Rye Bread Recipe
Bread, in principle, is simple. Be such as are sold in the store – black round. So the recipe, as you can see, is not suitable for everyone. I like the ratio of rye and wheat flour in this bread – rye flour is almost three times more. Bread does not turn sour. It is quietly stored for a week, does not mold and almost does not stale. But it is not light, not fluffy, etc. It’s exactly as I remember it-bread from the store.
Servings
1loaf
Cook Time
90minutes
Servings
1loaf
Cook Time
90minutes
Ingredients
Instructions
  1. 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 sourdough flour. And pour the rest into a bowl with rye flour. So, the 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).
  2. Stir (I do all this in a glass jar, counting on an increase of 2-2.5 times) and put in a warm place before the starter rises.
  3. While the yeast is suitable, we add half a teaspoon of salt to the mixture of rye and wheat flour. To interfere.
  4. The starter came up.
  5. Pour the starter into the flour and salt mixture. Add a tablespoon of vegetable oil and the remaining 500 ml of warm water (about 1 and 1/4 cups).
  6. Start collecting the dough. First I do it with a spoon.
  7. Put it on the table and continue to form the dough.
  8. Gradually, we get such a dough. I warn you, the dough is not very easy to knead. But in any case, do not add extra water. Knead, periodically beating the dough on the table (I do it 50 times, and before putting the dough into the mold, I beat it 100 times).
  9. It is recommended to knead the dough for 20 minutes. After all, this is a very important stage in baking rye bread.
  10. That’s what we get.
  11. Put it in a warm place to approach, covered with a towel. For me, this increases by about one and a half times. But it’s possible because I take less yeast.
  12. Our bread came up.
  13. Sprinkle the form in which the bread will be baked with flour. My uniform is a cast-iron frying pan.
  14. Knead the dough again. Hit the table. I do this a hundred times, put it in the form in which it will be baked, moisten it with warm water and level it so that there are no cracks, and put it back in the oven. I didn’t know this rule before, and the photos are old, so there may be defects.I cover the dough with another bowl so that it does not dry out.
  15. In about an hour (maybe a little earlier – look! I use less yeast, so it takes me a little more time) the bread has come up and it’s time to put it in the oven. The oven for making rye bread does not need to be heated. When you see that the bread is suitable, then proceed). Lubricate the bread with warm water and put it in a preheated oven.
  16. Bake the bread in the oven at 200 degrees for about 30 minutes. Then take it out, sprinkle with warm water (I usually spray from a spray bottle) and put it back in the oven for another 10-20 minutes. Depends on the oven. The readiness of bread can be determined by the sound. The finished bread emits “empty” and “ringing” sounds when tapping. And before the end of baking, there is a completely intoxicating smell of freshly baked bread in the kitchen. Baked bread is “carefully” laid out on the grill. I read somewhere that freshly baked rye bread “does not like” when it is abruptly thrown, etc. I do not know if it is possible, but… just in case! Sprinkle with hot water. Wrap it in a towel and let it cool. It is very important not to accelerate the cooling process. The bread should cool down by itself, it’s time to ripen. It takes me a few hours, but…. the result is worth it! In the picture I have a little burnt bread. The photo is old, and there is no whole bread that could be photographed and placed.
  17. Here’s the sliced bread.
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