Minced meat roll with egg and onion
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.
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