Whole grain rye sourdough bread

Category: Sourdough bread
Whole grain rye sourdough bread

Ingredients

Opara
whole rye flour 300 g
warm water up to 40 gr 300 ml
rye starter 60 g
Dough
dough 600 g
Rye flour 600 g
Wheat flour 200 g
warm water up to 40 gr 425 ml
salt 30 g
push
liquid honey 1 tablespoon
Vegetable oil 1-2 tablespoons

Cooking method

  • Cooking.
  • 1. Remove the starter from the refrigerator and leave it on the kitchen table to warm up for 2 hours.
  • 2. In glassware or a plastic box, move all the products for the dough so that there is no dry flour left, put in a warm
  • place for the night. I put it in the microwave.
  • 3. Sift both flours into a mixing bowl, put 2 tablespoons of the dough into a clean glass jar and refrigerate.
  • Add the rest of the dough to the flour, add a tablespoon of liquid honey there. We have date honey (silane) and I use it. It contains less sugar.
  • 4. Start the mixer at speed - 1. If the dough is very thick, you can add 1-2 tablespoons of water. Knead for 4 minutes.
  • 5. Without turning off the machine, pour in oil and add salt. Stir for another 3 minutes.
  • 6. Put the dough, it is plastic, on the surface greased with vegetable oil. Knead a little, collect in a ball, cover with a towel and leave to rest for 30 minutes.
  • 7. Then knead the dough by folding - 5 times. Make a loaf and place in a basket sprinkled with flour and starch or in a bowl greased with vegetable oil. Put the dough with the seam up.
  • Cover with a towel and leave in a warm corner to rise for 2 hours.
  • My dough rose in 1 hour and bulged out so much that I decided to bake it.
  • 🔗 🔗
  • 7. Heat the oven to 250 gr. Put a deep dish with boiling water in the bottom.
  • Cover the baking sheet with baking paper. Grease the dough on top with vegetable oil and put it seam down on a baking sheet.
  • 8. Bake for 15 minutes. Then reduce the heating to 190 grams and bake for 45 minutes.
  • My bottom is always poorly baked and I baked for 40 minutes, then turn the loaf over and bake for another 5 minutes.
  • Whole grain rye sourdough bread

The dish is designed for

1 loaf in 1770 gr

Time for preparing:

more than a day

Note

It turned out to be such a huge loaf that I weighed it -
1770 gr. The bread cooled down under a towel on the wire rack and I cut it.
There were almost no crumbs. I baked it without grain additives.
I just forgot about them.

Markusy
For some reason, my photos did not come out or
I didn't understand how to insert them.
Chef
Corrected. Including text formatting.
alfa20
What a glorious bread! A little humpback would have been warm from him, but more, and with honey ...
Markusy
Very tasty. If only it did not turn black quickly.
For some reason, all sourdough bread turns stale.
alfa20
Anna, I also get stale by leaps and bounds faster than I would like. And I don't know how to use leaven, I can't do it. Once again I will try to start it (hops + potatoes). And your bread is so great!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers