Description
Love pure rye bread. Been looking for a recipe without adding wheat flour. In fact, this bread is called "black". So says my grandma. However, the Internet is mostly posted bread recipes that use rye flour with wheat. Finally found the recipe "live" rye bread on the alum, i.e. the yeast from the brew. In this recipe in the test has fully completed the maturation of the enzymes, which our ancestors attached great importance. Many of the dishes were based on fermentation (the brew Solodukha, etc.), which was endowed with miraculous power, giving health, vigor, good health. This bread has a long shelf life (7 to 10 days - free) and becomes every day more delicious, because enzymatic processes make it "alive".
Ingredients
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Rye flour
11 cup
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Water
4 cup
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Sourdough
3 cup
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Vegetable oil
3 Tbsp
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Salt
1 tsp
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Sugar
5 Tbsp
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Coriander
2 Tbsp
Cooking
The dough for this bread takes three days. I'm all manipulations conducted in the evenings. So.
The first night 4 cups here's a rye flour pour 4 cups of boiling water, stir well. Consistency should be such that standing spoon. Cover the container lid and leave for a day.
The following evening, add alum (kvass grounds), mix well.
Also add 3 tbsp of sugar...
And 1 Cup of rye flour.
Knead thoroughly. When kneading the dough of rye flour sticky, this is normal. Leave for a day for ripening.
On the third evening in the batter add salt, 2 tbsp sugar, vegetable oil and crushed coriander seeds. Pour the remaining flour. Knead thoroughly. Flour may need more or less. The batter should be cool enough but not too much. But not liquid. It again sticks to the hands. Therefore, the skill of orientation on the exact amount of flour comes with experience baking this bread.
Next, arrange the bread on a greased forms (hands may be wet with water or oil). Photo in the forms in the weeds, forgot to do, was the hour of the night. Leave the dough in the forms for proofing for 2, 3 or 4 hours, depending on the speed of dough rising and the temperature of the room. Then bake at 190 degrees for at least an hour. I baked it for 90 minutes. Again, look at Your oven.
Ready bread remove from the forms, allow to cool, hot doesn't cut it. Here's a bread turns out in the section. Enjoy all the appetite and good health from natural bread!
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