Black bread is a product made from rye flour, or from a mixture of rye and wheat. In real black bread, the share of rye flour should be at least half. Compared to wheat flour, rye has 30% more iron, 1.5 times more magnesium and potassium. Rye bread contains about 1.5 times less calories than wheat bread. Bread is a source of amino acids, vitamins PP, E, group B and microelements necessary for a person, but the main value of bread is in its nutritional value. In this respect, black bread is inferior to white bread, however, in modern conditions, when work requires less energy from a person, it is becoming an increasingly popular means of combating excess weight. Traditional black bread was made with sourdough, without the use of yeast, and due to this, it did not stale or mold for a long time.
It is necessary
-
- For the test:
- 4 cups rye flour
- 1 cup un sifted wheat flour
- 1/2 cup gluten
- 1 tbsp. a spoonful of caraway seeds;
- 1 tbsp. a spoonful of ground coriander;
- 3 tbsp. tablespoons of vegetable oil;
- 6 tbsp. spoons of brown sugar;
- 2, 5 teaspoons of sea salt;
- 1, 5 cups rye sourdough;
- 355 ml of dark beer.
- For starter culture:
- 1 cup rye flour;
- 1 glass of mineral water;
- 1-2 tbsp. tablespoons of sugar.
Instructions
Step 1
Leaven
Knead half a glass of rye flour, half a glass of mineral water and 1-2 tbsp. tablespoons of sugar, cover the starter with a damp cloth and leave warm for 2 days. When the sourdough begins to bubble, add half a cup of rye flour, 1/3 or half a cup of mineral water, mix well and leave for another 2 days. In the remaining part, add the top dressing again, let it ferment and refrigerate for storage.
Step 2
Remove the starter can from the fridge before baking, add 1-2 tbsp. tablespoons of rye flour, water and cover with a damp cloth. Leave the starter culture for 4-5 hours in a warm place, then pour out the required amount of starter culture, add 2 tbsp. tablespoons of rye flour, water, let ferment and refrigerate. Such a starter culture can be stored for up to a month in the refrigerator without replenishment, but if you haven't baked for a long time, do not throw away all the starter culture - throw out a small amount, feed the rest as described above.
Step 3
Dough
Mix dry ingredients, pour in starter culture, add vegetable oil, beer, last of all - salt, sugar and knead the dough. Place it in a deep bowl, cover with plastic wrap and leave at room temperature overnight.
Step 4
Pound the risen dough, shape into a loaf, sprinkle with cumin and coriander. Line a deep baking dish with paper, place the loaf in there, and cut the top to create a wide mesh. Cover the mold so that there is room for the dough to "grow" and leave to rise until evening.
Step 5
Sprinkle the loaf with beer before baking, place in the oven and bake for 35 minutes. at 200 ° C, then cover with foil and bake for another 35 minutes. Cool the bread in a towel, do not immediately put it out in the cold. When the bread is ready, it emits a ringing sound when it knocks on the bottom, as if there is emptiness.
