Unleavened Bread without Leaven
by Editorial Staff
The recipe for how to make yeast-free bread without sourdough is good because the process does not take much time. It is also an excellent alternative to commercial bread, the quality of which is highly questionable.
Cook: 2 hour
Ingredients
- Flour – 300-400 Grams
- Soda – 0.5 Teaspoons
- Kefir – 300 Grams
- Salt – 1 Teaspoon
- Sugar – 1 Teaspoon
Directions
- Sift flour into a bowl to enrich it with oxygen, not all at once (about 200-300 grams). I add sugar and salt to it, mix all the ingredients.
- Pour kefir into another bowl, add soda to it, mix and leave for 5 minutes, then pour it into dry ingredients and knead the dough, first with a spatula or spoon, and then with your hands. Transfer the dough from the bowl to the floured table and knead further. I send the dough to a plate, cover it with a towel and leave it for 30 minutes
- After half an hour I knead the dough with my hands, roll it into a ball and give it the desired shape, make cross-shaped cuts. I transfer the dough to a baking sheet, sprinkled with flour, and send it to an oven preheated to 230 degrees. After 15 minutes I reduce the temperature to 200 degrees and cook for 30 to 60 minutes.
- I check the finished bread with a toothpick, then cover it with a towel and leave it for a couple of minutes, the bread turns out to be golden brown, with a pleasant crispy crust.
Bon appetit!
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