A simple recipe for bread without sourdough. Baking bread is an easy thing to do, but don’t get discouraged too soon if you fail.
Bread without sourdough – why you should bake it yourself
Baking your own bread is becoming more and more popular, due to the fact that it is much healthier than store-bought bread. So it is worth baking bread yourself, especially bread without sourdough. Why?
Bread without sourdough is simply bread that does not contain any additives. So it is much more natural and healthier than the one you can buy in the store. Sourdough bread is also more nutritious because it contains more fiber. Fiber is very important for health, it helps the digestive system function properly and improves digestion. Bread without sourdough is also more filling, so you can eat it without worrying that you are about to get full.
This is very important, especially for those who want to lose a few pounds. Bread without sourdough is also more efficient. It can be stored longer than bread with sourdough, and it is also easier to store. In conclusion, it is worth baking bread without sourdough, as it is much healthier and more natural than bread with sourdough. It is also more efficient and filling, so it is ideal for those who want to lose a few pounds.
Here’s the recipe:
You need a large pot, into which you give 8 dkg of yeast and dissolve it in 3.5 cups of lukewarm water with 2 tablespoons of sugar. Then we add rye flour about 1/4 kg and wheat flour in such an amount that the consistency of sour cream is formed.
Of course, we mix it all with a wooden spoon, do not knead. We sprinkle lightly on top and leave it to rise (the volume should double).
After it has risen, we add 4 tablespoons of oil and 2 teaspoons of salt. Then add whole wheat flour and mix with a spoon as long as it can be stirred, and when the dough resists, continue kneading with your hand. Knead for a while so that the dough is that stretchy, springy. The amount of this flour I can not give, because each time I use it in a different proportion. It should be added intuitively, not too much and not too little (in the neighborhood of 1 kg).
When you knead the dough, leave it to rise in a warm place under a cover. The dough should rise to the very edge of a large pot.
Prepare two narrow baking pans, or one large one, grease with margarine or pour a few drops of oil, put the dough on top and let it rise.
In the meantime, turn on the oven, setting the temperature to maximum. When the dough has risen to the edges of the molds, grease the surface of the dough with egg white and put it in the oven.
Bake for about 1.5 – 2 hours.
The crust should be heavily browned, and the baked bread should pull away from the edges of the mold.
When the bread is baked, sprinkle it with cold water and wrap it in a clean cloth. On it you can give a piece of aluminum foil and another cloth, and leave it for some time so that the crust is not too hard.
If the bread is well baked, knocking on the bottom of the bread with your finger, you will hear such a deafening sound. I think that those who persevere will succeed in baking a delicious, homemade bread, which can be stored for several days and delight in its taste for a long time. It is certainly very different from store-bought bread.
I wish you to enjoy it.
