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Unleavened bread: original recipe, nutritional values, impact on the diet and all the information on yeast-free bread! The recipe for homemade unleavened bread as tradition dictates.
Unleavened bread or unleavened bread
In past centuries, theunleavened breadit was the only kind ofbreadknown by humanity. The original recipe saw it prepared with wholemeal flour and water, without even the salt. Again according to the original recipe, the dough was then cooked on red-hot stones or using hot ash.
Unleavened bread is much easier to prepare than traditional bread, moreover it is still very widespread both for religious reasons, for food reasons (to avoid yeast) or to follow a low-calorie diet. In addition, theunleavened breadit is used in cases where a type of bread is needed that can be kept for long periods of time: since it is not a leavened product, it deteriorates much more difficult.
Unleavened bread, nutritional values
Theunleavened breadit is not as dietary as you can imagine: 100 grams of product provide 377 kcal, of these, however, only 7.2 kcal derive from fat while 86.74% (equal to 327 kcal) derives from carbohydrates and 11 , 35% (equal to 42.8 kcal) supplied with proteins.
The nutritional values are shown below:
- Water: 4.5 g
- Available carbohydrates: 87.10 g
- complex carbohydrates 77.5 g
- sugars 1.90 g
- Protein: 10.70 g
- Fat: 0.80 g
- Cholesterol: 0 g
- Fiber: 2.70 g
Comparing thenutritional values of unleavened breadwith those of leavened bread with type 00 flour, we see that the latter provides a quantity of calories equal to 289 kcal and only half the fat compared to unleavened bread. Always making a comparison in terms of calories, wholemeal bread provides 224 kcal while bread with type 1 flour provides 265 kcal.
Unleavened bread and diet
Very often we tend to assumeunleavened breadfor aalleged yeast intolerance. In fact, yeast intolerance is a rather controversial concept: abdominal swelling following the ingestion of carbohydrates such as bread and pizza is a transient and normal phenomenon.
In addition, it must be said that theyeastused for the production of bread or pizza, it provides a fair amount of B vitamins and various mineral salts. Those who are following a low-calorie diet should know that the renunciation of yeast will have no slimming effect.
Unleavened bread, original recipe
As stated, theoriginal recipe of unleavened breadit only contains two ingredients: wholemeal flour and water, plus the dough should be cooked on hot stones.
Today, unleavened bread as well as leavened bread are prepared with several ingredients: different types of flours, seeds, salt, spices, aromatic herbs, oil ...
In the article dedicated tohomemade unleavened breadwe have provided you with theoriginal recipeunleavened bread to which we added only a pinch of salt. Those who prefer, for every 500 grams of flour can add 15 grams of salt and a tablespoon (or even two) of extra virgin olive oil.
For the original recipe of the unleavened bread, continue with these ingredients:
- 500 grams of organic whole wheat flour
- 280 ml of warm water
Procedure for making unleavened bread at home:
- On the work surface, arrange the flour in a fountain.
- Gradually add the water starting to mix by pushing the flour from the outside towards the inside of your fountain. In this first phase, help yourself with a fork and, as you add more water, start kneading with your hands.
- Knead until you get a homogeneous mixture that you will leave to rest for only 30 minutes, covered with a clean cloth.
- Roll out the dough with your bare hands as our distant ancestors did (of course, but if you prefer you can use a rolling pin!), Until you get a pastry creating rectangular shapes or curtains.
If you prefer, you can make round shapes, make a sausage with the yeast-free dough, obtain many small balls which you will then roll out to obtain circular sheets.
Unleavened bread can be baked in the oven for a few minutes or directly in a pan.
How to serve the unleavened bread?
The unleavened bread it can be used as an alternative to the classic crekers, for an aperitif with ancient flavors, served with fresh cheeses and cold cuts. You can accompany it with cheese and vegetable based sauces.
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