Bread, in principle, simple. Be what is sold in store -black round. So the recipe, as you can see, is not for everyone. I like the proportion of rye and wheat flour in this bread - rye flour is almost three times more. The bread is not sour. It is stored for a week quietly, does not mold and almost does not stale. But it is not light, not fluffy, etc. It is exactly as I remember it-bread from the store.
The first thing I do is measure the rye flour, sift it into a large bowl.
Then sift the white flour into another bowl.
Then, from 250 grams of white flour, I collect half a Cup of flour for leaven. And the rest is poured into a bowl of rye flour.
So, leaven. In 3/4 Cup of warm water (taken from 500 ml - two glasses) pour a teaspoon of sugar, add 2 teaspoons of molasses, flour (half a Cup), 40 grams of live yeast (I usually add 30, but this is my whim. In the original recipe-40 grams).
Mix (I do it all in a glass jar, counting on an increase of 2-2.5 times) and put in a warm place before the leaven rises.
While the yeast is suitable, we're a mixture of rye and wheat flour add half tea spoon of salt. Stir.
Leaven came up.
Pour the leaven into a mixture of flour and salt. Add a tablespoon of vegetable oil and the remaining 500 ml of warm water (about 1 and 1/4 Cup)
Start collecting the dough. I do it with a spoon first.
Dump on the table and continue to form the dough.
Gradually we get that kind of dough. I warn you, the dough is not very easy to knead. But in any case do not add excess water. Knead, periodically beat the dough on the table (I and 50 times, and before you put the dough into the mold and beat 100 times).
Knead the dough for 20 minutes is recommended. After all, this is a very important step in baking rye bread.
Here's what we get.
Place in a warm place to approach, covering with a towel. It increases about one and a half times for me. But, this is possible because I take less yeast.
Our bread came up.
Sprinkle the form in which the bread will be baked with flour. My uniform is a cast-iron frying pan.
Knead the dough again. Hit the table. I do it a hundred times, put it in a form in which it will be baked, moisten with warm water and smooth to avoid cracks and again put in the delay. I did not know this rule before, and the photos are old, so there may be defects.I cover the dough with another basin, so as not to dry.
Somewhere in an hour (maybe a little earlier-watch! I use less yeast, so it takes me a little longer) bread came up and it's time to put in the oven. Oven for rye bread there is no need to preheat. When you see bread is suitable, and then start).
Grease bread with warm water and put it in a preheated oven.
The bread oven at 200 degrees for about 30 minutes.
Then remove it, sprinkle with warm water (I usually spray from the spray) and put in the oven again for another 10-20 minutes. Depends on oven.
The readiness of bread can be determined by the sound. Ready bread publishes when tapping "empty" and "ringing" sounds. And before the end of baking in the kitchen is absolutely intoxicating smell of fresh-baked bread.
Baked bread "gently" placed on the grid. I read somewhere that just baked rye bread "doesn't love" when he abruptly quit, etc. I don't know if, but... just in case! Sprinkle with hot water. Wrap it in a towel and let it cool.
It is very important not to speed up the cooling process. The bread needs to cool itself, it is time for more and Matures. It takes me a few hours, but.... the result is worth it!
In the picture I have a little burnt bread. The picture is old, and there is no whole bread to photograph and place.