Delicious unleavened bread. Recipes for making unleavened bread at home

If you don’t have yeast at all, and your home bakers are big supporters of baking, then just try a new recipe for a no less tasty, unleavened bread and bake it at home in the oven. In addition, the taste of this bread is a bit unusual, as opposed to simple, one can say even more piquant and should definitely please you. Therefore, let's get down to the process of making unleavened, very tasty bread in the oven, and we will tell you how to do it all at home.

The recipe for homemade yeast-free bread in the oven on sourdough

Ingredients:

For the leaven:

• warm boiled water - 370 ml;
• rye flour - 21 tbsp. spoon;

For the test:

• wheat flour (premium) - 150 g;
• whole grain flour - 150 g;
• rye flour - 400 g;
•   - 2 tbsp. spoons;
• salt - 2 tsp;
• warm water - 330 ml;
• leaven - 6 tbsp. spoons.

Cooking

For the preparation of the desired starter, we take warm water (100 ml) and mix it in a large, high tray with 4 tablespoons of rye flour. Cover it and poison it in a darker and warmer place for a day. On the 2,3,4,5 day, the leaven must be fed 3 tablespoons of flour and 30 ml of water, mix it and send it back to the place where it stood. When the 6th day comes, we take the leaven and, by mixing, select 3 spoons from this tray, to which we add 5 spoons of rye flour, 70 milliliters of warm boiled water and leave it all for future bread. The remaining leaven is well diluted with water and sent to the refrigerator for no more than 10 days.

We keep the prepared sourdough for bread in the place where she wandered for another 6 hours, and then add salt, liquid honey, warm water to it and mix everything. We mix the flour in the dough by grades: first, the highest grade, then whole-grain, and rye is added last. Knead the dough is laid immediately in a greased form and for 2 hours give it a good fit. Then sprinkle the top with water and put the bread for baking in the oven heated to 180 degrees for 55-60 minutes.

Recipe for unleavened bread on yogurt in the oven

Ingredients:

Cooking

In a bowl of warm kefir add the required amount of baking soda, table salt and a spoonful of any vegetable oil. We mix everything and start sifting flour right here, rhythmically mixing it with kefir. Next, drip a small amount of butter on your hands and, putting the dough on the surface of a clean table, with a little flour added, knead it. Then we move our wonderful dough for the future of unleavened bread into a prepared mold (buttered) and place it in the center of the oven, which for half an hour has been warmed to 195 degrees. We bake bread for only 40 minutes.

Practically each of us consumes bread daily, buying it in the store. But did you know that you can bake it personally using an oven?

This time, I propose to find out the recipes by which you can bake unleavened bread, besides being a perfectly digestible product of the human body.

Cooking yeast-free dough for bread is not only not easy, but also more economical than buying the finished product in the store. Our ancestors always prepared bread at home, it turned out delicious, lush.

If earlier it was customary to use a home-made oven for this purpose, now they are actively using oven ladies or special breadmakers. The tradition of baking bread at home is gradually gaining momentum.

It is due to the fact that many people began to pay more attention to proper nutrition, use of natural products, to prepare food based on them.

This is really not at all strange, because you have to admit that the bakery shop can be stuffed with everything, and the good quality of the product can only be said in exceptional cases.

The recipe for unleavened bread is quite simple. The dough will need to be mixed with plain rye flour and other auxiliary ingredients that indicate recipes from the selection.

In fact, the starter will be useful, on the basis of which you will be able to bake a fine, yeast-free homemade bread. This product is popularly called the eternal.

Such a starter will require free time, this is a hitch for many modern people who can not set aside an hour or another for cooking, and it will take 5 days to prepare the starter.

In all other matters, it is not difficult to bake rye unleavened bread in the oven, and quite quickly.

Homemade Sourdough Rye Bread

Components: 1.5 tbsp. rzh. flour; 4 tbsp. psh flour; a handful of raisins; 2 tsp. salts; 3 tsp. Sahara; 2 tbsp sesame and rast. oils; 0.25 tsp soda; 550 ml of cheese; 600 ml of water.

Bake custard tasty bread on a pleasant sourdough, you can thus:

1. Raisin knead using a special tolkushku. Be sure to wash it before doing this. I give this advice to everyone, because no one knows who touched the raisins in front of you in the store, and the possibility of catching an intestinal infection is not excluded. Bay boiling water, you can clean the raisins and not worry about their health. Next, put the raisins in a jar, pour water.
2. There in the capacity I add a floor of Art. rzh. flour 1 tsp Sahara. I carefully mix the resulting mixture, we will use it for the future test.
3. I leave the mass in a jar, on top I advise you to cover it with gauze soaked in water or a piece of cotton fabric. I leave it in a warm place where there is not a single draft. We leave this work on eternal sourdough on the first day.
4. Only the next day I filter the raisins, add 4 tbsp to the jar. rzh. flour and warm water. It takes ferment to turn out thick. You can compare her condition with sour cream. Then again leave the mixture in a warm place, covering the top with wet gauze. One must not forget the leaven to interfere from time to time.
5. On the third day, you need to put in a mass of 2 tbsp. rzh. flour. Similarly, the same amount of prepared serum. All other actions with mixing and covering with a damp cloth remain. To interfere also need not forget.
6. On the fourth day you need to add 2 tbsp. flour any. I advise you to give preference to the flour, on the basis of which you will bake baked bread on sourdough. If you bake a combination of rye and wheat bread on sourdough, then take different flours in equal proportions. Plus, add a warm whey composition. The previous sequence of actions is repeated.
7. On the fifth day you need to add 2 tablespoons. flour and whey. Remember that the consistency of the mixture should be like a thick composition of sour cream. Cover the jar with a damp cloth and leave in a warm place to wait for the mass to increase several times. This will occur as a result of the reaction components.
8. It remains only to knead the dough, as this indicates the recipe. If you have a modern bread maker, then the task will be facilitated, because you can knead the dough in it. If you don’t have such a miracle device, you need to do the dough yourself. The dough will be tasty, if all the ingredients for it to use in the form of heat. I advise you to add to a warm container, best of all, if it is a pan, 9 tbsp. perpetual starter and 250 ml of serum. There I also put 2 tsp. salt and sugar. The mass on the leaven dough is well in my way.
9. In the capacity of the test put Rast. butter. I mix the mixture and enter the flour. Be sure to sift for the dough in advance, saturate with oxygen. Plus, it needs to be mixed with soda.
10. Knead the dough on sourdough, very carefully, do not spare the strength. While kneading, you will notice that the dough on the sourdough sticks to your fingers, this is a completely normal effect, which indicates that the recipe is being observed correctly.
11. Leave the dough aside, cover with a napkin. Give time to increase in volume a couple of times. Then stir it again to fill the mass with oxygen.
12. Home-made unleavened bread will be baked in the oven. In this case, I take the form, the right size, put there the resulting mass of dough. If you bake on a baking sheet, then cover it with special parchment paper, smearing the surface with growth. butter. Spread the dough, forming the shape of the bread that you like.
13. You need to cover the yeast-free custard bread with a towel and send it to a warm place for the dough to grow. By the way, for these purposes you can use a warming oven. Sprinkle with sesame seeds on top of the bread.
14. Bake bread in the oven at 200 gr. Recipes indicate that in 50 minutes. he will be ready, but I advise you to navigate in each case separately, so that the top does not burn.

That's all, when the bread is ready, you should let it cool before you please your home with tasty and healthy pastries.

Finally, I would like to make out the list of ingredients for the test in more detail. You noted that during baking the product you need to use 2 different types of flour. Wheat on the dough will be a little more, and rye is not so much.

The cooking process begins with the cooking of eternal sourdough. The recipes of this product are presented in a wide variety, but I advise you to try cooking it with raisins.

The process is very long, takes 5 days, because you need to be prepared for this and plan baking homemade wheat or rye bread in advance.

In this recipe, how to cook unleavened bread on rye flour, I suggest to finish, because it is time to learn the easiest method of cooking the product in the bread maker.

Simple baking yeast-free bread using bread maker

The recipe for unleavened bread at home in the bread maker is useful for every owner of this modern wonder-device.

Components: 0.5 tbsp. warm milk; 1 PC. chickens egg; 0.5 tsp salts; 1 tsp baking powder (optional); 1.5 tbsp. next oils; 2 tbsp. Sahara; 3 tbsp. flour.

The process of making homemade bread in the bread maker:

1. Baking bread will require adherence to a clear sequence of loading components: warm milk, chickens. testicle, sl. butter, salt, sugar. To make it easier for the device to mix the mass, I advise you to soften the words. oil in advance. Only then enter the right amount of flour and baking powder.
2. Choose the size and color of bread as desired.
3. Baking mode should be stretched for 1-1.5 hours. When the device gives a signal that the dough is ready, you should not hurry to get the bread. It is necessary to let it cool and only then get it. When the bread has cooled, you can cut it into portions and serve it, delighting your loved ones with delicious pastries.

Recipe for diet: bread without yeast in the oven

Since not every modern housewife can boast the presence of breadmaker, I decided to present to your attention a useful recipe for cooking unleavened homemade bread, which can be cooked in the oven. Its taste will be very pleasant, and the simplicity of the cooking process will attract the attention of all.

Components for cooking:

1 tbsp. rzh. flour (it is better to take a rough grinding); 2 tbsp. kefir; 1 tsp. salt and soda; 1 tbsp. melted margarine or you can replace it with the following. butter, sugar .; 2 tbsp. bran (optional); 1/3 Art. psh flour (again, better than rough grinding).

Algorithm cooking:

1. First of all, I advise you to put the oven to heat up to 200 grams. I mix all the components in a dry form together, pour in 1 st. kefir. I interfere with a cool dough, it should not be viscous. If kefir remains, do not worry. The amount will vary on how quickly you managed to reach the specified mass state of the dough.
2. It is better to decide in advance on the bread baking mold. I prefer to bake the dough in silicone forms, as they are convenient and do not need to cover the surface of the plant. butter during baking. In fact, the main characteristic that is worth paying attention to is the depth of the form. A loaf of bread will be bigger and taller if the mold is deep. Put the dough in it only need half, the rest will rise in the baking process.
3. Cover the dough form with baking paper, if necessary. Wet your hands with plain water to make it easier to lay the dough on it. To sprinkle bread on top, I advise you to take oatmeal, cumin, or sesame. This item is left only at your discretion.
4. It remains to send the future bread to bake in the oven. You need to make sure that the mass of baking does not burn, for 30 minutes the dough will acquire a golden crust that will signal that the time has come to get the bread.
5. Then immediately wrap it in a towel. In this form, you need to give it to stand until cool. This item is very important, because in this way you will extend the softness of baking for a longer period.

Look at my photos, what an appetizing bread is obtained in home baking conditions, be sure to mop up your home with such a delicious baking dish.

Bread with rye flour in a slow cooker

Components: 1.5 tbsp. psh flour; 0.5 st. oats flakes and rzh. flour; 1 tsp. salt and soda; 1 tbsp. kefir; 1 tbsp. l sugar and paneer. crackers; 2 tbsp. next oils.

Algorithm for baking:

1. First of all I fuck the words. butter. Only then I mix it with kefir. Separately mix dry ingredients. Knead the two mixtures together. I make the dough.
2. Kneading is done very quickly so that the dough does not become hard.
3. A bowl of multicooker promazyvat rast. oil From above I cover paneer. crackers, only then spread the dough. I turn on the "Baking" mode for 30 minutes. When the signal sounds about the expiration of time, I shift the bread to the other side and repeat the program again. This method will allow both sides to be cooked evenly.
4. I carefully take the bread out of the bowl, put it on a dish and wrap it in a towel until it cools completely. As I already mentioned, this will allow baking to remain soft longer.

When the baking is cold, be sure to treat a piece of bread to your whole family. In the conditions of your own kitchen you will cook a real culinary masterpiece!

Beneficial features

On this information in the article on baking unleavened bread in the oven or new modern devices came to an end. It should be noted that such baking has a lot of useful properties, I want to talk about them a little lower.

The main advantage of a yeast-free composition is excellent digestibility by the body. The digestive track will not be overloaded, and therefore the stomach will not swell, the process of flatulence is absent.

This is due to the fact that the bread is thick and coarse. By entering the body, bread provokes intestinal activity, connecting the muscles of the digestive tract to the process.

Harmlessly baked bread cannot harm the intestinal microflora. Yeast promotes changes in the number of bacteria in the intestine, provoking the process of dysbacteriosis.

Eating foods without yeast, you will not encounter such effects. Often, people who eat simple pastries may experience flatulence. Yeast fills the body cavity with carbon dioxide, which leads to gas formation in the intestine.

For this reason, deciding to bake yeast-free custard based on cooked sourdough, you will not encounter a similar phenomenon.

Drawing an analogy with ordinary bread, yeast-free composition is more useful. It is the basis of proper nutrition. But he has some drawbacks.

Negative properties

The benefit of baking without yeast is really great, but there are also disadvantages to these products, which I will tell you a little about below:

• Volumes. On the shelves yeast-free product will always be 2 times less than the simple. Of course, I want to buy a big loaf, and the flavor of plain white bread is nicer, more familiar.
• The taste of rye yeast-free composition is different, because it affects the absence of yeast.
• A product baked without yeast will be dense, firm. It not only lowers the gastronomic properties, but also turns out to be critical for those people who have serious problems with their teeth. To eat it is completely uncomfortable.

Some people love unleavened homemade bread, and this is not surprising, try it yourself to make sure that it is no worse than what we all are used to. To prepare it is not difficult, there would be a desire!

Bread is loved absolutely all over the world! It is the main and integral component of every meal. There are a huge number of types of bread, and some of them can be prepared without the use of yeast. Unleavened bread is an important part of a healthy diet. Baking without yeast in ancient times was even used for medicinal purposes. Today it is gaining popularity again.

The benefits of unleavened bread

The preparation of such bread is now popular among people who monitor their health and appearance. Fans of lush baking often complain about extra pounds.

• The main benefit of this unleavened bread is that it was baked without the addition of yeast. What are they harmful to the body? Once in the intestine, they actively proliferate and upset the balance of the bacteria living there, which affect many processes in the body, up to the strength of immunity and mood changes. Before baking the yeast dough, it must be infused, and at this time the yeast will form many cavities of carbon dioxide, which then will cause increased gas formation in the intestine.
• Since yeast-free dough does not imply the presence of yeast, the need for auxiliary ingredients for their more active reaction also disappears. That is, the sugar in the yeast-free dough is much less, and maybe not at all.
• Unleavened bread in its composition has a lot of cellulose, which has a positive effect on intestinal motility. Its consistency is denser than that of yeast baking, and therefore the muscles of the gastrointestinal tract are actively involved in its digestion.
• Unleavened bread stored longer.

It is worth noting that often the density of unleavened bread is much higher than that of the usual made with yeast, and not everyone can like it.

Unleavened yeast

Good bread without yeast in the store is difficult to get. Manufacturers in the pursuit of pomp add in the production of wild yeast, but in fact, they are no different from normal. To gain complete confidence in the benefits of the product, it is best to prepare it yourself. Knowledge of sourdough recipes is essential here, because cooking begins with them.

Eternal sourdough

This recipe is the easiest, and got its name for the fact that such a leaven can be removed in the refrigerator and taken out of necessity, only sometimes it needs to be fed.

Ingredients:

• flour - 300 grams;
• water - 300 milliliters.

Cooking:

1. Mix a third of the water and flour. Leave under a towel warm. Stir several times a day, because the mass will start to ferment.
2. Add the same amount of ingredients and put in heat
3. Feed leaven last time with the same technology. When it increases by 2 times, you can safely divide in half. From one part to cook bread, and the second to put in storage in the refrigerator.

On kefir

It is often used with rye flour, therefore it is suitable for making rye bread.

Ingredients:

• kefir - 150 milliliters;
• flour - 50 grams + some for consistency.

Cooking:

1. You must leave kefir alone for 3 days.
2. Next, add 50 grams of flour and leave under a towel for a day.
3. Using flour, bring the dough to a consistency as for pancakes and leave under a towel for several hours.

Rice

Another recipe that can be stored in the refrigerator. Also, this leaven is used to make pancakes and pies.

Ingredients:

• rice - 100 grams;
• boiled water - 1.5 cups;
• flour - 7 tablespoons;
• sugar - 30 grams.

Cooking:

1. Rice pour a glass of water, add 10 grams of sugar, then cover with a towel for 3 days.
2. Strain, add half the flour and another 10 grams of sugar. When the mass starts to ferment, add another spoonful of flour and half a glass of water, leave for a day.
3. Pour the remaining flour and sugar, after which you can prepare the dough using this starter.

Monastic

This starter can be stored in the refrigerator for more than a month.

Ingredients:

• warm cucumber or cabbage pickle (without vinegar);
• rye flour;
• sugar.

Cooking:

1. Flour flour in the brine to the formation of the consistency of liquid sour cream.
2. Add sugar to taste.
3. Put the leaven in a warm place.
4. At least 3 times the leaven should be precipitated after it rises.

With honey

Suitable for lovers of natural delicacies or those who do not allow the presence of sugar in the diet.

Ingredients:

• flour - 400 grams;
• honey - 10 grams;
• water - 220 milliliters.

Cooking:

1. Mix 100 grams of flour, 70 milliliters of warm water and 10 grams of honey. Leave a towel for 2 days.
2. On day 3, a sour smell will appear. It is necessary to add another 75 milliliters of water and 150 grams of flour. Mix and clean for a day.
3. Feed by adding ingredients in the same quantity as the previous time. Leave for a day.
4. Add the remaining ingredients, and wait 12 hours. After this time, you can bake using sourdough.

Baking recipes

When the sourdough is ready, and this is the most difficult, it’s time to start making the unleavened bread directly.

Recipes there are many. Milk can be safely replaced by whey, then you get unleavened bread on whey, and if you add various grains and cereals - monastic bread.

No leaven

Ingredients:

• flour - 300-400 grams;
• kefir - 300 grams;
• soda - at the tip of the knife;
• salt - 10 grams;
• sugar - 10 grams;

Cooking:

1. Sieve the dry ingredients in a bowl.
2. Kefir mixed with soda, insist 5 minutes.
3. Add the liquid portion to the dry ingredients, knead the dough (first with a spoon, then with your hands on the table). Allow time for the dough to rise for 30 minutes.
4. Knead the dough on the table with your hands.
5. Shape, make cuts and bake in the oven for 15 minutes at first at 230 degrees, then at 200 until golden brown.
6. Cover the finished bread with a towel for 5-10 minutes, and then you can try the finished yeast-free pastries.

Borodinsky

Ingredients:

• leaven - 6 tablespoons;
• wheat flour - 250 grams;
• rye flour - 150 grams;
• milk - 1 cup;
• sunflower oil - 1.5 tablespoons;
• sugar - 50 grams;
• malt - 4 tablespoons;
• ground coriander - 10-15 grams;
• salt - 8 grams;
• water - 300 milliliters.

Cooking:

1. First you need to make a brew. Mix sourdough, half a cup of milk and 100 grams of flour. Leave on for 4-5 hours, during which the dough will rise 2 times.
2. Soak the malt in 200 milliliters of water for 10 minutes.
3. Stir the salt and sugar in half a glass of water, then add to the dough. Mix wheat flour with rye and pour a glass of the mixture.
4. Add butter, malt and coriander, mix
5. Pour the rest of the flour and knead the dough. Grease hands to prevent sticking.
6. In a greased form leave the bread for 3-4 hours, it should double. You can sprinkle with whole coriander.
7. Cook in the oven for 30-40 minutes at 200 degrees.
8. Let the finished bread under the towel cool so that it can be easily cut.

Monastic

Ingredients:

• leaven;
• water;
• rye flour with bran or wheat;
• nuts and raisins;
• salt, sugar.

Cooking:

1. Put a piece of leaven in the baking pan and pour 100 milliliters of water.
2. Add flour until the composition becomes brittle, and will not resemble a thick cream.
3. Leave the dough warm for 3-5 hours. The bubbles that appear and the characteristic sourish smell will tell about its readiness.
4. Knead the dough for the monastic bread, sequentially adding flour, sugar and salt to the brew. The dough should get airy, thin and non-liquid.
5. If desired, add nuts and raisins.
6. Grease the form with vegetable oil and sprinkle with flour. Fill it with dough only half.
7. Leave for half an hour warm. During this time, the dough should rise to the edges of the container.
8. Bake in the oven on low heat. After about 1 hour, the bread will be ready.
9. Crust can be smeared with sweetened water, cover with a towel and leave to cool.

Wholegrain

Ingredients:

• milk - 180-200 milliliters;
• wholegrain flour - 400 grams;
• oatmeal - 45 grams
• yogurt - 200 milliliters;
• baking powder or soda - 1 tsp;
• salt - 1 tsp;
• nuts, dried fruits - on request.

Cooking:

1. Mix all dry ingredients in a container.
2. Add milk to yogurt separately.
3. Pour the liquid part into the dry, mix.
4. Knead the dough. If it is dry, add a little milk.
5. Put the dough on parchment paper. Form a bread, leave under a towel for 20-30 minutes.
6. Preheat oven to 180 degrees and bake for 30-40 minutes.

In the oven

Ingredients:

• starter - 6-7 tablespoons;
• flour - 600 grams;
• water - 250 milliliters;
• sugar - 50 grams;
• sunflower oil - 3 tablespoons;
• salt - 20 grams.

Cooking:

1. Sift the flour with salt and sugar into a bowl.
2. Gradually pour in the oil, mix.
3. Add leaven.
4. Pour water in parts and knead the dough.
5. Remove under the towel.
6. Leave to reach 2 hours. To shift in the form only the dough increased in 2 times.
7. Bread will be baked for 1 hour at 180 degrees.

In bread maker

Ingredients:

• leaven - 4 tablespoons;
• flour - 390 grams;
• bran - 95 grams;
• water - 280 milliliters;
• salt - pinch;
• sunflower oil - 5 milliliters.

Cooking:

1. Pour the liquid ingredients into the bowl first, then add the dry ingredients to them.
2. Set individual baking mode.
3. Knead for 15 minutes, and then rise for 2 hours.
4. Kneading - 5 minutes, rise - 2 hours.
5. The rise - 2 hours.
6. Baking - 1.5 hours.

In the slow cooker

Ingredients:

• leaven - 1 tablespoon;
• flour - 800 grams;
• sour cream - 75 grams;
• water - 1 cup;
• egg - 1 piece;
• sunflower or olive oil - 1 tablespoon;
• sugar - 50-60 grams;
• salt - 8 grams.

Cooking:

1. Pour water into the leaven, break the egg and add sugar.
2. Add butter, sour cream and salt.
3. Sift flour in small portions into the dough. It should be slightly sticky. After that, add flour is not necessary.
4. Stir the dough for 5 minutes, before sprinkling the table with 2 tablespoons of flour.
5. Let the dough stand warm for 1 hour.
6. Form the dough, pre-oiled, send in a slow cooker, close and leave for about 2 hours.
7. Set the "Baking" mode for 1.5 hours.
8. Turn the bread over to the other side and bake for 30 minutes.
9. Put the finished bread covered with a towel. After a couple of minutes you can try.

2 years ago

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Increasingly gaining popularity. Recently, they have increasingly begun to talk about the dangers of baker's yeast and white bread. I think that, by and large, all the arguments about the harm of baker's yeast are still exaggerated. In this product, of course, there is both harm and benefit, but in this article we will not go into detail analysis, I am sure that if you follow a certain measure and balance in the use of any product, everything will be fine with our health. And therefore I recommend to alternate in your diet yeast and yeast-free bread.

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

So, how does baking homemade unleavened bread start? Of course, with sourdough cooking. Sourdough - the basis of bread, it is the most important and most useful of its components. Unleavened yeast is saturated with lactic acid bacteria, which makes the bread fermented and such bread is much better absorbed, it is believed that the absorption of bread without yeast starter rises to 95%.

First you need to be patient. We prepare the first leaven for six days to make it strong and rich.

What is necessary:

• rye flour
• warm water

How to cook yeast-free yeast

This is a long process, but worth it. Still, unleavened bread is very healthy and tasty. Therefore, we will have patience and will conjure over the leaven.

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

Cover with a dry towel or plate and set in a dark, warm place until tomorrow ( attention!  the battery can not be set!).

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

The sourdough should begin to bubble, the mass may become more liquid - this is a normal process. Repeat the process of adding flour and water. Cover and leave until tomorrow.

3rd day

The scent of leaven changes to a more pleasant smell of fermentation, similar to the smell of yeast. If such a smell does not appear, it will happen a little later. Again add 3 tablespoons of flour and warm water. We also leave until tomorrow.

4th day

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

5th day

Sourdough becomes fluffy, with lots of bubbles. Now it is ready, but in order for it to become stronger and our bread succeed, we need to feed it again once again.

6th day

From this amount of leaven we take 3 tablespoons and shift them to another container. Add 5-6 tablespoons of flour, diluted with warm water to a thick cream, set in a warm place for 6 hours.

Making the finish sourdough bread

This leaven will be used to make unleavened bread. It should turn out lush, thick and porous.

As a result, lush, thick and porous starter for unleavened bread.

How to store yeast-free ferment

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

- You can distribute to your friends, those who want to bake unleavened bread at home, leave 3-4 tablespoons of yourselves and keep them in the refrigerator

How to bake homemade yeast-free bread in the oven

What is needed for the test:

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

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

Knead the dough with your hands

If desired, add seeds or raisins.

Add seeds or raisins

Put the ready yeast-free dough into a mold, greased with vegetable oil and sprinkled with flour. Cover with a towel and leave the "fit."

Put the ready dough in the form

The volume of the test should increase by 2 times. Time for this process can be different, from 4 hours and more. I leave the dough at night in a warm place. It must be said that the yeast-free dough rises much longer than in baking yeast. Time depends on the strength and saturation of your leaven with the lactic bacteria. This, as they say, is a matter of technology; the more often you will make unleavened bread at home, the better it will be with you each time. All comes with experience.