In all stores, you can find yeast-free bread in a variety of designs. It has great advantages compared to classic bread, but it can have some harmful effects. Let’s try to understand the features of such a product.
What is yeast-free bread??
This kind of bread is so called because it does not use yeast, sourdough. The product is used in many countries around the world, more often baked tortillas in the following forms:
Lavash – it contains only water, salt and flour. Tandoor is used for cooking.
Matzah – Israeli bread, made solely from water and flour. No salt is added.
Focaccia – Italian cuisine, extra olive oil is added to the bread, and the product is sprinkled liberally with herbs on top. This particular version is the basis for pizza.
Tortilla is a Mexican flatbread made from wheat or corn flour, with the addition of water, salt, and margarine. Round dumplings, cooked in a dry frying pan. Eaten as a standalone dish or in addition to toppings.
Chapati is an Indian bread and a staple in the diet of people of all classes. It is served hot, acts not only as a food, but also as an appliance. It is rolled in such a way as to fill soups and other liquid dishes. Bake initially in a pan and then over a flame.
Any kind of bread that is labeled “yeast-free” in our stores is relatively so. It would be more accurate to say the product on the natural sourdough. In the case of the yeast formulation, bubbles appear, which help keep the dough soft by changing its structure. If yeast is not used, the dough is not able to rise, will be dense and difficult to bake. Such products few people can like, so manufacturers use sourdough for their products.
Attention! Sourdough is a semi-finished product made by using beneficial bacteria and fermenting the mixture. Comes in several varieties.
Yeast-free bread is made according to GOST, similar to the usual product with yeast. Seeds, grains, spices are used to improve the taste.
The benefits of yeast-free bread
Store bought products made with natural ingredients and sourdough. They add coarse flour, which contains B group vitamins, PP, as well as fiber and other elements. All this indicates the usefulness of the product:
Easy and fast digestion.
Improvement of metabolic processes, work of the gastrointestinal tract.
Doctors advise people with gastrointestinal pathologies to eat exactly yeast-free bread, and nutritionists recommend adding it to the diet of those who have weight problems.
The preservation of the product is slightly more than that of classic bread, to be caused by the bacteria in the composition, excluding mold and other pathogens.
Similar to other foods, bread can affect a person’s general condition, his health. If the product is of low quality or violations are allowed during manufacturing, there is a possibility of nausea and stomach upset. If this kind of bread is used regularly, chronic pathologies develop.
The disadvantages of yeast-free bread
All the disadvantages of the described product are related to commercial activities, since its popularity is not very high on an industrial scale. Major drawbacks:
A complicated cooking process that requires more time and effort.
The taste and flavor are quite different from classic baked goods.
A rough dough structure and stiffness.
Real bread without yeast, made from flour and dough – a rarity in stores. Most often manufacturers use wild yeast in the form of hops. Such sourdough is natural, but almost no different from the usual yeast. To be sure of the quality of the product, it is best to make it with your own hands.
Recipe for yeast-free bread at home
For the preparation you need to make the sourdough, which will be ready in 4-5 days. For it is best in a container of glass or enameled plate, a pot with a lid. Do not add tap water, boiled or bottled water. The filtered version is optimal. Flour to choose to your taste, rye flour is good, only coarse grinding.
Initially, stir 100g of flour in 150ml of water, leave the homogeneous mass for a day at room temperature, covered with a towel. After one day, add 50 ml of water and 50 g of flour, stir again and let stand for 24 hours. Repeat this algorithm for two more days. On the 5th day, add again, but at the end of the day you can use the mass for baking. From the starter before the first preparation, you need to drain about 100 ml into a separate container to use in the future without waiting for 5 days.
Not bad is a recipe on wild yeast with the use of hop cones. It is necessary to add 250 grams of them and fill with 0.5 liter of water. Boil everything together for 30 minutes on low heat, and then leave for 8 hours. Then strain and add 130 g of wholemeal flour and 1 tbsp. l. honey. Stir the contents, cover the container and leave in a warm place for 24 hours. After a day, the mixture will double in size, and while it holds its shape, you need to prepare the sourdough. It requires:
Milk or water – 1 tbsp.
Sugar – 30g.
Sourdough – 10 tbsp. l.
Mix the ingredients, pour in the flour and make the consistency of sour cream. Cover the container with a cloth for 2 hours. After the sourdough, salt, knead, introducing the flour. Bake the bread for 40-45 minutes at 200 degrees.
Unleavened bread – analog of the classic bread, but with more benefits. The main value is that there is no yeast inside, although manufacturers make the product on sourdough. Benefits are determined by the fact that during the manufacture of the product they add grains, bran and other ingredients that increase the value. This product is valued for dietary fiber, which improves the function of the gastrointestinal tract. The grains in the composition are rich in minerals and vitamins.
