Unleavened rye bread – for several people on a chronic diet.
Unleavened rye bread - Jadranka Blažić - Recipes and Cookbook online
Unleavened rye bread - for several people on a chronic diet.
- 400 g of sifted flour
- 2 tablespoons of sunflower seeds
- 0,5 teaspoon of salt
- water
- I didn't do anything special. I poured dark semolina flour into a zinnia and sunflower seeds and kneaded a not excessively thick dough with lukewarm water. She covered it with a cloth and left it at room temperature. Every couple of hours, when I remember, I stir it with a whisk. That's how it stood for me until the next day at room temperature. In the morning when I got up it already smelled a bit like yeast. I let it stand for a while, but I went around it more often and smoothed it with a trowel every time. When I concluded that the most intense smell is the yeast, I decided to bake it.
- Before pouring into the baking pan, I sprinkled salt and mixed well. I greased the bread mold with oil and sprinkled it with sunflower seeds on all sides, rolled out the dough, and sprinkled the seeds on top. I set it to bake at 200C because it was in a silicone mold. I don't know exactly how long it took to bake, but it was quite long, maybe even an hour. I tested several times with a wooden skewer to see if the center was cooked. When it didn't stick to the stick, I took it out. I left it to cool and only cut it after a couple of hours.
In the morning, the bread "drank" the sour milk, so I added more sour milk and mixed it, sprinkled it with sunflower seeds and pounded pumpkin seeds. It was a wonderful breakfast. I put the rest of the slices in the freezer and indulged myself in this wonderful breakfast several more times.
I believe that bacon breadcrumbs go perfectly with this breakfast
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