Usuba
Masala Bread Without Yeast
Aromatic yeast-free bread made with wheat, rye, and barley flour, enriched with seeds and spices. Coriander, cardamom, clove, and nutmeg create a warm Eastern flavor. The bread is made with kefir, resulting in a crispy crust and soft crumb. Perfect for breakfast or afternoon snack with butter and honey.
- Total
- 90 min
- Standard serving
- 262.1 g
Ingredients
Total 16- Whole wheat flour
55 g≈ 6.5 tbsp - Rye flour
27.5 g≈ 3.5 tbsp - Barley flour
15 g≈ 1.5 tbsp - Flaxseed flour
16.25 g≈ 1.5 tbsp - Sea salt
1.2 g - Baking soda
1.1 g - Sunflower seeds
16.25 g≈ 1.5 tbsp - Peeled pumpkin seeds
15 g≈ 1.5 tbsp - Sesame seeds
9.375 g≈ 2.5 tsp - Ground coriander
0.375 g - Nutmeg
0.238 g - Clove
0.3 g≈ 2/3 pcs - Cinnamonмолотый
0.163 g - Green cardamom podsзеленый
3 g≈ 2/3 pcs - Black peppercorns
0.36 g≈ 2/3 pcs - Kefir
100 ml≈ 6.5 tbsp
Instructions
- 1
Step 1
Preheat the oven to 180 °C.
- 2
Step 2
Mix wheat, rye, barley and flax flour, sunflower seeds, pumpkin seeds, sesame and baking soda in a deep bowl.
- 3
Step 3
Grind cloves, cardamom seeds, black peppercorns, ground coriander, nutmeg, and cinnamon together with coarse sea salt in a mortar.
- 4
Step 4
Sift the crushed spices and salt into a bowl with flour, mix thoroughly.
- 5
Step 5
Add the first glass of kefir and stir. Continuing to knead, pour in the second glass of kefir until you reach the consistency of soft shortbread dough that slightly sticks to your hands.
- 6
Step 6
Knead the dough thoroughly by hand, shape it into a round loaf, and place it on a baking sheet.
- 7
Step 7
Using a sharp knife, make a cross-shaped cut on the surface of the loaf approximately halfway through its thickness.
- 8
Step 8
Bake for 45 minutes at 180 °C.
- 9
Step 9
Remove the bread from the oven, brush the surface with water, and return it to the rack for another 10 minutes. This will soften the crust.
- 10
Step 10
Wrap the finished bread in a towel and let it cool for 30–50 minutes.
- 11
Step 11
Serve with butter, homemade cheese and honey.
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