Unleavened bread

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The sourdough bread from sprouted wheat and sprouted barley.

Ingredients for Unleavened bread

Step by step instruction of cooking Unleavened bread

Шаг 1

You must first prepare the leaven, which replaces the yeast.
Take a glass of barley and 2 cups of wheat. Soak, spread in a shallow dish, cover with gauze and put that the grains sprouted. After 3-4 days, the shoots appear.
Grind the sprouted grain in a meat grinder, add 2-3 tablespoons of sugar, 2 cups flour, 1 Cup of water. Cook for hours on low heat, stirring constantly. All the leaven is ready. 4 tbsp take leaven for making bread, the rest hiding in the fridge.
In the prepared starter fill up 2 tbsp flour and a little water to a thick cream. Stir and put in a warm place for 2 hours. Sourdough zaputatsya. Again add 2 tbsp flour (rye) and water, and again put to ferment for 2-3 hours.
Now, when the leaven is ready, add 300 g flour, 700 g of rye flour, 3-4 tbsp of honey (or 2-3 tablespoons sugar), 1 tsp salt, a handful of washed raisins (good quality). Mix the dough and put a little climb. When the dough is slightly alive, take the prepared form. The test part selected for the next time.

Шаг 2

I moisten with cold water and smeared with butter. On the bottom of the form put a little test (its carpeted in a thin layer) and pour the nuts (I love the forest). Cover with remaining batter and nuts.

Шаг 3

Sometimes I sprinkle the dough seeds, nuts.
When the dough will grow to the edges of the form, put it in a well-heated oven (I photographed a little earlier). After 20 minutes, turn down the fire to minimum and bake for another 40-45 minutes.
After the finished bread out of the oven, always cover it with a towel, so he quickly cooled.

Шаг 4

The last photo is of previously baked bread: I wanted to show the difference maidu rye and corn bread. Yellow is sweet corn bread (there is rye, corn flour and more sugar). Is growing also very quickly and well.
Want to warn you that the recipe for this bread I took from the documentary: visiting the monastery faithful husbands tell and show you how they bake this bread and give it to the people pieces of unleavened leaven. The original idea was not to use yeast. But for a year my family eats this bread, although it turned out I not the first and not the second time. The main thing is not to stop the desire to achieve the desired result.