Sugar-free and salt-free bread is the correct way.

The idea of a healthy diet is to eat less sugar and less salt, but when it comes to making bread, sugar and salt are almost indispensable. Most bread on the market contains sugar and salt, which is not good for people with chronic diseases or those who are worried about their weight. To solve this problem, let's introduce the practice of sugar-free and salt-free bread. You can also make delicious and healthy bread at home. Let's have a look.

Sugar-free and salt-free bread will dry out and become unpalatable because of lack of salt. Adding sour dough can increase the wettability of bread. In addition, the old dough also plays an important role, that is, as a condiment to increase the flavor of bread.

It takes some time to cultivate old flour. Add 50 grams of whole wheat flour or rye flour and 50 grams of water, mix, put in a jar and let stand at room temperature for 24 hours. The next day, add100g powder and100g water, mix and let stand. Add flour and water every day. After six or seven days, the dough will be foamed and fermented, and it can be used when it is sour.

Ingredients: 360g of bread flour, 215g of cold water, 2g of yeast and 55g of old flour.

Manufacturing steps: 1. Take 55 grams of old flour seeds and mix them with bread flour, water and yeast in a blender. Be careful not to stir excessively, because the gluten structure is not as strong as that without salt, and the stirring time is too long or it will destroy the gluten structure. Just hit them with the machine at medium speed for about seven or eight minutes.

Second, cover the dough with a wet cloth or plastic wrap and ferment for about 60 minutes.

3. Divide the dough into two halves with equal weight, knead and relax for 15 minutes.

4. Squeeze the dough with a rolling pin, exhaust the air, fold it into long strips, and then roll it into a cylinder. Pay attention to tighten the dough when rolling, and don't let the dough be too loose.

5. Put the two doughs into the oiled baking mold. The rectangular die of10x10x19cm is used here.

6. Cover the mold with a wet cloth and ferment for 50 minutes. When the dough swells close to the top of the mold, take out the wet cloth and let the dough continue to ferment until it is one or two centimeters higher than the mold.

Seven, spray some water on the surface of the dough and put it in an oven preheated to 230 degrees Celsius. It is better to add steam. Bake for about 25 minutes.

Eight, the bread is demoulded immediately after being taken out of the oven, and it can be cooled on a metal rack.