"Monastic" Bread Without Yeast - A Step By Step Recipe With A Photo

Table of contents:

"Monastic" Bread Without Yeast - A Step By Step Recipe With A Photo
"Monastic" Bread Without Yeast - A Step By Step Recipe With A Photo
Anonim

Cooking description:

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

Ingredients:

  • 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

Servings: 6-8

How to make "Monastic bread without yeast"

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Prepare your ingredients.

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Pour 150 ml into a bowl. water, put the leaven and flour (from the total amount), stir, bring sour cream to a consistency.

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Add a teaspoon of sugar to "activate" the sourdough.

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Cover the dough with foil and place in a warm place for fermentation for 1-1.5 hours.

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Dough after fermentation.

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Pour water and dough into a container for kneading dough, stir.

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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.

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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.

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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.

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"Monastic" bread turned out to be porous, fragrant, very tasty. Such bread will be stored for a very long time.

Chef's advice:

Use only raw water and never boiled water.

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