Healthy food is great! And those who eat a lot of bread should pay attention to bread without yeast, because in terms of its qualities it is just suitable for a healthy lifestyle, unlike its counterpart, which is prepared with artificial yeast.
Continuing the traditions of our ancestors, who were healthier than the current generations, let's try to bake. Here's a step by step algorithm.
For this we need hops. It can be harvested wild if you know where it grows. You can grow in your garden, or you can buy it at the pharmacy. If you manage to harvest wild hops, it's best to do it in August, when it's ripe. You need less hops for making bread, and you will have to take more pharmacy hops. And remember that all your measurements will be your own - over time you will have a flair and as if a complete connection with the dough from which you will bake bread. Then you can invent your own recipes, perfect the one you read here, and bake your delicious sourdough bread in the oven.
- Dry hops - 1 glass
- Rye flour - 1 pack
- Honey - 1 tablespoon
- Wheat flour - 1 kg
- Water - 2 liters
- 1 liter glass jar
- Various additives - optional
- Dough preparation mold
- Bread baking dish
Sourdough preparation
In two glasses of water, boil a glass of hop cones (do not kill the hops) until the volume of water is halved. The fire should not be very strong, so the whole procedure will take almost an hour. Then insist the liquid for 8 hours, then strain and pour into a glass liter jar.
Add 1 tablespoon to the jar. honey (according to the level of the top of the spoon), and also gradually add rye flour to get a mass with the consistency of thick sour cream.
Leave it in the room or place it near the radiator, in warm water, so that the leaven will double in size. You will see how it “bubbles” and expands. It will take another 4 hours, so calculate the time of these affairs in advance, so as not to "guard" the leaven in the middle of the night.
the temperature of the environment in which the starter culture will rise should be from 30 to 40 degrees. At a lower one, it will not ferment and will not rise, at a higher one, it will simply “burn out”, natural substances that help it to ferment will perish. A good way is to put the jar in a warm, but not hot oven, and turn it on from time to time, preheating.
As soon as you see a doubling of the leaven, it is ready. You can immediately add it to the dough and bake bread.
By the way, this starter can be stored in the refrigerator for a week. As soon as you are going to bake the bread again, you need to “marry” the leaven: add a little water, rye flour and honey, and put it in the heat so that it starts “bubbling”.
Dough preparation
We take:
- 3 tablespoons of freshly prepared sourdough or 4 tablespoons of revived - "married";
- 1 liter of water;
- 1 teaspoon salt
- 1 tablespoon honey
- Rye flour for thickening sour cream. Rye flour can be mixed with wheat flour.
We place the dough in a warm place (you can use the oven again), for 1-1, 5 hours. Watch that it rises well and begins to bubble.
Making bread dough
Here you will have to show imagination and flair, because bread can be baked very different: just from wheat flour, from wheat flour with rye or any other flour, with the addition of bran, seeds, etc. Add flour gradually until the dough turns out to be not liquid, but and not too tight. It should be easy to slip with your fingers, without effort. Take most of the wheat flour, the rest of the additives as your instinct tells you. Over time, your own bread recipe will be developed.
Mix everything. The dough is ready when, during the mixing process, it begins to come off your hands and peel off from the dishes in which you stir it. Some people stir the dough with a spoon - this is also not forbidden, although bread loves to be touched by hands.
Put the kneaded dough in oiled tins to the middle of the height of the tins, and place in a warm place to rise. For the first time, it's better to time the time so that you know how many hours it will take. Experienced bakers usually put them in the oven at night and bake them in the morning.
The baking time is 40-60 minutes, depending on how browned the bread you want to get. After 40 minutes, you can start looking - if the crust is baked enough, you can take it out. However, you will understand when delicious homemade bread is ready: an incomparable "bread spirit" will go through the house - the smell of freshly baked bread. …
Freshly baked bread is very soft and tender, so you cannot cut it right away. Put it on a clean napkin or towel and cover with a towel, leave for 30 minutes. When the bread "rested", you can cut it.
