Black bread without yeast and without sourdough

Oh, anyway, I'm stupid, it's not entirely clear why the test needs another hour. Was it not enough for him?
Does it matter where he stood: in a baking dish or in a kneading dish?

By transferring from one dish to another, you released gases from the dough. Let them form again. They are formed if you do not overheat the dough.

Read above, just explained the "why"

Day for fermentation and yeast formation
An hour for raising the dough

I can't understand, what's the difference, he didn't have time to get up in the kneading mold for a day? ) Or as soon as you pour the dough into a baking dish, it realizes that it urgently needs to stop fermenting and start rising?)
My questions may sound silly to you, but I'm new to yeast-free baking. We haven't eaten yeast for several years now, but I can't live without bread at all, so I'm trying to "spin". To be honest, it's not working out very well ...

By transferring from one dish to another, you released gases from the dough. Let them form again. They are formed if you do not overheat the dough.

Now everything is very clear to me, thanks!

The rise of the dough can take place normally only in warmth and at a certain T * C

Imagine yourself in the freezer for a day - then what do you want? right - heat to come to life because all processes in the body are inhibited

Don't you know if you can make such bread with wheat flour alone?
By the way, for those who did not bake this bread, but really want to: do it and do not hesitate! It turned out very tasty even for me. Slightly sweet, however, I added one teaspoon of honey.

I added one teaspoon of honey.

With honey, you only gave a stimulus to flour, so that yeast in the dough forms more actively

It seems that the above was baked on whole grain wheat. See all comments

It seems that the above was baked on whole grain wheat. See all comments

I read everything here, I am interested in ordinary flour. We do not have whole grain for sale.

Yes, I also refreshed my memory Not about the central locking system they wrote there, but about the 1st grade wheat. What is not "ordinary" flour

but about wheat of the 1st grade. What is not "ordinary" flour

We cook our own whole wheat flour and flour of the 1st and 2nd grade

Has anyone made this bread in a slow cooker ??

The bread is delicious. I will also cook.
Thanks to the author for the recipe.

The bread is delicious. I cooked it in the Dex 80 Multicooker. I baked it on the Bread mode

Cool. No photo? Describe it please

And I have baked this bread twice already, I really liked it. The first time I baked in a detachable form, it stuck a little on the bottom, the second time in a silicone one, I jumped out perfectly. Thanks to the author for the recipe !!!!!

Oh, I also baked, though only once ...

Interesting bread although in appearance, it is still a flat cake turned out, my eaters approved !!!

For a change, very much!

Many thanks to the author !!!

The first time I baked in a mold measuring 30 cm, it stuck a little and looked like a cake, but very similar to the author's photo (changes in the recipe are 450 ml of water)
The second time I baked it in a detachable form. before that, I smeared it with vegetable oil and sprinkled it with flour - everything turned out to be beautiful, it looked like a store one.
For the third time I baked bread in a multicooker Dex 80. The most successful option for me. Time saving. 5 minutes kneading, 24 hours of ripening the dough and 2 hours of bread baked by a multicooker (1 hour proofing and 1 hour baking)

[Olesya]

Olesya, show a photo of your bread. His need to show He is a miracle how good!

Olesya, show me a photo of your bread. He needs to be shown He is a miracle how good

.

And from the multicooker


And most importantly, it is better to beat the dough with hooks.

the main thing is better to beat the dough with hooks

I'll add a photo. I did a few in the process to see errors
So we take 300 g of rye flour, 180 g of wheat and 20 g of rye bran

Beat the dough with hooks for 4-5 minutes (this is how it looks)

I also tried baking. It turned out to be very sour. And the crumb is a little dull. I made a half portion for a test. The recipe was very interesting, because I love rye bread, but from yeast bread somehow I am not very good ...
Perhaps the acid was due to the dough being too warm. I will have to try to make it again, but leave it for fermentation in another place.

[Babovka]

Babovka, Olesya! This is some kind of miracle, not bread! If you do not know that it is without yeast and sourdough, you would never believe it!

[Kid]

It turned out to be very sour. And the crumb is a little dull. I made a half portion for a test. The recipe was very interesting, because I love rye bread, but from yeast bread somehow I am not very good ...
Perhaps the acid was due to the dough being too warm. I will have to try to make it again, but leave it for fermentation in another place.

Since I have not eaten shop bread for 7 years))) I offered to try a piece of bread to friends who came to visit)) Everyone liked it. There was no sour.
I put a 2 liter casserole. closed tightly with a lid and put under the battery
... Even after 26 hours, there was no acid.

Kid, and in what form did you bake the bread?

Babovka, Olesya! This is some kind of miracle, not bread! If you do not know that it is without yeast and sourdough, you would never believe it!

Really a miracle. At first I doubted the recipe, and then took a chance. I'm glad I found the recipe.

Thanks to the author for the recipe

I baked in a large frying pan, in the full oven, you can say that on a baking sheet. And when the dough was kneaded, I added 60 ml of water, since the dough did not gather into a lump. Dry flour, I guess. The dough was on a gas boiler, I had a special. bowl construction for a warm place for dough. Probably overheated. But this time I put the dough higher above the cauldron. And I didn't add any more water. I gathered the dough into a lump. Now I looked, it was a little swollen, a little widespread. Doesn't smell sour. The result will be in the evening. This time I want to bake in a slow cooker. I'll put it at 35 degrees. for proofing and bake there. Again half a serving. We have only two eaters, and a cat
I always add flax and caraway seeds to the dough. It cannot be that they create acid!

Added Monday 07 Mar 2016 03:18 PM

I baked bread for the third time in a multicooker Dex 80. The most successful option for me. Time saving. 5 minutes kneading, 24 hours ripening of the dough and 2 hours of bread baked in a multicooker (1 hour proofing and 1 hour baking)

Please tell me how you baked in a multicooker? With a coup? And at what point?

Added Monday, 07 Mar 2016 6:34 PM

The result of the second baking was not happy either. Sour again, a little less, dough dough. But I still eat bread. Next time I'll try to put it in a cool place for fermentation.

And when the dough was kneaded, I added 60 ml of water, since the dough did not collect into a lump

The kid and the dough should not gather in a lump. The photo above shows its consistency. Gingerbread man from him and should not work

The result will be in the evening.

How long did they bake? What program?

True, there shouldn't be a lump, but I generally had crumbs, like a sand one. It is necessary to calculate the proportions of flour-water.
About baking in a multicooker. I have Polaris. I did not wait for an answer, I decided at my own discretion. Baked on Multipovar for 150 gr., After 30 minutes. turned over, baked.
I do not work much with a multicooker, I mainly bake in a gas oven.But in it there is no way to accurately set the temperature, only very approximately.
What to say? There is experience in baking rye bread using conventional technology, using yeast. And the bread is good. Let's bake it!
Unfortunately, the short vacation ends, there is no time left for experiments :-)
I will develop the experience of baking soda bread. I will think about how to remove the smell of soda after baking. :-)

I will develop the experience of baking soda bread. I will think about how to remove the smell of soda after baking. :-)

Baking soda can be replaced with baking powder in the same proportion. These two ingredients, baking soda and baking powder, work the same, and for a short time.

[Kid]

Kid, good evening.
I will add more photos for bread.
The dough in the casserole under the lid stood under the batteries for 24 hours.


She put the dough into a 25 cm mold (the multicooker had the same look). This is what the dough looks like before being placed in the oven or slow cooker.


Type of dough in an hour in the oven.


I did not take a photo of the dough in a slow cooker - I baked it on "Bread" (DEX 80).
After the beep, she pulled the bread out of the multicooker, turned it over for 15 minutes, pulled it out and left it on the wire rack to ripen

Thank you all for your participation and attention!
I will try again tomorrow morning

And I have already done it 2 times, today I will put it on again, my consumers really liked it. The last time it was warmer in the apartment, he almost ran away from the pan, so he had to put it in a mold after 20 hours. Thanks for the delicious and simple recipe.

Hello, the dough dries out a little, is it normal or not? It just stands in a dry place.

[baker]

baker, and the dishes with the dough are closed?

I didn't dry up ...

Such an interesting recipe! Girls and boys, can you bake in a Panasonic cartoon? There is also one baking mode. And heating 40 degrees, it is. as Admin said, a lot. Tell me please.

[Crochet]

Crochet, just covered it with a newspaper
next time I'll try something denser.

just covered with a newspaper

That's why it dried up ...

For the first time I covered a glass saucepan with its own lid) you can just tighten it tightly with cling film , and the second time, I kneaded the dough in such a bowl with a tight-fitting lid:

[Kroshik]

A very interesting recipe, I have not seen it.
Kroshik, and how do you like such a cake? I want to make.

[Check mark]

and how do you like such a cake?

To me ?! And like everyone else ... no way ...

I don’t eat that, Check mark ...

But the family really liked this bread, all three, moreover !!!

Kroshik, why don't you eat bread at all, no?

Bread, nope, I don't eat ...

well, from the third time something like bread)
the last time I added less water, it turned out to be drier, and usually a little plasticine. Only slightly sour, experimenting with fermentation time and sugar.
P. c What surprised me when the first one did it was that he got up at all)

Added Saturday 26 March 2016 12:19 PM

I can't attach a picture, but oh well, there is nothing special.

Added Saturday, 26 March 2016 12:22 PM

flour, by the way, used whole grain wheat, maybe because of this it is a little damp, not like a store one.

Added Saturday 26 March 2016 12:39 PM

maybe I'm just a maximalist and want the unlikely.

Such an interesting recipe! Girls and boys, can you bake in a Panasonic cartoon? There is also one baking mode. And heating 40 degrees, it is. as Admin said, a lot. Tell me please.

[Natasha]

Natasha, the question "Baking" is not entirely clear for everyone

I mean, the temperature is set automatically. I almost never use baked goods.

That's right, we use this program
After daily maturation of the dough in an auxiliary container, transfer it to the multi bowl, for at least an hour, allow the distance to be placed on the "Baking"

Thanks, I'll try!

[Natasha]

Natasha, good luck

[baker]

Hello, the dough dries out a little, is it normal or not? It just stands in a dry place.

bakerIf the dough is covered with a lid, it will not dry out. Knead 2 liters in a saucepan and covered with a lid. I left it for 24 hours. Nothing has dried up. If the temperature in which the dough is allowed to stand is high, the dough rises faster.

I did exactly the recipe. She gave it to lovers of brown bread to try. Everyone liked it and said that it looks a bit like a store.
Shop Black I have not eaten for 5 years, and white for 7 years.

Added Tuesday, March 29, 2016 12:48 PM

interesting recipe, I haven't seen it.
Kroshik, how do you like such a cake? I want to make.

Gala, both in the oven and in the slow cooker, didn't quite come out.

Added on Tuesday, March 29, 2016 12:58 PM

Can you bake in a Panasonic cartoon? There is also one baking mode. A

I cooked strawberries in a slow cooker and in the oven. The dough from the casserole was transferred to a 25 cm baking dish in the oven and left there for 1 hour. Additionally, the temperature did not include. Then an hour later she turned on the oven and baked.

I also put the dough in the pan of a Panasonic multicooker, left it there for 1 hour without heating, and then turned on the baking mode

Added on Tuesday 29 March 2016 1:02 PM

I'm not quite a cake (page 4 of post 69)