Ingredients details

1000g flour

20g salt

8g yeast

200g beer

40g maltose

300g fresh milk

100g water

50g olive oil

30 flour grams

Appropriate amount of water

Sour and salty taste

Baking process

It takes several hours

Normal difficulty

How to make homemade super flat bread "Russian-style big bread"

1

Pour maltose into the beer, put it in the microwave and simmer over medium heat Minutes to remove.

2

Stir the taken out beer evenly with a spoon so that the syrup and wine are fully integrated.

3

When the beer is cooled to below 40 degrees Celsius, pour in the yeast.

4

Pour in the yeast and stir thoroughly to dissolve it until there are no particles, and then cover it with plastic wrap.

5

Preheat the oven to 50 degrees, and then set it to the fermentation level. The temperature is about 30 degrees. Put the beer mixed with yeast and malt syrup. Place in the oven and ferment for about 6 hours.

6

Make a batter for spreading; mix the flour with 10 times the amount of water, then simmer over high heat until the batter becomes slightly thick, take it out and set aside.

7

To make the dough, pour the salt into the flour and mix well, then pour in the olive oil and knead it evenly with your hands until there are no grains.

8

Use the fermented yeast beer syrup and mix the liquid activated slurry water with the flour, then add milk and water to the flour and mix well.

9

Put the even dough on the chopping board and knead repeatedly.

10

Knead the dough for about 15-20 minutes.

11

Knead the dough evenly and put it into a steel basin and cover it with plastic wrap for basic fermentation. Let the basin stand at natural room temperature and ferment at about 24-26 degrees until it reaches about 4-5 hours. It is best to ferment longer to make it slightly sour, because Leba is a bread with a slightly sour taste.

12

Take out the dough when it has doubled in size.

13

Press on the chopping board to remove the air inside, and then knead until the dough is smooth and smooth.

14

Pump the kneaded dough together with your hands and put it into the baking pan.

15

Put the baking sheet into the oven and turn to the fermentation setting to ferment.

16

Take the dough out when it has risen again until it has doubled to two and a half times in size.

17

Spread the batter on the final fermented dough.

18

After the batter is evenly spread, bake it. Preheat the upper and lower heat to 180 degrees, place the baking sheet on the middle and lower racks of the oven, and bake for about 60 minutes.

19

Bake the bread until golden brown and then take it out. Place the baked bread on the drying rack to cool before eating.

20

Slice when serving.

21

This type of bread can be eaten with caviar, jam, peanut butter, and various salads. You can eat it any way you like.