Russian sourdough bread

0.5k - 350 минут -

In my opinion the most delicious bread from rye flour, the taste of childhood, just our bread, we will prepare a no yeast! More precisely, instead of yeast we will use a homemade starter yogurt. Join us this bread you have not tried it.

Ingredients for Russian sourdough bread

Step by step instruction of cooking Russian sourdough bread

Шаг 1

Make the DOUGH:
In a deep bowl pour 200 g of whole wheat flour.

Шаг 2

Then put the yeast, previously constant at room temperature for 30 minutes.

Шаг 3

Add 200 ml water, washing her jar from the starter.

Шаг 4

Now mix everything until a homogeneous mass, not to leave lumps.

Шаг 5

Cover the bowl with a towel and put in warm place to rise for 1.5-2 hours (depending on room temperature). I put about plates included.

Шаг 6

The dough has doubled, it is good to bubble up and it begins to fall.

Шаг 7

Yeast stored in the refrigerator door where the temperature is about 10 °C.

Шаг 8

PROCEED TO THE PREPARATION OF THE DOUGH
Sift into the bowl or a bowl 250 g rye flour.

Шаг 9

Then 150 g of wheat flour 1 grade.

Шаг 10

Added 1.5 tbsp of molasses (I added buckwheat honey).

Шаг 11

2/3 tsp of salt.

Шаг 12

1 tsp Apple cider vinegar.

Шаг 13

1 tbsp vegetable oil (I used olive).

Шаг 14

We post all of our dough.

Шаг 15

Now add 200 ml. of warm water and knead the dough. When the batch processor, mix first on low speed, so little connected ingredients, then at high speed for about 8 minutes. If the batter is a little steep, add some more water (this depends on the quality you add flour).

Шаг 16

Rye dough is very sticky, so we put it off the sides of the bowl with a wet spatula and wet hands formed into a ball.

As the Russian bread is traditionally baked in a round shape, then lay out our dough into a round shape, greased (I like butter).

Шаг 17

Put them in a plastic bag, tie tightly and leave in a warm place for proofing for 2.5 – 3 hours.

Шаг 18

Once the dough will increase twice, grease the top with flour diluted in water (1:1), it will give the bread a darker crust.

Шаг 19

Bake: the first 15 minutes at 230°C with steam, then another 30 minutes at 200°C. If the water in the bowl remained, it should be removed.

Шаг 20

Ready bread while it is still hot, brush the top of the liquid starch kiselka to Shine, to give a little dry, then wrap in a towel until cool.

Шаг 21

The bread is cold and now it is easy to cut and you can enjoy the pleasant taste, the taste of our childhood!

Шаг 22

Bon appetit! You have a good bread!