Bread “Polessky tradition”

Ingredients:

● oat flakes,

● warm water (1.5 l),

● yeast (20 g),

● salt (2 tbsp),

● seeded rye flour,

● wheat flour,

● oil (100 g).

Method:

Fill the oat flakes with 1.5 liters of warm water and leave in a warm place for 3 days. The resulting turbid sourdough adds enzymatic qualities to the bread, which is useful for digesting any food consumed with this bread. In a warm starter culture for 2 liters, add 20 g of yeast, 2 tablespoons of salt and pour the seeded rye flour to the state of thick sour cream.

Leave in a warm place for 3-4 hours. Knead until completely thick with premium wheat flour. At the end of the kneading, add 100 g of oil and mix again. The dough should move away from the hands. Leave for 1 hour in the heat. Light the oven or heat the oven, bake for 60 or 80 minutes, depending on the oven and the amount of bread.

Enjoy your meal!

Where you can try it:

The farmstead “Polesskiye tradition”,

[In Russian] Nina,

+375 (29) 221-91-55,

hlavatski_vadim@mail.ru

Brest region, Kobrin R-n, D. Andronovo, street Central, d. 15