Rye sourdough bread
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I offer you my delicious and healthy bread!! This bread is the result of my long experiments!! It requires little time, but believe me the results are worth it!!:)) The seeds can be put any, but you can not put at all. It's a matter of taste:))
Ingredients for Rye sourdough bread
- Sourdough - 100 g
- Water - 400 ml
- Len - 1 tsp.
- Fennel - 1 tsp.
- Anis - 1 tsp.
- Cumin - 1 tsp.
- Salt - 1 tsp.
- Sugar - 100 g
- Molasses - 1 tbsp
- Rye flour - 250 g
- Wholegrain wheat flour - 400 g
Step by step instruction of cooking Rye sourdough bread
Prepare the products.
In a bowl, dissolve the yeast with warm water.
Add all the seeds and salt.
Add coconut sugar and molasses. Mix well.
Add rye flour, mix well.
Add the flour and knead a soft dough.
Cover the dough (not tight) and leave it to rest for 20 minutes.
Then again crosses the dough, cover (not tightly) and leave alone for another 20 minutes.
After 20 minutes, again crosses the dough, cover (not tightly) and leave for about 12 hours in the heat (time may ponadobitsa more importantly, the dough should double in size). In the winter, can be wrapped up the dough with a warm blanket (like my photo), it is important not to cover tightly to oxygen came.
That should rise the dough.
After that, divide the dough into two parts (the dough will not separate, it all depends on the size of the form).
Form two round loaves (or one loaf).
Cover the dough (not tight) and leave in a warm for 1 hour.
Meanwhile, the form (only stone or clay) put in cold oven and preheat to 245С degrees.
After an hour, remove the dish and carefully transfer the bread. With a knife to make cuts. Cover and send in the oven for 40 minutes.
It turns out to be bread!
The bread section.