Why did our ancestors Slavs attach great importance to bread? If you think - because it was the most easily obtained food product that saved from hunger, then you are mistaken. Bread was emphasized because it was a very healthy product, with a wonderful taste that everyone loved. It was a REAL BREAD giving satiety, strength and health. It was so because our forefathers prepared it correctly. Only the right bread can really satisfy hunger and give health.

REAL BREAD of the Slavs has always been sour. And that was how the leaven made him. What happens during fermentation, if our ancestors could not imagine bread without it?

First, there are protective substances in cereals (a kind of preservatives) that allow the grain to be stored for a long time and greatly impede its digestion. For example: phytic acid prevents the body from absorbing essential minerals and trace elements (such as calcium, magnesium, copper, iron, zinc); other substances block the work of enzymes, which forces the body to additionally waste its internal resources; tannins, gluten and related proteins, and indigestible complex sugars can cause allergies, indigestion and even mental distress. The properties of these substances do not weaken when grinding grain into flour. The action of the protective substances ceases only when the grain gets into conditions suitable for germination or during prolonged fermentation of the dough with the help of sourdough.

Secondly, during acidic fermentation, complex substances are broken down to simpler ones (which are easier to digest and absorb by the body), and in addition, new nutrients necessary for the body are formed.

For these two reasons, sour bread is very satisfying. These are the reasons for the benefits of sourdough bread.

There is another very important point: cooked bread must be well baked so that fermentation stops in it and the bread does not acidify.

By the way, not only black (rye) bread, but also white bread can be sour, if only the flour for it was real - whole grain flour.

It doesn't matter whether our ancestors knew or not that the lactic acid bacteria in the sourdough neutralize the grain's internal defenses and make the nutrients in the grain more accessible. But they always let the sourdough work on the dough (so that the bread's benefits were maximized), and they received the ennobled bread that they appreciated.

What happened today? This knowledge is there, but the civilized society ignores it, producing industrial unleavened bread.

But you yourself can bake REAL BREAD - the bread of ancestors - bread that gives strength! Only such bread is worthy of you!

1. Prepare the leaven

200 g water

200 gr flour

100 g bran

2 spoons of honey

5 g raisins

Stir everything thoroughly and put in a warm place until fermentation begins. As soon as it begins to ferment, mix thoroughly and leave for 4 hours. Fermentation can begin on the first or second day ... It is better to withstand the leaven for 3 days ...

2. Prepare the dough for the dough

1000 g water

Salt to taste for the dough

Sugar or honey 2 tablespoons

100 grams of bran

200 gr flour

200 g sourdough (leave the rest of the sourdough next time in the refrigerator)

It is necessary to withstand the dough for 8 hours ...

3 make the dough

What is sourdough and where does the sour taste of sourdough bread come from ?!

First, let me briefly tell you what sourdough is. Sourdough is the dough left over from the previous preparation of the bread. Many of those who try to make homemade sourdough bread remain dissatisfied with the fact that the bread turns out to be more sour than the one that is prepared with yeast. Often, an excess sour taste occurs due to improper preparation of the starter culture.

I would also like to note that we have empirically come to the conclusion that bread with different types of sourdough differs from each other in the presence of a sour taste, so bread with hop sourdough is less sour than, say, rye. So experiment :)

However, sourdough bread is not uncommon for a slightly sour aftertaste. And now I will explain to you why: this question can be answered if the leaven is examined under a microscope. It turns out that, in addition to yeast cells (yeast), the sourdough contains other microorganisms (bacteria) that get into the sourdough from the air, as well as with flour. These microorganisms in the sourdough, and then in the dough, decompose some of the nutrients in the flour, form various acids, and therefore they are called acid-forming bacteria. In addition to yeast, a good ferment contains lactic acid bacteria that form lactic acid from grape sugar (glucose). Lactic acid, being a poison for many microorganisms, has a beneficial effect on yeast. The yeast is protected by lactic acid bacteria from other unwanted microorganisms entering the dough. This acid also activates yeast activity. The quality of the starter culture is determined by the ratio of the various microorganisms present in it. Yeast determines the lifting force and fermentability of the starter, while bacteria determine the acidity.

The quality of rye bread, especially in terms of taste, depends on the quality of the leaven. Poor quality sourdough - with a high content of acids and an insignificant amount of yeast cells, will give bread with a bad taste and low porosity. In order to prepare a good sourdough, it is necessary to create appropriate temperature conditions (26-27 ° C) during its fermentation and monitor its condition.

Now we will share with you our proven recipes for the most successful starter cultures:

Sourdough for bread without yeast based on GERMINATED GRAIN:

So, first you need a leaven. We germinate wheat grains for 2 days (it all depends on the temperature), until white tails appear (1-2 cm). Grind the grains (you can just crush them). Add a handful of flour, sugar and water (all by eye), mix until the consistency of sour cream. We put the future sourdough in a warm place and wait until it turns sour. The leaven should rise a little due to fermentation (every two times).

We put about a tablespoon or more in a glass dish, without covering it tightly with a lid, put it in a cool place (refrigerator) - this is the leaven for the next time, which can be maintained constantly. It will need to be revived periodically with a portion of sugar, flour and water.

You will find the recipe for bread with sourdough from sprouted grains.

Hops yeast-free bread sourdough (homemade yeast):

From dry hops.

Pour the hops with hot water (1: 2) and boil in a saucepan. If the hop floats, it is drowned in water with a spoon. When the water evaporates so much that the broth remains half the original, it is decanted. In the cooled warm broth, dissolve sugar or honey (1 tablespoon per 1 glass of broth), mix with flour (0.5 cups of flour for 1 glass of broth). Then the yeast is placed in a warm place for two days for fermentation. The finished yeast is bottled, sealed and stored in a cool place. To make 2-3 kg of bread, you need 0.5 cups of yeast.

Fresh hops.

This is our favorite sourdough, the recipe for which we spied on from our friend :)

- You need to collect or buy 50 grams of hop cones at the pharmacy. Hops are different, the more bitter it is, the better. The bitterness of the hop determines how well it ferments.

- Next, you need to pour the hops into 1.5 liters of water and boil for 30 minutes.
More is possible, but not less. Allow to cool. Strain into a container where you will prepare the starter culture. Necessarily metal or heat-resistant glass, as it will need to be heated.

- Add wheat flour, whole grain flour and bran in a ratio of 30/30/30%. Stir until the pancake dough is thick. And put in the oven or oven to saccharify at a temperature of 65 ° C for 3 hours.

- After the future sourdough has cooled, add 100 grams of honey or sugar, mix and put in a warm place. Sugar will provide nutrition for the yeast and after a while the leaven will begin to foam (photo 1) and acquire an unpleasant bitter-sour smell.

- The starter culture must be stirred every 4-6 hours with a whisk, enriching it with oxygen. It should stand in this way for 72 hours in a very warm place. The optimum temperature for her is +30 ° С.

- After 72 hours, the leaven will look the same as in photo 2. And it will become like a dough for the dough. Everything will also smell unpleasantly bitter-sour. If you taste it, it will be bitter. This is not the end :) You need to add a glass of warm water, add 100 grams of sugar or honey, flour and bran equally and mix. And let it stand another day. Do not forget to stir it every 4 hours!

- The leaven will bubble a lot (photo 3) and gradually begin to acquire a pleasant smell. This means that lactic acid bacteria have developed in it.

- But in order to make the leaven as strong as possible, so that our bread is lush in the future, we give the leaven more food - a glass of warm water, 100 grams of sugar or honey, flour and bran again equally. Beat with a whisk and leave until the state of strong bubbles, as in photo 4. At this time, the leaven acquires a very pleasant smell, and if you taste it, it is not bitter. And it is at this moment that it is as strong as possible.

- Everything, the leaven is ready. Then it can either be placed in a jar and in the refrigerator and put a dough on its basis. Alternatively, it can be poured onto flat dishes and dried in a warm place until brittle. Break up and store in a dry place. So it takes up less space and can be activated at any time.

You will find the recipe for bread with sourdough from hops.

Homemade yeast:

Here are some more homemade yeast recipes.

Homemade raisin yeast.

Take 100-200 grams of raisins, rinse with warm water, place in a bottle with a wide neck, pour in warm water, add a little sugar, tie on top with gauze in 4 layers and put in a warm place. On the 4th-5th day, fermentation will begin, and you can put the dough.

Homemade malt yeast.

Malt is a grain of bread sprouted in warmth and moisture, dried and coarsely ground. 1 cup flour and 0.5 cups of sugar are diluted in 5 cups of water, add 3 cups of malt and cook for about 1 hour. Cool, pour the still warm solution into bottles, loosely cover with corks and put in a warm place for a day, and then in the cold. The consumption of this yeast for making bread is the same as for dry hop yeast.

Homemade wild berry yeast.

You know, such a smoky bloom on berries, like blueberries, blueberries, plums ... This is wild yeast! It is found on all forest berries !!! Only in the garden, if the berries were fertilized with chemical. fertilizer, it is better not to use them.

Dry such berries or plum skins. You can start bread by mixing flour with water and adding wild berries. The taste and quality of the bread will be different, but also natural and healthy.

Sourdough for bread without yeast on KEFIR:

In sour milk (after the peak of acidity, but not yet kefir), a little sugar is added (for fermentation), mixed with rye flour until sour cream is thick. We leave for a day or two. It is important to capture the moment here, because if you wait it out, mold will appear and you will have to do it all over again. As soon as the first bubbles, holes, etc. appear, we remove everything and put it in the refrigerator, the leaven is ready.

You will find the recipe for rye bread with sourdough on kefir.

Sour dough on kefir is made in three steps:

1.100 g rye flour, 100 ml water, 1 tbsp. spoon of kefir. Mix everything, transfer to a tall glass (ceramic, porcelain) form, cover and leave to stand at room temperature for 24 hours.

2. Stir well and leave again for 24 hours.

3. Add 300 g of rye flour, 200 ml of water, stir and again for 24 hours.

After all this, the dough is ready. Can be stored for 1 month in a covered jar in the refrigerator.

You will find the recipe for rye-wheat bread with sour dough potatoes on kefir.

RYE sourdough for bread without yeast.

I think many will be interested in the fact that in the Soviet Union rye bread was prepared exclusively with sourdough.

So, if you prepare the starter from the beginning, it will take two days. And the next time, having pinched off a piece of the finished dough, the bread is baked throughout the day.

Now I will tell you how to prepare the leaven from the very beginning. If one of your friends or acquaintances is already making bread with such a leaven, it is better to take a piece of dough from them, and start right away by kneading the dough (shutter).

If this is not possible, then here is the rye sourdough recipe:

In the evening, dissolve 1 tsp in a glass of water. honey, add rye flour to the consistency of sour cream, put in a warm place. In the morning add another glass of water and the same amount of flour and again in a warm place. By the evening, the leaven will be ready and you can start kneading the dough.

You will find the recipe for bread with rye sourdough.

Storage of sourdough for bread.

When you pinch off a piece of dough during kneading, you need to decide how to save this piece (sourdough) until the next time. If you plan to use the starter culture for 2-3 weeks, then it is enough to put it in a jar and cover it with a cloth (the principle is not to block access to air, but also not to leave it open). Place the jar in a cool place: in the refrigerator on the bottom shelf or in the basement. The sourdough is suitable until mold appears on it, although if the mold has just appeared, it can be cut off more, and the dough can be urgently started from the remaining piece.

In case you have a bad idea - when the next time comes, I advise you to turn a piece of dough into a dry cake or powder. To do this, add as much rye flour to it as the dough can take. Roll out thin cakes or crush the dough and dry it all in a warm oven, well, or somewhere in a dry heat. When all the moisture has evaporated, the dry sourdough is ready, now it can be stored as long as you want. The only thing is that dry sourdough needs a little longer to "revive", but still, it is faster than cooking it again.

If you set aside liquid sourdough for the next bread, keep in mind that it will not be stored for long. Due to the fact that there is a lot of water in it, it molds faster. In this case, you either add rye flour to it (turning it into a dense piece of dough), or use it within 7-10 days. If you want to store liquid sourdough for a long time, then you need to periodically "feed" it: To do this, add a little water and rye flour to it and wait for it to bubble, then put it back in a cool place. And so every 10-12 days, until you use it as directed.

If you want to bake wheat flour buns or pies, you can also use rye sourdough.

To do this, add only wheat flour, starting from the dough preparation stage. The dough will cook faster, because wheat flour is lighter. When mixing, you can add any other ingredients: butter, honey, etc.

Having mastered one of the recipes for bread with natural leaven, you can easily make homemade bread with any other leaven.

Now there is a lot of writing on the Internet about how harmful purchased yeast is. That they used to bake bread on the famous peasant sourdoughs. They were prepared from rye flour, straw, oats, barley, wheat, yogurt, and curd whey. Until now, in remote villages, recipes for making bread without artificial yeast have been preserved. It was these starters that enriched the body with organic acids, vitamins, minerals, enzymes, fiber, pectin, biostimulants. But for several decades, bread has been baked in a different way, they use not natural starters for this, but thermophilic yeast created by man - Saccharomycetes https://ru.wikipedia.org/wiki/Saccharomyces_cerevisiae The technology of their preparation is anti-natural. They write that molasses is diluted with water, treated with bleach, acidified with sulfuric acid, etc. Strange methods, to put it mildly! *
In general, that this is the case, with the use of sulfuric acid and lime, I do not presume to argue - I did not work in the production of purchased yeast.But in general, it is logical for me to refuse purchased yeast. Why use any incomprehensible substances at all, it is not known how grown, if you can make homemade, healthy sourdough. The dough rises well with this sourdough, it smells nice. The baked goods are not moldy and can be stored for a long time. And the most important thing is that it is really useful !!!

* Here is one of the detailed articles on the dangers of purchased yeast, there are many of them on the network http://ecoways.ru/ru/gde_vred_i_pochemu/eda/Pochemu_ot_drojjey_stoit_bezhat_podalshe.html

I make my healthy starter cultures on various berries, fruits, dried fruits.

I tell you how to do it:

• If these are fresh berries / fruits, then you need to fill in water that is slightly acidic, not the first freshness. If it is dried fruit, then any washed one will do. Fill with water (for 500 ml. Water 100 g. Berries). And put a tablespoon of sugar (or honey). Cover with a rag so that the tincture breathes. If the apartment is warm, the tincture begins to ferment well after 3-5 days. You will understand by the foam with bulbs, the slight smell of alcohol or the smell of yeast. IMPORTANT: if suddenly, after a few days, you notice mold on your fruits / berries, you cannot use them. Start over.
• When our tincture is ready, take out the fruits / berries (or you can grind it with a blender). Pour flour into this compote - to the consistency of LIQUID SOUR CREAM. And put a tablespoon of sugar there. So we got the sourdough, now we are waiting for it to start "playing". The first days it must be fed regularly: at least once every two or three days, add FLOUR and add a little water WITH SUGAR, maintaining the consistency of liquid sour cream. To make the leaven more concentrated, stronger and satiated!
• That's all! Over time, your starter culture will become more and more saturated with nutrients and acids. If, after standing, the leaven separates into a sediment and a concentrate from above, do not be alarmed - just stir, and your leaven will return to its former form.
• Now you can safely use the sourdough for baking your favorite rolls, pies, bread. Let it stand in a jar, feed it periodically. If you rarely cook, put it in the refrigerator (not close to the wall so as not to freeze), the process of reproduction of beneficial bacteria will slow down. And that's it, no complications - take pecks, and fill yourself with useful substances!

• Dough example *: 150 ml. water or milk, 1-2 tbsp. tablespoons of sugar, 150 ml. sourdough and 200-250 gr. flour. We got a brew. We put it in a warm place.
• WITH We create conditions for dough. I do not put a bowl of dough (or dough) in warm water or on a radiator, as my grandmother did. I put the bowl in the oven, turn it on for a couple of minutes, until the air becomes hot: so that it warms up the dough, but does not bake. And I wait until it rises. Or I turn on a minute of warming up in the multicooker so that the air warms up inside and put the dough there.
• When the dough increases in size at least one and a half times, mix it thoroughly. We add more flour there to bring it to the required consistency. Well, then, according to the recipes, we put the necessary ingredients: milk, eggs, butter, etc. - depending on what you cook.
• The more times you siege the dough / dough (knead after it rises), the more actively it will rise each time. As for the time: basically, I just make a dough (mix the leaven with flour / water / sugar) and put it overnight (sometimes for a couple of days), and bake only later. This is more convenient, natural yeast in the dough on the following days is already in full operation.
• Before putting it in the oven, leave your piece in a molded form (pies for 20-30 minutes, bread for 40-60 minutes), so the dough rises even more and the pastries will be more fluffy.
• If the crust is too dense, cover the baked goods with a damp towel to soften it. And I often do this - sprinkle with water from a spray bottle, cover with baking paper and a towel on top (the water evaporates and softens the crust), this option is great for any baking.

* Dough is the basis for the preparation of dough, which is obtained by standing mixed: water, flour, sourdough, sugar.

1. The recipe for making sourdough bread without yeast is actually quite simple. However, there are several important nuances that must be taken into account. First you need to take 4 tablespoons of flour and sift. Pour 4 tablespoons of warm water into a small jar. The water should be purified, and its temperature should be about 40 degrees. That is, the water should be slightly warmer than body temperature. Gradually add flour to the water, stirring constantly. When all the flour is in the jar, the mass must be thoroughly mixed to get rid of the lumps. Then you should cover the jar with a sterile bandage or gauze and tighten with an elastic band. Send the starter culture to a warm place where it will ripen.

2. It should be noted that at first the leaven will not change either in volume or in texture. This is not a cause for panic. You need to wait 2 days for bubbles to form on the surface.

3. After 48 hours, you can start the second cooking step. Add 2 more tablespoons of sifted flour and 2 more tablespoons of water to the sourdough. The water, like the first time, should be about 40 degrees. Mix the mass thoroughly, getting rid of lumps. Cover the jar with gauze again, tie and send to the former warm place.

4. The leaven should stand for another day. Then it can be used. For one serving of bread, you will need 2 tablespoons of sourdough. You need to add salt, water and sugar to it and you can knead the dough.

5. Sourdough for bread without yeast at home, although it is prepared from rye flour, you can bake any bread from it. In addition, it can be perfectly stored for up to 10 days in the refrigerator under a tightly closed lid. However, before direct use, the starter must be placed in a warm place for about 1-1.5 hours.

The birth of the leaven
The sourdough is prepared once, and then only used and replenished. It is a living dough that can doze in the refrigerator, or it can actively rise if fed. The sourdough biomass consists of natural microorganisms (fungi, bacteria, etc.) that live on rye grains.

The point is to revive, multiply and grow these microorganisms so that they self-organize into a stable symbiotic colony. Life itself in nature is built on the principle of symbiotic colonies of micro- or macroorganisms (for example, soil, ocean, intestinal microflora). Organisms in symbiosis support and complement each other.

Sourdough is prepared simply from flour and water. Ratio: 2 parts flour and 3 parts water (exactly one and a half times more water). You will need a room thermometer, digital kitchen scale, a glass saucepan or jar with a capacity of 1.5 liters, and a wooden spatula. In time it will take four days, on the fifth it is already possible to bake bread.

The sourdough should be prepared exclusively and only on the basis of rye flour, because rye sourdough, in comparison with wheat and other other cultures, is the most stable, healthy and strong. Those microorganisms that live on rye grains are quite enough to organize a well-coordinated symbiotic colony.

Washing the grain does not have a significant effect on microorganisms, you do not need to worry about it. But high-temperature drying kills most of the necessary microorganisms, therefore, sprouted grains for sourdough should be dried at a temperature not higher than 41 ° C. Obviously, industrially made flour is not suitable for creating a quality sourdough culture.

As already mentioned, the sourdough is prepared once, then it can be used continuously, postponing part of the batch for the next baking.

Cooking technology:

1. Load the measured weight of the grain into the mill, grind the flour directly into the pan, rice. 13. The fineness of grind should be set to the finest fraction.
2. Measure the required amount of warm water on the balance, with a temperature not exceeding 36–37 ° C. The water must be clean, filtered, not chlorinated. You can take spring water, boiled or distilled, infused with shungite and flint.
3. Pour water into a saucepan with flour and stir with a wooden spatula so that the flour is evenly combined with the water. You will get a dough with the consistency of thick sour cream, rice. fourteen.
4. Cover the pot (or jar) with a lid, not airtight, cover with a cotton napkin from light, and put in a secluded place, away from drafts and electrical appliances. The optimum temperature for feeding the starter culture is about 24–26 ° C, not higher. Use a thermometer to find such a spot in the kitchen. Closer to the ceiling, it is warmer.

This procedure will need to be repeated four days in the morning and in the evening:

Day 1. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 2. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 3. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 4. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 5. In the morning we already have 800 g of leaven. 500 g will be used for the first bread. We put the rest in the refrigerator, until the next baking, fig. 15.

The leaven should have a pleasant smell of natural kvass. If the leaven has a bad smell, it means that you have violated the technology in some way or used dirty dishes. If everything is done correctly, and the smell is still nauseous or chemical, then perhaps the environment in the room where the leaven is made is not environmentally friendly. Either the raw material - grain - is of poor quality or contains some foreign impurities. In this case, you should find grain from another manufacturer and trader.

Some recipe authors write that the smell of belching or something else for the sourdough is "normal". But this is not normal. The leaven should not have any "disgusting smell". If on the fifth day the leaven smells of alcohol, acetone, vinegar, or generally moldy, you can throw it away and start over. Try not to violate the technology, and you will succeed.

At the same time, excessive perfectionism is not required here. The behavior of the starter culture is fairly stable, so that all parameters can be slightly varied. For example, maintaining the temperature regime is desirable, but not necessarily too pedantic. Now for some practical advice.

It is better to choose electronic scales so that there is a reset function. The principle is as follows: a container (container) is placed on the scales, a button is pressed, the scale readings are reset to zero, then the product is loaded into the container, and the display, thus, displays the net weight. It's comfortable.

To store that part of the leaven that goes to the next baking, you need to choose a container - made of glass, ceramics or food grade plastic. The lid should be leaky, but not too open, so that the leaven does not absorb odors from the refrigerator. If the lid is plastic and closes tightly, you can make several holes in it with a needle. Sourdough dishes should not be washed with household chemicals. Everything is easily washed off with warm water.

The starter culture can be stored in the refrigerator, on the top shelf, where the temperature is not the lowest. Long breaks in bread baking are undesirable. The starter culture should be regularly renewed. Personally, I tried to leave her for half a month, and she happily revived. Perhaps the leaven can survive for three weeks, but it is better not to leave more than this period, otherwise it will have to be generated anew. Still, leaven is a living colony of microorganisms, and you need to treat it like a living entity. If you are leaving for a long time, entrust someone to look after and feed at least once a week.
Flour should always be ground before use. You do not need to store it - it is a perishable product. Vitamins and nutrients are rapidly oxidized in air. That is why industrial flour cannot be considered a natural product - manufacturers will go to any tricks to increase the sales period.

The grinding degree is set to the finest fraction. This is done because in a home electric mill it is still impossible to achieve the same degree that is achieved in an industrial setting. But this is not required. The quality of bread, which should be REAL bread, is determined by completely different parameters:

1. Sprouted grain.
2. Freshly ground flour.
3. Natural, natural leaven.
4. Presence of shell and germ in flour.
5. Lack of chemical and synthetic additives.

Flour should not be white, like starch, even if it is wheat. It is impossible to describe what it should be. When you first make your flour, smell it, taste it, touch it, you will understand how REAL flour should be.

The bread should also not be white and fluffy. It should be REAL, not synthetic. Real bread is also impossible to describe in words. When you try it, everything will become clear to you. He has both taste and smell - special - noble.

One question remains open: if there is no mill or dehydrator yet, and you want to bake your own bread right now, what to do? You can try your luck by looking in local stores or on the Internet for whole grain rye flour, or at least first grade flour. If you are lucky and come across a product of a conscientious and honest, and also, importantly, a sane manufacturer, then both the leaven and bread, real (well, or almost), can turn out.

In any case, it is better to acquire everything you need to get rid of system manufacturers and traders who care only about profit, but not your health, as well as from a system that is directly interested in your HEALTH.
100% Rye bread

To achieve the best result with the least amount of time and effort, it is advisable to use a bread maker. Of course, you can do with an ordinary oven, but it's easier with a bread maker. This is the case when the output of the system is used to bypass the system itself.

The bread maker works simply: all the ingredients are loaded into it, a baking program (recipe) is selected, a button is pressed, and then it does everything by itself - kneads the dough, heats it up so that it rises, and then bakes.

All programs are hardwired and designed exclusively for yeast. Do not delude yourself if you see a bread maker with such "natural" programs as "yeast-free", "gluten-free", "whole grain". At best, this means that the recipe does not use yeast, but a chemical leavening agent. The system is being hypocritical.

For our purposes, we need only two programs: "Yeast dough" and "Baking". In fact, we will deceive the system, we will not use yeast, and we will ignore the firmware programs. The main thing is that in the "Yeast dough" mode the bread maker should be able to knead the dough and heat it up a little so that it fits. You also need a timer to set the time in the "Bake" mode.

It is not necessary to choose a multifunctional and expensive bread maker. These two programs are all that is required for our real bread. The presence of additional options and programs, such as a dispenser, delay start, pie, jam, cupcake - at your discretion, if you need it.

The bread maker should be chosen with a power of at least 800 W, otherwise it will not cope with heavy rye dough. The working container (bucket) should be with two mixers and such a shape that a "brick" is obtained. The weight of baked bread is at least 1 kg. For convenience, a window still does not interfere so that you can observe the process.
Another significant point: the design of the bread maker should allow the lid to be opened during operation. If the display and buttons are located on the case, and not on the lid, then most likely this is possible.

Recipe for 100% Rye Bread:
500 g rye sourdough
400 g rye flour
200 g of water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt

The process begins by awakening the leaven left in the refrigerator. At the very first baking, the sourdough is already ready, so we skip the first 7 points.

Cooking technology:

1. Take the starter culture out of the refrigerator and put it in a warm place for an hour to wake it up. The optimum temperature for the starter culture is 24–26 ° C.
2. After an hour, measure 220 g of rye, load into the mill and grind the flour into the same container in which the sourdough was born, for example, into a saucepan. Obviously, what is the weight of the grain, the same weight and flour will be.
3. Measure out 330 g of warm water, temperature 36–37 ° C, and pour into a saucepan with flour. For example, put a glass on a digital scale, zero the readings, pour cold water, and then add a little hot water from the kettle, so that you get exactly 330.
4. Stir with a wooden spatula so that the flour is evenly combined with the water. The ratio of water and flour for sourdough is 3/2. For the test, the ratio is already different. Why are these numbers 330/220? Because we need to get 500 g of sourdough, and at the same time take into account that the dough partially remains on the dishes, so we need to take with a margin, so that the amount of sourdough does not decrease each time, but rather increases. The pancakes can come in handy.
5. Load the awakened sourdough into a saucepan and stir again with a spatula, now not so hard, so as not to particularly disturb a living entity - a colony of microorganisms.
6. Cover the pan with a lid, not airtight, cover it with a cotton napkin from the light and put it in a secluded place, away from drafts and electrical appliances, as it was done before. If you are going to bake bread in the morning, this procedure should be done in the evening. Conversely, if the bread is baked in the evening, the leaven is added in the morning.
7. The point of this whole procedure is that we take a part of the leaven left over from the last time, awaken it, feed it, as a result of which the colony of microorganisms grows, develops a vigorous activity (good party!), The leaven rises, then goes down, slightly bubbles, and after 10–12 o'clock reaches the desired condition, when she is moderately hungry and active, fig. 16.
8 ... One hour before making bread, soak three tablespoons of flax seeds in water at room temperature or warm, rice. 17. Flax seeds swell quickly and become softer. Soaking is also required because at this time the seeds wake up and neutralize their "preservatives" - inhibitors.
9 ... After an hour (or maybe half an hour), throw the flax into a sieve so that the water is glass, rice. eighteen.
10 ... Measure 400 g of rye, load into the mill and grind in a large food grade plastic container with a tight lid. Measure out 14 g of salt (fine, preferably sea salt) and a teaspoon of cumin seeds, add them to flour, rice. 19, close the container with the lid and turn slightly to mix everything.
11 ... Measure out 200 g of warm water, preferably around 40 ° C. Remove the form (bucket) from the bread machine, pour in water, put 500 g of sourdough and flax, rice. 20. The principle is this: first, liquid ingredients are loaded into the form, then thick, then dry. To conveniently measure exactly 500, you can put the mold on the scale, zero the readings and unload the starter culture directly from the pan, to the desired weight.
12 ... Unload the rest of the sourdough from the pan into a specially designated container and put it in the refrigerator. This will be the groundwork for the next baked goods. It is better to maintain the value of this reserve around 200-300 g. When the surplus accumulates, it can be used for other purposes, for example, for kvass or pancakes.
13. Pour the flour from the container into the mold, rice. 21. The preparatory phase is over. Now it's up to the bread maker.
14 ... Insert the mold into the bread maker. Start the "Yeast dough" program. First, there is a kneading, about 25 minutes, with possible stops. During this period, the lid can be opened. You will see that rye dough, unlike wheat dough, does not mix, but pounds on the spot, since rye dough does not have those binding gluten fibers that are in wheat, rice. 22. Therefore, it is necessary from time to time to help with a wooden spatula, directing the dough from the walls to the middle. It is not necessary to do this constantly - mainly at the beginning and at the end of the batch.
15 ... When the batch is over, the stove switches to the low heat mode. The lid should be closed, and the stove should be covered with something on top for insulation, such as a folded terry towel. The temperature inside should be around 37 ° C. You can check this by placing a thermometer on the dough to see if your oven is actually heating. (If there is no heating, you will have to remove the mold and put it in a warm place, for example, above the back of the refrigerator or above the radiator.) This will take about an hour more.
16. When the program is over, the bread maker beeps. You will need this signal to count the next period. The yeast dough goes well within an hour. Sourdough dough takes twice as long. This is why standard sourdough dough programs are not suitable. So we don’t remove the towel from the stove, we don’t do anything, we wait another hour or an hour and a half.
17 ... So, it took 2-2.5 hours to get up after kneading. The dough should almost double in size, fig. 23. Now start the "Baking" program, having previously set the "Medium-fried crust" option (if available), as well as the time on the timer. The baking time depends on the weight of the loaf and should be indicated in the instructions. According to our recipe, the weight is a little over a kilogram. The average baking time for this weight can be about 1 hour 10 minutes.
18. Finally, the oven beeps, the bread is ready. You can pull out the form, just not with your bare hands, but with potholders. Let it cool for 10 minutes (no more, otherwise the bread will sweat), lay a linen or cotton towel on the table and shake the bread out of the mold, rice. 24.
19 ... Wrap the bread in a towel and place it upside down on a wire rack or wicker stand to keep the bottom breathable and not sweaty. So you need to let the bread cool.

It may seem that all this is very difficult and time-consuming, but this is only at first. When you master the technology in practice, then make sure that the eyes are afraid and the hands are doing, and that everything is really elementary, and your actual participation takes a few minutes.

The whole process comes down to weighing, pouring and transferring raw materials from one container to another. Moreover, performing all these manipulations, especially with a living substance, you tune in to the vibration frequency of living Nature. At this moment, your "usb-ports" are released - you disconnect from the matrix, which means that you begin to think freely and SEE the real state of affairs.

Other options
You will be convinced that even the very first bread made using this technology has an exquisite taste. And the older the leaven, the tastier the bread will be. In some countries, in some bakeries, where they know how to value and preserve traditions, there are leavens that are several hundred years old. But you can't buy the kind of bread you get at home, because even bakeries that use old recipes don't use sprouted grains. This is the oldest and long-forgotten technology.

Of course, the same technology can be implemented in an industrial environment. There are no particular difficulties here. But the general race for profit zombies people - they cease to understand and see what they are doing and why. Do you think the technologist at the bakery is aware of what surrogate ingredients he deals with and what kind of surrogate product is the result? Not at all. His consciousness was once and for all jammed into one point: "this is how it should be." How exactly it is necessary is determined not by his consciousness, but by the system, the matrix.

The Matrix distributes programs that are equivalent to bread makers and to people. Both manufacturers of surrogates and their consumers stop understanding and seeing what they are eating and where they are going. More precisely, they are not walking, but they are being led. In the system - you become a cyborg - you eat synthetics, you eat synthetics - you become a cyborg. However, maybe someone is quite happy with it. Well, God bless you.

So, you got acquainted with the unique technology of pure rye bread. Why is it worth baking rye bread? Because for the body it is in all respects more useful, easier, more pleasant. However, wheat-rye bread is also very good if the wheat is sprouted. Here is his recipe.

Wheat-rye bread
500 g rye sourdough
400 g wheat flour
150 g water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt

As you can see, less water is taken here, because wheat is less hygroscopic. Rye absorbs more water. Everything else is done in the same way. The only pleasant feature is that the bread maker copes with the wheat-rye dough on its own, there is practically no need to help with a spatula (maybe just a little).

This feature is also one of the reasons why 100% rye bread is not produced industrially. (Other reasons - wheat bread is white, soft, airy, but these are questionable benefits.) Rye dough is more difficult to knead. Although, of course, this problem is not a problem, everything is being solved. But we do not care about this issue, especially since we have hands and a few minutes of free time.
I don’t know how you like it better, but personally it’s more convenient for me to knead rye dough by hand, without the help of a bread machine. To some extent, doing this yourself is easier and more convenient than helping the mixer. Try the manual method. Here are the amendments to the technology (see pp. 288-292) starting at point 9:
9. Remove the form from the bread maker. Start the "Yeast dough" program. The oven will "knead the dough" as much as it should be according to the program, but with no load. During this time, you can knead the dough by hand.
10. Throw the flax into a sieve and then prepare all the other ingredients.
11. Pour the flour mixed with caraway seeds and salt from the container into an enamel bowl. Make a depression (crater) in the flour. Unload flax, sourdough and water there. (As in the shape of a stove, only in reverse order.)
12. Mix all the ingredients until the consistency is even, rice. 26. It is convenient to do this with a wooden spatula, making an inverting motion from edge to middle and at the same time turning the bowl with the other hand. Rye dough, unlike wheat dough, does not require complex manipulations (kneading, resting, kneading again, proving, etc.). Rye protein is water-soluble, so you just need to mix the dough well for 5-7 minutes.
13. Put the dough into a mold, after removing the stirrer blades from it, fig. 27. It is not necessary to level the dough strongly, it will distribute and settle by itself.
14. As soon as the bread maker finishes stirring and starts heating, carefully insert the mold there, using oven mitts, in order to further protect against accidental voltage that can break through the heating elements, especially if there is no grounding in the network. Further - everything is the same, starting from point 15.

Instead of flax, you can try soaking sunflower or pumpkin seeds, pistachios in the same way. Only the soaking time for them is a few hours. Instead of cumin, you can put coriander seeds, perhaps this is the taste you like better. Or do not use seasoning at all, although it is more interesting with it, of course.
Instead of wheat, you can just as well use spelled (spelled). The advantage of spelled is that, as a rule, it is grown without the use of chemicals, and surpasses wheat in protein content. Everything else is a matter of taste.
Finally, consider another option - baking in the oven. This will require one or two non-stick tins and an oven-safe pan (no plastic parts).

Oven technology:

1. Knead the dough by hand as described above.
2. Put into molds, fig. 28. It is better to bake rye dough in tins, because it spreads on a baking sheet.
3. Place the molds in the warmest place in the kitchen and cover with a linen or cotton towel. Duration of proofing - 2-3 hours. The dough should almost double, rice. 29.
4. Once the dough has risen, preheat the oven to 240 ° C. At the same time, pour water into the pan, bring to a boil over the fire, put on the floor of the oven. This is required so that the bread does not dry out.
5. When the oven is warmed up, place the dough tins on the top shelf.
6. After 15 minutes, lower the temperature to 200 ° C. Bake for another 35 minutes. Or another 40-50 minutes, if all the bread is in one form. Time can be controlled with a timer.
7. The bread is ready, rice. thirty.

Someone may like the oven more than the bread maker, it's a matter of taste. Both options have some advantages. A bread machine has the advantage that it itself maintains the required temperature regime when proving dough and baking.

Finally, a few practical tips:
- You can eat hot bread, but it's better to let it ripen. The bread continues to ripen for several hours, adding quality and richness to the taste.
- Bread is better preserved in a food-grade plastic bag, for example, in a plastic one. Only cooled bread can be placed in the bag.
- If the top of the bread has sagged, then the amount of water in the recipe should be slightly reduced. The proportion of water can vary greatly depending on the moisture content of the grain and other ingredients, such as soaked seeds.
- Do not greatly underestimate the proportion of water in the dough. Rye bread in its consistency should be "damp", this does not spoil it in the least. Dry bread is less tasty.
- If the dough does not have time to rise enough, the proofing time should be increased by half an hour or an hour. Or it indicates that the proofing temperature is low. Or the leaven is weak for some reason. Read the technology carefully.
- Allocating more than three hours for proofing does not make sense. The dough may rise first and then lower. You shouldn't wait until the critical point when it starts to subside. During baking, the bread also settles a little, this is normal.
- A new bread maker may smell unpleasant for the first 2-3 bakes. Then this smell will go away.
- Basic safety rules. It is advisable not to touch the metal parts of the bread maker with bare hands and metal objects. Use a wooden spatula and oven mitts or oven mitts. Slippers with rubber soles should be worn on your feet. There is nothing to be afraid of, but a weak voltage can sometimes break through, especially if there is no grounding in the network.
- If the dough is kneaded in a bread maker, you will have to put up with such inconvenience as the presence of stirrer blades in the bread. You need to take them out immediately or cut the bread carefully.
- Bread making should not be done in a bad mood. Bad emotions have a negative impact on the quality of the bread.
- Real bread is an independent and self-sufficient food. But in small quantities, it is compatible with many dishes. It goes well with vegetables, herbs. A special treat is a crust of bread spread with a dessert spoon of cedar or pumpkin oil, garlic and cayenne pepper to taste.
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Now you know everything there is to know. It remains to add that real bread in your home is not just an everyday dish - it is philosophy, lifestyle, freedom. Freedom from the conditions and frameworks that the system imposes on you. And what is also obvious is your health and clear consciousness. A healthy body will make your life complete, and an unclouded mind will allow you to create your own world. Real homemade bread is your green oasis in a technogenic environment. Your new hope. Your new Arkaim. But not the only one and not the last. It so happens that the past lies ahead.