Unleavened or Unfermented Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 400°F (200°C).
In a bowl, mix the flour and coarse sea salt.
Dissolve the carbonate of ammonia in the water.
Shape and bake
Combine the water mixture with the flour mixture and knead until smooth.
Shape the dough into a flat round and place it on a baking sheet.
Bake for 15-20 minutes until lightly browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the dough structure that holds the bread together.
- Carbonate of ammonia
- Releases gas as it breaks down, helping the bread rise and open up.
- Water
- Hydrates the flour and dissolves the carbonate so it can mix evenly.
The step that matters
Dissolve the carbonate of ammonia in the water. Carbonate of ammonia must be fully dissolved before mixing so it spreads evenly through the dough. Undissolved pieces can leave pockets of bitter residue and uneven rising.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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