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Representatives of the Lithuanian retail chain Maxima claim that making homemade bread can not only be an activity that clarifies the household routine, just as bread made with natural yeast enriches the human body with nutrients.
Flour and water is all you need for a really homemade bread.
Ernesta Dapkienė, director of Maxima’s Image and Communication Department, notes that during the pandemic, Lithuanians became more open to new recipe ideas. As a result, a frequent compatriot decides to try one of the less challenging, but time-consuming and patient-defying challenges in the kitchen: making natural yeast bread.
“Depending on the season and current trends, the components of the buyer’s basket are constantly changing, so considering their latest needs, we are currently seeing an accelerated return of flour to the kitchen. This buyers’ interest in confectionery flour encourages us to expand the range even further, where everyone can choose the most suitable product for their recipe, corresponding to the value for money ”, says E. Dapkienė.
At the time, Brigita Baratinskaitė, head of Maxima’s Food Production Department, added that due to the different prevailing opinions on wheat flour, the benefits of yeast bread for the human body are often forgotten.
“By preparing wheat bread yeast on our own, we can be sure of the natural fermentation processes that will then help us absorb all the nutrients and vitamins we need for our daily health. Due to the long-lasting production of natural yeast, the human body digests this bread more easily, stimulates the production of good bacteria in the intestine and maintains the natural level of sugar in the blood. Furthermore, during bread production, wheat protein, gluten, is actively degraded, so it can be enjoyed by people with a slight sensitivity to gluten, ”says B.Baratinskaitė.
To date, to test the subtleties of homemade bread for discouraged readers, the food production expert presents two recipes that will not only enrich everyone’s body with useful substances, but also bring new experiences to the kitchen.
Yeast preparation will require daily maintenance.
Yeast will need:
- 350 g of wheat flour
- 350 g of water.
A week should be set aside for the preparation of the yeast. On the first day, mix 50g of flour with 50g of water in a jar, cover the mixture with a towel and let it rest for 24 hours. On the second day, open the jar briefly and cap it again for another day. On the third day, remove half of the mixture from the jar and add another 50 g of flour and water; Mix everything well, cover the jar again with a towel, but this time fix it with a rubber band. Repeat this for the remaining four days; still remove half of the yeast and add flour and water at prescribed rates.
Yeast bread will need:
- 50 g of wheat yeast,
- 800 g of whole wheat flour,
- 200 g of wheat flour,
- 700 g of water,
- Half a tablespoon of salt.
Mix flour, water and yeast; leave this mixture for an hour. Then add salt and knead everything well. Then at 5 pm leave the dough to ferment, kneading again every hour. After 5 pm place the dough on a lined table and knead it by folding its edges inward until the dough is solid. Then place a floured towel in a separate bowl. Cover the loaf with it and leave it for at least 12 hours. leave in the refrigerator.
In the morning, transfer the bread to a Dutch oven or pan with parchment paper. You can decorate the top of the loaf with patterns carved into the dough and I love it. Place in a preheated 250-260 ° C oven and bake for 20-30 minutes. Then reduce the heat to 220 ° C and bake for another 30 minutes until the bread is golden brown. After removing from the oven, let it cool.
Chiabata – for those who want it faster and easier
Will need:
- 1 teaspoon dry yeast
- 500 g of wheat flour,
- 200 ml of warm water,
- a teaspoon of sugar and a pinch of salt.
Pour in the yeast with warm water – mix well and for 15 min. let rest. Then add 100 g of flour, mix everything again. Cover the dough with a plastic wrap and leave to ferment for at least 4 hours. Then pour the rest of the ingredients into the bowl and mix everything responsibly. Cover again with plastic wrap and leave in the refrigerator for at least 12 hours.
In the morning, lightly knead the dough, form a loaf and place in a tin lined with parchment paper. Sprinkle with flour and cover the bread with a damp towel for a couple of hours. Then bake the bread in a preheated 220 ° C oven.
“Sometimes you don’t even have to put in a lot of effort to whip up hot, fresh bread at the weekend breakfast table. Chiabata is a great alternative for beginners who want to “warm their feet up a bit” before baking natural yeast bread. And most importantly, preparing both breads will not only stimulate your mind or try something new in the kitchen, but it will also enrich your body with nutrients, ”says the food production expert.
