Black bread without yeast and without sourdough

Black bread without yeast and without sourdough

Category: Special bread

Ingredients
Peeled rye flour	300 g
Wheat flour, premium	200 g
Salt	1.5 tsp.
Sugar (honey)	1.5 tbsp. l.
Crude sunflower oil	1.5 tbsp. l.
Water	400 ml

Cooking method

Note * For coarser bread, you need to replace premium flour with 2 grade flour. If this is not possible, then you can use wheat bran with premium flour (i.e. 180 g of premium flour and 20 g of bran).

Put all the ingredients in a container measuring 1.5 to 2 liters (I use a plastic measuring cup with a lid).

We take a mixer with hook attachments (whisk can also be used, but then a little more water should be added) and mix everything until a homogeneous consistency (usually it takes no more than 5 minutes).

We close the container with a lid and put it in a warm place for 24 hours (on a warm floor, under a battery, etc.).

We take a baking sheet or a fairly wide Teflon (ceramic) form, grease it with vegetable oil and with a tablespoon we turn our dough onto a baking sheet. It should spread a little.

We put a baking sheet with the dough in the oven, but do not turn on the oven (or set the temperature to 30 degrees, so that the dough is better suited), wait 1 hour.

Turn on the oven at 150 degrees and leave to bake for 1 hour.

We take out the bread pan, turn the bread onto a board (wire rack) and leave it for 1 hour at room temperature for final baking and cooling. Also during this time, excess moisture comes out and the bread becomes a normal consistency.

Note * The bread is excellent, without any acidity, unlike sourdough bread. At the same time, it does not look like yeast, since the cycle is quite long. The whole process takes a little time, not counting the waiting time per day while the bread is fermented.

Thank you.

Cooking program:

Oven

Note

Yeast-free and gluten-free bread baking (recipes)

The bread turned out to be interesting, especially the porous crumb.
Question: was baking powder or soda added to the dough?

Yes, the bread is really impressive, although it surprised me a lot that it was made repeatedly without sourdough. No, I do as I described, that is, I did not put baking powder, including soda.

Then we will experiment, let's see what happens, an interesting idea

With the first bread on the forum!

very interesting bread intrigued

Try to do it. Be sure to report the results. I also think that it may take a little less time or, on the contrary, a little more, depending on the temperature of the proofing (for example, today I made this bread after 18 hours somewhere, not after 24, and, nevertheless, it turned out porous again).

Thanks, I will try, I will definitely write about what will work out

[Tatyana]

Interesting recipe Who has already tried to repeat the realties?

Then we will experiment, let's see what happens

Tatyana, have you already tried it? So how?

I've tried it. The bread was eaten (we have special lovers of rye here), but, in my opinion, the experience was unsuccessful. The bread looked like plasticine, not the same as in the author's photo: (True, I baked it in a mold, maybe it prevented excess moisture from coming out. I'll try again, just putting it on a baking sheet

The baking sheet makes a huge difference here. If you do it in a bucket from a bread machine, then maybe you will probably get a brick.

Well, the dough is at the battery, fermented :) The day after tomorrow I will report

Baked on a baking sheet. The bread is similar in shape to Georgian lavash. Drier than last time, and sweeter, probably due to the fact that more moisture is gone.My lovers of rye liked it, but he liked the clay brick last time too
I took photos this time, I will post them when I upload them to the computer

An hour ago I took out the bread baked according to this recipe from the oven :-)
Here is the outside and cutaway view:


Did according to the recipe of the author of the topic exactly.
The taste is most reminiscent of rye (gray) round bread from the store. Not plasticine in the photo you can see that porosity is present.
Thank you very much for a simple and interesting recipe!

[sageol]

sageol, but does this recipe accept additives? For example: olives, fried onions, nuts, raisins, other dried fruits?

Hello, I have not made pure black bread for a long time, I do everything white with a small addition of rye flour. It will be necessary to repeat!
I think it is quite possible to put it, but only immediately when mixing with a mixer, and finely chopped enough. For raisins and other dried fruits, add an equal amount of water in grams, so as not to violate the proportions, so that the raisins do not absorb excess moisture.

[sageol]

sageol, I have done it twice since my last message with raisins - very satisfied! Raisins very successfully set off (or rather almost completely mask) the specific rye flavor of the original recipe.

The only problem I faced: my mixer kneads such a dough with great difficulty, heats up very much and, in general, it turns out for a long time and not very efficiently (the mixer power is 450W and I am seriously afraid that it would withstand quite a few such mixes). Last time I kneaded the dough for this bread in a bread maker on a dumplings program. I also tried to knead with my hands - it turns out more efficiently than with a mixer, but such dough is washed off my hands very badly)

Well, 450 watts for a mixer is a lot. This is not a blender. I have 350V, and even he copes with this test without problems, though you need to use the hooks for the dough as attachments, and not beaters. In general, it happened with a mixer and made a steeper dough, for example, for German gingerbread, it was generally very tight there and also did it.

Well, 450 watts for a mixer is a lot. This is not a blender.

After reading carefully, I finally realized what was going wrong: of course, I just had a blender and I still could not understand why you call knives for chopping so intricately - "hooks" ... the word "mixer" my mind stubbornly adjusted to the existing at the disposal of reality in the form of a blender)))

[sageol]

What the most interesting recipe I skipped !!!

No yeast, no sourdough and such porosity !!!

sageol, I understood correctly, it is worth baking this bread in the form of a flatbread, that's how the dough spreads, and bake, right?

And what if the dough is made only on rye flour, bullshit will it be nonsense?

Yes, just like that, that is, as the dough stood for a day, after that, without stirring it, pour it on a baking sheet slightly oiled, it will spread out a little by itself. I think it is possible to do this on rye, though the pleasure is dubious, in my opinion, since rye flour itself is very coarse, and at least 1/3 of wheat flour, but it makes sense to add.

I liked the recipe very much. Can you tell me this bread can be baked in a bread maker? Maybe someone did it?
Which program to choose, can you put a delayed start while the dough is standing?

It is undesirable to bake such bread in a x / oven, you can get a sole. A slow cooker, oven, electric frying pan with a lid are better.

very interesting recipe .. I'll try to bake in a princess ..

[Interesting recipe]

Interesting recipe When we lived in Turkmenistan and Tajikistan, we bought and ate local flatbreads with great pleasure, and they were just this type of kneading - without yeast, standing in the sun. Very tasty and not usual, though wheat flour. And holiday cakes - with milk - it was generally something with something: girl_claping: She also made such cakes sometimes, especially in the 90s, when yeast was in short supply

Can you tell me this bread can be baked in a bread maker?

In principle, Admin told you correctly that you can get a brick if you do it as I indicated.However, if you think carefully, then you can do the following: mix all the ingredients with a mixer - you get a fairly thin dough, after which you need to leave the mixture not in the cup, but immediately transfer it to the bucket of a bread machine, cover the bucket with food wrap, make small holes with a toothpick, for example ... Then, after a day, without stirring, try baking this business at a low temperature (150, maximum 160 degrees). Only again one "but" - in the bread maker there is no such choice of temperature (150-160 degrees), but there is only a baking mode (at least on my Panasonic SD257). Thus, if there is a choice of temperature, then try it unambiguously. Do not forget to report the results in this thread.

P.S. Still, after reading my advice and presenting this picture, it seems to me that the brick just will not be unambiguous, but on the contrary it may turn out that there will be unevenly large holes in the bread, and this is also sad. But in this case, after a day, you can not immediately bake it, but stir it again at least with a spatula in a bucket carefully and leave it for a couple of hours.

[what for]

Can you tell me this bread can be baked in a bread maker?

A what for bake this very original bread-flatbread in xn, for which there are many their ways to bake bread. Kneading and dough holding go back to the ancient times, when everything was done with pens, when they did not even know yeast. Thank you sageol! It is wonderful and pleasant to know that such a young man knows about this baking method.

It is wonderful and pleasant to know that such a young man knows about this baking method.

Well, man - it says loudly. I am more of a boy guy with an interest in cooking.

Delicious! She put the dough in the evening at about 20. In the morning at 9, transferred it to a greased frying pan. I waited another 2-2.5 hours. Baked in a preheated oven for about 20 minutes. The pores are smaller than in the photo, there are dense (no pores) small areas. It was necessary to wait in a frying pan for 3-3.5 hours.

[sageol]

sageol, I have a thank you for the recipe! Everything worked out! Efforts are minimal, but the result is decent. I have long wanted something without yeast / starter cultures and plasticine. I will bake some more. The question is ripe: is it essential to heat the oven together with the dough or can it be set after the required t is set?

Behold

[sageol]

sageol, I have a thank you for the recipe! Everything worked out! Efforts are minimal, but the result is decent. I have long wanted something without yeast / starter cultures and plasticine. I will bake some more. The question is ripe: is it essential to heat the oven together with the dough or can it be set after the required t is set?

I will answer while the owner is not. As the temperature rises gradually, the dough ferments slowly in warmth and comfort. If the dough has risen well, then you can put it in a hot oven.

Wow, what an interesting recipe! We will definitely try, thanks

I will answer while the owner is not. As the temperature rises gradually, the dough slowly ferments in warmth and comfort. If the dough has risen well, then you can go into the hot oven.

Correctly noted. In general, you can try in different ways. Theoretically, if the oven is very hot (up to 260 degrees) and bread is put in it in a form, or even better on a baking stone (but this is not the case), then due to the sharp heating the pores should be larger and the bread should grow up. And if you gradually heat it, then the crumb should turn out sluggish and the bread will blur.

Thank you next. I'll try it hot once

I brought my bread with thanks
I liked the taste No hassle, few products, interesting result


I did not deviate from the recipe. Baked in a mini oven in a 26 cm frying pan.

What if you pinch off a piece of dough before baking and leave it for the starter for the next batch? I think the fermentation process will go faster.

I kneaded it last night ...
Wheat 1st grade, with honey
I'm waiting for the evening

Katya, we will wait, very interesting! The boy still has a different crumb than the others.

[Natalia]

Natalia, yes, everyone has different faults
And it also seems to me that my dough is cool ...it won't spread ...
Although we'll see in the evening)
So I understand fermentation is going on and wild yeast begins to form in it by the type of sourdough

Baked yesterday .....
The crumb is plump ...
I think I need to bake at a higher temperature ... at least in the beginning ...
It's sweet for my taste ... all my love for rye sourdough, so that there is a little sourness ...
In principle, it is possible to experiment with fermentation longer and put less copper .. and play with the temperature
This is how it turned out, sorry for the dark photo ..

[sageol]

Katyusha, what taste in general? I also wanted to do something. My friend eats little bread because of yeast (tends to be overweight), I want to treat her. The crumb is so porous.

Admin, thanks, an interesting recipe. Intrigued. Very nice crumb.

sageol, sorry, I called you wrong!

[baba nata]

baba nata, delicious bread, IMHO sweetish and rather bland, let's just say there is no strongly pronounced note
And a friend is vainly afraid of yeast, the fullness is not at all from them, this is all a false falsification
And rye bread is very beneficial)
By the way, I cut off the code with a knife, then the pores were better visible, small such, but evenly
There is no photo and everyone ate more))))

quote author = Baba Nata link = topic = 348574.0 date = 1452919424]
sageol, sorry, I called you wrong!
[/ quote]
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I baked breads yesterday according to this recipe. Very, very tasty, but not a drop has risen, thin as a cake, although very porous inside. And it also stuck tightly to the parchment paper.

Author, but purely on wheat flour you get such bread?

And I got up. I noticed that the longer it is in the form before baking, the fluffier and higher it will be. Once I stood too much because of my busyness - such a pretty one came out! For the entire volume of a 26 cm frying pan

And I got up. I noticed that the longer it is in the form before baking, the fluffier and higher it will be. Once I stood too much because of my busyness - such a pretty one came out! For the entire volume of a 26 cm frying pan

I stood for exactly an hour in the oven at 50 degrees, I can't set my temperature lower. Only I didn’t quite understand why he should stand in front of baking in a uniform, if he had stood for a day before

The day is in a mixing bowl. And then I put it in the pan and wait for the rise. It really rises. And then I carefully transfer the mold to the hot oven. Porous bread is obtained, at least 4 cm high

I stood for exactly an hour in the oven at 50 degrees, I can't set the temperature lower. Only I didn’t quite understand why he should stand in front of baking in a uniform, if he had stood for a day before

So you killed all the "yeast" that turned out during long-term proofing of the dough. The proofing of the dough should not be higher than 30 * C - then the yeast dies from the hot environment for them

The dough stood for 24 hours so that the fermentation processes inside, which flour + water give, take place. It's like leaven - flour and water were combined and fermentation began.

I understand that in the mixing bowl, hasn't it risen enough in a day? Why another hour?

I understand that in the mixing bowl, hasn't it risen enough in a day? Why another hour?

Read above, just explained the "why"

Day for fermentation and yeast formation
An hour to raise the dough in the warmth