Description
I represent to your attention very tasty rye bread custard, with a little of my changes. The process of cooking, of course, time-consuming, but the result justifies the time spent. This unique aroma and amazing taste of rye bread, you just can't pass up! Prescription is a small amount of yeast, so I used the remaining leaven from "Milk Sanogo bread", which is presented to your attention. So, let's start.
Ingredients
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Rye flour
850 g
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Malt
80 g
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Sourdough
200 g
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Cumin
0.5 tsp
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Water
630 ml
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Salt
2 tsp
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Molasses
2 tsp
Cooking
At first we do the WELDING. Prepare the rye flour, red malt, rye and cumin seeds (I used beans).
All mix in a metal pan and fill with water.
Over medium heat, stirring constantly, flour mixture heated to 60-65 °C, it should thicken and darken. The whole process takes 5-7 minutes.
Leave in warm for 2 hours for saccharification. It is desirable to maintain the temperature constant, so I wrapped the pot in a towel and put a hot kettle. After cooled to 35°C.
It is time for the SOURDOUGH. To do this in a bowl measure out 400 g of rye flour.
Add the leaven that is left of "Milk Sanogo bread" and all the welding.
Mix well, cover with film and leave to ferment for 3-4 hours.
Proceed to TEST. Prepare flour, honey, salt and water.
Water will dilute the honey, salt and pour in the yeast mixture.
Begin to stir and gradually add flour. Knead until smooth (rye bread long knead not necessary, it is important that the b all flour is evenly dispersed).
With wet hands shape the loaves and put into molds, greased with butter (silicone grease not required). Cover with a towel or put it in the package for another proofing for 30 minutes.
Put in a preheated 200 °C oven and bake for 1 hour. After baking, the bread wrap in a towel and allow to cool completely, preferably overnight.
In the morning cut the bread and enjoy the beautiful taste of rye custard bread, you can butter or just.
Bon Appétit! You have a good bread!
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