Black bread without yeast and without sourdough

People, what are we talking about ?! He kneaded the dough and left it on for 24 hours - this is called PREKVASKA !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !! The effect on the body is the same as from ordinary yeast !!!!!!!!!!!!!!!!!

[Lana456]

Lana456WHAT is the effect ?! What are you afraid of? Nobody tried to avoid yeast here. What will they do for you baked?
On HP, people are adequate

[Lana456]

this is called SQUARE

Lana456, most of us already understand this, it is primarily about how to make bread without pre-prepared sourdough and yeast. Some of us do not live in urban settings and going to the store for yeast is not always possible, especially if the store is located on the other side. And the leaven must be properly stored and fed, not everyone wants to do this. This recipe is suitable for this! After all, here, by and large, except for flour and water, nothing is needed.

After all, here, by and large, except for flour and water, nothing is needed.

I had dumplings dough mixed with whey

a piece was lying around in the refrigerator, it was lying for a week, it did not turn black, I think the serum had a positive effect here, but the piece in the bag swelled, became soft

and I remembered about this yeast-free bread, rolled out a piece of my already fermented dough on a Teflon mat into a cake = 15 cm in diameter it turned out, cm 2 thick

I put the rug with the dough in the bag and left it in the pizza maker overnight, even in a warm * princess * after cooking, and in the morning - the cake rose, soft dough, baked = it turned out delicious, tiny bubbles - just like in a foam sponge, so beautiful, some bubbles, dumplings dough, kneaded

here, although not a black cake, white, but the principle of yeast is the same

[sageol]

sageol, what an interesting recipe, and how I missed it ... I must try)
And for what reasons, if not a secret, did you start making bread in this way?

what an interesting recipe

and

need to try)

everything was the same

Or was it a question for the author?

[Rarerka]

Rarerka, this is so, secular chatter))) And to the author - about considerations) Indeed, in our time it is nice to see a young man who is fond of cooking. So I wonder what prompted him to such an experiment.

It seems that the author is no longer interested in his recipe, the last activity on the profile was yesterday ...

[Ludmila]

Ludmila, well, he will see the message, maybe he will be interested again)

[An4utka]

An4utka, Mandraik Ludmila, sorry I didn't answer. The fact is that before that, I always received email notifications if someone left a comment in the topic. And at some point, more than a year ago, for some reason they stopped coming. And I somehow forgot to look into the topic. Recently I've been reading topics about dryers and dehydrators on a bread maker, so the activity was in this. And then, purely by chance, I saw that a lot of comments were scribbled! Last time I answered there were literally 20 comments.

And for what reasons, if not a secret, did you start making bread in this way?

I don’t remember what prompted me to such a recipe. It’s just that before I tried to make bread with different sourdoughs, but I didn’t like it, and as already noted above, you need to follow the sourdough. Well, I read a lot about yeast a long time ago. The fact that it is thermophilic yeast, that is, it does not die even at 300 degrees Celsius, etc. They say it is harmful, cancer cells grow from yeast. Having studied this issue better, I realized that there seemed to be no research on the effect of yeast on the human body, at least then I could not find it even in the foreign segment.

I have not made this bread for a long time, and in general I have not used a bread maker for its intended purpose for a long time, only pearl barley porridge and millet I cook in it to this day. Bread should definitely be made.

Thank you all for your comments.

[Oleg]

Oleg, but about porridge you can learn more

[Ludmila]

Ludmila, my namesake, my dear, I cooked millet porridge the same, only my first HP began to flow quickly, they said because of porridge ... and I don't cook in a new one, but on jam mode

I wash the millet with boiling water, three times. I put in the HP, millet with milk in a ratio of 1: 5, I turn on the program jam, you can butter in 10-15 minutes, or after the end.
We have such recipes here

Millet porridge with pumpkin in a bread maker (SVETIIIII)

Millet milk porridge (Nadyushka)

I didn’t cook pearl barley in KhP, very large cereals.
It is interesting to read what he will write sageol

[Mandraik Ludmila]

Oleg, but more about porridge

Well, as for millet, in principle I agree with Mandraik Ludmila... The only thing I am too lazy to wash three times and even boiling water. I just rinse it with filtered hot water (50 degrees Celsius) once and then on a sieve to drain the water, and then into a bread maker in a bucket. The proportions of milk to millet in grams are 5: 1 as well, but I usually replace some of the milk with water. Next, I will program Jam, that's right. I don't put any oil, as a rule, but I add it to the finished porridge, when I warm it up in the microwave the next morning. I like fragrant sunflower oil, also bitter oil goes well in porridge, well, sometimes butter, and my father always eats fragrant olive oil. There is something to whom!

I didn't cook pearl barley in KhP, very large cereals.

Yes, the groats are large and you need to cook them for a very long time. If you do it wrong, you will have to chew for a long time and so still and swallow not chewed to the end. In general, people make barley in a water bath for 4 hours, like, but maybe I'm wrong. I do it according to the principle of peas or beans. That is, I always pre-soak this cereal in cold water for 3-4 hours, and then put it in the bread maker on the Jam mode. Moreover, I also add liquid 5: 1, and this is even after the cereal picks up moisture from the water in which it was soaked. Pearl barley perfectly absorbs excess moisture and thickens during cooking. And I must say that even after that, it turns out a little tough. To get it soft, you need to cook not in milk, but in a large amount of water, and only when it is already soft, then drain the water, throw it in a colander and add salt, sugar (honey) to taste and milk and cook porridge , say in the oven in pots. So it will have a fine texture. However, I am too lazy to do so.

[Oleg]

Oleg, our village grandmothers taught me to scald with boiling water, such scalding removes a slight bitterness from millet, but if someone likes this specific taste, then rinse it with just water. That is, this is not an acceleration of the process, but a change in taste for an amateur.

[Mandraik Ludmila]

Mandraik Ludmila, and I am aware that very hot water or boiling water makes millet more delicate in taste, removing the bitterness. This will be especially noticeable if the millet is not fresh, but has lain down (say 6 months or more, which in fact is already overdue). Then rinsing in boiling water is simply necessary, otherwise it will be disgusting to eat.

[Oleg]

Oleg, I totally agree, it looks like we understood each other

Bread should definitely be made.

Oleg, thanks for the answer) What recipe will you use now, haven't you tried it on liquid yeast?)

As in the old days, on pressed yeast.

Good evening. What else can you knead this dough? I don't have a mixer with screws ...

[Anastasia]

Anastasia, with your hands, before it becomes more or less detached from your hands. This recipe does not require long kneading, so you can knead with your hands without straining.

Thank you.



Good day. Tell me, what consistency should the dough be when kneading? With this ratio of flour and water, I got something very thick ... But my flour is very dry too ...What to focus on? Should the dough flow a little? Swim?

Has anyone tried baking this bread in a baking dish? For example, 34.5x20.2x5.2 cm. Of course, you need to set the temperature a little higher and cook for a longer time.

No, I do as I described, that is, I did not put baking powder, including soda.

and in 24 hours just wild yeast will breed, and you say without yeast)))

I think for such a weight of flour (500 g) the volume of water is not enough. It is necessary either 450-500 ml., Or reduce the weight of flour to 400 g. I did this yesterday - the dough is thick.

An interesting recipe, you must try!