Nowadays, there is an increasing number of discussions about unleavened bread. That is, when baking bakery products can not resort to the use of yeast. But how then to get such a magnificent bread? After all, without carbon dioxide, this is not possible. If you can do it, then only on special bakery equipment. Of course, you can add citric acid and soda, but then the inclusion of these ingredients will affect the taste and flavor of freshly baked bread. Then how to apply the recipe of bread without yeast, which is so often found in cookbooks?
Here the meaning is what kind of yeast to use. It is one thing for yeast bread based on dry or alcoholic yeast, which are on the shelves of stores, and another - to grow them themselves in a sour-milk environment. All the doctors and culinary experts say that it is the leaven, which is prepared at home, is much more useful than the store product. In this regard, the recipe for bread without yeast, without any doubt, involves a painstaking process of preparing the leaven.
In addition, the great advantage is that the bread does not lose its flavor and spoils much more slowly. After all, if you remember, in Russia they used homemade yeast, and the bread turned out to be very magnificent and kept so long that it was taken to a long journey.
An important basis is leaven for the dough. Bread without yeast can be prepared on the basis of a long-term or one-time starter from sour-milk products, raisins or potatoes. In this article, we will try to understand the preparation of bread based on long-term leaven of sour-milk products. When we learn how to cook it, then applying a recipe for bread without yeast will be much easier.
To do this, it is necessary to buy home-made milk on the market, wait until it gets sour, and already on the basis of this make a leaven. First, for two or three days, put a glass of yogurt in a warm place until the appearance of a characteristic sour smell, after which add a little flour to the consistency of sour cream and again leave the glass in a warm place, covered with gauze. The next day you can add a little more flour to the ferment, stir and leave to ripen. A well-developed starter should increase in volume by half. Then half we will include in the recipe of bread without yeast, and the other part put in the refrigerator, then repeat the above process. That is, you will always have a ready-made ingredient for making unleavened bread.
After preparing the starter, we need a blank for the dough - opara. In the starter it is necessary to add 100 ml of water and 20 grams of honey, then mix everything with flour and leave again in a dark place. Then mix the spoon with 350 grams of rye and 200 grams of wheat flour, add more water, butter, preferably vegetable, salt to taste and mix. As a result, we get a dough from the dough, which we leave for a while. After the dough is suitable, it should be put in a mold, sprinkled with sesame and put in a preheated oven. In an hour your bread will be ready. You can also advise using the recipe for bread in the bread maker, where it is very easy to bake. Enjoy your meal!