Yeast-free sourdough bread

Step-by-step preparation

Cooking time: 12 hr 30 mins

1. STEP 1

   

   Ingredients to revive the sourdough starter (or starter).

2. 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.

3. 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.

4. STEP 4

   

   Over time, the starter increased more than 3 times. This took approximately 3.5 hours.

5. 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.

6. 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.

7. STEP 7

   

   Add rye flour and stir until smooth.

8. STEP 8

   

   Cover the dough with a lid and leave it warm until the volume increases 2-2.5 times.

9. STEP 9

   

   Ingredients for bread.

10. 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.

11. STEP 11

    

    Sift rye and wheat flour and mix with bran.

12. STEP 12

    

    The dough rose in about 3.5 hours. Now we will knead the bread dough.

13. STEP 13

    

    Add salt, malt, dissolved honey, remaining water (70 ml) to the dough, mix everything.

14. STEP 14

    

    Add about half the flour and mix.

15. STEP 15

    

    Add vegetable oil and mix.

16. STEP 16

    

    Add the remaining flour and knead into a not too stiff, sticky dough. Mix well until smooth.

17. STEP 17

    

    Grease the baking dish well with vegetable oil. If desired, you can sprinkle various seeds (flax, sesame, sunflower) on the bottom.

18. 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.

19. 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.

20. 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.

21. STEP 21

    

    It’s better to eat the bread the next day, so it will “ripen” and be even tastier. Bon appetit!

Comments on the recipe

Ksi-ksa

12.09.2023

4.5

There is an option for homemade sourdough bread with whole grain flour. Tasty and healthy.

ELENA1961

12.09.2023

4.9

This was my first time making yeast-free sourdough bread. Since this is a new thing for me, it seemed like the whole day was spent baking. Maybe such feelings arose due to the fact that I endlessly went to watch how the sourdough grew, how the dough rose, how the bread behaved in the oven. Finally, all the worries were over and I was able to cut a piece from the loaf to try. It seems to me that with regular yeast the bread would rise higher, but even now it is porous, soft, with a slight nutty taste from the abundance of seeds. To the proposed set of sunflower, flax and sesame, I added kalindzhi (black cumin). Just now I noticed that I forgot to add malt. I brewed it and put the glass aside so that it wouldn’t interfere with measuring out the rest of the ingredients. Thank you, Julia, for the recipe. I tried, although there were some overlaps.

Ira

12.09.2023

4.5

Julia! Here it is - the long-awaited yeast-free sourdough bread! Thanks for the recipe, I’ll definitely find time to make it.

NATUSYA

12.09.2023

4.9

Making unleavened sourdough bread is a rather lengthy process, but the result is worth all the effort and time spent. The bread turned out fragrant, with a crispy crust. Simply amazingly delicious!