Wheat bread, yeast-free
Description
The recipe won't take much time. Homemade sourdough bread isn't just cooking—it's a magical ritual! You're cultivating bacteria, bringing them to life and helping them multiply through the simplest actions. Commercial yeast is very harmful to the body, while sourdough, on the contrary, brings health benefits. So work hard and improve your life. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Making the starter. Pour 1 tablespoon of flour with 1 tablespoon of room temperature water. Mix and leave in a non-reactive container covered with cheesecloth. Let the starter ripen in a warm place. Every day, add 1 tablespoon of flour and 1 tablespoon of water, mixing until it reaches a sour cream-like consistency. Add the ingredients in the morning and stir again in the evening. On the 4th day, you can add a teaspoon of honey. By the 7th to 8th day, the starter should be ready. The ripening time depends on the room temperature. The starter should be bubbly.
- 2
Step 2
Use sourdough starter instead of yeast. Sift the flour as usual. Calculate the ratio of flour to starter by weight, approximately 60 to 40 or 50 to 50. Dilute the starter with warm water and add it to the flour. Gradually pour in warm water. Knead the dough thoroughly. It should not be stiff. Add salt and spices to taste. Now leave the dough in a bowl, cover with a towel, and place in a warm spot to rise.
- 3
Step 3
The dough rises slowly. Usually, I leave it overnight. The starter raises the dough well, especially if it's made correctly. Once the dough has risen, take out the pans in which the bread will be baked. Grease them with vegetable oil. Place the dough into each pan, leaving space for it to rise. Cover with towels and put them in a warm place again, directly on the radiator if needed.
- 4
Step 4
After 2-3 hours, place the bread in the oven, bread machine, or multicooker to bake. Before baking, brush the tops of the dough with beaten egg yolk. Set the temperature to medium, about 170°C. You can place a pan of water on the bottom rack of the oven. This will prevent the bread from burning on the bottom and make it more tender. Bake for about an hour, until a browned crust forms.
- 5
Step 5
To check how well it's baked, let's cut it open. Here's a loaf—porous and appetizing, just as real bread should be. This bread is best stored in a sealed bag or a damp towel. It stays fresh and doesn't get moldy for a long time, so feel free to bake enough for 10 days!