You need a proven recipe for delicious rye bread.

Good day. For many days I have been looking for a recipe for rye bread. Here, on the forum, I came across 'if there is more than 40% of rye flour in the recipe - the cooking technology is different' but I never found this technology. I often come across good reviews about Darnitsky, but after searching I found yeast in the recipe or wheat flour. I cooked rye bread quite a few times, but it always turned out not very tasty, damp, and when you chew a little plasticine. On wheat of the highest grade - super, sweet, tasty bread, and on whole grain wheat it is also good. I need a recipe for good tasty rye bread (flour, sourdough, water, salt, preferably without vegetable oil, without any oil, because sometimes I need to cook without it.), With a description of the technology, when to crush, etc., in general, so that my spoil / tasteless factor was missing. Several recipes are possible. Thank you.

Yeast-free baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0
Rye custard bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
Yeast leaven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=257.0

I cooked rye bread quite a few times, but it always turned out not very tasty, damp, and when you chew a little plasticine.

You can give a ready-made recipe, but will it turn out to be bread?
To any bread recipe, you need to add your own understanding of what and how to do, and observe the very technology of baking rye bread, rye flour dough.
And this ... work, work, work, and long standing over the dough, x / stove, oven, and many, many experiments until you get your own result.
We all went through this on the forum, and fed kilograms of unsuccessful bread to the birds! These are just the recipes that are beautifully written, and behind them and behind the beautiful photos is the great work of the baker.

I recommend that you read VERY CAREFULLY successful topics (with photos) on the technology of baking rye bread:
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" subsection RYE DOUGH AND BAKING BREAD, WORKING WITH COOKERS, and STEREINS and separate topics on rye bread in subsection BAKERY TECHNOLOGY

And you will have bread happiness! Will and work will grind everything!

thanks everyone.
I read the topics, I have already read a lot, but I also learned a little new. I think, nevertheless, throw in the recipe so that I have something to 'dance' from. Of course, I'll add my own understanding of cooking)
1. As I understand it, in order to try to eliminate the problem of sticky crumb, you need to make a thicker dough / use a thicker sourdough, right?
2. Here's a moment:
> The best dough is considered a thick dough,
since fermentation in such a dough is more
slow motion.

and at the same time I read that there is less acid in a liquid dough, etc. For some reason it seems to me that less acid = not very active fermentation, or what I do not understand? Chad Robertson, yeah))) p. From There:
>

'... and we know that the process
fermentation in the batter is faster than in
thick ... '

3. Some kind of discrimination on the forum of rye, mainly wheat bread, and I did not find information on crushing the first one (although what is there to crush it :))))))?) In general, do you need to crush it or not?

[baker]

baker, here's another rye theme. There is a lot of useful information.

[baker]

baker, try Sourdough bread with yogurt "Favorite"

[Sneg6]

Sneg6, I wrote above what composition is needed.

I bake this kind of bread
1 cup 100% moisture rye sourdough
1 glass of water
2 tsp salt
2 tsp Sahara
3 cups flour
I bake in the form, so you can have more water
3 hours proofing
If 6-8 hours (night), it will be sour
I bake 230 degrees for 20 minutes under the lid
Then I remove the lid, lower it to 180. I bake for 30-40 minutes
Until the stick-in match is dry, then you can add five minutes.
If the temperature is not lowered, the crust will be thicker and hotter.
I take out the bread and cool it on the wire rack
Cut no earlier than 3-4 hours

I bake this kind of bread
1 cup 100% moisture rye sourdough
1 glass of water
2 tsp salt
2 tsp Sahara
3 cups flour
I bake in the form, so you can have more water
3 hours proofing
If 6-8 hours (night), it will be sour
I bake 230 degrees for 20 minutes under the lid
Then I remove the lid, lower it to 180. I bake for 30-40 minutes
Until the stick-in match is dry, then you can add five minutes.
If the temperature is not lowered, the crust will be thicker and hotter.
I take out the bread and cool it on the wire rack
Cut no earlier than 3-4 hours

What kind of flour?

Added on Thursday, 09 Jun 2016, 10:00 AM

Ahhh, I realized, it's pure rye ...