The acid bread is made without any yeast. It is one of the oldest loaves that exist and that still cook today due to what economical and easy it is. Likewise, for both Jews and Christians this bread has a much more special meaning, which is why it is currently one of the most popular breads that exist. This bread is characterized by being mostly cortex, flat and very Similar to pita bread. It can be used as a toast and spread in jams, pate, butter …, or use as an accompaniment of any food. In recipes, we show you how to make Jewish bread so you can enjoy an easy -to -make homemade bread.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Acommonamiento | 🤯 Difficulty |
| Ingredients to make an acid bread: |
| 300 grams of wheat flour 150 grams of integral rye flour 220 milliliters of warm water 1 teaspoon of salt 25 grams of extra virgin olive oil olive |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make an acid bread:
1. Mix both flours, add the water, oil and salt pinch.
Trick: Preheat the oven 200 ºC with heat up and down.
2. View inside the container with a wooden spatula or spoon, you will see that little by little the dough will be detached from the walls of the container. It is important to work the dough well, since by not containing any type of yeast, it must be kneaded well to take the optimal shape and consistency.
3. When the dough does not stick to the walls of the container, sprinkle flour on the table and continue kneading about 10 more minutes. After this kneading time, it forms a ball with the dough and keep it in the container again to rest for 1 hour.
4. After the rest time, take out the dough and shape circles 15 cm in diameter and half cm thick. Then, a brush passes above each piece soaked in olive oil. Forage the tray with baking paper and deposits the acid bread on top of baking for 15 minutes to 200 ºC, right in the center of the oven.
5. When you see that it starts to take some color, it will mean that you are ready, although if you need more time for the bread to cook you can add minutes of three by three to ensure that it does not burn. Take out the bread and serve it immediately. As you can see, the recipe for anchoring bread is easy, healthy and delicious. It is true that the result is a more crispy and very fine bread, but it is equally perfect to accompany any food and even for breakfast, with a little orange jam, homemade tuna pate, butter …
