Nowadays it is difficult to find quality and tasty bread. The shops offer different types of pastries - wholegrain, multigrain, black, with spelt, with vegetables, etc.
In the factories where the bread is prepared, all kinds of additives, preservatives, leavening agents and coloring agents are used. This is how the volume of the bread is achieved and its shelf life is increased. The bread produced in this way is neither tasty nor healthy.
Real bread is not made with yeast, but with sourdough. It is known that yeast is harmful to the body and is a toxic product. In the past, when there was no yeast, our grandmothers kneaded their bread with sourdough and baking soda.
Nowadays, yeast makes bread light, artificially puffy and real bread is heavy. Its crust is hard, but the inside is soft. Every cook who has kneaded bread dough at least once knows how the kitchen smells of freshly baked homemade bread.
Handmade bread in stores has a high price, because the work of the person is invested in it, it is prepared with more attention and love.
Real sourdough bread has a slightly sour taste due to the natural bacteria in the yeast. Whole grain flours are good, but harder to rise. Dark flours typically contain a lot of fiber, minerals and the bread is lower in calories.
That's why I often prepare pastry delights with dark flour. It is easy to knead, rises quickly and rises very well.
The most healthy of all is spelt bread. It is rich in fiber, vitamin E and magnesium. This type of bread has a low gluten content, so it is preferred on a gluten-free diet.
Factory bread in plastic wrap is terrible! It makes a person fat, difficult to digest, and if it is soft, a ball remains in the stomach. This does not apply to rustic, homemade bread.
Sourdough bread
You need: 100 g of flour, 1 tbsp. wheat bran, spring water.
The following products are needed for the bread: 700 g of flour, 1 tsp. salt, 1 tsp. vinegar.
Preparation: In a bowl (as long as it is not plastic, choose glass or ceramic) mix the sourdough products, as you would for sponge cake batter. Leave it at room temperature for 1 night. It can be stirred from time to time. Wait 2-3 days. During this time, the mixture ferments, bubbles appear. Add 1 tbsp. flour and a little water, stir and leave it for another 2 days until it rises again.
The sourdough for our sourdough bread is ready. Then it is mixed with 1 tsp. salt and 1 tsp. vinegar and 300 ml of lukewarm water. Knead a soft dough and place it in a greased baking pan. Leave it to rise for another 1 hour and bake in a heated oven at 180°C.
From the finished sourdough, before kneading, separate 1-2 tbsp. and mix it with new flour and water for new sourdough. The sourdough is mixed with a wooden spoon. Prepared in this way, you will eat real, tasty and healthy bread!
See more real sourdough bread recipes.
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