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Rye bread in the convection oven

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Rye bread in the convection oven

Traditional Russian sour rye bread. The easiest. The ingredients are now available in almost any supermarket. To prepare it you need neither bread nor a food processor or mixer. Only bowl and spoon. Bake in anything in any oven, stove, or - in my opinion the most comfortable - in grills. Form - cast aluminum L-7 or L-10, frying pan, roaster, kettle. Or hearth baking.


Cooking time 1800 minutes Number of servings10

Ingredients for Rye bread in the convection oven




Step-by-step instruction of cooking Rye bread in the convection oven


Step 1

Measured ripe leaven diluted with 150 ml of room temperature water, stir and pour 150 g of flour. Leave for 8-10 hours (overnight).

The site has a lot of recipes for sourdough. For example - http://www.povarenok .ru/recipes/show/797 43/


Step 2

In the red Cup brewing malt - incomplete teaspoon of it gives it a "rye" aroma of bread and dark color. With him also dissolve the salt. If you add the cumin - it is also better to steam it a milder flavor.


Step 3

Connect to cold "Park" and the prepared yeast.


Step 4

Stir with a spoon until smooth.


Step 5

Pour 230-240 g flour ("how much" - depends on the humidity of the flour).


Step 6

To mix until obtaining a homogeneous mass. How to knead wheat dough - no need: rye flour has no gluten to develop and the kneading nothing. The dough is obtained as a putty - like plasticine or clay.


Step 7

The prepared dough can be left "MOPE" for 2-3 hours, then podnesite and put into a form. If the bread is very sour not needed - can shift immediately. To do it easier with wet hands or blades, soaked in cold water. The surface of the bread with the spatula smoothing.


Step 8

Shape to pack in a bag or tighten with cling film.


Step 9

To give time for the bread to rise: 1. at room T* - 5-6 hours; 2. at 28-30*C - Cup or kettle off the microwave for 2-3 hours and 3. in the cold: in the refrigerator or on the balcony 12-15*5-8 hours. The time depends on the "power" leaven.


Step 10

The bread is ready for baking when its surface was "volcanoes and craters" bubbles and holes.


Step 11

The bread must be left to cool down - he hot sticky. Write that even 2 hours after bread, went out of the oven, continues the "maturation" of bread. I usually bake in the morning for dinner.


Step 12

In the oven whether the oven hearth bread. The dough should cook a thicker - not raspolzlas when baking. The baking mode is the same. Instead of a hearth of the Russian furnace is used or a special stone or a cast iron skillet and heat it up along with the oven.
In rye bread are often added different seeds - sunflower, flax, sesame, caraway, etc. You can sprinkle the bread on top, pre-greased starch paste.


Step 13

In rye bread are often added different seeds - sunflower, flax, sesame, caraway, etc. You can sprinkle the bread on top, pre-greased starch paste.
I like more "natural" the surface of the bread. And time is saved.