If you haven't decided in time which is your best choice for Easter bread, don't worry, you're not too late yet! You can prepare unleavened bread in a very simple way! That being said, all of the suggested unleavened breads are perfect for those who adhere too CHRONO diet regimen.
Unleavened rye bread (1)
Preparing this bread requires a little more time and routine, but you don't need to 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.
ingredients:
- 1 cup of soft flour of your choice
- 2 cups of wholemeal rye flour
- 1 teaspoon of sea salt
- 1,5 cup of water
<strong>Preparation: </strong>
- Mix flour and salt.
- Combine 1 cup flour and 1 cup water in a glass or porcelain bowl and seal it in a bag or cover. Keep the mixture in a warm place for 8-12 hours (until small bubbles appear).
- Stir in the rest of the flour and water
- Knead the dough with a mixer, dough attachments (or fork).
- Line the bread pan with baking paper, pour the mixture, wet your hands and flatten the bread.
- Repackage in a bag and keep in a warm place until doubled in size.
* (You can speed up the rising process of the bread by placing a bowl of warm water under the mold with the bread.)
Bake the bread in a heated oven at 200 degrees for 20 minutes. (Use the “toothpick test” to check if the bread is cooked enough.)
Unleavened rye bread (2)
When I don't have enough time, I speed up the bread preparation process with baking soda and lemon or baking powder.
ingredients:
- 20 g oat bran
- 300 g of rye flour
- 1 teaspoon of salt
- 320 ml of water
- 100 g of soft flour of your choice
- 1 teaspoon of baking powder
- 50 g of sunflower seeds (optional)
- 50 g cashews (optional)
<strong>Preparation: </strong>
- Combine rye flour, bran, salt and water.
- Wrap the container and let it stand for several hours.
- Mix the soft flour, baking powder, sunflower seeds and chopped cashews.
- Add to the rye flour mixture and knead the dough.
- Shape the bread by sprinkling it with flour.
- Place it on a tray or mold and bake in a heated oven for 15 minutes at 200 and 10 at 170.
You can prepare delicious bruschetta from rye bread prepared in this way.
Combine olive oil, sea salt, herbs and a little garlic powder. Spread thin slices of bread and bake in a heated oven at 200 degrees for 10-15 minutes. Note: the quantities of ingredients depend on how many bruschetta you will make. Roughly, 1 teaspoon of oil is enough for one larger slice of bread. You can add some other ingredients to the bruschetta if you wish.
If preparation time is the most important thing for you, don't forget that the second bread is prepared faster!
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
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