You can eat this rye bread, mixed with yeast and water, even on fasting days, since the only fat in baked goods is sunflower oil, and even it can be excluded if necessary...
Preparation:
1. We dilute the yeast in warm water and wait until the fermentation foam appears on the surface.
2. Add salt and sugar, mix well.
3. Pour in vegetable oil. You can, of course, do without it, but with butter the dough turns out tastier and the baked goods don’t go stale longer.
4. Sift both types of flour. Why is wheat flour added to rye bread? Yes, because nowadays few people like baked goods with the characteristic sour rye taste. In addition, not every stomach will react positively to it.
5. Add flour into the yeast mixture in parts and knead into a thick dough. If you do add butter, then in the end the dough should come off your hands well, without getting them particularly dirty. Now we set the container in a warm place, covering it with a cloth napkin or towel.
6. Punch down the risen dough and place it on an oiled baking sheet or in a baking dish. Let's rise again. To prevent the bread from cracking during baking, it is better to cut several grooves on the surface of the loaf yourself with a knife. Place in an oven preheated to 190 degrees for 45-50 minutes.
Let the finished bread cool slightly on the baking sheet. Then we transfer it to a towel and wrap it in a cloth to “rest” until it cools completely.
I remember the times when bread at home was prepared only with sourdough. How delicious it was! High-quality, finely porous, soft, slightly sour, but so aromatic. Nowadays everything is cooked in haste, using yeast, without allowing the dough to mature properly. This is probably modern, but in my opinion, the best rye bread can only be obtained by preparing it with sourdough. This is gourmet baking. Those who understand and love the taste of real bread. You can tell at a glance by the consistency of the crumb, what type of flour it is made from and whether it contains wheat. 100% rye flour, made from rye flour alone, is heavy in itself, does not rise when baked and is slightly reminiscent of plasticine in texture. It is tasty, contains fiber, vitamins, but you can’t eat a lot of it, especially if you have stomach problems. Even when caraway seeds, raisins, honey, apples, and nuts are added to it, it must be eaten with caution. Therefore, it is better to mix two types of flour - wheat (60%) and rye (40%). The color of the loaf will be a little lighter, but the taste will be similar to Borodinsky. If you are interested, I will be happy to share both the sourdough recipe and a simple method for making rye bread at home in the oven, step by step and with photos.
This is a substance consisting of flour and water. All! But if prepared correctly, it will make you such bread that you will immediately and forever refuse store-bought baked goods. True, before making dough for bread, you first need to grow a starter. Let's see how it's done.
Take 25 gr. Rye (peeled) flour and 25 ml of water at room temperature. Mix 500 ml in a jar, cover with gauze or a lid, do not twist, but simply cover and place in a warm place (home temperature - 25-27 ° C - no higher). The consistency will be dense, don’t be alarmed, everything is correct, as it should be. Leave it for a day.
Add 50 ml of water and 50 grams of flour to the jar. Stir and keep warm again for a day.
The bubbling process begins and it is necessary to “feed” the mass so that it begins to actively grow. Add 100 grams of flour and 100 ml of water. Stir and wait 24 hours.
The starter is actively growing and bubbling. We put it in the refrigerator, covering it with gauze or a lid. Every 3 days we feed by adding 20 ml of water and 20 grams of flour.
Fresh sourdough smells pleasant; there should be no strange crust on the surface. To prepare a bun, different recipes indicate different quantities. I measure with a tablespoon. If you are a beginner, strictly adhere to the recipe proportions. Once you learn, you can determine the quantity yourself.
Well, our starter is ready, we can start kneading the bread. This is also not a quick process, but it is worth it to enjoy the taste and aroma later. And what a crispy crust it is, beyond words.
For the dough:
Mix everything in a deep bowl and cover with film. Leave to proof in a warm place for 4 hours. The dough should double in size and start to bubble.
Prepare the dough. Add 200 g to the dough. rye flour and 200 ml. water, 2 tbsp. sugar and 1 tsp. salt. Mix everything well. Some people do this in a combine, while others work with their hands. Gradually add 300 gr. white flour. Don’t pour it all out at once, the quality varies (moisture, gluten). Mix. Place the dough in a greased form, cover with cling film and let it brew for another 2 hours in a warm place. The dough should double in size.
Turn on the oven at 210-220°C and, having greased the surface of the loaf with water, set it to bake for 40-50 minutes. Remove the loaf and, covering with a towel, let it cool completely on a wire rack. If you have enough willpower to wait until it cools down completely. You can sprinkle cumin, sunflower seeds, sesame seeds, and flax seeds on top before baking.
I really love bread with malt, dark, aromatic. It is very useful for our body - rich in microelements, contains protein, amino acids. Tested for myself. Really has a positive effect on the gastrointestinal tract. This means that I cook all “black” bread only with dark malt. You don’t need a lot of it, 3-5 tbsp. I pour boiling water over dry malt so that the color of the baked goods becomes rich and the aroma is enticing. The smell of the right mixture is sweetish. If you feel bitterness or harshness, it means the product is not of high quality. They also sell malt in liquid form, but I’m already used to bulk malt, and I don’t change my habit.
Reference: malt is a product made from barley or wheat grains, but barley is more popular. Bread varieties: “Borodinsky”, “Lyubitelsky”, “Zavarnaya” are prepared with barley malt.
For novice bakers, I dare to give advice - do not immediately try to bake a pure rye loaf at home. This requires experience and may not work out right away. It took me months to get the texture and flavor of the bread just right. Therefore, try first making a small loaf of bread from a mixture of wheat and rye flour. And then, having gained experience, swing at pure rye.
Then we break off the top, a piece of sausage on top or butter with jam... how can you resist such a delicacy? Or you can just have a glass of milk and a slice of fresh bread... or add salt and garlic. Decide what you would like to try first with homemade bread. And bon appetit!
Let us dwell on these points in more detail.
By proven recipe we mean a recipe that can be used to bake high-quality rye bread, with sufficient but not excessive acidity, elastic, not sticky and not too wet crumb, good porosity, pleasant taste and aroma, not stale or moldy for several days ( or even weeks!) at room temperature. And these are, first of all, those recipes that are used in bakeries and bakeries. In relation to Russian rye bread, these are Darnitsky, Stolovy, Obdirny, Borodinsky and many others, probably known to all compatriots.
And adherence to technology is compliance with such conditions that make it possible to achieve all the above qualities of bread, excuse the clumsy definition. Now let's move on to these very conditions.
1. Selecting a recipe. It’s best, in my opinion, to start by focusing on one, preferably simple, bread recipe that you want to see on your table every day and bake it regularly (at least 1-2 times a week) until until the result completely satisfies you and you can bake it, as they say, on autopilot. According to the testimony of some of my friends, they were able to achieve stable and good quality of homemade bread after about a month and a half of regular baking. Many people get edible, although not very beautiful, bread literally the first or second time. Then it will be possible to move on to more complex and delicious custard varieties - for example, Borodinsky.
In this post we are talking about 100% rye bread, pan or hearth, so we will consider the simplest bread made from peeled flour (Obdirny). Why him? Peeled rye flour is the most common on sale in Russia. Also, this bread does not contain any additives that improve the taste and aroma - sugar, molasses, malt and spices - only rye flour, sourdough, salt and water. Clean, “naked” rye bread, in which all the shortcomings are immediately visible - low-quality flour, poor leaven with insufficient or excessive acidity and lifting force, incorrectly calculated dough moisture content and inappropriate baking conditions, etc. At bakeries, rye bread is always baked with sourdough with the addition of industrial yeast to speed up fermentation and proofing of the dough. But in my opinion, it’s better to try to bake rye bread with pure sourdough (especially freshly raised) at least 1-2 times so that you can adequately assess its quality.
Recipe in baking %:
peeled rye flour - 100% (of which in sourdough - 50%)
salt - 1.8%
dry yeast (optional) - 0.1%
Instead of dry yeast, you can use compressed yeast – 0.3%
water - approximately 65-75% (depending on the moisture capacity of the flour)
Recipe for a loaf of 400g flour (ready bread weighs about 600g):
Traditional dough (3.5-4 hours at 28-30C):
rye sourdough on peeled flour 100% humidity, previously refreshed 1-2 times - 80g
peeled rye flour - 160g
warm water (45C) - 160g
The dough will grow 2-3 times in volume, become porous, and acquire a distinctly sour aroma and taste. If compressed yeast is used, you can immediately add it to the dough when kneading it (in this case you will need 1.5-2 g, a piece the size of a hazelnut).
Dough:
dough - all
peeled rye flour - 200g
salt - 7g
dry yeast (I have Saf-Moment) - 0.4-0.5g (1/8 tsp)
warm water (40C) - 60g (add 1 tsp flour and activate yeast for 20 minutes)
Fermentation for 1.5 hours at 28-30C until the dough doubles in volume. Shaping, proofing completely (about 30-40 minutes in a warm place) on parchment or in a mold (if the dough is soft). Baking without steam at 250-280C for the first 5-10 minutes. , then reduce the temperature to 200-220C and bake for another 30-40 minutes. Brush with water before and after baking. Cut when completely cool.
UPD:
In addition to traditional dough, the dough for this bread can be prepared in two more ways: unpaired and on long dough, see at the end of the post.
Below we will consider the technology of making bread in more detail.
2. Necessary tools:
Scales, preferably accurate to 1g (electronic)
- clock with timer or alarm
- thermometers for water and oven
- set of measuring spoons
- a baking scraper or a comfortable spatula, preferably metal or silicone
- large bowl or stable pan for kneading dough
- a warm place (28-30C) where you can put a pan of rye dough for fermentation (read below about how to organize it if the apartment is not a resort)
It is not necessary to take an expensive electronic thermometer with a temperature probe (although this is the most convenient option); you can buy an alcohol thermometer for water at the pharmacy (you can measure the air temperature in the room with it). Do not try to make rye dough “by eye”; if you lack experience, nothing really good will come of it.
As a last resort, if you don’t have scales yet, but really want to bake, ask your friend who has scales to do “laboratory work” for you - measure with glasses, as well as tablespoons and teaspoons, and weigh all the products necessary for your baking - flour, salt, sugar, yeast, etc. Please note that the bulk density of products varies greatly. I will write a separate post about life without appliances and determining the approximate weight of foods without scales.
3. Good sourdough with high lifting force and acidity, capable of accumulating as much lactic acid in the dough and less acetic acid as possible and raising the dough in a short time.
To do this, you first need to develop a good starter spontaneous fermentation(according to Sarychev or on grapes according to N. Silverton) and it is imperative to derive on their basis production sourdough (produced according to GOST or Californian).
Before baking, sourdough that has been stored in the refrigerator must be re-preserved (run through the distributing cycle, if it is in accordance with GOST, or refresh California 2-3 times).
4. Thick and steep starters and sponges are preferable to liquid ones, and the optimal fermentation temperature is 28-30C(up to 34C for liquid dough) so that as much as possible accumulates in the dough lactic acid and less vinegar. Based on California sourdough (it is liquid and ferments at room temperature), it is better to use thick, warm dough. The amount of flour that is added to the dough with sourdough ranges from 10-30% (for the straight method) to 50-70% flour (for the sponge method).
How to create the desired temperature for fermenting dough:
Preheat the oven for about a minute and leave the light on
- near the radiator or on the roof of the refrigerator at the back wall, cover the pan with a blanket or terry towel
- using an electric heating pad - set the temperature to minimum (45C), place a wire rack on top, and a pan on top of it, cover the top with a blanket or terry towel
5. When kneading dough and dough, you need very warm, almost hot (45-50C) water, the initial temperature of the dough can reach 40C (!) - at this temperature, the starch of rye flour is partially saccharified by the enzymes it contains and the taste of the bread improves. Monitor the water temperature with a thermometer to avoid accidentally overcooking the starter and flour.
6. Salt and leaven must be thoroughly dissolved in water When kneading dough, mix with flour quickly, but delicately(there is practically no gluten in rye flour, the dough is mixed only until smooth) - after intensive kneading, the rye dough spreads.
I don’t have specialized equipment for kneading dough at home, only a pastry mixer with spiral attachments, which is inconvenient for kneading rye dough. So I knead small amounts of dough (from 300-400g of flour) with a strong spoon in a large bowl, rubbing the dough along its walls, and if there is more dough (from 800-1000g of flour), then I take a large, stable pan and knead the dough with my fist, screwing in movements, I hold the pan with my left hand (I have the strength - no need for intelligence :)). The dough is very sticky, so you have to use a scraper to clean your hands and the sides of the bowl.
7. Determine the optimal moisture content of the dough for hearth bread it is quite difficult, the dough should be almost on the verge of spreading, but not spread too much during fermentation and proofing, then there will be good porosity in the finished bread, it will swell slightly in the oven, but will not spread into a flat cake. Do not try to form round, tall koloboks from pure rye dough; flat loaves are preferable - they retain their shape better in the oven. The optimal moisture content of the dough for hearth peeled bread is about 65-75%. For pan bread, you still need to add about 10% water. Wallpaper rye flour absorbs more water (since it contains more bran), compared to peeled rye flour, and sifted flour, on the contrary, absorbs less. The moisture capacity of flour fluctuates and depends on many factors - grinding, air humidity, etc. In winter, the same flour can absorb 10% more water than in summer.
If you are not sure that the dough has the correct consistency or you see that it is too soft and during fermentation or proofing it clearly spreads into a flat cake, bake in a pan. I in no way think that pan bread is in any way worse than hearth bread, I just like round loaves :).
8. During fermentation and proofing of the dough, you should not rush, let the dough rise (the volume will increase up to 2-3 times, the dough will be covered with bubbles and cracks). When kneading, immediately give the dough a round shape with wet hands on a wet table and place it in a clean, oiled bowl (cover with a lid to prevent it from airing) so that the fermented dough can be removed from it without bruising too much.
9. The ripe dough should be molded carefully, with wet hands on a wet table (preferably wearing medical gloves), trying not to crush too much. Leave to rest on parchment (high-quality so that the bread does not stick during baking), cover with a bowl to prevent it from airing, and stroke the workpiece with wet hands every 10-15 minutes. If the quality of the parchment is in doubt, grease it with vegetable oil, or better yet, non-stick cream or lard and sprinkle with a thin layer of rye flour. The bread will rise to double in size and begin to develop cracks and bubbles. Before baking, smooth the workpiece again with wet hands or grease it with flour, and prick it through the entire surface with a wooden stick to reduce cracking.
For detailed and high-quality, beautifully illustrated recipes for rye bread and principles of working with rye dough, see also this blog.
The dough for pan bread should also be formed with wet hands on a wet table into a ball (for a round shape) or into a log (for a brick shape) and then placed to proof in a pan greased with non-stick cream, vegetable oil or lard. Because The dough for pan bread is usually made with a softer consistency, so it spreads out faster, also doubling in volume. As soon as bubbles begin to open on the top, the workpiece must be greased with water or flour and immediately sent into a hot oven.
10. While the bread is rising, you need to heat the oven. In the first 5-10 minutes of baking, rye bread needs a very high temperature, at least 250C, and preferably 300C. This is necessary to form a strong crust and maintain its shape without cracking. Next, you need to reduce the heat and finish baking the bread at 180C (rye bread tastes better if it is baked at a lower temperature, but longer). Be sure to use a baking stone or its substitutes (a thick cast iron pan or pan, a heat-resistant glass dish, ceramic dishes, a durable baking sheet lined with unglazed ceramic tiles, etc.). Use a thermometer to control the temperature in the oven. The oven can preheat from 30-40 minutes to an hour.
11. A few minutes before the end of baking, brush the bread with hot water or starch jelly for shine. Turn off the oven, leave the bread for another 10-15 minutes, wrap it in a damp towel (take the tin bread out of the mold first :)) and put it in the hot oven on a wire rack to cool very slowly. If the parchment does stick to the bottom of the bread, do not tear it off so as not to damage the crust, wrap the bread in a damp towel along with the parchment and leave for half an hour - during this time the parchment will become wet and can be carefully removed.
12. Bread should be cut no earlier than 8-12 hours after baking. so that the crumb does not stick together. When storing rye bread, the acidity may increase, this effect is more pronounced in large loaves.
UPD: The dough for this bread can be prepared in two more ways - straight and long-dough.
Unleavened (20% flour in sourdough):
peeled rye flour – 320g
sourdough, pre-refreshed, 100% humidity – 160g
salt – 7g
dry yeast Saf-Moment (optional) – 0.5g, (1/8 tsp)
or compressed yeast – 1.5g (a piece the size of a hazelnut)
very warm water, 45C – 180-220g (for dough 65-75% humidity, depending on the moisture capacity of the flour)
Pre-activate the yeast for 20 minutes. in a small amount of warm water with a spoonful of flour, then knead the dough as described above. Fermentation - 3.5-4 hours at 30C, the dough will double in volume, become porous and distinctly sour in taste and aroma. Next, molding, proofing and baking as described above.
On a long dough:
Dough (60% flour, 10-12 hours at 28-30C):
peeled rye flour – 230g
sourdough starter, pre-refreshed, 100% humidity – 20g
salt – 7g
very warm water, 45C – 230g
Dough:
dough - whole
peeled rye flour – 160g
warm water, 45C – 12-62g (for dough 65-75% humidity, depending on the moisture capacity of the flour)
Since the dough contains 60% flour, you don’t have to add yeast to the dough at all; fermentation and proofing in the heat will happen very quickly. Fermentation – 50-60 minutes, until the volume doubles, proofing – 30-45 minutes. Bake as described above.
I hope that these materials will be able to clarify the features of baking bread from rye flour without mixing wheat, for those who would like to bake it, but are afraid of difficulties and pitfalls.
Rye bread is several times superior to wheat bread in terms of the content of magnesium, fiber, vitamins, potassium, iron and mineral salts. In addition, rye flour contains the amino acid “lysine”, which is important for humans and helps eliminate toxins.
Homemade food always tastes better than store-bought food. Although making rye bread at home is difficult, it is worth a try. After all, a fragrant bun of freshly baked bread has a magical effect.
There are many recipes for baking fragrant loaves at home. The dough is prepared on the basis of sourdough, with or without the addition of yeast, the dough is brewed and even kefir is added to it.
The main secret of this recipe is boiling water. Therefore, it is important to take into account not only the recipe, but also the dough kneading technology.
Ingredients:
Baking rye buns without using yeast is possible. A softer pulp structure is obtained by adding kefir to the dough.
Required Products:
Cooking process:
No matter how complex the process of kneading and baking rye bread may be, thanks to the recommendations in this article, you can do it yourself. Bon appetit!
Rye bread is certainly one of the most interesting products both in terms of taste and preparation.
It is very difficult to prepare, and many professional chefs consider rye loaves a masterpiece among their baked goods.
However, it’s definitely worth trying your hand.
If you scrupulously follow the recipes and adhere to all the nuances of the technology, the result promises to be truly impressive.
Freshly baked bread has magical properties - rarely does anything disappear from the table with such speed, but if the loaves are hot from rye flour, then, as a rule, not a crumb remains.
There are quite a few technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Dough made from rye flour is kneaded with yeast, kefir with or without added yeast, with specially prepared sourdough, or brewed.
All this diversity is united by two basic rules: the quality of flour and the exact observance of all proportions specified in the recipe.
High-quality flour is always dry and soft. When you squeeze such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, a print pattern should remain on it.
Before kneading the dough, the flour must be sifted. Bread made from sifted flour turns out fluffy with uniform porosity.
At home, rye bread is baked with the addition of wheat flour in strictly designated proportions according to the recipe, which are not advisable to change.
Also, unless specifically stated in the recipe, do not change the temperature. When baking rye bread at home in the oven, you should strictly follow the instructions, this is due to different dough recipes, there is no universal rule here, be careful!
Ingredients:
420 gr. quality rye flour;
50 ml non-fragrant, plant. oils;
150 ml low-fat milk;
130 gr. white flour;
“Quick” yeast – 1.5 tsp;
1.25 liters of purified water;
Table. spoon of white sugar;
One table. spoon of maltose molasses;
Three table. spoons of rye (red) malt;
10 g fine, evaporated salt;
Coriander seeds – 3 tsp;
Dried cumin, seeds.
Cooking method:
1. Crush and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and pour in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.
2. After this, immediately begin preparing the dough. To do this, dissolve instant yeast in warm, but not hot, milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.
3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them as you go.
4. Add salt and stir it evenly into the flour.
5. Then pour in the increased volume of the dough, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.
6. The dough should be soft and very sticky, so lightly moisten your hands with vegetable oil during the process.
7. Cover the bowl with the dough with a cotton or linen towel and set aside to rise in a warm place.
8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Lightly knead the dough and, dividing into portions, place in prepared pans.
9. Turn on the oven and warm it up a little (up to 30 degrees), put the molds with the dough in it for half an hour for the second proofing.
10. Then grease the surface of the risen bread with warm, never cold water, and sprinkle with the remaining seeds.
11. Bake this bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and finally for 19 minutes at 160 degrees.
Ingredients:
30 grams of ordinary bread yeast;
200 gr. coarse rye flour;
Refined sugar – 2 tbsp. l.;
350 grams of baking flour;
Evaporated salt “Extra” – 10 g;
Good rye (dry) malt – 2 tbsp. spoons.
Cooking method:
1. Mix white flour (150 g) with malt and pour three hundred milliliters of boiling water over the mixture.
2. While pouring boiling water, stir the mixture well with a fork so that there are no lumps.
3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stirring until completely dissolved, add sugar and salt.
4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result will be a liquid flour mass of dark brown color.
5. Pour all the remaining flour into the liquid flour mixture and knead into a stiff, non-stick dough.
6. Cover the container with the dough with a cloth towel and leave for three and a half hours.
7. Turn on the oven, place a metal saucer with water on the bottom shelf, and preheat to 220 degrees.
8. Punch down the increased dough with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20–25 minutes.
9. When the dough has risen, place the broiler in the oven and bake for 45 minutes.
10. Then take out the mold and remove the loaf from it, wrap it in a towel and leave for three hours, during which time the loaf will “ripen”.
The sourdough prepared according to this recipe can be used not only for baking rye bread, but you can also use it to make good homemade kvass.
Ingredients:
Ten st. spoons of coarse rye flour;
10 grams of sugar;
A two hundred gram glass of water.
Cooking method:
1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.
2. Add granulated sugar, stir several times, with short breaks, and cover with a cloth and leave for a day.
3. After the time has passed, stir in 2 more tablespoons of flour and dilute with water to the same thickness. Leave it for another day under a napkin.
4. Please note that the leaven should not be thick, so when adding flour, always dilute it with cold boiled water to the consistency of sour cream.
5. On the third day, the starter acquires the characteristic smell of sour bread, this is normal, this is exactly the result you need.
6. Add flour again, dilute with water if necessary and leave again for a day. The starter will be completely ready on the fourth day.
7. Add flour and water again, stir. Take the required amount for making bread, and close the rest tightly and store it in the refrigerator.
8. The stored starter must be “fed” with flour once a week, otherwise it will “die”.
Ingredients:
Purified water, boiled, cooled – 300 ml;
Frozen sunflower oil;
4 cups rye (peeled) flour;
300 ml of starter according to the above recipe;
A small pinch of coriander;
10 g salt;
50 grams of white granulated sugar;
Good malt (replaceable with dry rye kvass) – 2 tbsp. spoons;
60 gr. sunflower seeds (without husks).
Cooking method:
1. Combine half of the rye flour specified in the recipe with the starter and cooled boiled water. Stir so that there are no lumps and leave to rise for 5 hours. During this process, the dough will approximately triple in size.
2. Brew malt or kvass in 90 ml of boiling water, cool and add to the prepared dough.
3. Add spices, sugar and salt, pour in oil and knead the dough.
4. Transfer it into greased molds and leave, covering the top of the molds with cotton or linen cloth (towels), for 3 hours. It is recommended to fill the molds one-third full with dough.
5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.
6. Bake for 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.
Ingredients:
150 gr. white and 250 gr. rye, coarse flour;
Refined, unflavored oil - 1 tbsp. l.
200 ml of curdled milk, or sour kefir, low-calorie;
1 tsp. dry yeast;
Salt and granulated sugar - 1 tsp each.
Cooking method:
1. Warm fermented milk products to room temperature in advance.
2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.
3. Sift the rye and baking wheat flour into a mixing bowl, add the yeast little by little and mix well, stirring the yeast evenly into the flour.
4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If during the kneading process you feel that it is becoming too tight, add a little water.
5. Properly kneaded dough turns out elastic, smooth and soft.
6. Cover the bowl with the dough with a cloth and let it rest for half an hour.
7. Pour in the oil little by little and evenly, knead with your hands until completely absorbed.
8. Then transfer the dough into a slightly heated form and leave, covered with a towel to “proof” for two hours.
9. Sprinkle the table with white flour, place the risen dough (noticeable by doubling in volume) on it, and form it into a round loaf.
10. Place it on parchment in a roasting pan and leave, covered with a towel, for half an hour for the final “proofing”.
11. Bake at 200 degrees for about forty minutes.
12. Before placing the baking sheet with dough in the oven, generously spray its walls with water.
Ingredients:
Curdled milk from “factory” milk, or medium-fat kefir – 200 ml;
White wheat flour - two glasses;
One glass of “coarse” rye flour;
0.5 tsp. baking soda;
A little mixture of aromatic “Provençal” herbs;
Evaporated salt – 5 g;
1 tsp. refined sugar.
Cooking method:
1. Mix slightly warmed kefir (yogurt) with soda and leave on the table for a quarter of an hour. You should not do this on the stove or in the microwave; it is best to do it on a radiator or by placing a container of sour milk in warm water.
2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the increased volume of kefir and knead the dough, adding sifted flour very little.
3. Take the entire portion of rye flour, and first take one glass of wheat flour and then use it to adjust the thickness of the dough while kneading. It should be quite soft and non-liquid.
4. Cover a mold or roasting pan with parchment, transfer the kneaded dough into it and let it “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm radiator or on top of the stove, while turning on the oven to warm up.
5. Then make a longitudinal cut and a few more across the future loaf and place the pan with the dough in a preheated oven.
6. Bake the bread for half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.
7. Remove the baked bread from the oven and wrap it in a towel until completely cooled.
Ingredients:
100 grams of flour, rye;
A mixture of anise with cumin and coriander, approximately 8 g;
50 grams of malt;
300 ml water (in tea leaves);
Baker's flour – 650 grams;
10 grams of fresh (bread) or 5 grams of “dry” yeast;
250 ml water (in the dough);
50 grams of mixture of raisins and dried apricots;
45 grams of honey;
1.5 tsp. evaporated (fine) salt;
200 ml water (in dough);
80 grams of molasses.
Cooking method:
1. First, prepare the dough for the dough. Grind the seasonings in a mortar. Add all the rye flour, water and mix well, heat on low heat, or best of all in a water bath to 70 degrees. Then cover the container with the tea leaves with foil and place it in an oven preheated to 70 degrees for two hours. The finished brew will look like melted chocolate.
2. Next, start preparing the dough. Dilute the prepared tea leaves with a glass of cold water. Add the yeast, stir until it dissolves, and add the entire portion of wheat flour. Having finally mixed everything, let it sit and rise for four hours.
3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, dry the dried fruits well, chop with a heavy sharp knife into about 5 mm pieces and roll in white wheat flour.
4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the suitable dough.
5. Gradually adding wheat flour, knead into a loose, elastic dough. At the end of kneading, add the prepared dried fruits. Let the dough rise.
6. After two hours, move the dough onto the table and press it down a little with your hands to form a pancake. Then roll it into a tight log, pinching the edges with each turn.
7. Transfer the dough into a mold or simply onto a baking sheet, on parchment, to proof for one hour.
8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time – 1 hour.
Do not over-proof the dough, otherwise it will tear during baking and tears will appear on the surface of the baked bread.
The softer the kneaded dough, the more porous the structure of the bread itself.
To ensure that the bread rises evenly when baking, insert pasta into the dough in several places.
Rye bread will bake better if there is a container of water in the oven. Also, before placing the fryer with the dough, the walls of the oven are generously sprayed with water.
“Karelian” bread is very popular with children, you can experiment with the recipe to please your playful little ones. So, raisins and dried apricots can be easily replaced with candied citrus fruits, unless you need to slightly reduce their quantity. Rye bread with the addition of small pieces of hard marmalade is simply delicious.
If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. The loaf is formed by rolling two flat pieces of different colors into a roll. This bread is also very tasty with the addition of raisins, marmalade, fried nuts, or sunflower seeds.
