Ingredients
Bread:
- 200 gram Rye flour
- 100 gram Flour wheat / Flour
- 100 ml Yogurt any fermented milk product, preferably old
- 15 gram Dry yeast
- 200 ml Water
- 1,5 tablespoons Sugar
- 1,5 teaspoons Salt
- 2 tablespoons Olive oil
- 4 tablespoons Malt approximately 35-40 grams
- 3 teaspoons Coriander ground or ground in a mortar
- 1 teaspoon Thyme ground or ground in a mortar
Sandwich:
- 100 gram Salmon approximately, or any red lightly salted fish
- Cream cheese so much to smear on bread
- 1 piece Cucumber
- 1 bunch Dill
- Lemon juice for fish, a little
Instructions
- To bake bread, first of all, steam 100 ml of boiling water with the addition of malt with cumin and coriander. Wrap in a towel and leave to cool completely.
- When the "sourdough" cools down, sift the flour and activate the yeast - fill the yeast with water at a temperature of about 40 degrees with a pinch of sugar and wait for the appearance of the cap.
- According to the instructions for the bread maker, we put the products - I have - first liquid - yogurt, activated yeast, butter, "sourdough", and then - dry ingredients - flour, salt, sugar. We choose the program "Borodinsky", in the process of kneading we control the bun - it should be soft and elastic, rye flour bread is very sticky and a "skirt" of dough can form below the shoulder blade.
- This is the bread you get. At the end of the program, I turn off the bread maker and open the lid, leaving the loaves to "ripen". Then I put it on the grill, cover it with a towel and leave it overnight.
- Products that we will need for a sandwich.
- Then everything is simple - cut the cucumber with a vegetable peeler into thin slices.
- Cut the bread, sprinkle the fish with lemon juice, spread the bread with cottage cheese, put the fish, cucumber and sprinkle with dill.
- Bon appetit.