Finnish rye bread

Description

Finnish bread - rye, a little sour, hard, soft. Not stale, a few days in a row. Once the bread is baked in Finland in large quantities and stored for several months. He, though callous, did not spoil and does not lose its qualities. I managed to hide from his household for a couple of days a few pieces: it has become even tastier and was very soft and fragrant. Try it! The recipe for this bread I found in the book by A. Kitaeva "Homemade bread"

Ingredients

Rye flour

540 g
Water

320 g
Sourdough

60 g
Yogurt

150 g
Salt

15 g
Yeast

1.5 tsp

Cooking

For the dough mix 200 g of rye (preferably whole wheat) flour 130 ml of water and 60 g refreshed sourdough. The dough should be thick, but not dry.

Cling film and leave to ferment for 12-18 hours. at room temperature

Stir yeast in water and let stand 10 min.

In a large bowl mix with a silicone spatula (or spoon) all the ingredients except salt. Knead for 10 minutes. Add water in parts to not have to mix flour. My dough was too runny, so in the end my loaf was a little flat. The dough should be thick but not dry. SYPTLite salt and stir for another 5 minutes

Tamp it with a spatula into the bowl, tighten the bowl with foil and leave to ferment for 1-1.5 hours

After half hour our dough becomes so porous, the air, it's amazing that rye dough is capable of. Beauty - and only

Fibrogene dough put on a greased surface. With wet hands shape low round bread. Lay it on the dusted with rye flour the surface

In the center - on request - make a hole (diameter 6 cm). Pierce the surface of the workpiece with a fork and sprinkle with rye flour (or bran). Leave to go 1.5 hours to increase in the amount of approximately 1.5 times. The surface of the bread begin to be covered by cracks

Half an hour later my bread had increased in volume, deepening disappeared.

Bake bread on the hearth. That is in the oven heat the pan or baking stone. I have a tray of rock salt with a height of about 1.5 cm And a bowl, for couple. Preheat the oven to 240*C. the bread on the parchment is put on the hot pod, pour approximately 100 ml of boiling water into a hot bowl of steam and the walls of the oven. After 10 min, a bowl of water, remove, reduce temperature to 190 deg. Until tender - about an hour

The finished bread is left to cool on the grill in the oven

When the bread is fully sustinet, wrap it in a towel and leave to Mature for at least 10 hours. Its true taste only shows up the next day. It is very difficult to do, the house floats the smell was.

Finnish bread goes well with fatty, smoked and salted fish, and we have - with homemade bacon)))

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