Rye Bread on Yogurt Recipe
I want to offer an option that is not at all difficult to make from rye bread! Fragrant, ruddy, with a crispy crust! Kefir dough made of two types of flour – rye and wheat!
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Leavened dough:
Dough:
Instructions
  1. For sourdough: mix warm water, sugar and yeast in a bowl. Mix gently.
  2. Leave in a warm place until the “cap” appears.
  3. In a bowl, mix rye and wheat flour, add salt. Mix it.
  4. Pour in the yogurt and vegetable oil. Add the yeast mixture. Knead the dough with your hands.
  5. The dough sticks to our hands, but we don’t add flour anymore.
  6. Lubricate 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. Sprinkle the surface with flour and lay out the dough.
  8. Knead a little and give the bread the desired shape. 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, roll out the dough into a layer with your hands along the entire length of the mold.
  9. Wrap it in a roll.
  10. Wrap the edges inside the roll.
  11. Put the resulting roll into a mold (pre-lined with parchment). Make incisions with a sharp knife, lightly brush 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 temperature to 200 degrees 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 brew for at least 4-5 more hours, wrapping it in a napkin, and it’s better to put it away at night)))
  14. Bon appetit.
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