Yeast-free bread without sourdough
4 servings
90 minutes
Yeast-free bread without sourdough is a simple yet surprisingly delicious product of Russian cuisine, valued for its naturalness and ease of preparation. Historically, this bread was made in villages when yeast or sourdough was unavailable. Its base consists of flour, kefir, and baking soda that give the dough softness and airiness without fermentation. The crust turns golden and crispy while the crumb is dense and aromatic. The uniqueness of this bread lies in its versatility: it pairs well with both sweet and savory dishes and goes excellently with honey, butter, or homemade pâtés. It bakes quickly and without complex processes, making it an ideal choice for everyday meals. Its rich flavor with a slight tang makes each slice special while the simplicity of ingredients highlights traditional Russian culinary wisdom.
1
Sift the flour into a bowl to enrich it with oxygen, not all at once (about 200-300 grams). Add salt to it and mix all the ingredients.
- Wheat flour: 1 g
- Salt: 1 teaspoon
2
Pour kefir into another bowl, add baking soda, mix and let it sit for 5 minutes. Then pour it into the dry ingredients and knead the dough first with a spatula or spoon and then by hand. Transfer the dough from the bowl to a floured table and continue kneading. Place the dough in a plate, cover it with a towel and let it rest for 30 minutes.
- Kefir: 300 ml
- Soda: 0.5 teaspoon
- Wheat flour: 1 g
3
After half an hour, knead the dough by hand, shape it into a ball, and make cross-shaped cuts. Transfer the dough to a floured baking sheet and place it in a preheated oven at 230 degrees. After 15 minutes, reduce the temperature to 200 degrees and bake for 30 to 60 minutes.
- Wheat flour: 1 g
4
Check the finished bread with a toothpick, then cover it with a towel and leave it for a few minutes; the bread turns golden brown with a nice crispy crust.