Description
Black rye bread with a pronounced acidity, without adding wheat flour and yeast. Very similar taste I remember from childhood. This bread was sold in bakeries Soviet until the mid-80s. Here is yeast used lactic acid bacteria, so this bread is not only delicious, but also very useful for digestion.
Ingredients
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Rye flour
500 g
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Water
250 ml
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Salt
12 g
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Sourdough
500 g
Cooking
Of the ingredients knead the dough. Put 4 hours in a warm place.
The risen dough divided into two parts and put into molds. In the case of using metal forms, they must be lubricated with oil and sprinkle with flour. Because the dough is very sticky, hands should be wetted with water. Form with the dough in a warm place for 40 minutes. The dough should increase 2 times.
Form with the dough to place into the preheated oven. Be very careful. If too shake the dough while moving the forms, it will fall off. For the same reasons, it is not necessary to use a soft silicone mold. Keep in mind, in the baking process of rye sour dough does not rise.
Bake: 15 minutes at a temperature of 250ْ, then another 45 minutes at 190ْ. At the end spread on a wooden Board and cover with a towel. After a couple of hours the bread has cooled and is ready for use.
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