Recipes of unleavened bread

Bread is a product that is baked, fried or steamed from a dough (which is obtained by mixing different ingredients, but the main one is flour). To make it lush and soft, use special baking powder, saturating the dough with gas bubbles. To add flavor and aroma add various spices (sesame, poppy, cumin, raisins, nuts, garlic, dried apricots, etc.). Use bread as a separate dish (sandwiches and toast with butter, margarine, jam, jam, honey, marmalade, jelly) or in addition to the main (soups, salads, second dishes).

The taste and quality of the bread is influenced by the way of fermentation and the ingredients used for this purpose. Most often it is yeast (a biological baking powder). For the leaven of unleavened bread, chemicals are used, for example, baking soda (NaHCO3). Fast bread is baked in this way. Recipes of unleavened bread often suggest the use (as an acidic ingredient) of buttermilk or kefir. As a result of the interaction of acid with sodium bicarbonate (baking soda) , bubbles of carbon dioxide gas will form, which, loosening the dough, makes the bread lush. Therefore, before baking, add a ferment, which will make it easy.

Recipe 1

Many recipes for unleavened bread recommend using only soda. But it's better to extinguish it: drop a few drops of steep boiling water or citric acid. Ingredients for banana bread:

• 2 cups (thin) flour;
• 1 teaspoon of baking soda;
• ¼ teaspoon of tea leaves;
• ½ cup butter butter;
• 2 eggs, whisk;
• ¾ cup of brown sugar;
• 2 1/3 cup puree from an overripe banana.

The oven is heated to 175 C. Lightly lubricate the baking dish. In a large bowl mix flour, soda and salt. In a separate bowl, prepare a homogeneous mass of butter and brown sugar, add eggs and puree of bananas. Spread in flour and mix. Pour the dough into the prepared form. Bake for 65 minutes, until the toothpick inserted in the center of the bread, will not leave clean. This recipe produces an unusual, but very tasty, no-fat cookie. Bread is placed in a pan for 10 minutes to cool, and then served for tea or sweet porridge.

Recipe 2

Most often, recipes for unleavened bread include the use of wheat or rye flour. To prepare a product based on a chemical starter, you will need:

• 150 g of wheat flour coarse (grinded) flour;
• 150 g of fine wheat grinding flour (bakery);
• 1 teaspoon of baking soda;
• 1½ teaspoons of tea;
• 250 ml buttermilk.

The oven is heated to 180 C. Add flour, soda and salt to the bowl. Add buttermilk, stir and quickly form the dough into a bowl. A baking sheet is sprinkled with flour, a ball is put on it, and deep cuts are made with a sharp knife, which divide the loaf into four identical fragments. Bake for about 40 minutes. Usually recipes for unleavened bread contain tips for checking the end of the baking product readiness. This can be done in the following way: bread when pressed should easily sag, and then immediately take its original shape.

Recipe 3

Very quickly and easily you can make rye unleavened bread. It is easily divided into segments, perfectly suited to thick soup, as well as for sandwiches. Fresh bread is better to eat fresh. Milk and rye flour are used in this recipe. For its preparation, products will be required:

• 250 g of rye flour;
• 1 teaspoonful of drinking soda (sodium bicarbonate);
• 200 ml of milk;
• 2 teaspoons of tea tartar (a mixture of potassium bitartrate salts and potassium tartrate, which precipitates as a crystalline precipitate in the production of wine);
• 1 tablespoon butter.

Mix the flour, tartar and soda. Add milk, a soft, sticky ball of dough is obtained. Spread a tablespoon of softened oil on it and mix again, a smooth, homogeneous mass should be produced, which is molded into a ball. Spread the dough on a greased baking sheet. In the upper part, deep incisions are made, which intersect in the center of the loaf, as a result, eight identical segments will be marked on it. Cover the baking sheet with a large bowl of heat-resistant glass (pyrex). Bake for 65 minutes in a preheated oven.