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Print Recipe
Rye Bread on Yogurt Recipe
I want to offer an option that is not difficult to prepare rye bread! Fragrant, rosy, with a crispy crust! Dough on yogurt from two types of flour - rye and wheat!
Cook Time 90 minutes
Servings
Ingredients
Leavened dough:
Dough:
Cook Time 90 minutes
Servings
Ingredients
Leavened dough:
Dough:
Instructions
  1. For sourdough: combine lukewarm water, sugar and yeast in a bowl. Gently mix.
    For sourdough: combine lukewarm water, sugar and yeast in a bowl. Gently mix.
  2. Leave in a warm place until the "cap" appears.
    Leave in a warm place until the "cap" appears.
  3. In a bowl, combine the rye and wheat flour, add salt. Stir.
    In a bowl, combine the rye and wheat flour, add salt. Stir.
  4. Pour in the yogurt and vegetable oil. Add the yeast mixture. Knead the dough with your hands.
    Pour in the yogurt and vegetable oil. Add the yeast mixture. Knead the dough with your hands.
  5. The dough sticks to your hands, but we don't add any more flour.
    The dough sticks to your hands, but we don't add any more flour.
  6. Grease your hands with vegetable oil and form a ball of dough. Cover the bowl with plastic wrap and leave in a warm place for 1-1. 5 hours.
    Grease your hands with vegetable oil and form a ball of dough. Cover the bowl with plastic wrap and leave in a warm place for 1-1. 5 hours.
  7. The dough came up. Dust the surface with flour and lay out the dough.
    The dough came up. Dust the surface with flour and lay out the dough.
  8. Knead a little and form the desired shape of bread.I decided to bake bread in a rectangular shape (the size of the form is 11 cm wide, 7 cm high, 25 cm long). On the surface, stretch the dough into a layer along the length of the mold with your hands.
    Knead a little and form the desired shape of bread.I decided to bake bread in a rectangular shape (the size of the form is 11 cm wide, 7 cm high, 25 cm long). On the surface, stretch the dough into a layer along the length of the mold with your hands.
  9. Wrap in a roll.
    Wrap in a roll.
  10. Wrap the edges inside the roll.
    Wrap the edges inside the roll.
  11. Put the resulting roll in the form (previously covered with parchment).Make incisions with a sharp knife, slightly grease the top of the bread with water and sprinkle with flax seeds (optional).Place in a preheated 50-degree oven for 20 minutes.
    Put the resulting roll in the form (previously covered with parchment).Make incisions with a sharp knife, slightly grease the top of the bread with water and sprinkle with flax seeds (optional).Place in a preheated 50-degree oven for 20 minutes.
  12. That's how the bread rose in 20 minutes.Increase the degrees to 200 and bake the bread for another 30 minutes. Turn off the oven and let the bread cool in the mold.
    That's how the bread rose in 20 minutes.Increase the degrees to 200 and bake the bread for another 30 minutes. Turn off the oven and let the bread cool in the mold.
  13. Then I always let the bread rest for at least another 4-5 hours, wrapping it in a napkin, and it is better to put it away at night)))
    Then I always let the bread rest for at least another 4-5 hours, wrapping it in a napkin, and it is better to put it away at night)))
  14. Bon appetit.
    Bon appetit.

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