Ingredients:
Leavened dough:
● rye flour (1.5 kg),
● water (2.5 ml),
● sourdough rye (5 VL);
Dough:
● sourdough,
● wheat flour (2 kg),
● salt (2 tbsp),
● sugar (2 tbsp).
Method:
In a bowl, pour warm water, add the starter culture, mix, then add the rye flour sifted through a sieve, mix well again and cover with a towel or cling film, leave in a warm place (for example, near the battery). It is best to leave the mixture overnight, so that in the morning you can knead the dough and bake bread.
In the finished solution, through a sieve, add part of the wheat flour, salt, sugar, stir, then add the last part of the flour and knead thoroughly. The dough should be tight, soft and elastic. Leave for another 1.5-2 hours to rise. After that, put the dough in a form pre-greased with sunflower oil. The dough should fill the mold halfway, as it should rise 2-2. 5 times. In the form of a dough surface, lubricate with sunflower oil and cover with a film, in order to save from excessive drafts and the formation of a dry crust. Put the form with bread in a preheated oven to 200 °C, bake for about 50-60 minutes.
Remove the finished bread from the oven, then from the mold, sprinkle with water and wrap in a towel. It is recommended to eat bread after it has completely cooled down.
Bon Appetit!
Where you can try it:
The farmstead “Studinka”,
Novik Basil,
+375 (29) 208-52-19,
vilagro@rambler.ru
Brest region, Kobrin R-n, d. Grsc
Comments