Fermented breads are said to have an anti cancer properties. The most likely reason is the Leaven, which produces laetrile, also known as vitamin B17. I have been making my own fermented bread (well my parents make it for me nowadays if truth be known) and its not too hard once you master the fermentation process. One surprising thing to note, I have never seen this bread to go moldy.
You will need:
500g of rye flour
ideally a ceramic or glass jar to hold at least 3l
clean cloth, or towel
Day 1: Add 200g of flour to the jar with 1/4 litre of water. Stir thoroughly and leave to stand at room temperature. Cover with cloth or towel.
Day 2: Add 100g of rye flour and 1/4 litre of water. Stir, cover with cloth and leave at room temperature.
Day 3: Add another 100g of rye flour 1/8 litre of water, stir, cover and let stand at room temperature.
Day 4: Add 100g of rye flour, 1/8 litre of water, stir, cover and let stand fir 24 hours at room temperature.
After 4 days, the flour/water mixture would have fermented. It should have a sour/acidic aroma, and have soft dough consistency. Note: It will bubble and rise when fermenting, so the jar should be large enough to account for this.
Rye Sourdough Bread
400g of Leaven as prepared above
1.5kg Rye Flour
1-2 tea spoons of salt (depending on taste, I use 3)
500g boiled potatoes
Sift the flour and add the Leaven, and work into the flour to create the dough.
Cover and leave overnight to rise.
The next day add the potatoes (mashed), salt and enough water to create a firm, non-sticking dough. Create two loaves, and leave for 2 hours at room temperature.
Pre heat the oven to the highest temperature and place a container with water on the bottom. This will keep the bread moist. Place the loaves in the oven, and after about 10 minutes, reduce the temperature to 150 degrees celsius and bake for 40-50 minutes.
When done, sprinkle with water, and wrap in cloth and allow to cool.
This recipe makes 2 loaves of bread. I usually halve the ingredients and make one at a time.
You don’t need to use potatoes. (I don’t, though the bread is much better with them in. Just increase water to 300ml)
You can add things like nuts, carraway seeds, sunflower seeds etc. depending on taste.
You can also use white flour instead of rye, but rye is better for you.
With the Leaven, if you keep feeding it daily adding little flour and water, it will keep pretty much indefinitely and be always ready to use. It will save you the process of having to make it from scratch.