Description
Typically, rye bread is baked from a mixture of rye and wheat flour, and this is only rye flour, and the kneading process is simple, and no malt, and no eggs, and yeast a bit. The taste of the bread just magical, sweet, caraway! Thick and sturdy crust, soft, but rather dense crumb and a strong aroma of cumin, which is characteristic for Latvian fragrant bread. Good and with butter, and with salt fish, and even jam. Recommend!
Ingredients
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Rye flour
300 g
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Yeast
1 tsp
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Water
50 ml
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Milk
150 ml
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Butter
50 g
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Cumin
20 g
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Raisins
2 Tbsp
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Honey
2 Tbsp
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Salt
0.5 tsp
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Sugar
0.5 tsp
Cooking
Prepare components. The honey should be liquid. If honey is thick, heat it to a fluid state into a profit center.
The first stage of kneading bread maker I trust. Mix water with milk and heated to about 40 deg. pour into the bread machine pan, add the pieces of butter and stir that butter to melt, add salt, sugar, liquid honey. Fall asleep flour and yeast. The first time the dough is mixed and suitable for 1.5 hours.
Raisins washed and for 15 minutes soaked in water. Then drain the water, raisins dry it and mix with the flour (1 tsp) to the dough it was more equitable.
Coming up the dough, put on floured surface, put the raisins and caraway seeds. The dough is very soft and sticky.
From time to time a little grease hands with vegetable oil, knead the dough until, until it will not cease to stick to hands, a lot of flour does not pour, you need only 2 tablespoons. By the time this process takes 5-7 minutes. Formed the dough into a loaf.
If you use a proofing basket, cover it with a thick cloth and flour generously. You can simply make the dough for proofing directly on a baking sheet, zastelil his greased parchment. I put the dough in the basket.
Cover the dough with a towel and leave in a warm place to rise for 1.5 hours turn on the oven and set the temperature of 200 deg. The dough should increase in size. Put the dough on a baking sheet or form. The pan should cover with parchment paper and grease with vegetable oil. The surface of the dough sprinkle with flour and make incisions with a sharp knife.
Put the pan in a well (!) the preheated oven and bake our bread for about 30 minutes - 35. Take out of the oven, sweep away the excess flour, if any, and cover with a towel, let cool down. Here is our bread.
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