It was very interesting to make "Monastic" bread, while when choosing a recipe I proceeded from the fact that it was authentic, that is, from people who actually do it every day. See the step-by-step recipe and cook real "Monastic" bread without yeast for yourself and your family.
Main Ingredient: Flour
Dish: Baking / Bread
Geography of cuisine: Russian cuisine
- Wheat sourdough - 50 grams
- Flour - 400 Grams
- Water - 350 Milliliters (150 ml. - for the preparation of dough, 200 ml. - in the dough)
- Salt - 1 Teaspoon
- Sugar - 1 Teaspoon
- Vegetable oil - 20 Milliliters
How to make "Monastic bread without yeast"
Prepare your ingredients.
Pour 150 ml into a bowl. water, put the leaven and flour (from the total amount), stir, bring sour cream to a consistency.
Add a teaspoon of sugar to "activate" the sourdough.
Cover the dough with foil and place in a warm place for fermentation for 1-1.5 hours.
Dough after fermentation.
Pour water and dough into a container for kneading dough, stir.
Add salt, add sifted flour, the amount of flour can be increased depending on the density of the bread that you want to get ready-made.
Knead the dough. You need to knead for a long time, if with your hands, then about 30 minutes, but you can also use a mixer, a special hook attachment, which significantly reduces the kneading time. Sprinkle the work surface of the table with flour, grease your hands with vegetable oil, form a round bread, put it in a proofing dish for 2-3 hours in a warm place.
Make a cross cut before baking. You can decorate the bread with dough decorations or just make cuts. Bake for about 60-75 minutes at 150 degrees.
"Monastic" bread turned out to be porous, fragrant, very tasty. Such bread will be stored for a very long time.
Use only raw water and never boiled water.