Hello friends! I show how I bake yeast bread on pure rye flour and kefir, delicious and aromatic. It is stored for a long time and does not stale. This is bread made from wholemeal rye flour. This flour is considered the heaviest, but also the most useful.
Watch the video clip, it is actually quite easy, given personal safety precautions when handling a hot oven.
VIDEO RECIPE ▼
Real rye bread with kefir
- Add salt and ground cumin to the flour.
- Prepare malt and apple juice.
- Stir dry yeast in warm kefir.
- Combine all products and knead the dough.
- You don't need to knead, just mix well.
- You should get a uniform mass.
- Moisten the surface of the dough.
- Cover with plastic wrap or cloth and leave in a warm place for 2 hours.
- The dough came up a little.
Preheat the oven to 250 ° C with the bread pan.
- Place the parchment on a free baking sheet or some flat surface.
- Form future bread on parchment with damp hands.
- Leave it like this for 40-50 minutes.
- You don't need to cover with anything. The main thing is that it is abundantly lubricated with water.
Put a bowl in the bottom of the oven, let it warm up too.
After 50 minutes, the bread should be greased again with water on top.
- Carefully move the bread to the hot baking sheet from the oven.
- After that, pour half a glass of water into the dishes that are in the oven.
- Observe the safety instructions.
- Close the oven and wait about 10-12 minutes.
- After that, carefully open the oven to release excess steam and remove the container with water.
- Close the oven and lower the temperature to 180 ° C degrees.
- I baked it for 35 minutes.
- Put the bread on the wire rack and let it cool.
- Rye bread can be cut only when it has completely cooled down, or better in a day.
- The crumb of the bread is dense, not soggy or sticky.
- The taste is very balanced.
Rye flour bread recipe:
375 g coarse rye flour
300 g warm kefir
1 tsp with top caraway seeds (can be ground)
5.5 g dry yeast (15 g pressed)
1 tsp (8 g) salt
60 g sugar + 40 g apple juice or
75 g malt + 25 g apple juice
I wish you bon appetit!