Rye bread, extraordinarily tasty, can be made at home. It is better to use the method of kneading with yeast-free sourdough. In this case, the bread is not only tasty, but also healthy.
How to make yeast-free sourdough
On the first day of preparing the starter culture, mix 70 g of rye flour and 100 ml of warm water. It turns out a mass with the consistency of thick sour cream, which is loosely covered with a lid or towel and left alone for 24 hours.
After a day, start feeding the sourdough. Within 3 days, 70 g of rye flour and 100 ml of warm water are added to it daily. Store the starter culture in a warm place. Already on the 5th day, you can start baking bread. However, the sourdough is not yet mature enough, so it is recommended to add dry yeast to the first dough.
It is advisable to keep the finished starter at a temperature of 10-12 ° C, adding a pinch of salt to it, which will prevent the product from souring. Before kneading the dough, the leaven must be kept warm for a couple of hours. Top dressing is added to the residues again. Thus, rye bread can be baked almost every day.
Sourdough rye bread recipe
To bake rye bread on yeast-free sourdough, you need the following ingredients: 200 g of rye sourdough, 2.5 cups of rye flour, 80 ml of warm water, 140 ml of black tea infusion, a teaspoon of salt, a teaspoon of sugar, butter for greasing the mold.
First of all, you need to start making dough. The sourdough is mixed with warm water and a glass of sifted rye flour. The resulting dough is covered with cling film and removed to a place free from drafts for 3, 5-4 hours. The ideal temperature for dough is 25-28 ° C. Dough is made in a deep container, as it increases in volume by 2, 5 times.
The remaining flour, sugar, salt and tea leaves are added to the dough. Rye dough is very sticky, so it is recommended to knead it with wet hands. The dough will be shapeless, but you should not add flour. This will make the baked goods too thick. The finished dough is covered with a foil and left alone for 1, 5 hours at a temperature of 30 ° C. If the temperature is insufficient, the dough will rise longer.
The table is moistened with water and the dough is transferred to it, which has increased in size by about 2-3 times. A log is formed, which is smoothed with wet hands. A baking dish is greased with butter and the prepared dough is transferred into it.
The dough should now sit for 35-40 minutes. Send the form to an oven preheated to 250 ° C at an average level. After about 10 minutes, the heating is reduced to 190-200 ° C.
The bread should be baked for at least 25-30 minutes. The readiness of the baking is determined with a wooden toothpick. If the bread is easily pierced and there are no traces of damp dough on the stick, you can remove the baked goods from the oven.
Ready rye bread is immediately taken out of the mold. The top is moistened with a little water to get a beautiful shiny crust.
