Fermented (unleavened) bread - the preparation of this bread requires a little more time and routine, but you should not worry. It is enough to make it once, possibly twice, and you will understand that it is nothing complicated.
In the preparation of this bread, time is the most important factor because its preparation takes 48 hours. Don't give up because of it.
Once you've made it and tried it, you'll always make it (provided you're a fan of this type of bread). It is most delicious when it is spread with butter, sprinkled with sea salt and some aromatic herbs such as oregano, rosemary, parsley...
Of course, you can make delicious sandwiches from fermented bread.
You can combine flours and experiment. Whenever I prepare it, I use different flours, seeds, flakes, sprouts,... A different ratio of all that. The combination that I particularly like is black flour (type 850 or 950) and cumin.
Fermented (unleavened) bread, ingredients:
- 1 cup wholemeal flour (I used a mixture of wheat (rye and buckwheat))
- 2 cups black flour (type 950)
- 2 spoons of ground carob
- 2 tablespoons of ground pumpkin seeds
- 2 spoons of linseed
- 1 tablespoon cumin
- 1 teaspoon of sea salt
- 1,5 cup of water
- 100 g flour for mixing bread (roughly)
READ: Homemade crispy bread without kneading
Fermented (unleavened) bread, preparation:
- Mix all the flours.
- In a glass or porcelain bowl, whisk together 1 cup flour, salt, and 1 cup water.
- Cover and let the mixture ferment. It is necessary to let it stand for 24 hours, unless the room is very warm, in which case 12 hours is enough.
- When the mixture ferments, ie. when small bubbles appear, as in the photo, you can proceed with the preparation of unleavened bread.
- Add all the other ingredients and the remaining amount of water to the fermented mixture, then knead the dough. Knead it on a floured surface. Sprinkle it well so that the dough does not stick to you.
- Line a pan with a diameter of 15 cm with baking paper and put the bread.
- It is necessary for the bread to stand again for some time, until it rises.
- Cover the pot and put it in a warm place.
- If you make bread in winter, place it next to the heating element.
- You can also speed up the fermentation process by placing the pan containing the bread in a bowl of warm water and covering it with cloths.
- The water needs to be replaced when it cools down.
- The water should not exceed 50 degrees.
- When you notice that the bread has doubled in size (or less, how much the bread will rise depends on the type of flour used), you can bake it.
- Heat the oven to 150 degrees and put the bread to bake.
- After 30 minutes of baking, increase the temperature to 180-200 degrees and bake the bread for another 30 minutes.
Christina Gaspar
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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