How to bake bread without yeast

Fashion for bread without yeast appeared after a series ofmessages about the harm of the latter. This question is still controversial, so we will consider how to act for those who for some reason do not want or can not use store products, the vast majority of which are baked on lees.

Homemade bread without yeast begins with opaire orsourdough. For its preparation take 0.1 kg of flour for bread of solid varieties and 115 ml of boiled and filtered filtered or mineral water. Water is mixed with flour and covered with a damp towel. The dishes with the future opaque are installed in a warm place without drafts. For covering the fabric with an opaque, you need to make sure that it does not dry out. On 2-3 days, bubbles and a lactic acid smell appear.

After this, the starter must be "fed". For this, 0.1 kg of flour and mineral water are added to the mixture to the consistency of the liquid paste. If the mixture continues to bubble, then you are doing everything right. The new mixture is left for 24 hours.

In the third stage, we divide the mass into two parts -one we leave for use, for which we add to the mass of 0.1 kg of flour and water. She will be "insisted" for another 12 hours. And the other is also supplemented with 100 grams of flour and water and sent to the refrigerator.

Bread without yeast implies that we getlong-living leaven, which you need to get out of the refrigerator for use, pour half, add to it 0.1 kg of flour and water. Then you have to wait until the leaven "comes to life" within 8 hours, one half of the new portion to use, and the second - you can put it back in the freezer.

For those who are interested in how to bake bread withoutyeast, we inform you that the preparation of this useful product takes quite a long time. For baking two loaves you need to take 0.6 kg of rye flour, 0.2 kg of wheat flour, 50 g of sunflower seeds, 370 ml of water (room temperature), 2 teaspoons of salt (more useful sea salt) and 350 g of our starter.

Flour and seeds are mixed. In the mass is made a hole, which is filled with leaven, then water, everything is thoroughly mixed. The dough should be put in the dishes under the film and let it come up (increase twice). The process of increasing the test to the required volumes, depending on the temperature and humidity of the room, can take from 3 to 8 hours, due to the peculiarities of fermentation of rye flour.

From the approaching test, two loaves are formed, whichlaid out on a baking sheet and warmed in the oven at a temperature of 50 C with the door open, so that the dough finally "reached". Next, the bread is cut and baked at a temperature of 200 degrees from half an hour to 50 minutes. If there is a sound when tapping on the bottom, as if from emptiness - bread without yeast is ready. The karavai cool and serve almost any dish.

Such bread without yeast due to ferment isa product with a high content of vitamins, enzymes, fiber, biostimulants and pectin substances, which are very useful for the body. In the century before last, a peasant used 2-3 pounds of rye bread every day (pound is 0.4 kg), which allowed him to work hard, have good immunity and successfully resist colds without doctors and medicines.