Yaroshin bread

Category: Sourdough bread
Yaroshin bread

Ingredients

hop starter starter 30g
water 275ml
peeled rye flour 335g
wheat flour 1c 150g
molasses (plum jam, other) 30
salt 8g
fermented malt 3st. l.
ground coriander 1h l.

Cooking method

  • Dough: Mix 30g of the starter starter culture with 110g of rye flour + 135ml of water. Leave overnight in a warm place, covered with plastic. Pour malt and coriander with 100ml of hot water (60 deg), cover, wrap well until morning.
  • Knead in the morning dough: all the dough, all the malt with coriander, the remaining amount of rye flour, wheat flour, salt, molasses (I have apricot jam) - knead for 10 minutes. Let stand for autolysis, knead again for 10 minutes. Cover and rise to double. Approximately 2 hours. During this time, knead the dough well once, stretching it. After full proofing, fold in four with an envelope and form a ball. Place in a greased form. I have a steel pan 10cm high. Allow to rise to the edge of the form. Put in preheated to 250 degrees. oven. Furnace 15min. with steam, then 35min. at 180 deg. without him. Place on a wire rack, covered with a towel. Cool down. To your health!

The dish is designed for

about 800 grams

Time for preparing:

about 15 hours.

Cooking program:

no

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers