Simple bread for every day on MK sourdough (oven)

Category: Sourdough bread

Ingredients
Rye flour	300 gr.
wholemeal flour	100 g
Wheat flour	200 gr.
warm whey (water)	250 ml.
rye sourdough	250 ml.
vegetable oil	2 tbsp. spoons
salt	1 tsp

Cooking method

I add warm whey (water) to the rye flour and leave it for 1 hour.
Then I add wholemeal flour, wheat flour, salt, vegetable oil and sourdough. I knead until a tough elastic dough is formed (it will stick a little to my hands). I knead with a mixer with dough attachments for 4-5 minutes. Then I cover the dough with a bag and leave for 30 minutes.
Then I spread the dough on the table and use my hands to form a loaf "from the edges to the middle", it will stick a little - I sprinkle flour on the table and hands. I put the finished bun in a baking dish, greased with vegetable oil (I have a round Teflon one with high sides), cover it with a bag and put it in a warm place for 2 hours. The dough should increase at least 2 times.
I preheat the oven at a maximum of 15 minutes. Immediately put the water pan down so that it also gets hot. Before sending the bread to the oven, I grease it on top with water and make 1 cm deep cuts with a sharp knife.Put the bread on the oven shelf and immediately pour it into the pan about a glass of water (you need to do this carefully so as not to scald with steam - I use a ladle with a long handle). Baking mode (for electric oven with convection) - 10 min. 225 C, then I take out the pan with water, lower it to 150 C, after another 20 minutes - to 125 C and leave it for another 20 minutes. Taking it out of the oven for 5 minutes. I leave the bread in the form and spread it to cool.

sir

Thank you Ksenia for the recipe. The bread looks great. It was for the oven that I was looking for a recipe and it was with such components, thanks for sharing. Did I understand correctly, the first stage is just to mix rye flour with warm water and forget for an hour? How powerful is your mixer? If the mixer does not handle the kneading of this mass, how long should you knead with your hands? I have never baked rye bread, so it may seem to someone that I ask stupid questions.

Ksana777

Tatyana, hello, thanks for the message, yes, first you need to pour warm water (preferably whey) over the rye flour and leave for an hour, then everything is according to the recipe, the mixer is the most common, 200W, don't worry - you don't need a powerful rye bread, the dough will be quite soft, even slightly sticky, and you don't need to knead very carefully, because rye flour, unlike white flour, almost does not contain gluten, if with your hands - 8-10 minutes is definitely enough .. I wish you good luck, write if you have any more questions!

Sofka

Good day! Ksenia, thank you for the recipe! This is the only recipe that I got bread. Today I baked for the second time, it turns out great! I make with sourdough from rye flour and water, knead the dough with my hands - I consider that there are 100 kneading movements after the dough becomes homogeneous. Instead of two hours for proofing, it takes me about three (I think the fact is that my leaven is still young), I put the mold with the dough in the microwave and put a mug of boiling water next to it, I change the boiling water about once an hour. I have a regular gas oven, without convection, but I did everything according to your recipe, it bakes very well.

Thanks again! My family told me that we refuse purchased bread :)

Irina_MP

How much is 250 ml of starter in grams?