Yeast-free sourdough bread
Ingredients
Step-by-step preparation
STEP 1
Ingredients to revive the sourdough starter (or starter).
STEP 2
Place 3 tablespoons in a clean half-liter jar. without the top of the starter (i.e. the starter, which we always keep in the refrigerator). Mix with water. It is advisable to use a wooden spoon.
STEP 3
Then add rye flour and mix until smooth and fairly thick. Cover the jar loosely with the lid and leave the starter warm. The optimal temperature at which all processes occur is 25-26 degrees. If the temperature is lower, therefore, processes take longer.
STEP 4
Over time, the starter increased more than 3 times. This took approximately 3.5 hours.
STEP 5
Let's make the dough. We put the required amount of starter into a container where we will knead the dough, mix with water.
STEP 6
Transfer the rest of the starter into a clean glass, let it rise a little and put it in the refrigerator. This will be our starter for our next bread baking.
STEP 7
Add rye flour and stir until smooth.
STEP 8
Cover the dough with a lid and leave it warm until the volume increases 2-2.5 times.
STEP 9
Ingredients for bread.
STEP 10
Brew the malt in 50 ml of boiling water in advance and let it cool. If the honey is thick, dissolve it in 50 ml of warm water.
STEP 11
Sift rye and wheat flour and mix with bran.
STEP 12
The dough rose in about 3.5 hours. Now we will knead the bread dough.
STEP 13
Add salt, malt, dissolved honey, remaining water (70 ml) to the dough, mix everything.
STEP 14
Add about half the flour and mix.
STEP 15
Add vegetable oil and mix.
STEP 16
Add the remaining flour and knead into a not too stiff, sticky dough. Mix well until smooth.
STEP 17
Grease the baking dish well with vegetable oil. If desired, you can sprinkle various seeds (flax, sesame, sunflower) on the bottom.
STEP 18
Spoon the dough into the pan and smooth it out with wet hands. Cover the top and leave it warm to rise. You can sprinkle water on top and also sprinkle seeds.
STEP 19
Our bread has arrived. The dough increased in volume 2-3 times in 3 hours. Small bubbles breaking through on the surface of the workpiece indicate that the bread is ready for baking. It is important not to overcook the bread and not let it sour. Place the bread in a preheated room at 220 degrees. oven with steam (a bowl of water at the bottom). After 10-15 minutes, remove the steam and reduce the temperature to 190 degrees.
STEP 20
Bake until done. Focus on your oven. It takes me a little over an hour. The baked bread needs to be “washed” immediately. I spray it with a spray bottle. Let it sit in the pan for a while (about 10 minutes), then take it out, wrap it in a towel and leave to cool.
STEP 21
It’s better to eat the bread the next day, so it will “ripen” and be even tastier. Bon appetit!
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