Description
My dream is to bake a real rye. But the problem is otsutvii malt (hope that soon it will get). So while baking this bread. Easy to prepare starter, he is not capricious dough - the result: lush, soft, not heavy bread. I would be glad if You will like it.
Ingredients
-
Water
150 ml
-
Rye flour
160 g
-
Sugar
1 tsp
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Yeast
2 tsp
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Flour
120 g
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Sourdough
0.5 Tbsp
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Tea bags
2 piece
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Vinegar
0.5 tsp
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Vegetable oil
1 Tbsp
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Milk
1 Tbsp
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Salt
1 tsp
Cooking
Cooking time this bread, I pointed out excluding the time necessary for preparation of the leaven (= 21 hours). The photo of the finished starter.
Prepare the yeast in warm water to dissolve yeast (I use dry SAF-levure), when they start to "bubble" added rye (flour) flour and sugar. Mix and put in a warm place for ripening. Utensils in which leaven is prepared, should not be made of metal.
After 3 hours, the yeast mix and leave for 18 hours for fermentation (at room temperature).
2 tea bags pour boiling water and infuse
Should be quite a strong brew
Of the remaining ingredients knead the dough (you can use a mixer or bread maker), I kneaded by hand for about 10 minutes. For best results I pre-pour the yeast small amount of warm water (out of the norm for the test)
It turns out elastic and soft dough that needs to be put in a container and cover with slightly damp towel. Leave it to rise for 1-1.5 hours in a warm place.
Obmakivaem the dough and formed the bread itself. He will be in shape - You decide. Today I have the usual round shape.
You can make cuts, lightly flour again and cover with a damp towel. Leave for a second rise for about 30 minutes. Bake the bread in a preheated 200 degree oven for 10 minutes, then reduce the temperature to 160 degree and bake for another 20 minutes. On the bottom of the oven I put a container of water.
Here's a ruddy bread out of the oven, wrap in a towel and allow to cool.
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