Russian sourdough bread

Description

In my opinion the most delicious bread from rye flour, the taste of childhood, just our bread, we will prepare a no yeast! More precisely, instead of yeast we will use a homemade starter yogurt. Join us this bread you have not tried it.

Ingredients

Sourdough

200 g
Flour

350 g
Rye flour

250 g
Water

400 ml
Molasses

1.5 Tbsp
Salt

0.66 tsp
Vinegar

1 tsp
Vegetable oil

1 Tbsp

Cooking

Make the DOUGH: IN a bowl pour 200 g of whole wheat flour.

Then put the yeast, previously constant at room temperature for 30 minutes.

Add 200 ml water, washing her jar from the starter.

Now mix everything until a homogeneous mass, not to leave lumps.

Cover the bowl with a towel and put in warm place to rise for 1.5-2 hours (depending on room temperature). I put about plates included.

The dough has doubled, it is good to bubble up and it begins to fall.

Delay 200 g of starter in a jar and put into the fridge for storage for the next bread. All that's left in the bowl is our dough.

Yeast stored in the refrigerator door where the temperature is about 10 °C.

PROCEED TO the PREPARATION of the TEST Sieve into a bowl or deep bowl 250 g rye flour.

Then 150 g of wheat flour 1 grade.

Added 1.5 tbsp of molasses (I added buckwheat honey).

2/3 tsp of salt.

1 tsp Apple cider vinegar.

1 tbsp vegetable oil (I used olive).

We post all of our dough.

Now add 200 ml. of warm water and knead the dough. When the batch processor, mix first on low speed, so little connected ingredients, then at high speed for about 8 minutes. If the batter is a little steep, add some more water (this depends on the quality you add flour).

Rye dough is very sticky, so we put it off the sides of the bowl with a wet spatula and wet hands formed into a ball. As the Russian bread is traditionally baked in a round shape, then lay out our dough into a round shape, greased (I like butter).

Put them in a plastic bag, tie tightly and leave in a warm place for proofing for 2.5 – 3 hours.

Once the dough will increase twice, grease the top with flour diluted in water (1:1), it will give the bread a darker crust.

Bake: the first 15 minutes at 230°C with steam, then another 30 minutes at 200°C. If the water in the bowl remained, it should be removed.

Ready bread while it is still hot, brush the top of the liquid starch kiselka to Shine, to give a little dry, then wrap in a towel until cool.

The bread is cold and now it is easy to cut and you can enjoy the pleasant taste, the taste of our childhood!!!

Bon appetit! You have a good bread!

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