It's no secret that rye bread tastes much better than white bread, especially if you bake it with sourdough without using fast-acting yeast. Of course, such pastries are created much longer than ordinary classic ones, but they will also bring more benefits to the body than their store version.
The rye sourdough is fed 2-3 times (it is fed) and only after that it is possible to make bread dough from it, the proofing of which takes at least 4-5 hours. To minimize time costs, prepare the starter 2 days before baking the bread and be sure to feed it at night.
Sourdough base: 30 g of rye flour and 30 ml of lukewarm water. The products are mixed and poured into a container / jar, tightly sealed. They are fed every day, morning and evening. Ideally, you will need about 150 g of rye flour and 150 ml of water. Add a couple of pinches of granulated sugar each time, as live yeast is activated by this sweet ingredient.
Ingredients:
Rye sourdough - 100 ml
Rye flour - 2 tbsp.
Wheat flour - 1 tbsp.
Warm water - 1 tbsp.
Salt - 1 tsp
Vegetable oil - 1 tbsp.
Sugar - 1 tsp
Preparation:
1. Pour the rye sourdough into a deep container and add warm water (with a temperature not higher than 35 degrees, otherwise the live yeast will die). Mix gently. We will pour in 1 tbsp. rye flour, half a glass of wheat flour, salt, sugar and add odorless vegetable oil.
2. Mix everything carefully. Leave in this form for about 3-4 hours, covering the container with cling film or a lid. Then we mix in the remains of rye and wheat flour.
3. Lubricate a bread pan with vegetable oil and pour the dough into it. Do not worry that it will not be porous and airy, it takes time! Cover the mold with cling film, leaving no access for air. Leave in a warm place for 3-5 hours to ripen the dough.
4. After the specified time, you will see how it increased in volume, became porous. Preheat oven to 200 degrees, carefully remove the film from the surface of the dough and place the mold in the oven, putting a container of warm water on its bottom, and throwing a couple of ice cubes into it, they will create the necessary steam. Bake for about 10-12 minutes. After that, reduce the heat to 180 degrees and simmer the bread in the oven for about 40-50 minutes.
5. Remove the rye-wheat bread from the oven, sprinkle with water directly in the pan and cover with a towel, leave to cool completely. Baking will draw the liquid into itself, its crust will not be dense and oak - it will become soft and fragrant. Remember that you only need to cut the cooled bread, otherwise it will tear into pieces.
Serve baked yeast-free bread on rye sourdough to the table, because all your relatives have already gathered for its incredible aroma!
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