Rye bread "natural".

Rye bread "natural".

Category: Sourdough bread

Ingredients
Leaven
Rye flour
Malt or molasses
cumin, anise, coriander - to taste

Cooking method

• First of all, you need to prepare the starter - take a plastic container, pour 75 grams into it. rye flour and 75ml of unboiled filtered water (note that this is not the same in volume, for example 240ml = 130g rye flour), add 1 tsp. l. kefir (I take from a kefir mushroom, if not, I think you can take a store kefir), stir thoroughly, cover loosely and put in a warm, dark place. After a day, mix everything thoroughly with a wooden spatula, cover again and leave for another day. Now add 75 ml of water and 75 g of rye flour there again, but without kefir, stir and leave for a day - then the leaven is ready. Each time you make a dough, leave half a st. tablespoons of this sourdough in the refrigerator (there it can stand for weeks), and about 12 hours before making the dough, take it out, add flour and water there, stir and it will be quickly ready.
• Now bread is not a recipe for beginners, since I cannot give exact ratios, I fall asleep products by eye, adjust only the density of the bun by adding a little flour. At the same time, the bread always turns out to be the same, with a good, even crust. So:
• put in a mixer: 2 cups (further hours) of lukewarm unboiled water, 1/3 teaspoon of malt (I have it in the form of a liquid extract, if you have another - calculate) or molasses (Molasses), or both, this does not change the essence of the matter; 1 / 2h l. caraway seeds, 1/2 h. l. anise (this to taste), 2/3 tsp sourdough, 7 tsp rye flour (if you are afraid, you can replace 1-2 cups with wheat flour, only take unfortified and unbleached (Unriched, Unbleached), otherwise it will interfere with the dough fermentation process High gluten flour can be used, but not necessarily, in fact, even when I added pure gluten to the dough it did not have a noticeable effect on the bread.
• Now we knead in a mixer for 10+ minutes, periodically turning off the mixer and separating the dough from the walls with a spatula, press it into the main bun. The dough is not sticky, so you need to help the mixer with your hands to mix the ingredients more thoroughly.
• Perhaps you need to add flour to the desired consistency - it should be thick, but soft, so I do not recommend starting with this recipe for those who are not familiar with the correct consistency of rye dough.
• We prepared a form: despite the special coating, I spray it with a vegetable spray (we sell special ones in cans, if not, grease the form with something anyway). The dough is very sticky, so we dip our hands in cold water, take the dough, give it the shape of a roller, "coat" with a wet hand with coriander seeds, put it in a mold, press it down a little so that it enters the corners, cover it carefully so that it does not dry out and leave it at room temperature for about for a day. Whoever has a proofing mode in the bread maker will probably take less time. Please note - it is not enough for the dough to just rise, it must still "sour", acquire a characteristic sour taste.
• Baking: We heat the oven to 220 * C, put the tray with hot water down, put the bread in the middle of the oven, bake for 50 minutes. Then we reduce the oven to 180 * and bake for another 50 minutes. If you have small forms it can take less time. How do you know the bread is ready? Remove it from the mold upside down and press your finger on the bottom - it should be somewhat elastic and quickly return to a flat position.
• Taking it out of the oven, release it from the mold immediately, and let it cool down (preferably on a wire rack)
• It is best to take whole rye flour (wallpaper), but peeled flour is also possible.

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Another version of this bread is with the addition of grains of sprouted wheat (or rye - at your discretion). In order not to take up a lot of space, I take several plastic jars, pour dry wheat or rye into it in one layer at the bottom and pour water (filtered, room temperature) to the surface of the grains. Then I put these banks one into the other. Water evaporates, so you need to add it, but so that the grains do not completely drown in the water. The process takes about a day - you need to watch that the seedlings are no more than 2 mm, otherwise they become poisonous. When they sprout, put them in a sieve, scald thoroughly with boiling water, then cool water to cool. Some advise to cook them in boiling water for 1 hour, but I think that this is unnecessary, because they are already quite soft. Add them to the dough when it is ready, mix thoroughly with a mixer and transfer to the mold.