Rye sourdough bread
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The bread on rye sourdough with no added yeast. The bread turns out very soft, with little acidity, the inherent rye bread, well toasted and crispy.
Ingredients for Rye sourdough bread
- Apple juice - 1 Cup.
- Rye flour
- Sourdough - 250 g
- Malt - 1/2 tbsp
- Water - 1/2 stack.
- Bran - 2 tbsp
- Salt - 1/2 tbsp
Step by step instruction of cooking Rye sourdough bread
Mix all ingredients for the dough in the bowl,
cover with cling film and leave for 24 hours
after 8-12 hours stir and leave on.
To add to the dough the remaining ingredients, except salt (wheat flour do not add all at once) knead the dough with hands for 5 minutes or with a mixer 2 minutes (kneading in the bread maker do not recommend, because the dough will be sticky).
Cover the dough with cling film and leave for 20 minutes.
Add salt and continue to knead for another 8-10 minutes. The dough is soft and slightly sticky. The dough from rye flour always, a little bit, but sticky. If you put too much flour, the bread will be dense.
Grease large bowl with vegetable oil, put the dough in a bowl, cover with cling film and leave for 2-3 hours to increase.
The photo of the dough after 3 hours of standing.
Put the dough on a floured table, flatten slightly, wrap the edges inside, turn, cover with foil or a bowl in which regret booking, and leave for 15 minutes.
Flatten the dough into a round or oval loaf and place on greased and floured baking sheet seam side down.
Cover with cling film and leave for 1-2 hours to increase in volume.
30 minutes before baking heat the oven to 260°C,
down to put a pot of water.
To make the bread cuts with a sharp knife.
Bake for 35 minutes, then reduce temperature to 200°C and bake until tender (about 30 minutes, it all depends on the oven).
Leave the bread to cool on a wire rack for at least 30 minutes.