2020-08-13 / test@t

Wheat-rye bread with rye sourdough

Sourdough wheat-rye bread is cooked for a long time: one dough will take most of the time. But time is not a pity for such bread, because the main thing is a tasty result.

Ingredients

300 g of premium wheat flour + more for molding
200 g peeled rye flour or whole grain
12 g of salt
100 g peeled rye flour
10-25 g rye sourdough with 100% moisture

STEP-BY-STEP COOKING RECIPE

Step 1

For dough, dilute the mature leaven in 100 ml of water and combine with flour. Stir until smooth and leave to ferment at room temperature for 6-12 hours.

Step 2

For the test, measure out 200 g of dough, pour in 330-350 ml of water and mix well. Mix flour, dough diluted with water and salt. Knead the dough, 8-10 minutes. The dough will be slightly sticky.

Step 3

Transfer the dough to a bowl. Cover with cling film or towel. Leave on for 2-2.5 hours at 24-27 ° C. When the dough has doubled in size, transfer it to a floured table and form a round or oval bread.

Step 4

Line a basket for proving the dough with a linen towel, lightly dust with flour. If you do not have a special basket, you can use a deep bowl lined with a towel. Place the bread seam side up, cover with a towel and leave at 24-28 ° C for 1 hour. The dough should noticeably increase in volume. Check doneness by pressing your finger. Make several cuts with a razor blade or bread knife.

Step 5

Bake in an oven at 240 ° C for the first 10-15 minutes. with steam. Let off steam by reducing heat to 220 ° C and bake for another 30 minutes. Cool the finished bread on a wire rack.

Preparation time

15h

Cooking time

Servings

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