Sourdough Black Bread
Description
Perfectly pairs with tea and coffee. The most important step in making black bread is preparing the rye sourdough starter. It is made once, and the leftover portion should be stored in the refrigerator for the next baking. Use a convenient container or jar with a volume of 800 ml or 1 liter. I'll explain. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the ingredients. The volume of the glasses is 250 ml. Let's get started!
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Step 2
My sourdough starter is five days old, and it's fully ready, as indicated by bubbles and a pleasant tangy smell. Let me explain how to prepare the starter. Day 1: 50 grams of rye flour + 50 ml of water. Mix well, cover with a paper towel, and leave in a warm place for 24 hours (I place it near a radiator). Day 2: Add 50 grams of rye flour and 50 ml of water, mix well, and place back in a warm spot. Day 3: Fermentation should begin, producing a pleasant sour aroma. If this doesn't happen, the reason might be the flour or the temperature (it should be between 20°C and 30°C). If the starter starts bubbling, add 100 grams of rye flour and 100 ml of water, mix thoroughly, and leave for another 24 hours. Day 4: The starter is ready, but it's still young and not very strong—you can bake with it already. However, I prefer to bake on day 5. Store the finished starter in the refrigerator.
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Step 3
Take 200 grams of sourdough starter for rye bread, store the rest in the refrigerator.
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Step 4
Pour the malt with boiling water (230 ml), cool down to 39-40 degrees.
- 5
Step 5
Mix the warm water with malt, starter, salt, and sugar.
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Step 6
Add rye flour, wheat flour, and a spoonful of butter.
- 7
Step 7
Knead a soft and pliable dough.
- 8
Step 8
Grease the bread pan with butter, place the dough inside, and smooth it out. Cover with plastic wrap and let it rise in a warm place for 3-4 hours.
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Step 9
The dough should rise well, not like yeast dough, but definitely double in size. Place it in the oven, set the temperature to 200 degrees, and bake for 45-50 minutes.
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Step 10
The bread is ready! Let it cool in the pan for about 10 minutes, then remove.
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Step 11
Cool the bread on a rack for 8 hours. Yes, really—don't cut the bread earlier; it needs time to stabilize and fully mature.
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Step 12
The next day you'll get a wonderful black bread, soft and aromatic! Give it a try!