Bread without yeast
Description
Making the “Monastic” bread was very interesting, and when choosing the recipe I aimed for it to be authentic, that is, from people who actually do this every day. Watch the step‑by‑step recipe and bake for yourself and your loved ones a true “Monastic” bread without yeast. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour 150 ml of water into a bowl, add the starter and flour (from the total amount), stir, and bring to a sour‑cream‑like consistency.
- 3
Step 3
To "activate" the starter, add a teaspoon of sugar.
- 4
Step 4
Cover the starter with plastic wrap and place it in a warm spot to ferment for 1–1.5 hours.
- 5
Step 5
Sponge after fermentation.
- 6
Step 6
Pour the water and the starter into the mixing bowl, and stir.
- 7
Step 7
Add salt, sift in the flour, and you can increase the amount of flour depending on the density of the bread you want to achieve in the finished product.
- 8
Step 8
Mix the dough. Kneading should be done for a long time; if by hand, about 30 minutes, but you can also use a mixer with a special “hook” attachment, which significantly reduces the kneading time. Sprinkle the work surface of the table with flour, grease your hands with vegetable oil, shape a round loaf, and place it in a proofing container for 2‑3 hours in a warm place.
- 9
Step 9
Before baking, make a cross-shaped cut. You can decorate the bread with dough decorations or simply make cuts. Bake for about 60–75 minutes at 150 degrees.
- 10
Step 10
"Monastery" bread turned out porous, aromatic, very tasty. Such bread will keep for a very long time.