Whole grain sourdough bread
Description
The recipe won't take much time. Baking whole‑grain sourdough bread is not an easy task and requires certain skills, but at the same time there’s nothing complicated about it. How to bake such bread is explained in detail in the step‑by‑step guide.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In warm water dissolve the yeast. Add salt, sugar, rye starter, and mix well.
- 3
Step 3
Add the rye.
- 4
Step 4
Sift all the flour.
- 5
Step 5
Using a silicone spatula, mix the liquid and dry ingredients.
- 6
Step 6
Then knead the dough by hand or with a mixer for 5–7 minutes.
- 7
Step 7
Shape the dough into a ball. Cover it with plastic wrap and set it for fermentation. Three times, at one‑hour intervals, perform a fold‑and‑stretch kneading, then grease your hands with vegetable oil, gather the dough into a ball and place it in the refrigerator for 6–8 hours. It’s best to do this from evening to night so you can bake the bread in the morning.
- 8
Step 8
After the proofing, the dough increased in size.
- 9
Step 9
Sprinkle the work surface of the table with bran, then lay out the dough.
- 10
Step 10
Gather the ends of the dough to the center into a knot.
- 11
Step 11
Turn it over and roll the dough into a ball, let it proof for 1 hour.
- 12
Step 12
After an hour, preheat the oven to 240 °C, make a slash in the bread and put it to bake. For the first 10 minutes bake at 240 °C, then lower the temperature to 180 °C and bake for another 40 minutes.
- 13
Step 13
Cool the bread completely on a rack, as the bread's maturation process is not yet finished.
- 14
Step 14
After the bread has cooled to room temperature, it can be eaten. It is very aromatic, tasty, and also healthy.