Sourdough rye bread
- Nutrition Facts
- Calories: 183
- Protein: 5.5
- Fats: 0.5
- Carbohydrates: 38
And today, dear friends, we are preparing not a lot, not a little rye bread with sourdough. In the world of culinary art, a hostess who knows how to bake bread herself with her own hands is considered a super pro. And when her signature dish is a recipe for sourdough rye bread, she is the goddess of cooking. We will try our best to have such a recipe in your cookbook as well. But first of all, we will talk a little about the history of this wonderful dish and its features.
History of the dish
Sourdough bread is made from dough that contains lactic acid bacteria. This method has been used since ancient times to loosen and lighten the dough. Of course, today it is more common to use the so-called cultivated forms of yeast for baking, because they rise faster and there is more fuss with them. But today, more and more accusations are made against yeast. They are called harmful to the body, toxic and contributing to weight gain.
On the other hand, even nutritionists consider the leaven to be very useful and it is recommended to cook bread with its use. The tradition of sourdough cooking dates back to the beginning of baking in about 3700 BC. and according to legend it was on the territory of today's Switzerland. While the yeast we are accustomed to began to be produced about 150 years ago. Ancient bakers used the dough left the day before for fermentation, and we suggest you do it today. We made rye sourdough bread at home earlier, and now we just use it to bake rye sourdough bread in the oven. So let's start.
Ingredients
For dough:
- Rye sourdough 20 g
- Water 160 g
- Rye flour 200 g
For the test:
- Dough
- Rye flour 280 g
- Water 220 g
- Sunflower seeds 70-80 g
- Salt 1 tsp
Preparation:
- The recipe for sourdough rye bread in the oven involves the initial preparation of all the necessary products.
The recipe for sourdough rye bread in the oven involves the initial preparation of all the necessary products.
- For the dough, place the dough in a bowl and mix it well.
For the dough, place the dough in a bowl and mix it well.
- Introduce flour.
Introduce flour.
- Turn the dough into a viscous mass, cover with cling film and leave to ripen for 12 hours.
Turn the dough into a viscous mass, cover with cling film and leave to ripen for 12 hours.
- After 12 hours, the dough will become porous.
After 12 hours, the dough will become porous.
- We begin to prepare the dough: pour the dough and water into a bowl.
We begin to prepare the dough: pour the dough and water into a bowl.
- Mix everything well.
Mix everything well.
- Introduce a little flour, as well as salt and seeds.
Introduce a little flour, as well as salt and seeds.
- First, mix everything with a spoon, and then proceed to manual kneading.
First, mix everything with a spoon, and then proceed to manual kneading.
- The finished dough should be sprinkled with flour and put into a mold. Now the dough must be placed in a warm place with a temperature of about 30 degrees for 2 hours. The recipe for homemade bread with rye sourdough assumes proofing at this temperature, otherwise the bread simply won't work.
The finished dough should be sprinkled with flour and put into a mold. Now the dough must be placed in a warm place with a temperature of about 30 degrees for 2 hours. The recipe for homemade bread with rye sourdough assumes proofing at this temperature, otherwise the bread simply won't work.
- When ready to bake, the dough should rise well.
When ready to bake, the dough should rise well.
- Before putting the bread in a hot oven, sprinkle it with seeds.
Before putting the bread in a hot oven, sprinkle it with seeds.
- Rye bread is baked for about 15 minutes at a temperature of 250 degrees, and then another hour at a temperature of 180 degrees.
Rye bread is baked for about 15 minutes at a temperature of 250 degrees, and then another hour at a temperature of 180 degrees.
- Finished bread should be chilled and then sliced.
Finished bread should be chilled and then sliced.
- It will turn out delicious, do not hesitate.
It will turn out delicious, do not hesitate.
The benefits of the dish
If you were interested in how to make sourdough for rye bread, you probably already made sure that this is a completely natural product. Such bread will be obtained as a result of fermentation of living bacteria that are very useful for digestion and therefore will become not only not harmful, but also a very useful product in the diet. It is good both on its own and in addition to any sandwich. Try to cook it - it may not be very fast for it is very tasty and healthy.
Do you know how to make sourdough for rye or any other bread? Or maybe you have a branded bread recipe? We are looking forward to your letters and photos. Let's cook together - it's fun and very informative, always your HozOboz!
