Rye bread on sourdough

Description

Girls, you know there are a lot of recipes for rye bread, but maybe someone will be interesting my version. Bread is made on sourdough, a long process, but it's worth it. The bread turned out rather compact, not crumbly. The entire brown crust roasted.

Ingredients

Rye flour

265 g
Flour

170 g
Yeast

10 g
Yogurt

175 ml
Water

80 ml
Salt

1 tsp
Sugar

0.5 tsp
Margarine

10 g
Cumin

0.5 Tbsp
Len

1 tsp

Cooking

For the dough prepare the yeast. In the yogurt and water to dissolve the sugar, salt and yeast to knead and leave for 5 min for dissolution.

In the swollen yeast add 4 tbsp rye flour and 2 tablespoons dark wheat, make the dough. A bowl cover tightly and put in a warm place for 1.5 hours. (you can use the microwave, run it with a full glass of water for 1 minutes, turn off and place bowl inside or preheat the oven at 50C, disable, and place the bowl).

After 1.5 hours, the dough is ready.

The container for the bread machine download the yeast mixture and remaining flour.

Select the program "dough" 90 min "start". You can bake the bread in X/P, you can set the program "bread" crust and "dark". I bake bread in the oven.

Add margarine, thyme, flax seed. The kneading and the rise of the test lasts 90 min.

After 90 min the dough out of the bucket, put it on a Board greased with vegetable oil, slightly press down.

Form the dough in shape, I have all (19х8).

Form of grease with vegetable oil, put the dough in it, lightly flatten the dough across the form.

Cover with plastic wrap or close the bowl and put in a warm place to rise. Preheat the oven to 50C, heat up, shut off and place the form with the dough inside.

My dough came in 20 min.

Before baking, sprinkle the dough with water. Bake bread in preheated oven to 250C for the first 10 minutes, then reduce the temperature to 210С and bake until fully cooked 30min. Be guided by your oven.

Immediately after baking, brush the bread with the liquid jelly (1/2H. L. starch mixed with water).

After 10 minutes remove the bread from the mold, put on the grill, cover with baking paper and a towel. Leave the bread to rest for 8 hours. Weight 630g.

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