Bread made on sourdough. Its preparation takes 5-6 days. We will need rye flour. I tried to cook on the Finnish and domestic. Did not notice a difference. Now use this flour.

0.5 St rye flour and 0.5 C water mix

It turns out that such a mixture the consistency as sour cream

Put this mixture into a jar (I 1 l), which put in a warm place. The next day, again take the same amount of flour and water, stir and pour into a jar and mix everything. And so 4 times. Then the starter in the fridge and feed the same mixture at least once a week. Sourdough is not my invention. This is a classic recipe rye sourdough. Sourdough every week is becoming more efficient.

Now you can begin to prepare the bread. It is prepared in 2 stages. 1st stage: 6-10 tablespoons of leaven placed in a container of bread machine. 1 C water to the same. Then 1 tbsp of rye flour. Put the Dough mode. When the program is finished, leave the dough (shutter) in the tank for 3-12 hours. The longer it stands, the more sour. The older the starter, the less time is needed. Personally, when I'm leaven was young, was left for 6 hours, and now do it in three. In the end it should look like the photo.

Now we need rye malt. I use the dry as in the photo, but you can use liquid.

While preparing the shutter, take 3 tbsp of rye malt and 1 teaspoon coriander.

Pour the mixture with boiling water (until the consistency of sour cream) and leave to steep for up to stage 2. According to the classic recipe should be placed in heat, such as thermos, but that looks well-sealed.

2nd stage: pour stopper 0, 5-0, 75 C water, top pour 3 tbsp of flour, 1 teaspoon salt, 2 tbsp sugar, throw out zawarty malt and add 2 tbsp Rast oil. I bake mode Russian cook dark crust. Little nuance. Bread is not very good vnachale stirred the mixture, so when the first batch I help her with the spatula to dip the flour down. Then do not interfere. The amount of water unfortunately does not give exact, from grinding the flour depends on the number of spoonfuls of leaven. More leaven is put, means less water and Vice versa. If suddenly in the loaf when baking formed a crater, then a lot of water, it is necessary to reduce. But the taste is not affected.

It turns out a loaf weighing approximately 1 kg Cash costs, with electricity, 29 rubles.

If part rye flour to change on wheat, the dough rises better (photo). When without wheat flour, it rises to 2/3 height. Pure rye bread may seem too "lipocalin". There is a matter of taste. The amount of malt you can also change up or down will change the intensity of the black color. 3 tbsp of malt is a rich color like Borodino. For flavor you can add cumin seeds. Here on that fancy enough. But I like the pure rye version.

And here is the bread cut. For a long time not moldy. Cool in a towel on Top of the crust is not very delicious. This is the only drawback. But at the edges where in contact with the capacity crunch, yum, yum. Bon appetit