Rye bread contains fibrous substances that contribute to normal digestion and give a feeling of fullness. Rye bread is low in calories; people on a diet can afford to eat it.
It is necessary
-
- peeled rye flour - 300g;
- wheat flour - 300g;
- bread kvass - 400 ml;
- dry yeast - 10g;
- salt - 1 tsp;
- sugar - 40g;
- olive oil - 40ml;
- wine vinegar - 1 tsp
Instructions
Step 1
Add salt, sugar and yeast to the wheat flour, mix the ingredients thoroughly. Gradually pour the bread kvass into the mixture. Knead the dough so that no lumps form in it. When the mixture is smooth, gently add olive oil to it and mix again.
Step 2
Knead the dough by adding rye flour in small portions. The dough for rye bread should be homogeneous, smooth, soft, it should not stick to your hands.
Step 3
Roll the finished dough into a ball, place in a bowl, cover with a clean cotton napkin on top. Move it to a warm place for about an hour. During this time, the dough should double in volume. Pound the dough that has come up, and leave it for another hour, let it rise again.
Step 4
Place baking paper on a baking sheet, dust it with flour and flip the bowl over to release the dough. You will get a round loaf, lightly cut its surface with a knife, sprinkle with flour. When baking, all the unevenness will disperse, the top of the rye bread will be slightly cracked.
Step 5
Place a baking sheet with a loaf in an oven preheated to 200 ° C and bake for 20 minutes, then lower the oven temperature to 180 ° C and bake for another 30 minutes.
Step 6
Remove the prepared rye bread from the oven, sprinkle it lightly with water, cover with a towel and leave for 30 minutes to cool. After cooling it will be much easier to cut.
