How to make real sourdough bread. Potato sourdough for bread

Before starting, remember:

• the combination of starches and protein is the most difficult for digestion and dangerous to health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier (unlike bagasse or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)
• germinated cereals are always easier to digest than “dry”, even after heat treatment (however, these can only be ground into “minced meat”, and not into flour);
• sweets (dried fruits) do not mix well with starches, so it is better to add them minimally.

Recipes for homemade yeast-free bread

1. Simple unleavened cakes

Ingredients:

• 1 glass of water
• 2.5 cups flour (preferably whole grain)
• 1.5 teaspoons salt
• vegetables - a little bell pepper, suitable and carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs.

Homemade bread without yeast:

1. Mix salt in water. Gradually pour the flour into the salt water in a thin stream.
2. We knead the dough. Then let the dough stand (rest) for 20-30 minutes.
3. Heat up the pan.
4. Roll out the cake thinly.
5. Dry the cake for a few seconds in a hot frying pan. In total, 10-12 cakes are obtained.
6. Ready cakes must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.
7. It is better to store cakes in a plastic bag in the refrigerator for no more than 3 days.

2. Homemade kefir bread

Very simple - a little kefir and salt + rye flour, according to your mood, you can add cumin, seeds, etc.

Grind wheat (in a mill type coffee grinder) thoroughly sift through a fine sieve to make 3 cups of flour (or take ready-made whole grain flour- but it is worth remembering that it cannot be stored for a long time, so purchased - probably with additives!).

Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 tablespoon of table soda, you can add ground seeds or nuts, and gradually pour in, while stirring the dough, whey from homemade cottage cheese, somewhere around a glass and a half and until a thick dough is obtained.

Mix well and bake in a cake tin.

Spread the dough on baking paper.

Bake for an hour in an oven preheated to 180-190 degrees.

Suitable instead of serum liquid cottage cheese and 2 eggs (preferably one yolk). The taste will be almost the same, kefir is also suitable (much better than baker's yeast, although kefir itself is also a yeast product (fermentation product of kefir fungus).

3. Based on Irish Soda Bread

• 250 gr whole wheat flour
• 250 gr rye flour
• 250 gr oat flour
• 1/2 cup ground nuts
• 4 tbsp vegetable oil
• 1 tsp salt
• 1 tsp soda
• juice of 1 lemon
• 500-600 ml water

Homemade bread without yeast:

1. Preheat the oven to high heat, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. During baking, make cuts on the crust.
2. Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onion, bell pepper, cumin, cake from carrot juice and so on.

4. Potato cakes

Ingredients:

• 300 ml (one and a half cup) mashed potatoes(possible on the water)
• 1 tsp salt
• 300 ml flour
• 1 egg (you can try to use only the yolk - so the recipe as a whole will turn out to be easier for digestion and less harmful, respectively).

Cooking:

1. Quickly knead the dough, divide into 10 parts and put on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each with a fork, otherwise the cakes will rear up.
2. Bake at 250 C for about 13-15 minutes (should be lightly browned).
3. Cool, can be eaten warm or cold, very tasty with butter, sour cream and herbs.

5. Oatmeal

Ingredients:

• 600 ml (3 cups) oatmeal
• 250 ml flour (can be dark, whole grain, whole grain)
• 1.5 tsp salt
• 1 tsp soda
• 600 ml kefir
• 50g melted butter (or olive oil)

How to make oatmeal biscuits:

1. Knead the dough, let it brew for half an hour, then, in the same way as in the previous recipe, lay out and flatten the round cakes and bake at 250 C for about 15 minutes (you need to look to start to brown a little).
2. may not be given round shape, and flatten as it will turn out on baking paper, poke with a fork and conditionally cut somewhere in 7 minutes, when the dough starts to set. And then, already taking it out of the oven, break it on a plate.

6. Quick yeast-free pizza dough (recipe No. 1)

Ingredients:

• 2 tbsp flour
• 1 teaspoon salt
• 2 eggs
• 1/2 cup warm milk
• 1 tsp olive oil

Pizza dough without yeast recipe:

1. Mix flour with salt.
2. Mix eggs in a bowl warm milk and add olive oil.
3. In small portions, pour the resulting mixture into a bowl with flour, constantly stirring. When all the liquid is absorbed into the flour, start kneading the dough, from time to time sprinkle your hands with flour. Knead for 10 minutes until the dough becomes elastic.
4. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.

Quick yeast-free pizza dough (recipe No. 2)

Ingredients:

• 1.5 cups wheat flour
• 1.5 cups whole rye flour
• about 1 glass of water
• a pinch of salt

Pizza dough how to cook:

1. If you prefer soft dough, then you need kefir instead of water and a pinch baking soda(First, soda is added to kefir, infused for 5 minutes, then the mixture is poured into flour).
2. Bake for 15 minutes and then another 15 seconds tomato paste and vegetables.

7. Rye bread on traditional yeast-free sourdough

• Sourdough is prepared on some kind of acidic base (for example, brine). warm brine, peeled rye flour, a little sugar for fermentation. Stir in the flour to thicken the cream. In a warm place, the starter will slowly rise. Several times it needs to be besieged. Each time it will rise faster.
• After the starter is ready, the dough is put: warm water ( right amount), sourdough, salt, sugar (sourdoughs necessary for work), peeled rye flour. The density of the dough is like pancakes. It rises in a warm place for 4-5 hours, it can be laid down once. If the dough rises faster, it must be precipitated and held for 4 hours - this is the norm for rye bread.
• A little wheat flour (~ 1/10 of the total), salt, sugar are added to the dough, and rye flour is kneaded. peeled flour. The dough is light. After the dough has risen, without kneading, it is laid out in forms (1/2 of the volume of the form).
• It is better to work with rye dough by wetting your hands in water. With a wet hand, smooth it in shape, put it in a warm place to approach.
• baked Rye bread in a hot oven 1 - 1.5 hours. After baking, the crust is moistened with water. You can’t cut rye bread right away, it must cool. The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb between them straightens quickly, then the bread is baked well.
• The first baking may be unsuccessful, but each time the sourdough will gain strength, and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.
• On the eve, in the evening, you need to update the starter: add a little water (you can cold) and mix rye flour. Until the morning it will rise (~ 9-12 hours) and you can put the dough (see above).

8. Hop sourdough bread

1. Preparation of sourdough

1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Decoction insist 8 hours, drain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two or three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).

2. Number of components.

For baking 650-700 g of bread you need:

• water 1 glass (0.2 liters);
• for each glass of water required: flour 3 cups (400-450 gr.);
• salt 1 teaspoon;
• sugar 1 table. spoon;
• butter or margarine 1 table. spoon;
• wheat flakes 1-2 full table. spoons;
• leaven.

3. Preparation of dough

3.1. One glass is poured into the mixing container boiled water, chilled to a temperature of 30-35 degrees, stir 1 table in it. a spoonful of sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and put in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Dough kneading

4.1. In a clean bowl (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), we set aside required amount(1-2 tablespoons) dough, this dough will serve as a starter for the next bread baking, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. spoons of flour and other components in accordance with paragraph 2.1., that is, salt, sugar, butter, cereal (flakes are not an obligatory component). Knead the dough until it sticks to your hands and put it into the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume, no more. If the form is not covered with Teflon, it must be lubricated with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To keep warm, it must be tightly covered. If after the specified time the dough has approximately doubled in volume, then it has loosened and is ready for baking.

5. Baking mode

5.1. The form should be placed in the middle of the oven on the rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Who among us does not remember that extraordinary aroma of just baked homemade bread without yeast?

But, unfortunately, not every housewife bakes bread, because there is no desire to mess with sourdough. In fact, baking sourdough bread is quite simple.

Eternal sourdough for delicious yeast-free bread

This option is the easiest. But the result is no worse. To prepare the sourdough, only two ingredients are needed - water and flour in equal quantities (approximately 300 g each).

Cooking takes place in several stages:

• 1st: mix 100 g of flour and water. Mix thoroughly and cover the resulting mass with textiles (towel). It is best to leave the container with future sourdough in a warm place where it will not bleed through. Bubbles should form periodically (the mass will ferment), so a couple of times a day it is necessary to approach and mix the mass;
• 2nd: on the second day, add another 100 g of flour and water, mix, cover with a towel and leave for another day;
• 3rd: the mass should grow in size and consist of bubbles. We feed last time and return to a warm place.

When we last fed the starter, it is important to catch the moment when it doubles in volume. This will mean that it is at its strongest during this period and can be divided into two parts.

One can be used to make yeast-free bread, the second can be put in the refrigerator (preferably stored in a jar with a plastic lid with holes).

They call it eternal sourdough because after taking it out of the refrigerator, you can feed it and bake it again incredibly tasty. homebaked bread ears.

Yeast-free sourdough on kefir for homemade bread

Kefir is one of popular products, which are used to create the sourdough.

The first step in preparing such a recipe is the preparation of kefir. We take 150 g and leave it for three days. During this time, a natural process of separation of the water part from the milk base occurs.

Second step: add flour. Rye is usually used (about 50 g). Mix well: the consistency should resemble not very thick sour cream. We cover the resulting mixture with a towel, gauze or other textile product and leave for a day.

Third step: add more flour. We do this by eye until the consistency resembles pancake dough. After we cover and, after a few hours, it will begin to actively grow in volume and it can be used for baking.

Hop cones as the main element of the sourdough

No less tasty and fragrant unleavened bread It is also obtained on sourdough from hops. To prepare it, you will need the following components:

• Half a liter of water;
• 3 spoons of hops;
• Flour (it is preferable to use rye);
• About 1 teaspoon honey or sugar.

First you need to prepare the hops. To do this, take a container (a small saucepan) and pour water into it. We bring it to a boil, reduce the heat and add hops there.

It is necessary that it simmer on a small fire for a quarter of an hour. After this time, remove it from the heat, let it cool, then add sugar or honey.

Add flour after honey/sugar. We make sure that the consistency is no thicker than sour cream and set aside in a warm place where there are no drafts for about a day.

The next day, the mass should be two to three times larger in size.

The positive side of this method is that the starter can be stored for a very long time. To do this, it is enough to put it in the refrigerator, and when you need to bake something, just feed it.

Other Popular Sourdough Recipes for Unleavened Bread

There are other recipes for making sourdough. However, it is worth noting that hop cones have been used as the main ingredient since ancient times and there are a huge number of recipes based on them.

raisin starter recipe

To create we need:

• Raisins (about 10 pieces);
• Glass of water;
• 125-150 g flour (preferably rye).

Place dried raisins in a bowl and cover with water. We cover the container with a napkin or towel and leave them for three days in a warm place. We make sure that there are no drafts.

After the allotted time, with the help of gauze, we filter the water into a bottle with a capacity of a liter and a half, after which we add flour to it and mix well. Cover it with a towel (napkin / gauze) and leave for a couple of days.

After this time, the mass should be all in bubbles (it will begin to ferment) and be several times larger in volume.

You can store the mass for a long time. It is enough to feed her about once every 48 hours. If you already have ready-made sourdough, then at first (3-4 days) it is optimal to add 100 g of water and flour.

rice sourdough

It is necessary to prepare:

• Rice - 100 g;
• 1.5 cups of warm boiled water;
• Sugar - 30 g;
• Flour (can be wheat) - 7 tablespoons.

The first stage: we take our rice and fill it with a glass of warm boiled water. Mix a little and add 10 g of sugar, then put in cool place and do not touch for three days.

The second stage: after 60 hours, filter and add three tablespoons of flour, 10 g of sugar and mix everything thoroughly. Gradually, the mass should begin to ferment and form bubbles. As soon as this process starts, you need to add another spoonful of flour and the remaining water.

The third stage: we wait another day, after which we add the remaining flour and sugar.

Such a sourdough recipe can be used not only for baking bread, but also for buns, pancakes and pies. The part of the starter that remains unused can be stored in the refrigerator.

1. Eternal sourdough can be prepared on any flour: it doesn’t matter whether it is wheat, whole or rye. And the most interesting thing is that it doesn’t matter what kind of bread to bake (i.e. you can bake from rye sourdough wheat bread and vice versa);
2. In order for the result to be always successful, it is necessary to keep the kitchen clean and in the place where you leave the products for fermentation. Mold can easily appear in the mass, so keep an eye on the cleanliness of the room;
3. It is best to arrange a little ventilation for the starter: for this, it is enough to cover it with a not very dense cloth (gauze is quite suitable), or if you keep it in glass jar, make a few holes in the lid. But make sure that the influx of fresh air is not too large - otherwise the mass will begin to wind;
4. Direct rays of the sun are harmful. They will prevent the formation of the necessary lactic acid bacteria;
5. If you store your sourdough starter in the refrigerator, you need to let it cool before using it. room temperature at least half a day. After that, you can feed it and use it only after another half a day;
6. Classic top dressing consists of the same amount of flour and water. It is also necessary to observe the proportion of the mass of the yeast-free sourdough, which is available, and the mass of top dressing: they must be the same.

Cooking yeast-free sourdough bread in a bread machine

The abundance of various appliances in the kitchen of every housewife makes life easier in many ways. Modern bread machines allow you to bake unusually delicious bread.

Simple bread without yeast in a bread machine on sourdough "eternal"

The main ingredients are:

• Sourdough - about 6-7 tablespoons;
• Flour - about three glasses;
• Glass of water;
• Vegetable oil - two tablespoons;
• Salt - a couple of teaspoons;
• Sugar - a couple of tablespoons.

In the sifted flour, add sugar, salt, 2 tbsp. tablespoons of vegetable oil and mix very thoroughly. After that, we proceed to add the finished sourdough.

Mix and add a glass of water little by little. It is necessary to knead the dough so that it sticks out of the hands. After that, we leave it to rest and rise.

This process may take different times because it depends on many factors. Some recommend kneading the dough in the evening and leaving it overnight. In the morning, proceed directly to baking.

If you need to quickly bake yeast-free bread, you can use water bath. Then the result is guaranteed in a couple of hours.

In a bread machine, all these processes are simplified. Some models independently knead the dough and wait until it rises.

Therefore, if you use a bread machine, put all the ingredients and set the baking program and the weight of about 900 g.

Rye yeast-free bread with eternal sourdough in a bread machine

You need to stock up on the following components:

• Water - about 300 g;
• Sugar - a couple of tablespoons;
• Salt - a teaspoon;
• Powdered milk - 1.5 tablespoons;
• Vegetable oil - 1.5 tablespoons;
• Flour - a couple of glasses;
• Allspice - 1 teaspoon;
• Cumin - 1 tbsp. spoon;
• Leaven.

We prepare the bread machine and put all the ingredients in the bowl. In addition to the recipe, we take into account the recommendations for laying according to the instructions for your device.

If it is possible to choose a crust frying, choose medium.

Unleavened bread without sourdough

Homemade bread is many times tastier than store-bought, even if you make it without sourdough.

To bake bread without first creating a sourdough, we need:

• Powdered milk - about a third of a glass;
• Wheat flour - 1 kg;
• Soda - 1.5 teaspoons without a slide;
• Vegetable oil - 100 g;
• Kefir or ryazhenka - two glasses;
• Ground coriander, star anise, citric acid, cinnamon - half a teaspoon each;
• A couple of teaspoons of salt;
• Two tablespoons of sugar.

First of all, we take a container (bowl) and mix flour with soda, dry milk in it. It is also necessary to prepare a second bowl, where kefir will be mixed with sugar, salt, citric acid, cinnamon, star anise and coriander.

After the second mixture is evenly mixed, add it to the flour (first bowl) and start kneading.

We put the resulting dough on the top baking sheet in the oven and bake at low power for about a couple of hours.

Having prepared bread according to any of these recipes, you are unlikely to want to buy a regular store. In addition, yeast-free bread is better absorbed by the body, it is not able to harm the intestinal flora and lead to various disorders.

Bread can be baked not only with yeast, because it is just one of many possible starter cultures. Traditional option It is formed from the fermentation of flour diluted with water. Yeast-free sourdough for bread is formed from vital activity beneficial bacteria(acetic acid and lactic acid), which raise the dough in baking. The quality of flour products and their taste directly depend on its properties.

Sourdough for bread against factory yeast

The confrontation began with an increase in the number of people who prefer natural products. According to them, sourdough for bread better than yeast because the yeast disrupts the bacterial composition flour product. And this creates conditions for the development of mold and, most importantly, affects the health of the person who eats this pastry.

Sourdough for bread - how to cook it at home?

There are a lot of ways. You will need rye flour. And even if you want to bake wheat bread. From rye sourdough, you can subsequently make wheat. For the first serving, you will need about five days. But subsequently, the time spent on cooking bread will be much less. On the first day, stir one hundred grams of water with the same amount of flour. The consistency should be like thick sour cream. The water must be warm. Place this mixture in a large bowl - as it should increase a lot in size.

A day later, you need to do what is called “fermenting the sourdough” - first mix the mixture, and then add the same amount of flour and water. The smell of this substance at this stage is not very pleasant - it strongly gives off acid. But it normal. After another day, you need to repeat the same steps that were done on the second day. On the fourth, you need to feed the third and last time. And again put in a warm place. On the fifth day, the leaven can be considered ready. You can already bake bread on it.

Some nuances

The first batch may not come out very well, because the starter is new. You can add just a little bit of yeast to be sure. It is only very important to separate the starter into two parts - one for baking and one (the so-called "starter") - for storage. Yeast can only be added to the part that is intended for bread. The one to be kept must be clean. Nothing can be added to it - any amount of yeast, salt or something else will irreparably disrupt the bacterial culture. Sourdough for bread, after it is cooked, is stored in a cold place. Pieces are separated from it, which are used for sourdough. Traditionally, it was stored in the same container in which the dough was kneaded, but you can find any dishes for it at your discretion, which will be conveniently stored in the refrigerator.

Hop starter

Hop sourdough for bread is prepared in a similar way. It can also be made with rye and wheat flour. You will need a glass of dry hop cones. From it you need to make a decoction, and pour flour into this decoction. Then the cooking sequence is the same as in the manufacture of sourdough on flour.

Birth of the leaven
The sourdough is prepared once, and subsequently only used and replenished. She represents live dough, which can doze in the refrigerator, or can actively rise if it is fed. The sourdough biomass consists of natural microorganisms (fungi, bacteria, etc.) that live on rye grains.

The point is to revive, multiply and grow these microorganisms so that they self-organize into a stable symbiotic colony. Life itself in nature is built on the principle of symbiotic colonies of micro- or macro-organisms (for example, soil, ocean, intestinal microflora). Organisms in symbiosis support and complement each other.

Sourdough is made simply from flour and water. Ratio: 2 parts flour to 3 parts water (water exactly one and a half times more). You will need a room thermometer, a digital kitchen scale, glass pan or a jar with a capacity of 1.5 liters, a wooden spatula. In time, it will take four days, on the fifth it is already possible to bake bread.

Sourdough should be prepared exclusively and only on the basis of rye flour, because rye sourdough, in comparison with wheat and other other, the most stable, healthy and strong. Those microorganisms that live on rye grains are quite enough to organize a well-coordinated symbiotic colony.

Washing grain does not have a significant effect on microorganisms, so you don’t have to worry about it. But high-temperature drying kills most of the necessary microorganisms, so germinated grain for sourdough should be dried at a temperature not exceeding 41 ° C. Obviously, flour made industrially is not suitable for creating high-quality sourdough.

As already mentioned, the starter is prepared once, then it can be used continuously, postponing part of the batch for next baking.

Cooking technology:

1. Load the measured weight of grain into the mill, grind the flour directly into the pan, fig. 13. The degree of grinding should be set to the finest fraction.
2. On the scales, measure the required amount of warm water, with a temperature not exceeding 36–37 °C. Water should be clean, filtered, not chlorinated. You can take spring water, boiled or distilled, infused with shungite and flint.
3. Pour water into the pan with flour and stir with a wooden spatula so that the flour is evenly combined with water. It will turn out a dough of the consistency of thick sour cream, rice. 14.
4. Cover the pot (or jar) with a lid, not airtight, cover with a cotton napkin from the light, and put in a secluded place, away from drafts and electrical appliances. Optimum temperature sourdough feeding - about 24–26 ° C, not higher. Use a thermometer to find such a place in the kitchen. Closer to the ceiling - warmer.

This procedure will need to be repeated for four days in the morning and evening:

Day 1. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 2. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 3. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 4. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 5. In the morning we already have 800 g of sourdough. 500 g will go to the first bread. We put the rest in the refrigerator until the next baking, rice. 15.

The sourdough must have nice smell natural kvass. If the starter has a bad smell, it means that you violated the technology in some way or used dirty dishes. If everything is done correctly, and the smell is still nauseating or chemical, then perhaps the environment in the room where the starter is made is not environmentally friendly. Either the raw material - grain - was found to be of poor quality or containing some kind of foreign impurities. In this case, you should find grain from another manufacturer and merchant.

Some recipe authors write that the smell of belching or something else for starter culture is “normal”. But this is not normal. No " disgusting smell"Sourdough should not have. If on the fifth day the starter smells like alcohol, acetone, vinegar, or generally moldy, you can throw it away and start over. Try not to break the technology, and you will succeed.

At the same time, excessive perfectionism is not required here. The behavior of the starter is quite stable, so that all parameters can be slightly varied. For example, temperature regime support is desirable, but not necessarily too pedantic. Now a few practical advice.

It is better to choose electronic scales so that there is a reset function. The principle is as follows: a tare (container) is placed on the scales, a button is pressed, the scales are reset to zero, then the product is loaded into the tare, and the net weight is thus displayed on the display. It's comfortable.

To store that part of the sourdough that goes to the next baking, you need to pick up a container - made of glass, ceramics or food-grade plastic. The lid should be leaky, but not too open so that the starter does not absorb odors from the refrigerator. If the lid is plastic and closes tightly, you can make a few holes in it with a needle. Starter dishes should not be washed household chemicals. Everything is easily washed off with warm water.

The sourdough can be stored in the refrigerator, on the top shelf, where the temperature is not the lowest. Long breaks in baking bread are undesirable. The sourdough must be updated regularly. Personally, I tried to leave her for half a month, and she revived safely. It is possible that the leaven can live for three weeks, but it is better not to leave it longer than this period, otherwise it will have to be born again. Still, sourdough is a living colony of microorganisms, and you need to treat it like a living entity. If you are away for a long time, entrust someone to look after and feed at least once a week.
Flour should always be ground just before use. No need to store it perishable product. Vitamins and nutrients oxidize rapidly in air. That is why flour industrial production can't count natural product- manufacturers will go to any tricks, just to increase the implementation period.

The degree of grinding is set to the finest fraction. This is done because it is still impossible to achieve the same degree in a home electric mill as is achieved in industrial environment. But this is not required. The quality of bread, which REAL bread should be, is determined by completely different parameters:

1. Sprouted grain.
2. Freshly ground flour.
3. Natural, natural sourdough.
4. Presence of shell and germ in flour.
5. No chemical and synthetic additives.

Flour should not be white, like starch, even if it is wheat. What it should be, it is impossible to describe. When you first make your flour, smell it, taste it, touch it, you will understand what REAL flour should be.

Bread also should not be white and fluffy. It has to be REAL, not synthetic. Real bread is also impossible to describe in words. When you try it, everything will become clear to you. It has both taste and smell - special - noble.

One question remains open: if there is no mill or dehydrator yet, and you want to bake your own bread right now, what should you do? You can try your luck, search in local stores or on the Internet for whole grain rye flour, or at least first grade flour. If you are lucky and come across a product of a conscientious and honest, and, importantly, a sane manufacturer, then both sourdough and bread, real (well, or almost), can turn out.

In any case, it is better to get everything you need to get rid of the system producers and traders, who care only about profit, but not your health, as well as from the system, which is directly interested in your ILLNESS.
100% Rye bread

For achievement best result with the least time and effort, it is advisable to use a bread maker. Of course, you can do conventional oven but with a bread maker it's easier. This is the case when the products of the system are used to bypass the system itself.

The bread machine works simply: all the ingredients are loaded into it, the baking program (recipe) is selected, the button is pressed, and then it does everything by itself - kneads the dough, heats it up so that it rises, and then bakes.

All programs are hardwired and designed exclusively for yeast. Don't be fooled if you see a bread maker with "natural" programs such as "yeast free", "gluten free", "whole grain". IN best case here it means that the recipe does not use yeast, but a chemical baking powder. The system is hypocritical.

For our purposes, only two programs are required: “ Yeast dough” and “Baking”. In fact, we will deceive the system, we will not use yeast, and we will ignore the flashed programs. The main thing is that in the “Yeast Dough” mode, the bread machine should be able to knead the dough and warm it up a little so that it fits. And you also need a timer to set the time in the "Baking" mode.

It is not necessary to choose a multifunctional and expensive bread machine. These two programs are all that is required for our real bread. The presence of additional options and programs, such as a dispenser, delayed start, pie, jam, cake - at your discretion, if you need it.

A bread maker should be chosen with a power of at least 800 W, otherwise it will not cope with heavy rye dough. The working container (bucket) should be with two mixers and of such a shape that a “brick” is obtained. The weight of the baked bread is at least 1 kg. For convenience, another window will not hurt so that you can observe the process.
Another essential point: the design of the bread machine should allow you to open the lid during operation. If the display and buttons are located on the body, and not on the cover, then most likely this is possible.

Recipe for 100% rye bread:
500 g rye sourdough
400 g rye flour
200 g water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt

The process begins with the awakening of the leaven left in the refrigerator. At the very first baking, the sourdough is already ready for us, so we skip the first 7 points.

Cooking technology:

1. Remove the sourdough from the refrigerator and put it in a warm place for an hour so that it wakes up. The optimum temperature for sourdough is 24–26 °C.
2. After an hour, measure out 220 g of rye, load it into a mill and grind the flour into the same container in which the leaven was born, for example, into a saucepan. Obviously, what is the weight of the grain, the same weight and flour will be.
3. Measure out 330 g of warm water, temperature 36-37 ° C, and pour into a pan with flour. For example, put a glass on a digital scale, reset the readings, pour cold water, and then add a little hot from the kettle, so that it turns out exactly 330.
4. Stir with a wooden spatula so that the flour is evenly combined with water. The ratio of water and flour for sourdough is 3/2. For the test, the ratio is already different. Why such figures - 330/220? Because we need to get 500 g of sourdough, and at the same time take into account that the dough partially remains on the dishes, so we need to take it with a margin so that the amount of sourdough does not decrease each time, but would rather increase. Might come in handy for pancakes.
5. Load the awakened sourdough into the pan and stir again with a spatula, now not so hard so as not to particularly disturb the living entity - a colony of microorganisms.
6. Cover the pan with a lid, not airtight, cover with a cotton napkin from the light and put in a secluded place, away from drafts and electrical appliances, as was done before. If you are going to bake bread in the morning, this procedure should be done in the evening. And vice versa, if the bread is baked in the evening, the sourdough is put in the morning.
7. The meaning of this whole procedure is that we take part of the leaven left over from the last time, awaken it, feed it, as a result of which the colony of microorganisms grows, develops vigorous activity ( good party!), the starter rises, then falls, slightly bubbles, and after 10-12 hours it reaches the desired condition, when it is moderately hungry and active, fig. 16.
8 . An hour before making bread, soak three tablespoons of flax seeds in water at room temperature or warm, rice. 17. Flax seeds quickly swell and become softer. Soaking is also required because at this time the seeds wake up and neutralize their "preservatives" - inhibitors.
9 . After an hour (or maybe half an hour), throw the flax into a sieve so that the water is glass, rice. 18.
10 . Measure out 400 g of rye, load it into a grinder and grind it into a large food grade plastic container with a tight lid. Measure out 14 g of salt (fine, preferably sea) and a teaspoon of cumin seeds, pour them into flour, rice. 19, close the container with a lid and swirl slightly to mix everything.
11 . Measure out 200 g of warm water, preferably around 40 °C. Remove the form (bucket) from the bread machine, pour water into it, put 500 g of sourdough and flax, rice. 20. The principle is this: the form is loaded first liquid ingredients then thick, then dry. To conveniently measure exactly 500, you can set the form on the scales, reset the readings and unload the starter there directly from the pan, up to the desired weight.
12 . Unload the rest of the starter from the pan into a specially designated container and put it in the refrigerator. This will be the backlog for the next baking. It is better to maintain the value of this backlog at about 200–300 g. When an excess accumulates, you can use it for other purposes, for example, kvass or pancakes.
13. Pour the flour from the container into the mold, fig. 21. Preparatory stage finished. Now it's up to the bakery.
14 . Insert mold into bread machine. Start the program "Yeast dough". First there is a batch, 25 minutes, with possible stops. During this period, the lid can be opened. You will see that rye dough, unlike wheat dough, is not mixed, but pounded on the spot, since rye dough does not have those gluten fibers that are in wheat dough, fig. 22. Therefore, it is necessary from time to time to help with a wooden spatula, directing the dough from the walls to the middle. It is not necessary to do this all the time - mainly at the beginning and at the end of the batch.
15 . When the kneading is over, the stove switches to low heat mode. The lid should be closed, and the stove should be covered with something on top for insulation, such as a folded terry towel. The temperature inside should be around 37°C. You can test this by placing a thermometer on the dough to see if your oven is actually heating. (If there is no heating, you will have to pull out the form and put it in a warm place, for example, over the back wall of the refrigerator or over the radiator.) This will take about another hour.
16. When the program is finished, the bread maker beeps. You will need this signal to count the next period. Yeast dough is suitable for an hour. The sourdough test takes twice as long. That is why standard programs for sourdough dough are not suitable. So we don’t remove the towel from the stove, we don’t do anything, we wait another hour or an hour and a half.
17 . So, it took 2–2.5 hours to rise after kneading. The dough should almost double in size. 23. Now we start the “Baking” program, having previously set the “Medium Roast Crust” option (if any), as well as the time on the timer. Baking time depends on the weight of the loaf and should be indicated in the instructions. The weight according to our recipe is a little more than a kilogram. The average baking time for such a weight can be about 1 hour 10 minutes.
18. Finally, the oven beeps, the bread is ready. You can pull out the form, but not with your bare hands, but with potholders. Let it cool for 10 minutes (no more, otherwise the bread will sweat), lay a linen or cotton towel on the table and shake the bread out of the mold, fig. 24.
19 . Wrap the bread in a towel and place it "upside down" on a wire rack or wicker rack to let the bottom breathe and prevent sweat. So you need to let the bread cool.

It may seem that all this is very difficult and long, but this is only at first. When you master the technology in practice, then make sure that the eyes are afraid, and the hands are doing, and that everything is really elementary, and the time of your actual participation takes a few minutes.

The whole process comes down to weighing, pouring and transferring raw materials from one container to another. Moreover, by performing all these manipulations, especially with living substance, you tune in to the frequency of vibrations of living Nature. At this moment, your "usb ports" are released - you are disconnected from the matrix, which means you begin to think freely and SEE the real state of things.

Other options
You will be convinced that even the very first bread made using this technology has refined taste. And the older the sourdough, the tastier the bread will be. In some countries, in some bakeries, where they know how to appreciate and preserve traditions, there are sourdoughs that are several hundred years old. But you won’t buy bread like you get at home anywhere, because even in bakeries working according to old recipes, germinated grain is not used. This is the oldest and long forgotten technology.

Of course, the same technology can be implemented in industrial conditions. There are no particular difficulties here. But the general race for profit zombifies people - they cease to understand and see what they are doing and why. Do you think the technologist at the bakery is aware of what surrogate ingredients he is dealing with and what kind of surrogate product is the output? Nothing happened. His consciousness once and for all jammed into one point: "so it is necessary." How exactly it is necessary is determined not by his consciousness, but by the system, the matrix.

The Matrix distributes programs that are equal to bread makers and people. Both surrogate producers and their consumers cease to understand and see what they eat and where they go. More precisely, they do not go, but they are led. In the system - you become a cyborg - you eat synthetics, you eat synthetics - you become a cyborg. However, it might suit some people. Well, God bless you.

So, you got acquainted with the unique technology of pure rye bread. Why bake rye bread? Because for the body it is in all respects more useful, easier, more pleasant. However, wheat-rye bread is also very good if the wheat is germinated. Here is his recipe.

Wheat-rye bread
500 g rye sourdough
400 g wheat flour
150 g water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt

As you can see, less water is taken here, because wheat is less hygroscopic. Rye absorbs more water. Everything else is done in the same way. The only nice feature is that the bread machine copes with the wheat-rye dough itself, there is practically no need to help with a spatula (except perhaps a little).

This feature is also one of the reasons why 100% rye bread is not produced industrially. (Other reasons - wheat bread is white, soft, airy, but these are dubious benefits.) Rye dough more difficult to mix. Although, of course, this problem is not a problem, everything is being solved. But this question does not bother us, especially since we have hands and a few minutes of free time.
I don’t know how you like it better, but personally it’s more convenient for me to knead the rye dough by hand, without the help of a bread machine. To some extent, doing it yourself is easier and more convenient than helping the mixer. Try the manual way. Here are the amendments to the technology (see pp. 288–292) starting with item 9:
9. Take the mold out of the bread machine. Start the program "Yeast dough". The stove will “knead the dough” for as long as it should be according to the program, but idle. During this time, you can knead the dough by hand.
10. Throw the flax into a sieve and then prepare all the other ingredients.
11. Pour the flour from the container, mixed with cumin and salt, into an enameled bowl. Make an indentation (crater) in the flour. Unload flax, sourdough and water there. (As in the form of a stove, only in reverse order.)
12. Mix all the ingredients until a uniform consistency, fig. 26. It is convenient to do this with a wooden spatula, making turning movements from the edge to the middle and at the same time turning the bowl with the other hand. Rye dough, unlike wheat, does not require complex manipulations (kneading, resting, kneading again, proofing, etc.). Rye protein is water soluble, so the dough only needs to be mixed well for 5-7 minutes.
13. Put the dough into the form, having previously pulled out the mixer blades from it, fig. 27. It is not necessary to level the dough strongly, it will spread and settle by itself.
14. As soon as the bread maker finishes stirring and starts heating, carefully insert the mold into it, using oven mitts, to further protect yourself from accidental voltage that can penetrate through the heating elements, especially if there is no ground in the network. Further - everything is the same, starting from point 15.

Instead of flax, you can try to soak sunflower or pumpkin seeds, pistachios. Only the soaking time for them is a few hours. Instead of cumin, you can put coriander seeds, perhaps you will like this taste more. Or not use seasoning at all, although it is more interesting with it, of course.
Instead of wheat, spelled (spelt) can be used with the same success. The advantage of spelt is that it is usually grown without the use of chemicals and is superior in protein to wheat. Everything else is a matter of taste.
Finally, consider another option - baking in the oven. This will require one or two forms with non-stick coating and a frying pan that can be put in the oven (without plastic parts).

Oven technology:

1. Knead the dough by hand as described above.
2. Lay out in forms, fig. 28. It is better to bake rye dough in molds, because it spreads on a baking sheet.
3. Put the molds in the warmest place in the kitchen and cover with a linen or cotton towel. Proofing time - 2-3 hours. The dough should almost double in size, fig. 29.
4. Once the dough has risen, preheat the oven to 240°C. At the same time, pour water into the pan, bring to a boil over heat, put on the floor of the oven. This is required so that the bread does not dry out.
5. When the oven is preheated, put the molds with the dough on the top shelf.
6. After 15 minutes, lower the temperature to 200 °C. Bake another 35 minutes. Or another 40-50 minutes if all the bread is in one form. The time can be controlled with a timer.
7. Bread is ready, rice. thirty.

Someone may like the oven more than the bread machine, it's a matter of taste. Both options have their own merits. The bread machine has the advantage that it itself maintains the required temperature during proofing and baking.

Finally, a few practical tips:
- you can eat and hot bread, but it is better to let it ripen. The bread continues to ripen for several hours, adding in quality and richness of taste.
– Bread is better preserved in a food-grade plastic bag, such as plastic. Only cooled bread can be placed in the bag.
- If the top of the bread sagged, then you should slightly reduce the amount of water in the recipe. The proportion of water can vary greatly depending on the moisture content of the grain and other ingredients such as soaked seeds.
- Do not greatly underestimate the proportion of water in the dough. Rye bread should be “rawish” in its consistency, this does not spoil it at all. Dry bread is less tasty.
– If the dough does not have enough time to rise, you should increase the proofing time by half an hour or an hour. Or it indicates that the proofing temperature is low. Or the sourdough is weak for some reason. Read the technology carefully.
- It makes no sense to allocate more than three hours for proofing. The dough may first rise and then fall. You should not wait until the critical point, when it starts to subside. During baking, the bread also settles a little, this is normal.
– A new bread maker may give the first 2-3 baking bad smell. Then the smell will go away.
– Basic safety regulations. It is advisable not to touch the metal parts of the bread machine with bare hands and metal objects. Use a wooden spatula and oven mitts or oven mitts. Shoes with rubber soles must be worn on the feet. There is nothing to be afraid of, but weak voltage can sometimes break through, especially if there is no ground in the network.
- If the dough is kneaded in a bread machine, you will have to put up with such inconvenience as the presence of blades from the mixer in the bread. You need to get them right away or cut the bread carefully.
“Bread making should not be done in a bad mood. Bad emotions are Negative influence on the quality of the bread.
– Real bread is an independent and self-sufficient food. But in small quantities, it is compatible with many dishes. It goes well with vegetables, herbs. A special delicacy is a crust of bread, spread dessert spoon cedar or pumpkin oil, with garlic and cayenne pepper taste.
* * *
Now you know everything you need to know. It remains to add that real bread in your home - it's not just everyday dish is a philosophy, a lifestyle, freedom. Freedom from the conditions and limits that the system imposes on you. And what is obvious is your health and clear consciousness. A healthy body will make your life complete, and a clear mind will allow you to create your own world. Real homemade bread is your green oasis in a technogenic environment. Your new hope. Your new Arkaim. But not the only one and not the last. Sometimes the past lies ahead.

When I became interested in how to bake bread without yeast, using self-grown sourdough, I began to read what they write about it on the Internet, and for a long time I could not decide to try it, because I read a lot of positive-tuning things like "of course you can try to bake bread according to my recipe, but it’s unlikely that you will succeed right away, since it’s very difficult and not for everyone” or “a lot of food went into the trash before I got it” or “I baked my one hundred and hundredth bread and only now it began to remotely resemble something edible" or "take a sourdough 75.21% moisture freshened at dawn after the full moon". Of course, I'm exaggerating, but I think many will understand me)))

Having met even in one out of a dozen recipes, such moods frighten most beginners and people either generally think that baking bread is something incomprehensible and do not dare, or gather their courage for a long time, like me. And then I thought that humanity began to produce industrial yeast quite recently, and before that bread was baked on sourdough, and it’s hard to imagine that in some village, a simple woman with a bunch of children and a household, sat and calculated the percentage of moisture in sourdough or something else. something like that. I realized that the process of baking bread is a natural and generally simple procedure that is available to any housewife.

Armed with this understanding, I overcame my fear, began to boldly try recipes that contained less cleverness and intimidation, the bread immediately began to turn out delicious (yes, sometimes a little better, sometimes a little worse, but always delicious) and gradually I formed some of the simplest and most running recipes, which I always turn out well, if the main conditions are met: a live and healthy sourdough, sufficient heat to rise, aged right time, good kneading and the desire to feed your loved ones with tasty and healthy bread.

At some stage, I got tired of telling my girlfriends and other people how and what to do every time, and I compiled a file in which I collected and systematized everything that I understood for myself about baking bread. Here I share this information with you, I hope it will be useful to someone.

LEAVEN

Sourdough is a substitute for industrial yeast. It needs to be grown, and then it can be stored for years, becoming stronger, it will only be necessary to feed it in time.

How to grow rye sourdough starter

It will take several days to grow the sourdough:

The sourdough starter sits quietly in the refrigerator. When baking bread, take as much from the jar as the recipe calls for. And immediately add flour and water to the jar (I add 25-50 grams of flour and 25-50 grams of water (25 or 50 depends on how much sourdough I took for bread)), mix and put it back in the refrigerator - so you fed the sourdough. If you bake bread regularly, then you won’t have to do anything else with sourdough. If you rarely bake, then the sourdough should be fed once a week in any case. After the starter has been fed, after a while it will bubble up and rise strongly, then calm down. It is necessary that the size of the jar be such that there will be room to rise.
In any actions with sourdough, maximum accuracy is important: clean dishes, hands, towels. It is necessary to ensure that, apart from flour and water, nothing gets into the sourdough.

It should look normal, in the active period - with large bubbles, in a calm one - with small ones. It should not be that flour exfoliated separately, water separately. Make sure there is no mold! If the starter is very stratified or moldy, throw it away and make a new one. But if the starter is kept in order and fed on time, such troubles should not arise.

WHEAT-RYE BREAD RECIPES

Comments on all recipes

• Bread should only be baked good mood and good thoughts!


• Flour is different, so the amount of flour and water indicated in the recipes can vary according to the situation. How? - you need to feel it, it comes with experience, for a start you can do it strictly according to the recipe, and then analyze it and gradually it becomes clear whether changes are needed or not.


• In all recipes, you need to take a little warm water slightly above room temperature, too warm or hot water can ruin the sourdough.


• Dough is the pre-fermentation of part of the flour. The dough is already the actual dough itself, which will be baked.


• If the dough has stood for as long as it should, but for some reason you cannot immediately knead the dough, it's not scary - just put the dough in the refrigerator, knead the dough later.


• If according to the recipe it turns out that the dough itself needs a little less ready-made dough than it turned out, then the rest of the dough can simply be folded into a jar in which the sourdough is stored.


• The dough must be well kneaded. Knead with your hands for at least 15-20 minutes. Since in all the above recipes the dough is sticky and not cool at all, you need to knead in a bowl, and not on the table.


• The dough, kneaded and laid out in molds, should rise twice. The rise time of the dough depends on the strength of the leaven and the temperature in the room. In the cold season, in order to rise better, it is better to put it either near the battery or on the table near the stove when something is being cooked.


• All the recipes below are designed for baking in molds. The most convenient form is a brick.


• If the bread has fallen off during baking, then the dough has stood or was too liquid, get used to it over time and this will not happen.


• If the baked dough turned out to be too porous, most likely the dough was too thin or poorly kneaded.


• Supplement options: coriander or cumin (which contribute to better digestion of bread, they should be added a little, 1-2 teaspoons), pumpkin or sunflower seeds, flax seeds, sesame seeds, poppy seeds, raisins, bran (visivki), chopped nuts, cereals. Add all additives at the end of the dough batch.


• Before putting the bread in the oven, grease it with water with a baking brush and immediately, until the water has dried, sprinkle with sprinkles (cumin, sesame seeds, poppy seeds).


• Put the bread in the oven carefully, without knocking, so as not to fall off. The oven must be preheated well in advance, bake at 200 0 minutes 40-50. But ovens are different, so you need to adapt to your own, this is important! Ready bread is ruddy, if you check with a splinter - it should be dry.


• Ready bread must be immediately removed from the mold, otherwise it will soak. Let the bread cool before cutting. If you start cutting hot, the dough will drag behind the knife and it will seem that the bread is damp. In general, rye bread tastes better when it has stood.

From specified quantity it turns out 1 large brick, weighing 700-750 grams.

Recipe variant number 1 - with rye malt

Recipe number 2

Compared to the first recipe, this bread is more rye (rye flour is 2 times more than wheat flour). From the given amount, 2 large bricks, each weighing 850-900 grams.

It turns out delicious dark bread type "Borodino"

Recipe number 3

Unlike the first two recipes, this bread has more wheat flour than rye flour. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.

Recipe number 4

Purely White bread, although the sourdough is rye, but it will be lost there, and it will be white. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.