The easiest and healthiest recipe for yeast-free bread!

 A fairly simple and quick version of homemade bread without yeast, and most importantly, healthy!

     The health benefits of yeast-free and sourdough bread

• The very first advantage is the absence of industrial yeast.
• Many people note that yeast-free bread is much better digested, and there is no heaviness in the stomach or any unpleasant feelings after eating it.
• Sourdough bread improves the digestion process in general. This is largely due to its coarseness and density: a dense crumb in the food lump promotes more active work of the intestines.
• Yeast-free bread does not harm the intestinal microflora. Since regular store-bought bread contains an abundance of yeast bacteria, which are not at all friendly to our microflora, this affects the health of the digestive system and the entire body as a whole. When consuming yeast-free baked goods, such consequences do not occur.
• Another definite plus is that you make your own bread and can control the composition, quantity and quality of ingredients. When buying bread in a store, you have to trust the manufacturer, which is difficult to do these days. When baking yeast-free bread at home, you are free to add whatever you want to it — honey, nuts, seeds, spices and seasonings. You can experiment, creating a unique taste and aroma.

INGREDIENTS

1. Make a dry mixture (it can be stored in a cool place for a week):
800 g of premium flour,
70 g rye flour,
100 gr. powdered milk,
2 tsp salt,
1-2-3 tsp. soda (depending on oven temperature),
2 tsp coriander,
1/3 tsp cardamom,
1/6 tsp star anise,
1 tsp cinnamon,
3-7 tsp sugar,
1/2 tsp citric acid

PREPARATION
Grind the spices. Then take the portion we are going to cook from the dry mixture, mix it with 600 ml of kefir until it reaches the consistency of semolina porridge. The more kefir, the softer the bread will be and the higher its viscosity.
Grease a small baking sheet or a thick-bottomed frying pan with oil.
Pour the dough in there if it is too thin or lay it out if you made the mixture thicker and put it in the oven on low heat. The slower the bread rises, the more goodness it has. The dough should rise twice as much. Bake for a little over an hour on low heat.
Comments:
To make this mixture last longer and better, you need to add acid and soda shortly before baking.
It may not work right away; you need to practice with doses of soda and kefir.

You can ferment it with sour sour cream or sour ryazhenka, or bread sourdough - mix 0.5 l of milk or yogurt with flour until the consistency of liquid sour cream and put in a warm place until bubbles appear, stirring occasionally and adding flour if necessary - this will take from 1 to 3 days.
Cardamom and star anise, if you can’t get them, can be omitted, but coriander is a must.
This yeast-free bread takes 15 minutes to make.

If you make a dry mix for 10 days in advance, you will use only 5 minutes a day to mix this dry mixture with kefir and put it in the oven.
For those who work more physically, it is good to eat wholemeal bread with bran - it increases muscle strength.
BON APPETIT!