Unleavened bread Apple sourdough from scratch Bashny.Net

People today, unfortunately, have forgotten the taste of real whole wheat bread. The more I do not remember that in the old days bread was always baked in sourdough.All components of the leaven of exclusively plant origin and cause the process of fermentation.PREPARATION STARTER

• Three medium apples
• Water (preferably spring, can be boiled)
• Wholegrain wheat flour
• 750ml Bank.

HOW TO COOK

Wash the apples, remove core (optional) and cut into cubes, put them into a container and pour spring water so that it just covers the apples. Cover with a layer of gauze, linen cloth or cover (not spinning!) and leave for 5-7 days at room temperature, stirring occasionally so the apples on top are not moldy. I've got a jar standing in the kitchen, at the battery.

 





A week later, the basis for the leaven is ready.

Pour the liquid into a bowl, squeeze the remaining apples, apples throw away, you no longer need.

Add in the bowl of flour so that the dough is as thick cream. Leave for 12 hours (I left overnight).

Began the process of fermenting yeast.

Pour it in the bowl of a larger size and fill up flour enough to make dough as for pies, soft and tender.

Leave for 2 hours at room temperature, the dough should increase in volume by 2 times. Do not forget to cover the starter sheet or towel so that it does not have severals!

Increased in volume yeast cover with foil, greased with vegetable oil (so that the leaven to it is not stuck) and put into the fridge for 2 days.

The leaven is ready, it can be used for baking bread, rolls and other things.

The calculation to use of milk: about 150-200g. ferment in a glass (250ml) the liquid used in the dough. Sourdough can be stored in the package in the refrigerator and a glass jar.

BAKING BREAD

When baking bread in the form of a 2.5 litre for making the shutter take 1 Cup starter of 0,5-0,7 liters of water and fill up the flour until the consistency of thick cream. Close the Cup with a towel and put in a warm place overnight for 9-12 hours.

In the Bank leave a little dough, fill up the flour until the consistency of thick cream, cover with gauze and put back in the fridge.

(!) If we don't bake bread every week, for sourdough care once a week to "feed" her and "poim": taken from the refrigerator, stir, add water 1/3 of the content, stir, pour the flour until the consistency of thick cream, stir. Cover again with gauze and put back in the fridge.

In the morning knead the dough so thick that the spoon stood, adding to taste:
— (spices, bran): ground cloves, ground nutmeg, ground ginger, ground coriander.
— Mustard oil 2 tbsp.
— Sugar and salt (to taste) dissolved in a little water and then added to the batter.
— amaranth flour

Then add whole wheat flour and knead the dough on the table. The dough should be pliable, soft.

Shape the dough:

Give it the form. Spread in a baking dish, which well suited the cast-iron patch, coated with oil or silicone molds, or just on a baking sheet. Cover with a towel and put in a warm place for PROOFING.

The dough should rise by 1.5-2 times 1.5-2 hours.

BAKE Bread.

Put the bread in a hot oven. Gradually reduce the temperature (250 oC – 15 min, 200 oC for 30 minutes, 150 oC – 15-20 minutes). Each hostess their relationship with the oven, so time and temperature may vary — can be kept for about 5-10 minutes over high heat, then turn down to low, you can still somehow try.
Bake the bread until cooked, about 1 — 1.5 hours.

Turn to the FOLD.

Coat with butter! Give time to cool down (to ripen). Wrap in several layers of linen towels and hold them like that for hours. It is best to eat the next day.published

Author: Natalia Rodina

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: vk.com/slav_terem?w=wall-63970406_22700