Healthy food - it is healthy! And those who eats a lot of bread should pay attention to bread without yeast because on the qualities it is just suitable for a healthy lifestyle, unlike the fellow who prepare on artificial yeast.
Carrying on traditions of ancestors who were healthier than present generations, we will try to bake bezdrozhzhevy bread on hop ferment. There is a step-by-step algorithm.
For this purpose we need hop. He can be collected in a wild-growing look if you know where it grows. It is possible to grow up in the garden, and it is possible to buy in pharmacy. If it turns out to collect wild hop – it is the best of all to do it in August when it absolutely keeps up. Such hop is necessary for preparation of bread less, and pharmaceutical it is necessary to take more. Also you remember that you will have all measures the – over time you will have an intuition and as though full connection with the test of which you will bake bread. Then you will be able to invent the recipes, to improve that which you will read here and to bake the tasty bread on ferment in an oven.
It is necessary for preparation of bread:
- Dry hop - 1 glass
- Rye flour - 1 pack
- Honey - 1 tablespoon.
- Wheat flour - 1 kg
- Water - 2 liters
- Glass jar of 1 liter
- Various additives – at will
- Form for doughing
- Bread baking pan
Barm-making
In two glasses of water to boil a glass of female hops (not to knead hop) until the volume of water decreases half. Fire has to be not really strong therefore all procedure will take nearly an hour. Then for 8 hours to infuse liquid, then to filter and pour out in a glass one-liter jar.
In bank to add 1 tablespoon of honey (on spoon top level) and also to gradually pour rye flour that weight with consistence of dense sour cream turned out.
Leave in the room or put about the battery, in warm water that ferment became twice more. You will see how it "bubbles" and increases in volume. It will borrow an hour more 4 therefore time these affairs in advance that not "guard" ferment in the dead of night.
Important note: temperature of the environment in which ferment will rise has to be from 30 to 40 degrees. At lower she won't wander and won't rise, at higher – "will just burn down", natural substances which help it to wander will die. Good way: deliver to bank in a warm, but not hot oven, and from time to time to include it, slightly warming up.
As soon as you see increase in ferment twice – it is ready. It at once can be added to a sponge dough and to bake bread.
By the way, it is possible to store this ferment in the fridge week. As soon as you are going to bake once again bread – ferment it is necessary "to marry": add a little, water, rye flour and honey, and to put in heat that it began "bubble".
Preparation of a sponge dough
We take:
- 3 tablespoons of the ferment which is again made or 4 tablespoons of recovered - ""married"";
- 1 liter of water;
- 1 teaspoon of salt;
- 1 tablespoon of honey;
- Rye flour for solidification to density of sour cream. Rye flour can be mixed from wheat.
We place a sponge dough in the warm place (again it is possible to use an oven), for 1-1.5 hours. Watch that well I rose and I began to bubble.
Doughing for bread
Here it is necessary to show imagination and intuition because bread it is possible to bake very different: just from wheat flour, from wheat with rye or any other flour, with addition of bran, sunflower seeds and so forth. Pour flour gradually until dough turns out not mobile, but not too hard. It has to prominatsya easily by fingers, without efforts. Take the most part of wheat flour, other additives - as the intuition will prompt. Over time own recipe of bread will be developed.
Mix everything. Dough is ready when in the course of hashing it begins to come off hands and to come unstuck from ware in which you stir it. Some mix dough a spoon – it isn't forbidden too though bread loves that laid hands to it.
Lay out the mashed dough in the forms oiled to the middle of height of a form and put to the warm place that it rose. It is for the first time better to note time that the nobility in how many hours it will occur. Experienced bakers put usually for the night directly in an oven, and bake in the morning.
Baking time – 40-60 minutes, watching how zarumyanenny bread you want to receive. In 40 minutes it is possible to begin to look – if the crust was enough baked, it is possible to take out. However, you will understand when tasty home-made bread is ready: on the house the incomparable ""grain spirit"" - a smell of newly-baked bread will go.
Newly-baked bread – very soft and gentle therefore it is impossible to cut it at once. It needs to be put on a clean napkin or a towel and to cover with a towel, to leave for 30 minutes. When bread has a rest", it can be cut.