Monastery-style rye-spelled bread

Monastery-style rye-spelled bread

Category: Sourdough bread

Kitchen: Russian

Ingredients
leaven:
active starter culture 100% moisture	80g
rye wallpaper flour	80g
water	55g
dough:
all leaven
wallpaper rye flour	280g
whole grain spelled flour	120g
sour milk (whey) for the hearth variant	260-280g
sour milk (whey) for the mold version	290-310g
salt	10g
pine flour	1-2 tbsp. l.

Cooking method

• This is my reconstruction of an old Russian recipe for "sour bread", which a cellarer of one of the monasteries kindly shared with me. If the technological process was well described, then certain difficulties arose with the weight of the ingredients, since the ingredients were given in volume units. Despite this, the bread turned out the first time, and later I only slightly adjusted the liquid. In fasting, sour milk (whey) is replaced by water.
• The day before, you need to update the starter culture, and it is advisable to leave it for 6-8 hours not at room T, but at T = 30-32 * C, which will significantly increase its activity and acidity. After 8 hours I had a very active starter culture of 100% moisture:
• 
• Knead the starter by first mixing the active starter with warm water and then adding flour. It turns out to be quite thick. We put it to ripen at T = 30-32 * C (better) for 3-4 hours or at T = 24-26 * C (will be less acidic) for 6 hours. During this time, it will increase markedly. Knead the dough by adding salt and pine flour at the very end of the batch. You can add 1 g of dry yeast to the dough (I did not add). Pine flour can be made from dried needles by grinding them in a coffee grinder. I made it from coniferous tea (pine + cypress):
• 
• Coniferous flour can be replaced with the usual coriander, anise and fennel. But the pine scent seemed to me very appropriate. The dough is rather sticky and does not hold its shape well, so we work with wet hands and leave the hearth option to come up in the proofing basket. We form and leave for proofing in a mold or basket at 26-28 * C with steam or under a foil for 75-100 minutes. I put it in a warm oven with a frying pan with boiling water.
• 
• Spray the surface. Transfer the shaped version to a hot baking sheet, sprinkle and pierce in 3 places with a wooden hairpin. Bake without steam in a pre-heated oven at 250 * C for 10 minutes, then reduce T to 180 * C and bake for about 45-50 minutes more. In a couple of places, the mold version also cracked, so I decided next time to pierce it with a hairpin. The aroma is great, the taste is very pleasant, with sourness. Here's a crumb:
• 
• And here is such a pod variant:
• 

[Linadoc]

Linadoc, Linochka is a very beautiful bread! I think it's a delicious, old recipe.

Tonya, did you notice our tea? Excellent seagulls ground into flour.

I take it to bookmarks, I will definitely try to bake it. Just did not understand, for the form 290-310gr, do you mean the amount of salt from the calculation for this form, or what? And the serum for the hearth is what?

I just did not understand, for the form 290-310gr,

This is the serum for the mold version, and above is the serum for the hearth. Now I'll try to fix it.

Thank you.

Thank you. Do the needles smell like a herringbone in bread, or does the smell somehow change when baking?

[Elena]

Elena, namely the coniferous smell, it is unexpectedly pleasant to feel it in bread.

Lina, a very interesting and unusual recipe! I have never heard of adding pine flour to the dough. Here's a century of study .. I wanted to try baking with pine needles. I liked the shaped bread more on the cut, although both are very good

An interesting addition to bread! It will be necessary to test for 480 grams of flour.How did it grow when baking?

[Svetlana]

Svetlana, Oksana, girls, thanks! I also liked the molded one more. It has grown by 1.5 times in the dough and by 1.5 times in baked goods, in general by 2 times. Just for a 20cm long mold.