Whole grain bread without yeast in the oven
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We bake healthy and tasty yeast-free bread from whole grain flour in the oven using sourdough.
Recently I started baking sourdough bread. There is absolutely no yeast in this bread! Not a drop, not a pinch, not a single yeast granule!
Today we will bake bread from whole grain flour without yeast - on rye sourdough. It is lean: it does not contain butter or eggs, so this bread can be baked during Lent. The bread turns out to be large (960 g) and very tasty. The only downside is that baking this bread will take a lot of time. To prepare whole grain bread without yeast in the oven, prepare the ingredients according to the list.
Ингредиенты
Opara:
Rye sourdough - 30 g
Water - 32 g
Whole grain flour - 65 g
Dough:
The whole dough
Water - 350 g
Whole grain flour - 340 g
Wheat flour - 200 g
Salt - 10 g
Рецепт
1. I usually start preparing yeast-free bread from whole grain flour in the evening. At 13-14 o'clock I feed the starter (for example: 20 g of starter, 20 g of water and 20 g of rye flour). I leave it for 8 hours at room temperature. This type of leaven is called “refreshed”. By 22:00 the ferment is active, you can prepare the dough. What does "leaven active" mean? This means she must live! You can see how she lives in the photo. There are a lot of bubbles in it, the surface is loose, it has increased its volume by 2-3 times its original size. This is an active leaven.
2. Make dough for yeast-free bread from whole grain flour. Take the required amount of active rye starter, mix it with water and whole grain flour. Mix well. Cover the jar with a lid and leave at room temperature for 12-16 hours. Where does this discrepancy come from? So this is because the temperature in the room is different for everyone. You understand: the warmer it is, the faster the dough will come to life. If the dough was placed at 10 pm, then by 10-1 pm it will be ready.
3. This is the picture you should see in the morning. The dough has increased in size and is ready for use
4. Let's start the test. Place all the dough into a bowl and add water. Then - two types of flour and salt. Knead the dough for 10 minutes in a stand mixer or 15 minutes with your hands. The dough will be quite sticky and tender, but at the same time it should hold its shape well. You may need more or less flour than the specified amount. Place the dough in a greased bowl, cover with film and leave in a warm place for 2-3 hours.
5. During this time, the dough will not increase in size much
6. We knead it. Place in a proofing basket. No basket - place in any greased baking dish. You will then bake in this form. Cover with film and leave again in a warm place for 1.5-2 hours.
7. This is how the dough will rise after the specified time. Place it on a baking sheet lined with parchment and make cuts with a blade or sharp knife. When I put the dough out of the proofing basket, it caught a little on the edge and it turned out like this uneven circle. This, of course, did not affect the taste in any way. Bake whole grain bread without yeast in an oven preheated to 220-230 degrees for 40-45 minutes. The first 10 minutes are steamy. Those. Place a bowl of boiling water on the bottom of the oven or throw in a few ice cubes. After 10 minutes, remove the bowl of boiling water (the ice cubes will evaporate by then).
8. This is how the bread turns out. Cool it completely on a wire rack. It is advisable to let him rest for at least five hours.
9. And this is what yeast-free bread made from whole grain flour looks like in cross-section 5 hours after being taken out of the oven. Delicious and healthy bread for you!