—1 heaping cup, wheat flour—2.5 cups (250 ml each). Let's get started. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Preheat the oven to 190 degrees. Measure out the required amount of ingredients. Let's get started!
- 2
Step 2
In a deep bowl, combine all dry ingredients: two types of flour, salt, baking powder, and malt. Mix well.
- 3
Step 3
Gradually pour in the water and mix the dough with a spoon.
- 4
Step 4
No need to knead the bread dough; it should not be thick. The main thing is that there are no lumps of flour left.
- 5
Step 5
Grease the baking form with butter. Transfer the dough, smooth it with the back of a spoon. Bake in the oven for 55-60 minutes. If the oven is small, cover the top with foil to prevent burning.
- 6
Step 6
This is the bread I got after 1 hour. I didn't cover it with foil and placed it on the bottom rack of the oven. Let it cool completely before eating.
- 7
Step 7
Remove from the oven and serve warm or cooled.