Whole Rye Sourdough Bread

Whole Rye Sourdough Bread

This is another type of bread that I really wanted you to see. It's 100% rye, with a special flavour and specific taste. Even though the making process takes long, the effort is minimal, provided you already have the rye sourdough ready.

I know this taste since childhood and it took me a lot to recreate it, especially in a healthy version and with ingredients which are easy to get. This bread has specific rye flavour, dense and moist texture - just try it warm with some butter and you'll become its fans forever :)

Ingredients

Sourdough
400 g
ready and activated
Dark rye flour
300 g
Salt
2 tsp
Sunflower oil
2 tbsp
+ 1 tbsp for oiling the pan
Honey
2 tbsp
Water
140 ml

Step by step

1

For this recipe we need to activate the sourdough starter from the fridge, like I explained in a previous post.

Overall, you need to have about 500g levain - 400g for the recipe and put 100g back in the fridge.

2

Combine the 400g levain with water, salt, oil and honey, mix.

3

Stir in the rye flour, mix with a spoon or a spatula - not with your hands. The batter will be very sticky (specific for rye flour), but that's how it should be.

4

There's no need for kneading. After mixing the batter with the spoon, cover the bowl with cling film and refrigerate for 24 hours - there will be a long fermentation process, typical to this kind of bread.

I do it this way - in the evening, I activate the starter, leave it overnight; in the morning, I beat the batter and refrigerate until the next morning.

5

After this time, tip the dough out onto the table - do not knead or press, just shape gently with your hands (flour the table).

I placed the bread in a rectangular loaf pan, so I shaped it into a log.

6

Transfer bread to the loaf pan, either oiled or lined with parchment paper.

7

I left it to rise for about 4 hours, until it grew bigger and filled the pan. Before baking, brush or sprinkle the top with some water.

I made the bread in the morning, so I had enough time to allow it to rise in its own time.

Try to plan the steps correctly and the effort will be minimal.

8

Bake for 45 minutes in the preheated oven to 200 degrees C.

After you remove from the oven and it's still hot, brush the top with some water.

9

Cover with a tea towel and let cool.

10

And that's it, now you have some tasty and healthy bread.

Enjoy!

Quantity: 1 kg (1 paine medie)
Prep time: 24 min
Difficulty: intermediate
Ready in: 24 min
Publish date:
Source: nimbul.ru

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