Step by step recipe for rye bread with video instructions. The mixed evening, in the morning prepared.
Each step in this recipe, I have illustrated the video pictures. If you like this format put the Huskies.
I already told you how to make bread without kneading in 2 hours, but with the help of this method it is impossible to prepare the rye bread. The rye flour is much less proteins and this prevents him up. But by experimentation, I found the ideal way to cook rye bread without kneading. For this, we need time, but the main thing that at this time we do not need to follow the process and what to do, practice your favorite things.
Before starting to tell a little bit why this recipe is important to use a cast-iron shape with a lid or something similar, I use utyatnitsu, which has been preserved in the parents from the Soviet era. Traditionally hearth bread preparing process in the furnace, i.e. bake it without form at the bottom of the oven. The temperature in the furnace is very uniform due to the thick walls, which are gaining a heat and uniformly distribute throughout obemu stove. At home, we are only oven that have thin walls and they can not evenly distribute the heat. In order to achieve a uniform distribution of heat, and we'll use the cookware with thick walls. The first time until the bread is baked, covered it rises, and when we remove the lid baked through the upper crust. Bread baked in this manner is obtained with a crispy crust and a soft core. Be stored for about a week, and not moldy, and gradually hardens.
Be sure to read up to the end of the recipe, where you will find all the necessary ingredients.
Process
Mix the dry ingredients in a bowl.
Add the cold water and mix batter until uniform.
Close and remove the film in a cold oven for 12-18 hours.
Put the dough on a floured work surface.
Punched dough, literally 20-30 seconds.
Put the dough on a towel that advance sprinkle bran on top of the dough and sprinkle with bran and cover. Leave for 1 hour in a warm place without drafts.
After 30 minutes, we put in the oven in shape and includes warmed to 230 degrees. When the dough settles 1 hour we shift it into a mold, closing the cover and the ship in the oven for 40 minutes.
After 40 minutes, remove the lid and leave bake for another 20 minutes.
Put the bread on the grill and give to cool completely.
In the context of the bread it turns out very porous and with large "holes".
For rye bread, we need
2 cups flour B / C
1 cup rye flour
1 2/3 cups cold water
1/4 h. tablespoons dry yeast (not fast)
Salt 1 1/3
a little bran