Unleavened bread

For this bread we need a sourdough base on which the bread is later made. The process is not difficult, it just takes a little longer - a few days, but once the sourdough is made, it can be stored and supplemented for a long time, so we always have it ready in the fridge.

Preparation steps

Take a part of sourdough - the process of making a lot of dough, you take part of it and leave the rest in a jar with a lid and leave it in the fridge for the next time you make bread :)
Mix this dough base with water, add ev. honey and flour
If you have a bread machine knead for 12 - 15 minutes, the dough is quite firm and compact
Then add salt and mix for another 5 minutes
Cover with plastic wrap and let it grow until the next day
A small note: if you can't wait until the next day (like me sometimes) put some fresh yeast, no more than 10 g to speed up the average lifting. let it grow for 1 - 1, 5 hours
When the dough has doubled, shake it out on a well floured surface, add the seeds and premixes
Make 2 loaves, put in molds or make round or oblong shapes as desired, sprinkle with flour and leave to rest until the oven heats up
Turn on the oven to the highest, with me 275 `C
When heated, reduce to 225`C, spray a little water into a hot oven, cut the bread into a couple of cuts with a sharp knife and place the oven on the bottom of the oven.
Bake for 30-40 minutes
Wrap the baked bread in kitchen towels and leave to cool

Serving

This is the basis of plain bread with sourdough. there is another variant with coarse rye bread, everything is done the same in the base only instead of white flour razevo flour is used and 60 g is added instead of 90g because razevo ripens quickly and creates acid. Bread made in this way is compact, healthy and stays fresh longer.

Ingredients

Sour dough base:

Day 1:2 dl cold water + 150 g flour - whisk well in a large plastic container, cover well with plastic wrap and leave at room temperature to rise
Day 2:add 1 dl of water + 90 g of flour to the first mixture, whisk and leave covered with foil
Day 3:add again 1 dl of water + 90 g of flour and whisk well. The bubbles and the pickling process, what we need for the dough, have already begun
Day 4:now you can start with the bread dough

Bread dough:

7 dlcold water
2.5 dlbasic sourdough bases
2 tbsphoney or bread syrup (may or may not)
1 kgflour
1 tbspsalts
1 dlsunflower or other seeds as desired by which you wish to enrich the bread
(possibly some fresh yeast)

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Poppy seed cake

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Punch cake

The British colonial refreshing drink, initially made of five ingredients: tea, sugar, spices, fruit juice and rum or brandy, determined the fate of many desserts with its expressive taste and aroma, from ice cream to a favorite cake.

Spicy cakes

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Rosa Cooking