Yeast-free bread dough

First we prepare the starter:

1. Take rye and fill it with water. The grains should be covered with polyethylene and wait for them to germinate. After a day, we change the water.
2. When the rye sprouts (usually it takes two days), it should be ground.
3. Add flour, sugar and water to it (you need so much liquid that the mass resembles thick sour cream in consistency).
4. After mixing well, put the container on something warm. The battery will do. This time, if you cover the starter, it's better with gauze. When it turns sour, it can be used.
5. Now we knead the starter, for which you need to take a spoonful of sour mixture, add wheat and rye flour, sugar to it. Add water - so much so that the starter was like a fairly thick sour cream.
6. We leave the starter for the night.

Now we prepare the dough directly:

1. Sift flour into a container, add sugar and part of the starter culture to the same place (the rest can be stored in a cool place for about a week).
2. Pour water and milk, knead the dough well, adding flour if necessary. The consistency of the dough should be like thick sour cream. We put it in a warm place for two to three hours in order for it to fit.
3. Grease the bread baking dish with olive oil, transfer the dough into it, filling it half.
4. We leave the dough in the mold overnight.

We use the dough for its intended purpose.

Good luck in making delicious bread!