Spelt whole grain no yeast bread

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Our daily bread

Our relationship with bread is long and complicated and we will explain why we started using no yeast bread. First, like all children, we ate bread from usual wheat flour from the supermarket, occasionally from mixed or graham wheat flour, because the household members noticed that it was fresh for longer.

When we had children and moved to the forest, we started kneading our own bread and pastries. Making it from white wheat flour was natural, occasionally mixing it with black or graham flour. We bought flour in a supermarket from corporate producers of wheat and flour.

Then we changed our diet, so we avoided bread, but it was always “smuggled in” into our daily meals in the shape of salty sticks or something similar. Then we decided to be honest and admit that we can’t go on without our daily bread, so we started making it ourselves.

How to make no yeast bread

We chose to make unleavened bread, because there was a lot of controversy about yeast. We had problems with candida and we decided to stop with yeast. And started buying flour from small, domestic producers. We recommend it to you, too! The flour we used this time is of excellent quality, just as is the bread.

Baking soda has been used since ancient times as a replacement for baking powder. Ana’s mom has a recipe over 100 years old for honey gingerbread that uses lard and baking soda – gingerbread dough rises to twice as much. Therefore, don’t fall for advertisements, because baking powder isn’t necessary.

The snack we offer you for the end of the breakfast is a slice of bread with homemade peanut butter, honey made by small producers from Sremski Karlovci and a couple of wild strawberries on top.

Homemade spelled flour no yeast bread

650 g of spelt flour
400 g (spring) water
1 teaspoon baking soda
50 g of ground carob
1 teaspoon salt
1 dl olive oil
1 egg or flax seed flour
1 teaspoon honey

Mix the dry ingredients: flour, carob, baking soda and salt. Add water with liquefied honey next, and stir with a welder into a homogeneous mixture. Then add oil and egg and stir again. If you like, knead the dough with your hands, it gives the bread a special taste!

If you want a vegan version of the bread, add flax seed flour instead of eggs. Carob already helps keep the bread from crumbling, and flax seed flour will further hold it together.

Grease a baking tray with oil and sprinkle flour on top, or use baking paper. We are looking for a solution that excludes the use of paper, so we will let you know when we find one. Bake for about 20 minutes – Marko stretches the dough to be the thickness of a finger and it grows twice as much. We bake it in a gas oven at about 220 degrees.

Bon appetit!

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