Description
Traditional Russian sour rye bread. The easiest. The ingredients are now available in almost any supermarket. To prepare it you need neither bread nor a food processor or mixer. Only bowl and spoon. Bake in anything in any oven, stove, or - in my opinion the most comfortable - in grills. Form - cast aluminum L-7 or L-10, pans, roaster, kettle. Or hearth baking.
Ingredients
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Sourdough
150 g
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Water
300 g
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Rye flour
380 g
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Malt
1 tsp
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Salt
1.5 tsp
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Cumin
1 Tbsp
Cooking
Measured ripe leaven diluted with 150 ml of room temperature water, stir and pour 150 g of flour. Leave for 8-10 hours (overnight). The site has a lot of recipes for sourdough. For example - http://www.povarenok .ru/recipes/show/797 43/
In the red Cup brewing malt - incomplete teaspoon of it gives it a "rye" flavor of bread and dark color. With him also dissolve the salt. If you add the cumin - it is also better to steam it a milder flavor.
Connect cold "the Park" and prepared a starter.
Stir with a spoon until smooth.
Pour 230-240 g flour ("how much" depends on the humidity of the flour).
To mix until obtaining a homogeneous mass. How to knead wheat dough - no need in rye flour has no gluten to develop and the kneading nothing. The dough is obtained as a putty - like plasticine or clay.
The prepared dough can be left to "sour" for 2-3 hours, then podnesite and put into a form. If the bread is very sour not needed - can shift immediately. To do it easier with wet hands or blades, soaked in cold water. The surface of the bread with the spatula smoothing.
Shape to pack in a bag or tighten with cling film.
To give time for the bread to rise: 1. at room T*S - 5-6 hours; 2. at 28-30*C - Cup or kettle off the microwave for 2-3 hours and 3. in the cold: in the refrigerator or on the balcony 12-15*With 5-8 hours. Time depends on the "strength" of the leaven.
The bread is ready for baking when the surface appeared "volcanoes and craters" - bubbles and holes.
Baking: 10 minutes at the max and "steam", then steam clean and bake for 30 minutes at 200-205*C.. And the last 10 minutes - 180 ° C. In the convection oven - on the lower grille at high speed (imitation of the Russian stove). Ready bread remove from the mold, "to wash" is to sprinkle water from a spray bottle and wrap in a linen towel. Put on the grill to cool. (pictured loaf baked in the form for the cake - thin aluminum. At worst it'll do...)
The bread must be left to cool down - he hot sticky. Write that even 2 hours after getting the bread out of the oven vent continues "ripening" of bread. I usually bake in the morning for dinner.
In the oven whether the oven hearth bread. The dough should cook a thicker - not raspolzlas when baking. The baking mode is the same. Instead of a hearth of the Russian furnace is used or a special stone or a cast iron skillet and heat it up along with the oven. In rye bread are often added different seeds - sunflower, flax, sesame, caraway, etc. You can sprinkle the bread on top, pre-greased starch paste.
In rye bread are often added different seeds - sunflower, flax, sesame, caraway, etc. You can sprinkle the bread on top, pre-greased starch paste. I like more "natural" surface of the bread. And time is saved.
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