Rye yeast-free bread in the oven. Bread on rye eternal leaven

In nutrition, as in clothing, there are fashion trends. In the modern world, food trends change like gloves: brown rice replaces white rice; spaghetti - by no means from flour, but from zucchini; no refined sugar - just muscovado. In the wake of all these trends, it was recently announced that yeast-free bread- dietary and useful alternative yeast. The latter was exposed in such an unsuitable light that it only remained to be excluded from the daily diet, and when losing weight, one did not even remember about it.

How true are these statements? Should you believe them and give up a lush loaf and a soft loaf forever?

How is it prepared

The name of the product speaks for itself: yeast-free bread is made from flour and sourdough. It happens like this:

• in bunker dough-preparing units or batch kneading machines, a leaven is prepared from flour, water and bacteria (this is a multi-stage and multi-day process);
• the dough is kneaded in a special mechanism;
• the kneading process is carried out for a long time and carefully so that the dough is saturated with air and is more magnificent;
• then it goes astray;
• unloaded into forms;
• goes for proofing for a couple of hours (at 40 ° C and 85% humidity);
• usually baked at 230-250 ° C from half an hour to an hour (depending on the production technology used by a particular bakery).

For production, the following ingredients can be used:

• leaven;
• flour (peeled rye, wheat, whole grain);
• seeds and nuts as flavorings;
• bran;
• salt, sugar (introduced in the form of solutions);
• sunflower oil;
• dry wheat gluten;
• water.

However, each manufacturer has its own secret recipe cooking. The following are used as a natural leaven:

• milk whey;
• saccharified brewing of amaranth carbohydrate-protein fraction with hop cones;
• fruit purees;
• citric acid;
• a mixture of peeled rye flour, sugar, honey and water;
• hop mix - flour and malt wort.

The chemical composition of yeast-free bread is presented as follows useful substances, how:

• potassium, magnesium, phosphorus, iron, manganese, copper, selenium, sodium;
• vitamins B1, B2, B9, PP;
• cellulose;
• mono- and disaccharides (digestible carbohydrates);
• glutamic acid (amino acid);
• omega-9 fatty acids (oleic).

The lower the grade of flour, the richer and more useful its composition.

What is the difference between yeast-free bread and yeast bread

First, by its effect on the body. It is believed that yeast-free bread is healthier, because, unlike yeast bread, it does not violate the intestinal microflora, is better absorbed and can be used in dietary nutrition, since it has a lower calorie content.

Secondly, the properties. Yeast-free, for example, lasts longer and does not stale, keeping maximum useful qualities... But yeast is fuller, softer and tastier.

Third, the composition. It is believed that yeast-free is richer in fiber and vitamins, since they are not consumed to feed yeast, which, as you know, are living organisms.

Myths and truth

More recently, the question of which bread is healthier: yeast-free or yeast-free did not raise any doubts. And even now, most people will stop at the first option. Above, this point of view has been discussed and explained in detail. Recently, however, more and more experts dispute this point and argue that it was nothing more than a marketing move by manufacturers. As evidence, they give reasonably weighty arguments.

Argument 1: sourdough also promotes fermentation

Compressed yeast is used for the production of regular bread. They are created specifically to speed up the baking process, as they contribute to the rapid "ripening" of the dough. Opening harmful properties fermentation (allegedly it disrupts the intestinal microflora and impairs digestion), manufacturers hastened to announce this to consumers and began to produce yeast-free products based on sourdough. But the latter is a semi-finished bakery product obtained by fermenting a carbohydrate mixture (flour, water, sugar and honey) with lactic acid bacteria. That is, the fermentation process still occurs, which means that yeast fungi are also present there.

So, when asked whether there is yeast-free bread, bakery technologists will answer unequivocally: no! But there is such a dough. Everyone knows its types: pancake, puff and soda. However, the first is intended for frying, which means that it no longer fits into either the correct or dietary food. The second is prepared on the basis of oil, which gives it a high calorie content. Soda products often provoke heartburn and unpleasant belching, and also have many contraindications.

Argument 2: yeast is all around us

If you think that by giving up yeast dough, completely protected yourself from the harmful effects of this product, you are deeply mistaken. Yeast fungi are present in the air, on the surface of fruits and vegetables, and somehow they still enter the digestive tract. In addition, everyone's favorite drinks are prepared on their basis: kvass, wine, beer.

Argument 3: in finished products no yeast

Any bakery product is baked at high temperatures, at which live yeast fungi die, and in this state they cannot affect the intestinal microflora in any way.

Argument 4: there is no more fiber in yeast-free bread than in yeast

This is evidenced by recent studies. The amount in a bakery product depends on how much bran and cereals it contains, but this has nothing to do with yeast microorganisms.

All these points become a stumbling block for disputes. Manufacturers say one thing, scientists say another. There is no consensus and large-scale studies with conclusions, so you can only rely on these assumptions. But in any case, it is strange to hear that yeast is so harmful to the body, because it is sold even in the form of a pharmaceutical preparation as a source of vitamins B. Moreover, they differ from their baker's counterparts only in the form of release and additional additives, but not properties.

Benefit and harm

What is useful

It is believed that the main benefit of yeast-free bread is in the normalization of digestion, due to the increased content of fiber, which:

• cleans the intestines and removes harmful substances and stagnant masses from it;
• stimulates peristalsis, due to which the assimilation of the rest of the food improves several times;
• relieves intestinal disorders (flatulence, bloating).

Due to the fact that the body begins to absorb vitamins and minerals in full, immunity is strengthened and the risk of developing infectious diseases is reduced.

Their beneficial features yeast-free bread also manifests itself in cases when there are contraindications to yeast. For example, with gastritis, ulcers and other serious diseases of the gastrointestinal tract, yeast causes heartburn. If you abuse it while breastfeeding, the baby will suffer from colic, bloating, and diarrhea may begin. But a yeast-free product of such side effects will not cause it if consumed in moderation.

It is also useful for diabetics, since against the background of other types of bakery products it has a low glycemic index... For these people, almost all types of bread are banned, which has an extremely adverse effect on the body, which requires fiber. In this case, you can use this alternative. But do not forget that this is all the same, so it is not recommended to get carried away with it. It would be more correct to consult a doctor about its use.

What is harmful

Nuts and various seeds in yeast-free bread can damage the thin intestinal walls. Therefore, it is better to purchase it without such "surprises". It can also worsen the condition with exacerbation of pancreatitis and gastric diseases (the same gastritis and ulcers mentioned above). Often, due to a too dense consistency, it scratches the throat, so doctors do not recommend eating it for sore throat and problems with the vocal cords.

Advantages and disadvantages

• It has natural composition: does not contain synthesized ingredients, dyes, preservatives, flavors;
• good for health;
• fits into diet menus;
• easy to digest;
• stored for a long time;
• recommended for baby food.

• unusual taste with sourness;
• there is no familiar bread aroma;
• dense consistency, no splendor;
• damages the gums due to dryness;
• not suitable for those who have dental problems;
• is more expensive than usual;
• it is difficult and long to cook at home.

Is it possible to use yeast-free bread for weight loss

Those who get rid of excess weight are constantly wondering whether they get better from yeast-free bread and whether it can be included in the diet. With the right choice of the product and the correct use, it can even turn out to be useful for the figure, since:

1. Fiber has a beneficial effect on digestion. Thanks to this, fats are used to generate the required energy, and not as a reserve.
2. It helps to detoxify. This speeds up the metabolism and starts the process of fat burning.
3. It provides long-term satiety that allows you to endure until your next snack without bouts of unbearable hunger. This reduces the risk of breakdown.

However, to write correctly this product in the diet menu, you need to know how many calories are in yeast-free bread, the ratio of BJU and what is its glycemic index. These indicators largely depend on what kind of flour and with what sourdough it was prepared.

For example, in yeast-free black bread:

• calories - 199;
• glycemic index - 35 units;
• BZHU - 5.6 / 1.4 / 36.4 (in grams).

In yeast-free white (wheat):

• calorie content - 225 kcal;
• glycemic index - 45 units;
• BZHU - 8/1/46.

According to these indicators, both the GI and the calorie content of yeast-free rye bread are more suitable for weight loss than the characteristics of wheat. But they will largely depend on the recipe, in particular, the ingredients used by this or that manufacturer. Therefore, carefully read the composition of the product that you have looked after yourself. If the sourdough is made from honey and sugar, on the menu diet food he definitely does not belong.

Helpful advice. Even if the packaging says: "dietary yeast-free bread" - do not take our word for it, be sure to check both the calorie content and the composition. Otherwise, instead of losing weight, you will earn a couple of extra pounds on your sides.

Which to choose

On the shelves of modern stores, you can find a wide variety of brands of yeast-free bakery products... Here are just a few of them:

• Boyarsky, Merchant, Peasant, Noble, Aromatic (Riga bread company);
• Multigrain Kaiser (Smak);
• Riga classic custard, rye-wheat, lean (Khlebnoye shtetl);
• Dobry (Slutsk loaf);
• Strong fellow, custard rye (Volzhsky baker);
• Bogatyr, Krasnoyarsk, Slavyansky, Starorussky (Yarkhleb).

The leader in the market is the company "Rizhsky Bread": they have more than 30 types of yeast-free bread from different varieties flour and with numerous additives.

Yeast free is also prepared Armenian lavash(236 kcal), Jewish matzah(312 kcal) and Ukrainian bread (198 kcal). The first two options are excellent. taste, but the high calorie content does not allow using them for weight loss.

Criterias of choice:

• the composition should not contain sugar and honey;
• not expired expiration date;
• no mold;
• when pressed with a finger, elasticity is felt, not soft;
• vacuum packaging.

If you choose it for weight loss, the calorie content should not exceed 200 kcal per 100 g of the product.

We will answer frequently asked questions.

How to store?

Due to the fact that yeast-free bread has a longer shelf life than yeast bread, many consider it almost eternal. Although it deteriorates and causes various intestinal disorders. On average, from the date of release, it remains edible for 10 days (plus / minus depending on the production technology and composition).

Does yeast-free bread grow moldy?

Yes, but only if it is improperly stored (kept open next to other foods on which the fungus rapidly multiplies), as well as after the expiration date. If you place it in a plastic container immediately after opening the package, it will retain its useful properties for a long time and will not deteriorate. Although this only applies to a truly high-quality product.

How much can you eat?

The daily allowance for losing weight should not exceed 150 g; for a normal diet of a healthy person, it increases to 250 g.

What is better to eat with?

Yeast-free bread is combined with the same products as yeast bread. But its dense and rather coarse texture sometimes makes it unsuitable for sandwiches. But with a bite for breakfast or for lunch, it will be just perfect.

When is the best time to eat?

Like any carbohydrate - in the morning, breakfast and lunch. For dinner, it is already undesirable, and immediately before bedtime, it is not at all recommended, since you can load the stomach and bring down the digestion process.

Recipes

If you don't trust modern manufacturers, discover home cooking bread without yeast. It will fit into both the right and dietary food.

A few culinary tips:

1. It is allowed to add coriander, sesame seeds, cinnamon, raisins, caraway seeds, chopped nuts, milk, whey, oatmeal to the dough.
2. If you are preparing a product that is useful for losing weight, add.
3. But it is better not to use flax seeds, since when heated they release carcinogens.
4. To make the bread softer and more pliable, add a little vegetable oil.
5. Cook a large amount of dough at once - 3-4 loaves, but bake one a day. Store the rest in the refrigerator.

Try different recipes, in order to eventually find your product, which will suit your taste and will contribute to weight loss.

Recipe 1. Kefir

Sift 800 g flour. Add 10 g of salt and soda, 15 g of sugar. With constant stirring, pour in 400 ml of fat-free kefir (just not cold) in a thin stream. Knead the dough. If done correctly, it should be sticky. Add 15 ml olive oil... Grease a baking dish with a thin layer of vegetable oil, lay out the dough. Bake at 190 ° C for 40 minutes.

Recipe 2. For a bread machine

Mix 500 g rye flour, 250 ml of fat-free kefir, 10 g of salt, sugar and soda. Put in a bakery, set the kneading mode first, and then bake.

Recipe 3. Diet

Sourdough preparation. Mix 50 g of rye flour and 50 ml of water. Cover with a thick cloth. Leave in a warm place. After a day, add another 50 g of the same flour, knead thoroughly and leave it warm for the same amount of time.

Kneading the dough. Knead 500 g of rye flour with 250 ml of warm water. Pour in the starter in a thin stream with constant stirring. Knead thoroughly so that the dough is homogeneous, without lumps. Give him a "rest" for a couple of hours. Put in a baking dish and bake at 200 ° C for 40 minutes.

If the cooked bread is too bland, you can add sugar and salt while kneading the dough. But then the product will no longer be dietary.

Recipe 4. Monastic

800 ml warm water dissolve 10 g of edible salt. Add 50 g of washed raisins and 50 g of whole seeds (pumpkin or sunflower). Gently pour this composition into pre-sifted combined flour (700 g rye and 300 g wheat). It will be difficult to mix at first. It may seem that there is too much flour and you will want to add water. You don't need to do this: be patient and knead. When you get a tough dough, cover it with a damp towel and leave for 20 minutes.

Place the dough on a floured table. Knead. Form large koloboks, roll in flour, beat off with your hands. Cover with a towel again, leave for 12 hours. Arrange in tins, bake for exactly one hour at 180 ° C. Do not leave in the oven. Remove immediately, remove from the mold and cover with a damp paper towel for half an hour.

Yeast-free bread was at the peak of popularity for a long time, until refutations began to appear about its exceptional benefits compared to yeast. To date, this question remains open and is the subject of controversy among scientists, manufacturers and ordinary people. Which side to take is up to you, after weighing the pros and cons and focusing on your own preferences and health.

Bread made of pure rye flour without yeast has an interesting taste and unusual crumb consistency, which turns out to be moist. Well, the bread itself comes out quite heavy, weighty.

Before slicing such bread, be sure to cool it completely, otherwise it will not be easy to do this.

We will prepare products for making yeast-free bread from rye flour at home according to the list.

Sift flour with baking powder into a deep bowl, add sugar and salt.

Warm the whey slightly, add to the flour, add flaxseed, add oil. Baking powder will react immediately.

We knead soft dough not sticky to hands. Lubricate hands if necessary vegetable oil... Cover the dough with cling film and let stand in a warm place for 30-40 minutes.

Sprinkle the baking dish with flour, lay out the formed loaf, sprinkle it lightly with flour, make cuts on top. Preheat the oven to 200 degrees, put a dish with water on the bottom of the oven, send the bread for 15 minutes. After a while, reduce the temperature to 180 degrees and bake homemade rye bread without yeast for another 40-50 minutes.

Let the ready-made yeast-free bread made from rye flour cool completely and only then cut and serve.

Home baking has grown in fashion in recent years. This is also facilitated by the emergence of gadgets that help this, namely bread makers and the growing interest of people in their health and healthy lifestyle. Therefore, today, more than ever, the question is relevant - how to bake rye bread (recipes with and without sourdough)?

Since ancient times in Russia, for many centuries, the main food has been lean bread made from coarse wheat. And this is not accidental, it is in such flour that all vitamins and grain shells are preserved to a greater extent.

Bread made from rye flour without yeast is diabetic and medicinal at the same time. Its use improves intestinal peristalsis, and people who consume black (rye) bread are less likely to expose the body to development - obesity, diabetes, cancer and cardiovascular diseases. It is very important to note that black bread helps the body to remove carcinogens and many other harmful substances, while white bread cannot. Doctors recommend, without harm to the body, to consume up to 150 grams of rye bread per day - this is about 3-4 slices.

Those who like to keep track of their calories will also be pleasantly surprised by the numbers - 100 grams of black bread corresponds to only 117 kcal.

If yeast leaves at least bread in your home, then the whole family will definitely become healthier. Heartburn will go away, blood will improve, and therefore it is certainly worth spending time cooking healthy rye at home.

Back to the roots

The first recipe for making dough without yeast

1. Water - 800 ml;
2. Flour - 300 grams (whole grain);
3. Flour - 700 grams (rye);
4. Salt is an incomplete dessert spoon.

To knead rye you need: flour, water, additives (various seeds) and salt.

• Pour water (room temperature - neither cold nor hot) into a container and add salt, mix.
• We take different seeds - for example, sesame, linseed, sunflower. The seeds are pre-fried a little in a pan. We pour them into our container.
• Add 2 heaping tablespoons of homemade sourdough and mix again. Homemade starter culture is thick, but you need to stir well and you can help dissolve with your hands.
• We take whole grain flour (this is sold in stores) in its composition, the bran, and the middle of the grain, and the surface are preserved. The flour temperature must be at room temperature.
• We sift the flour into a container (it is saturated with oxygen during the sifting process) and all unnecessary particles are sifted out.
• Add flour in small portions and mix, at first everything will be liquid, and gradually thicker and thicker.
• The dough at this stage is not quite ready yet, but it must be left for 20 minutes, covered with a towel, all the components must be connected.
• 20 minutes have passed, we take the dough, it has not changed visually - but in fact, flour, salt, water, sourdough and seeds have been combined into one whole - into our future yeast-free rye bread.
• The dough turned out to be thick, heavy, lingering. We take it out with a wooden spoon or a silicone spatula on the board. Flour is poured on the board - about 100-120 grams.
• We knead the dough with our hands, attracting flour into it and removing excess air voids. The warmth of human hands makes a miracle for 2-3 minutes - the dough is homogeneous, thick, elastic and does not stick to the hands.
• The dough is made in the form of a bun and placed in a container for another 8-10 hours. The dough is worth this time, covered with a towel (folded 2-3 times, that is, the fabric is large), in a warm place in the room.
• Over the past hours, the dough has risen and it's time to put it on the baking tins.
• The shapes can be different - round, rectangular, square, large and small. Before baking, grease the form with vegetable oil and lightly sprinkle with flour.
• Bread is baked in the oven for about 60 minutes with a temperature of 180 ° C... The oven is preheated.
• We take out the bread from the oven, cool it and only then take it out of the molds.
• We put it in the designated place and cover with a wet towel (wrung out of the water) for a short time.

The second recipe for making dough without yeast

• Flour - 650-700 grams peeled;
• Honey - 2 tablespoons (replacement - sugar);
• Vegetable oil - 1-2 tablespoons;
• Water - 400 ml;
• Sourdough - 6-8 tablespoons;
• Salt - 2 teaspoons;
• Additives - various (raisins, dried apricots, seeds).

The process of preparing yeast-free dough (recipe):

• The dough is kneaded from all components, first all are combined liquid ingredients and supplements.
• Then flour is added in portions, sifting and mixing.
• The finished dough is laid out in forms, it is allowed to stand (rise, come up) for two hours in a warm place, the forms are covered with a towel.
• After 2 hours, the dough has risen in the tins and is ready to bake.
• For the dough to have a beautiful crispy crust, it must be well moistened on top - this can be done with a silicone brush or a spray bottle.
• A container of water is placed under the bread in the oven.
• Bake in a preheated oven 20 minutes with oven temperature 200 ° C, open the door and moisten the surface of the dough with water again.
• Now we reduce the temperature to 180 ° C and bake for another 40 minutes.
• Finished black (rye) bread is cooled under a damp cloth and removed from the mold.

The third recipe for dough without yeast on mineral carbonated water without sourdough

To prepare a yeast-free dough you will need:

• 2 glasses - mineral sparkling water (not cold);
• 3-3.5 cups - whole grain rye flour;
• ½ teaspoon is salt.

The process of making dough without yeast (recipe):

• Stir flour and salt.
• Gradually add sparkling water and stir well. Stir for a short time.
• The result is an elastic dough that does not stick to your hands. This can be regulated by the amount of water.
• We make blank rolls (round, oval, loaf-shaped).
• Lubricate a baking sheet with vegetable oil.
• Lay out the rolls-blanks on a baking sheet and draw cuts on each blank with a knife - parallel or in cells. This must be done so that under the influence of temperature and rise of the dough, it does not "break" and breaks-cracks do not form.
• The oven is preheated, put a baking sheet in it and bake rye bread 60 minutes with a temperature of 180 degrees.

Properly baked rye yeast-free bread is stored for 3-4 weeks without a refrigerator, it can also be frozen - this significantly lengthens its shelf life. Again the same delicious bread with heat - with heat, fresh and appetizing.

Rye yeast-free bread is very well combined with fermented milk products, vegetables and soup. And meat and meat products for it are not the best combination, since the simultaneous presence of bread and meat in the stomach slows down digestion and heartburn and heaviness appear.

Cooking recipe - Yeast-free sourdough (the second name is uterine)

I tried several versions of sourdough rye bread, and in the end I settled on this, and I am sharing it with you. And it turns out well. But I slightly improved this recipe for myself, I don't put black tea, but just water - unboiled, from the tap, but filtered. And I also add a spoon and a half of sunflower oil.
For dough I take 5 tbsp. spoons of rye sourdough, 80 g of flour and 170 ml of water. I keep the dough for 3-4 hours in a warm place, cover the dough with a woven napkin, I didn't like covering it with cellophane with holes. As the dough approached, I add salt, sugar, flour 330 g (including 3 spoons wheat flour), water 100 grams, oil. sunflower 1 tbsp. spoon, coriander 1 tsp. and cumin 1h. l. The dough turns out to be thick for a spoon to stand in it. I greased the mold with butter and sprinkled with breadcrumbs, put the dough in the mold, and covered it again with a napkin, keep it on the stove, on a saucepan with an inverted lid, and periodically heat the water in the pan over low heat. After 3 hours, the dough melts and rises. I put it in the oven and gradually reduce the temperature so that the main temperature for baking time is 180 degrees. After baking, I grease the top of the bread butter to have a beautiful crust. The bread is not sour and fluffy, but of course the rise of the dough is not the same as with yeast, but this bread is much tastier than yeast bread. The photo shows how my bread looks like.
My next step is to try to bake the same bread in a bread maker using the baking mode and no more.

And here basic recipe and bread and leaven.

Ingredients for " Rye bread on yeast-free sourdough ":
Rye sourdough (brew) - 200 g
Rye flour (100 g for dough + 2 stacks. In the dough) - 2.5 stacks.
Water (warm for dough) - 80 ml
Black tea (tea leaves) - 140 ml
Sugar - 1 tsp
Salt - 1 tsp
Butter (for coating the mold)

Recipe "Rye bread on yeast-free sourdough":

First you need to make a dough: mix the leaven with flour and water, mix well with a wooden spoon, you get such a clot of dough, cover it with a foil and leave it to approach at 25-28 g C for 3.5-4 hours.
After 3.5 hours, the dough grew 2.5 times
Now let's move on to preparing the dough: add flour, salt, sugar and tea leaves to the risen dough.
Knead diligently with wet hands ( rye dough sticky), the consistency of the dough will turn out thicker than the dough, but sticky and shapeless, but do not add flour! Cover it with foil and for 60-90 minutes to rise at 30 ° C.
The dough has increased 2.5 times
With a wet hand, dump it onto a table moistened with water.
And, constantly wetting the handles with water, we will form such a loaf of bread, smooth the dough, grease the bread pan with plenty of butter and send the formed dough there, let the dough warm for 35-40 minutes.
During the proving, we heat the oven to 250 g C and send our bread there, after 10 minutes we reduce the temperature to 190-200 g C and bake the bread for another 25-30 minutes (check readiness with a wooden stick), moisten the top of the finished bread with water, you get a shiny crust ...
The bread must be cooled for at least 2 hours.

A starter (sourdough) for rye bread can be made like this:
1 day:
mix 70 g of rye flour with 100 g of warm water, stir (I did it in a plastic box 1.5 liters), cover it loosely (you get the consistency of thick sour cream) and leave for 24 hours in a warm place (25 -28 g C)
2 -3 -4 days:
once a day feed the starter culture with 70 g of rye flour and 100 g of warm water, store under the same conditions. On the fifth day, you can bake sourdough bread, but it is still young, and it is necessary to add 1/3 tsp to the dough for the first time. dry yeast (or 5 grams of wet), by the way, 200 grams of mature sourdough replaces 40 grams of wet (or 1, 5 tablespoons of dry).
We will add 70 g of rye flour, a pinch of salt to the rest of the leaven, a pinch of salt (it will prevent the leaven from being peroxidized, which can be stored for a couple of days until the next baking at +10 -12 degrees, I store it near the balcony door on a stool) and 100 g of warm water, mix, cover it and, after keeping it warm for a couple of hours (22 -24 g), send it to storage in a cool place, when you decide to bake the bread, take the leaven, feed it in the usual way, keep it warm (you can leave it overnight), the dough will increase by 4 -5 once, and you have a ripe sourdough ready!
Do not be alarmed by such a long description, just read it carefully, but everything is done very simply.
I wish you success in baking bread, but for now treat yourself to my bread, with a borschik - delicious !!!

3 years ago

22,136 Views

It is gaining more and more popularity. Recently, more and more people began to talk about the dangers of baker's yeast and white bread... I think that by and large all the arguments about the dangers of baker's yeast are still exaggerated. This product, of course, has both harm and benefit, but in this article we will not go deep into the analysis of the details, I am sure, if we observe a certain measure and balance in the use of any product, then everything will be in order with our health. And therefore, I recommend alternating yeast and yeast-free bread in your diet.

At home, you can bake both types of bread in a bread maker or oven. I present to your attention recipe for yeast-free bread in the oven .

So where does baking homemade yeast-free bread begin? Of course, from the preparation of the leaven. Sourdough is the basis of bread, it is the most important and most useful component of it. The yeast-free sourdough is saturated with lactic acid bacteria, which makes the bread fermented and such bread is absorbed much better, it is believed that the assimilation of bread on the yeast-free sourdough increases to 95%.

First you need to be patient. We prepare the first starter culture for six days so that it turns out to be strong and rich.

What is necessary:

• peeled rye flour
• warm water

How to make yeast-free sourdough

This is a fairly lengthy process, but worth it. Still, yeast-free bread is very healthy and tasty. Therefore, let us be patient and we will conjure over the leaven.

Pour 4 tablespoons of flour into a bowl, pour warm ( important- not hot!) With water and stir until a uniform consistency of thick sour cream.

Cover with a dry towel or plate and put in a dark, warm place until tomorrow ( Attention! You cannot put on the battery!).

The process of development of pathogenic flora should begin - food for lactic acid bacteria. A sourish unpleasant odor appears. Add 3 tablespoons of flour, a little warm water, again the dough is like thick sour cream. We leave until tomorrow in a dark, warm place, covered with a towel or plate.

The sourdough should begin to bubble, the mass may become thinner - this is a normal process. We repeat the procedure for adding flour and water. Cover and leave until tomorrow.

3rd day

The sourdough smell changes to a more pleasant fermentation smell, similar to the smell of yeast. If such a smell does not appear, then this will happen a little later. Add 3 tbsp flour and warm water again. We also leave until tomorrow.

4th day

The leaven increases in volume, more bubbles appear. Our leaven develops and grows. We feed it again with flour and water, leave it for another day.

5th day

The sourdough becomes fluffy, with a lot of bubbles. Now she is ready, but in order for her to become stronger and our bread to succeed, we need to properly feed her again.

6th day

From this amount of sourdough we take 3 tablespoons and transfer to another container. Add 5-6 tablespoons of flour, dilute with warm water until thick sour cream, put in a warm place for 6 hours.

Making the finishing sourdough for bread

This leaven will be used for making yeast-free bread. It should be fluffy, thick and porous.

The result is a lush, thick and porous sourdough for yeast-free bread.

How to store yeast-free starter culture

- add water (2 times the volume of the starter culture) and store the liquid starter culture in the refrigerator for no more than 2 weeks. For the next use, you need to take it out of the refrigerator, transfer 3-4 tbsp into a container and leave for 1 hour at room temperature to warm the leaven. Then add 5-6 tablespoons of flour and warm water, stir until thick sour cream and leave to ferment for 5-6 hours. If you feed it with cold sourdough, the process will not work.

- can be distributed to your friends, those who want to bake yeast-free bread at home, leave 3-4 tablespoons for yourself and store in the refrigerator

How to bake homemade yeast-free bread in the oven

What is needed for the test:

• 600-650 g wheat flour 1 grade
• 2 tablespoons sugar
• 2 teaspoon salt
• 1 tablespoon vegetable oil
• 300-350 ml of water
• 7 tablespoons of finished yeast-free starter culture
• you can add sunflower seeds, sesame seeds or raisins to the dough (optional)

Knead the dough. There are no subtleties here! Put all the ingredients for the dough into a deep bowl (except for additives - seeds) and knead the dough. First, mix all the dry ingredients with a spoon, then add the starter culture, vegetable oil and water. It will immediately become clear to you that it is impossible to stir the dough with a spoon, since there is little liquid in it, so we knead thoroughly with our hands until a homogeneous soft dough is formed, which should not stick to our hands. When all the ingredients are properly combined into a single mass, put the dough on the table and begin to crush it with the lower part of our palms, as if rolling the dough on the table and pushing air out of it.

Knead the dough with your hands

Add seeds or raisins if desired.

Add seeds or raisins

Finished yeast-free dough put in a mold, greased with vegetable oil and sprinkled with flour. Cover with a towel and leave to "come up".

We spread ready dough in the form

The dough should double in size. The time for this process can be different, from 4 hours or more. I leave the dough in a warm place overnight. I must say that yeast-free dough rises much longer than baking yeast... The time depends on the strength and saturation of lactic acid bacteria in your starter culture. This, as they say, is a matter of technology, the more often you cook yeast-free bread at home, the better you will get it every time. All comes with experience.

The dough should double in volume

Sprinkle water over the top of the dough to get a golden crispy crust.

For a crispy crust, sprinkle the dough with water before baking

We put in an oven preheated to 200 degrees. Put a baking sheet with a little water on the bottom of the oven.

After 20-25 minutes, reduce the temperature in the oven to 180 degrees.

We bake the first 20 minutes at a temperature of 200 degrees, then at 180 degrees

The total cooking time is 60 minutes.

Total baking time 60 minutes

Put the finished bread on a wire rack, cover with a towel and leave to cool completely.

Cooling the bread on the wire rack

This is how homemade yeast-free bread turns out in the oven. Eat to your health!

BON APPETIT!

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