TWO INGREDIENTS ONLY

[Helen Ariel]

Sourdough bread only needs two ingredients to make. Flour and salt. Makes the best tasting bread and is a good hobby for lockdown.

 

[Landy Andy]

Sourdough bread only needs two ingredients to make. Flour and salt. Makes the best tasting bread and is a good hobby for lockdown.

Don’t just say that. Give us some details. And it must be more than two ingredients. Flour and salt, would be very “dry”

I’m trying to find a none oven pita bread type thing recipe, so I can simply knock something up whilst camping, to shove the bbq, and salad stuff into. And be able to keep the ingredients always in the van, and easily be sourced in an supermarket

 

[reckless]

Don’t just say that. Give us some details. And it must be more than two ingredients. Flour and salt, would be very “dry”

I’m trying to find a none oven pita bread type thing recipe, so I can simply knock something up whilst camping, to shove the bbq, and salad stuff into. And be able to keep the ingredients always in the van, and easily be sourced in an supermarket

I'm thinking the OP recipe sounds good for travel.
I haven't been able to master sourdough, also you'd need to carry the starter around with you?
Karen

 

[chaser]

Sourdough bread only needs two ingredients to make. Flour and salt. Makes the best tasting bread and is a good hobby for lockdown.

How do you make bread with flour and salt?

 

[TUCANO]

That ‘bread‘ has just reminded me that I used to make flat breads, like naans, and they were just bread and yoghurt!
Bet that bread would do well in the Remoska!

Not for me it didn't

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[Ejaydee]

Have just tried this recipe myself, the rolls turned out ok, but I thought the texture was a bit like a cross between a cake and bread. Certainly a really good method to have in reserve if needing some rolls in an "emergency", or when in the van. I will give it a go for pizza bases and flatbreads at some point, but I will stick with traditional yeast dough for bread when at home.

 

[supervario]

How come your scared to go the shop for bread but you go allthe way to greece for yogurt

 

[Helen Ariel]

Don’t just say that. Give us some details. And it must be more than two ingredients. Flour and salt, would be very “dry”

I’m trying to find a none oven pita bread type thing recipe, so I can simply knock something up whilst camping, to shove the bbq, and salad stuff into. And be able to keep the ingredients always in the van, and easily be sourced in an supermarket

Well water obviously but as others didn't include salt as an ingredient i thought the water could be the same as personally i think salt is an ingredient.

No-Knead Everyday Sourdough Bread

Every baker needs an all-purpose, go-to loaf in their repertoire. And if you're new to sourdough, this recipe for no-knead everyday sourdough bread is the perfect place to start.

www.baked-theblog.com

 

[Helen Ariel]

How do you make bread with flour and salt?

Water makes good pizza and pitta too.

 

[chaser]

View attachment 463880

Water makes good pizza and pitta too.

So you mix flour salt and water and get a loaf like that, please tell us how, save braving the shops for yoghurt.

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[Helen Ariel]

So you mix flour salt and water and get a loaf like that, please tell us how, save braving the shops for yoghurt.

Yes see recipe in post above. You need to make a starter 1st unless you know someone who can give you some of theirs. that's equal measures of flour and water you leave to ferment for a week. I rarely use yeast any more but it is quicker that way.

 

[chaser]

Yes see recipe in post above. You need to make a starter 1st unless you know someone who can give you some of theirs. that's equal measures of flour and water you leave to ferment for a week. I rarely use yeast any more but it is quicker that way.

So just a bit more complicated than mixing two things together and having a loaf out in twenty minutes.

 

[Sundowners]

Our second lot was more like a scone, the first lot I didn’t have any Greek yogurt, you can make it with buttermilk, I didn’t have any of that either so I mixed some lemon juice and milk, left it for ten minutes, then used that, I also added some baking powder, that lot came out fluffier, so next time i will add a bit of baking powder to see if that makes a difference.

 

[hja]

Can someone answer me a question regarding using a Remoska please as I would love to try this bread recipe, How, How, How do you control the damn heat
Thank you.

I make soda bread rolls in the remoska when away. I think the recipe is in the book - cant check because it is in the van & its dark & snowy! From memory you heat the remoska first by putting a small container with water in for a few minutes before the shaped dough. Then if it get too brown just put a bit of foil over it until complete. Like all soda bread, wont keep too long before it goes stale - although you could probably freshen it in the m/wave - very carefully to stop edges going hard.

 

[Sundowners]

Another no yeast bread
I have done a couple of these and very simple--- in a loaf tin-- apparently not too successful without a tin as mixture is too soft/wet------ Nigel


Just chuck it in a bowl and stir it--- put in a tin--- cover with tin foil-- bake for half an hour-' remove tin foil-- cook for another half hour

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[GarryP]

Well water obviously but as others didn't include salt as an ingredient i thought the water could be the same as personally i think salt is an ingredient.

No-Knead Everyday Sourdough Bread

Every baker needs an all-purpose, go-to loaf in their repertoire. And if you're new to sourdough, this recipe for no-knead everyday sourdough bread is the perfect place to start.

www.baked-theblog.com

Not to mention sourdough starter!

 

[Helen Ariel]

Not to mention sourdough starter!

That's water and flour!

 

[Helen Ariel]

So just a bit more complicated than mixing two things together and having a loaf out in twenty minutes.

Absolutely but it's not much hands on time. It's slow food but incredibly satisfying and tasty and what better time than in lockdown!

 

[Shrimp]

Here is my Flatbread recipe in case wants it.
For Flatbread:

350g self-raising flour. (Type 45 in France)
sea salt
1 teaspoon baking powder
350g natural yoghurt.
Add mixed chopped herbs optional

1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
2. Dust a clean work surface with flour, then tip out the dough.
3. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

 

[LesW]

Nothing to do with 'two ingredient' bread... but since th first bake your own bread thread appeared some time ago, I haven't bought any white bread at all.

Up till then I'd never baked anything, but liked the Idea of bread making, this is my latest 'creation' standard white loaf using three ingredients plus water.

Thanks to everyone that gave me the inspiration.

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[mart]

Had a go at making the bread last night,130 grams of self raising flour and 130 grams of Greek yogurt. 25 mins at 175 degrees. Four lovely bread buns was the result. definitely will be making again.

 

[Landy Andy]

Had a go at making the bread last night,130 grams of self raising flour and 130 grams of Greek yogurt. 25 mins at 175 degrees. Four lovely bread buns was the result. definitely will be making again.

Can I ask why you use Greek yogurt, and not buttermilk?

 

[chaser]

Can I ask why you use Greek yogurt, and not buttermilk?

Because that's what the recipe said.

 

[Landy Andy]

Oh yes. It was this post that I was thinking of.

You can also do this with self raising flour and buttermilk

What difference does buttermilk or Greek yogurt make?

 

[mart]

Can I ask why you use Greek yogurt, and not buttermilk?

As stated by chaser, I followed the recipe, may try butter milk an other time,but more than happy with the original recipe.

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[bellabee]

Made the bread rolls, yesterday, using some of my yogurt made as a result of another thread on here . They were OK, but a bit 'sconey.'

I'm going to try Shrimp 's flatbreads today.

(I'm not really very keen on bread, but I'm soooo bored )

 

[GarryP]

Made these for breakfast this morning. Easy peasy and very tasty. It's a good recipe for those times when one forgets to bake a loaf of bread the day before.

 

[reckless]

DISCLAIMER I'm not a good cook enthusiastic but often disappointed.

Done in the Remoska. Look ok, not risen much. The dough was so sticky I had to keep adding more and more flour. The taste is a bit tangy. Only good for dunking in soup I think

Karen

 

[Sundowners]

Did you use Greek yogurt, they said it’s thicker than ordinary so is better, not so sticky. I am going to be making some today with the milk and lemon juice option again.

 

[reckless]

Yep nice thick greek yogurt. If I try them again (not sure I will) I'd cut down on the yoghurt and add it gradually.
Karen

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