Bread is an important part of the diet and can be made from many types of grain, and not only cereal, and not only of wheat. Because bread provides many valuable vitamins and minerals, it should not be abandoned without a suitable replacement. The good news is for allergy sufferers, that they need not go without bread, especially this, that it can be baked at home. You have to remember, that industrially produced bread may contain inadequate water, flavor additives, dyes and preservatives. The recipes we provide are appropriate for each diet. Unconventional cake recipes will please those, who thought, that with their diet they will be completely deprived of it.
Wheat bread without yeast (Yeast-free Wheat Bread) – Proportion on 1 a small loaf
350 g wholemeal flour and some to knead the dough
3/4 teaspoons of salt
ok. 250 ml of warm water
oil to lubricate the mold (tooth. possibilities)
Pour the flour and salt into a large bowl and mix thoroughly. Make a dimple in the center, pour water into it and, constantly stirring, make a soft dough. Shape into a ball and knead through 3-4 minutes. Place in a bowl and cover with a clean one, damp cloth. Leave in a warm place for at least 12 hours, preferably for the night. Add flour and knead again to make an elastic dough. 450 Grease a gram roasting pan with oil. Roll the dough into a rolling pin and place it in the roasting pan. Cover again with a damp cloth and leave in a warm place for approx 3 hours. Bake in a moderately preheated oven (200°C) about 30 minutes, until the top turns ruddy and crispy. Pry the bread around the pan with a knife and shake it until it is cool.
POSSIBILITIES
Oil: sunflower, saffron or other allowed
CAUTION: This bread is suitable for some types of non-yeast diets. (It is not to be expected, that it will be just as bright and large, like regular yeast bread.)