Bread for sandwiches
Description
The recipe won't take much time. If you're heading to a picnic, making sandwiches is the most suitable option for a snack outdoors. And if the bread is homemade, it will turn your sandwiches into a true culinary masterpiece. Shall we begin? Baking such bread is simple, but it requires a little of your time. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. It's best to do this in the evening, around 7–8 p.m., so that in the morning you will have fresh bread.
- 2
Step 2
Add the starter, yeast, salt, and sugar to warm water.
- 3
Step 3
Stir well so that no starter lumps remain.
- 4
Step 4
Mix rye and wheat flour, sift.
- 5
Step 5
Knead the dough, gather it into a ball. Every hour, three times perform a stretch-and-fold.
- 6
Step 6
The dough’s appearance after 3 hours following the third kneading. After that, cover the bowl with the dough with plastic wrap and place it in the refrigerator until morning.
- 7
Step 7
In the morning, take the dough out of the refrigerator.
- 8
Step 8
Dust the work surface with flour, place the dough, roll it into a ball. Leave it as is for 30 minutes. During this time the yeast will “wake up” and begin its activity.
- 9
Step 9
After 30 minutes, flatten the dough into a sheet.
- 10
Step 10
Grab the edge of the dough, fold a portion inward and secure it with a finger bend, or make a puncture with the edge of your palm.
- 11
Step 11
Make another turn and secure the dough fold again.
- 12
Step 12
Wrap the dough completely into a roll, sealing the edge by pressing it with the base of your palm.
- 13
Step 13
Place the dough “seam side up” on a cloth dusted with flour, and place rolled‑up napkins on the sides. Let the bread proof for 1 hour.
- 14
Step 14
After an hour, transfer the dough onto a baking sheet seam side down, and make slits with a sharp knife or blade to allow steam to escape. Preheat the oven to the maximum temperature, place a water container such as a skillet on the lower rack, bake the first 10 minutes at the maximum temperature of 240 °C, then reduce the heat to 180–200 °C and bake for another 35–40 minutes.
- 15
Step 15
Transfer the finished bread to a rack and let it cool to room temperature.
- 16
Step 16
Once the bread has cooled, it can be sliced. The bread turned out with a crunchy crust, fragrant, and airy.
- 17
Step 17
With a sharp knife, cut the bread into pieces and split each piece horizontally into two parts, make sandwiches to your taste. It turned out very appetizing, tasty, and beautiful!