Yeast-free sourdough bread from rye flour. Recipe from the photo / Unsweetened pastries / Delicious

There is an opinion (and I agree with it) that baking based on baker’s yeast is not good for our body. Therefore, the amount of yeast baked goods in the diet should be limited. And since we consume bread every day, I bake it on the basis of sourdough from rye flour. Such bread is useful, nutritious and, of course, tasty. And I want to share this recipe with you. If desired, bread can be baked with various additives: dried basil, coriander, cumin, dried fruits, nuts, sunflower seeds, flax, pumpkin, etc.
I baked the bread in a 30×12 cm loaf pan. From the indicated amount of ingredients, we will get a loaf of bread weighing approximately 650 g.

Remove the leaven from the refrigerator and leave for 30 minutes. at room temperature to warm up. Then 4 full art. l. put the leaven in a separate vessel.

Add salt, sugar and warm (37–38 °C) water. Mix thoroughly.

Add oil to the leaven, mix.

Sift wheat flour into a large bowl, add rye flour and mix.

Add sourdough diluted with water to the flour little by little, or vice versa – add flour to the sourdough in parts, mixing everything with a spoon, .

. and then use your hands to knead a soft, elastic dough that sticks a little to your hands. Cover it with a towel and leave for 40-60 minutes. in a warm place.

Then knead the dough a little again and form a “sausage” out of it (if the dough is very sticky to your hands, sprinkle it with flour) and put it in a form greased with oil and sprinkled with flour. Grease the bread with oil, cover with a towel or cling film and leave in a warm place for 4–6 (depending on the temperature in the room) hours. or leave overnight so that the dough increases in volume by almost three times.
You can speed up the growing process: on the upper tier of the oven (it is not necessary to turn it on), on one side put a form with bread, covered with a towel / cling film, and below, on the other side, put a pan with hot water. It is important that the pan with hot water does not stand under the form and does not heat it directly.

Put the risen bread in an oven heated to 200 °C for 20 minutes, then reduce the temperature to 180 °C and bake for another 25 minutes. If desired, you can place a vessel (pan, pot, etc.) with water on the bottom of the oven while baking bread. Then the finished bread will have a rougher crust.

Put the baked bread on a wire rack, cover with a towel and cool. Yeast-free sourdough bread from rye flour is ready.