Bread "Rostochek" without flour and sourdough

Category: Special bread

Ingredients
Germinated:
Flax-seed	7 tbsp. l.
Green buckwheat	7 tbsp. l.
oat grain soaked overnight	3 tbsp. l.
sesame seeds soaked overnight	2 tbsp. l.
Zira	0.3 tsp
salt	0.3 tsp
sunflower or vegetable oil	1-2 tbsp. l.
rye-wheat sourdough, or 1 tsp. dry yeast	2 tbsp. l.

Cooking method

1)Prepare the starter culture in advance.
1 tbsp. l. feed the starter cultures from the refrigerator with 1 tsp. water and 1 tsp. flour, stir and leave warm for 8 hours.
2) All grains must be chopped in a blender at medium speed, or with a meat grinder several times.
Add all other ingredients, mix well and place in a greased dish.
3) Cover with plastic wrap or a thick towel. Leave warm until increased by 1.5-2 times.
4) Bake at 220 degrees for 10 minutes, then reduce to 180 and another 50 minutes.
And also, dear "pechuns", first try to bake in a small mold (I have 700 ml), or lay out the dough not in a thick layer .. I baked for the first time, everything worked out ...
The crumb turns out to be moist, but crumbly with a thin crust. With a pronounced buckwheat taste, with a light grassy hint of flax.
This bread in the context:
Then she squeezed and unclenched - nothing stuck together:
Germination of grains:
The grain germinates in different ways.
Buckwheat, soaked in the evening, "hatched" the next morning, germinated for another day.
Flax germinated rather slowly - 5 days.
Here is how it was:
Linen.
The grains are washed. Filled with water for 3 hours to swell
After wetting, flax becomes covered with mucus, and for germination it needs both air and moisture. Therefore, you need to try to lay it out in a thin layer in 1 row and do not overfill with water.
To germinate flax on a large saucer, she lined 3 layers of thick paper napkins.
She poured a thin layer of flax, covered it with 1 thick napkin on top and poured a little water on it. I left it on the table at room temperature.
several times a day it is necessary to moisten it with a little water, pouring it on the top napkin or sprinkling it from a spray bottle
On the 5th day, the sprouts increased to 3-5 mm, this is quite enough. After sprouting, it smells so delicious fresh .. Something between a cucumber and grass.
After germination, the grains must be thoroughly washed.
It can be stored in a refrigerator in a glass container for up to 5 days.
With buckwheat, everything is simple.
Rinse, put in a wide plate with a layer no thicker than 1 cm, pour water, just above the surface of the grain. After 3 hours, the grains will swell and absorb water, you will need to check and, if necessary, add water, but so that the grain does not float, but simply is abundantly moistened. Cover with a napkin and leave at room temperature.
Water will need to be added 3 times a day.
On the 2nd day, the sprouts were 1-2 mm.
Buckwheat, like flax, is covered with mucus - it's okay.
And this is soaked oats

Note

Recently I have confirmed for myself the fact that bread can be baked not only using wheat and even any flour. It's just a miracle, bread made from sprouted grains and seeds!
And most importantly, it is not at all a difficult matter and so much benefit! ..
Whole Sprouted Grain Bread contains natural vitamins: B1, B2, PP (B3), B6, B12, E, folic, pantothenic and ascorbic (C) acids. All essential amino acids and a complete set of essential trace elements are naturally balanced, making the protein in bread easily digestible for the body. Contains a daily amount of dietary fiber, which prevents cardiovascular and oncological diseases.
A little about the germinated seed, grain.
The processes occurring during seed germination allow them to successfully resist adverse environmental factors. The negative effect of substances that pollute the soil, water and air, UV radiation, temperature drops - all this leads to the formation of an excess of free radicals in the seedlings. However, germinating seeds successfully neutralize their destructive effect through the active synthesis of antioxidants. It is during a short period of germination that the synthesis of antioxidants in seedlings proceeds unusually rapidly and reaches its maximum values.
The sprouts seem to be in a hurry to protect themselves during these several days, the most responsible in the life of the plant.
The use of sprouted seeds in baking significantly increases the health properties of various bakery products, as well as improves their taste and aroma.
Some of the nutrients are lost as a result of heat treatment, but the fact remains: whole grain bread, especially from sprouted grains, is much healthier than usual. Regular use of live seedlings and bakery products from them stimulates metabolism and blood formation in humans, increases immunity, compensates for vitamin and mineral deficiencies, normalizes acid-base balance, helps to cleanse the body of toxins and effective digestion, slows down the aging process.
Natural enrichment of seedlings with natural vitamins gives a person one word - health!
Sprouted buckwheat useful for strengthening the immune system, with diseases of the liver, cardiovascular and nervous systems, kidneys and diabetes mellitus, people who are obese and have had severe illnesses. Buckwheat is a storehouse of routine, which has a preventive and therapeutic effect on the veins with varicose veins, stops bleeding. With its help rheumatic diseases, arthritis, complex disorders of the lymphatic system are cured.
In flax seedlings a large amount of oil, carotene, carbohydrates, mucus. The richest source of valuable fatty acids. They have softening and enveloping properties in inflammatory and ulcerative processes of the mucous membranes of the gastrointestinal tract.
Reduces cholesterol levels.
Flax seeds contain many beneficial nutrients, but the most important are dietary fiber, omega-3 fatty acids and lignans. It is these components that determine the healing properties of flax seeds.
Flax sprouts are a good source of antioxidants, vitamins A, B, C, E, they contain all essential amino acids, calcium, magnesium, iron, phosphorus and potassium.
Sesame will also supplement bread with essential minerals and vitamins ...
Sesame contains a large amount of oil, which includes organic acids, fatty acids, esters and vitamins A, B, E, C, magnesium, calcium, iron, phosphorus, etc.
Sesamin, a substance found in the seeds of the plant, is a powerful antioxidant. In addition, sesame contains substances that reduce blood cholesterol levels, normalize metabolism, and stimulate the nervous system.
Sesame also contains calcium. Sesame is especially useful for women over the age of 45, since it contains phytoestrogen - a substitute for female sex hormones.
The nutritional value oats higher than other cereals. Oats are rich in dietary fiber, vitamins A, B and E, minerals, starch and amino acids. Such a set of elements strengthens our immunity, helps to better absorb food, removes cholesterol, lowers blood pressure and protects our body as a whole.
A few words about leaven
Cereal grains contain a natural preservative that extends the shelf life of the grain, and at the same time, prevents its absorption.
A leaven by fermenting grains, it will help the body better absorb them.
Sourdough bread is also rich in valuable micro and macro elements, essential vitamins and minerals.
In addition, sourdough has another unique property: sourdough bread is practically not affected by mold fungi. The acidic environment of the starter culture kills the pathogenic microflora without affecting beneficial crops. Therefore, sourdough bread, even during long-term storage, does not become moldy, but simply stale.
Health

Flourless truffle cake (Panasonic multicooker) (GruSha)

Flourless almond cookies (prona)

Admin

Dispersed grain bread, sprouted Very original, interesting recipe
The bread, of course, turned out to be an amateur, like the ancient people And this makes it even more interesting! Great!

NataliARH

Anya, the bread is healthy, no doubt, I even baked a similar one recently, I have been baking for a long time for a competition, practically from the very beginning, only there is no time and I do not exhibit, and now there are so many interesting things that it is somehow awkward to exhibit old bread. ... here is my such bread without flour, on sprouted grain ... it is very unusual in taste and appearance and structure, but very tasty! the sweetness from the sprouted grains is great!

AnaMost

NataliARH, look here for the last message: 🔗
And at the expense of bread - I just searched all over the Internet for a recipe for such bread without flour!
Honestly! There is an advertisement for ready-made breads of bakeries, there are many photos, but there are no recipes! .. I accidentally saw a photo of the breads of one baker who turned his apartment in St. Petersburg into a bakery ... And he sells it on the street, to all kinds of fitness clubs, shops, in social networks, on the Internet (here about him: rf) ... and I was on fire to try this LIVING bread, I would even buy it from him, but I only live on the other side of Russia! ... So I had to bake myself! .. but only whole unprocessed wheat could find it for a long time, decided to try while making bread from what was available .. I found wheat, grow until ..
So, Natasha, recipes can and should be laid out! People are looking for, they want to know what and how, no matter what it looks like, allegedly not baked, it's just that he is special, he is - whoever needs it will bake and be satisfied! The main thing is tasty and healthy, we were just accustomed to white, airy bread, and serve this to the body! For which he will immediately thank you with health!
And the competition is of course still limiting - very tough! Serve recipes "unwritten", yes "unseen"! But as it spurs, you learn so much new things for yourself, and you get some benefits .. They say correctly: the main thing is participation! .. I also have no time, so much still lies in the bins ... And many also, I'm sure, sacrifice their precious time. ..
I would steal your piece

AnaMost

Tatyana, thank you!

Anna in the Forest

Grains ... cool! Thank you!

Loksa

AnaMost, Anechka, I also saw such bread at this baker and wanted to buy it to go, but although I live close, I can’t even get there. And your bread is very interesting, thank you! maybe I'll risk repeating I'll take it as a bookmark, for such bread and you need to ripen yourself

NataliARH

Anya, I can't open the link! give one more time
There are no recipes ((((I have already baked three times ... I also accidentally saw such bread on the Internet, but not from the St. Petersburg baker

AnaMost

NataliARH, rf - something didn't work out for me, I copied and pasted it into the address bar - so it opened ...

NataliARH

Looked! Super man))) charged with a goal, I will continue to try)))

Kokoschka

AnaMost, and did you take ordinary flaxseed or special for germination?

AnaMost

I did not have it written "For germination" ... The main thing is that the grains are whole and not more than a year old.

Kokoschka

Anya, thanks for the answer!