Sourdough Bread
Baking and Desserts | Russian cuisine
⏳ Time
4 hours 15 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Sourdough Bread
Ingredients
- Wheat Flour - 12 tablespoons
- Sourdough Bread - 1 cup
- Coarsely Ground Rye Flour - 4 tablespoons
- Salt - 1 teaspoon
- Sugar - 1 tablespoon
- Vegetable Oil - 2 tablespoons
- Ground Caraway - 1 teaspoon
- Water - 1 cup
- Shelled pumpkin seeds - 3 tablespoons
Step by Step guide
Step 1
Pour room temperature boiled water into the sourdough starter. Stir to achieve a uniform mixture. Transfer half of the mixture to a bowl for kneading the dough, and add rye flour to the remaining part (the consistency of the new starter is shown in the photo) and let it rise for about 4 hours (then place this bowl in the refrigerator until the next use).
Step 2
In the mixing bowl, add salt and sugar. Mix everything into the liquid sourdough.
Step 3
Prepare the dough. Add wheat and rye flour in a ratio of 3:1. You can substitute rye flour with whole grain, buckwheat, corn, or other types. It's important to remember that if you add too much of any flour other than wheat, the bread will be moist, rise less, and become less tasty on the second or third day after baking.
Step 4
Add pumpkin seeds, caraway seeds, pour in the oil, and mix. The dough should be sticky, elastic, and cling to the spoon. If you knead it too tightly, the bread will turn out drier.
Step 5
If you are using a bread maker, set it to the regular baking mode for 4 hours. You can choose the size according to your preference. Just transfer the dough to the bread maker and wait for the process to finish. After baking, leave your bread in the turned-off machine for another two hours.
Step 6
If you only have an oven, try to knead the dough so that there are no lumps. Cover it with a towel and let it sit for a couple of hours (make sure there are no drafts!). I use an off oven.
Step 7
Then mix it well again; don’t worry if the volume decreases. You are enriching the dough with oxygen, and carbon dioxide will reappear, giving your bread volume.
Step 8
Transfer to a baking pan. Cover with foil. Leave it in the oven for another 1 to 1.5 hours.
Step 9
Remove the pan with the dough if you used the oven. Preheat the oven to 356°F (350 degrees Fahrenheit), place the pan inside, and bake for an hour on convection mode or on the middle rack if your oven doesn't have that mode. The foil will prevent the top from burning. I do not grease the top of the bread; it will brown nicely on its own.
Step 10
Remove the bread from the pan and wrap it in a kitchen towel. You can slightly dampen the towel to prevent the bread from drying out while cooling. But if you want a crispy crust, choose to wrap it dry. Let the bread rest for an hour or two.
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