Rye Bread with Natural Rye Sourdough

Baking and Desserts | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Rye Bread with Natural Rye Sourdough

Ingredients

Coarsely Ground Rye Flour - 2.3 oz
Sourdough Bread - 17 fl oz
Water - 8 fl oz
Spices - 2 teaspoons
Olive Oil - 2 teaspoons
Wheat Flour - 6.7 oz

Step by Step guide

Step 1

Mix the prepared sourdough with water, add flour and spices. No salt or sugar! (We usually eat bread with something that has its own flavor — either sweet or salty. Therefore, you don't need any excess, it's good and healthy as it is). The consistency should be like thick sour cream, but the dough should stick to everything: your hands or the spoon you are mixing with, and the bowl where the kneading is happening.

Step 2

You can add something from the following ingredients to the dough: grated cheese, onion, garlic, herbs, etc. I most often use a mixture of cumin and coriander, previously ground in a mortar.

Step 3

Grease the baking molds with oil (I use olive oil). Place the dough in the mold, filling it to half its volume. Cover with a towel and place in a warm oven. I slightly warm the oven to help the dough rise more easily. Leave it for 1 to 1.5 hours.

Step 4

When the volume of the dough has doubled, start baking. Bake for 30 minutes at 392°F and 30 minutes at 356°F. For even baking, if possible, turn on the fan in the oven (convection mode).

Step 5

At the end of the process, remove the bread from the molds. I place the finished loaves on a wooden board and cover them with a cotton dish towel, and then with a terry towel on top. Allow the bread to rest in this position for 1 to 1.5 hours. Bakers do not recommend cutting freshly baked bread earlier than 30 minutes after baking. Also, any hot dough is not beneficial for the body!