Bread
Description
The recipe won't take much time. "Orlovsky" bread is a rye‑sourdough bread made from a mixture of second‑grade wheat flour and rye flour. It turns out extraordinarily aromatic, with a pleasant tang on one side and a slight sweetness on the other, all in harmonious balance. At the same time it is the "real" bread it should be. I recommend trying it; it’s quite simple to make, although not very fast. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To prepare the starter, mix 93 grams of water, 35 grams of starter and 140 grams of flour (from the total amount). Place it in a warm place for 5–6 hours.
- 3
Step 3
After 5–6 hours, the sponge can be used to make the dough. In the bowl for mixing the dough, pour 240 ml of water, add the sponge, salt, brown sugar (or molasses), and stir.
- 4
Step 4
Add the sifted rye and wheat flour.
- 5
Step 5
Knead the dough for at least 5 minutes. Place the dough in a warm place for 1.5 hours.
- 6
Step 6
During the proofing, the dough increased in volume, not very much, but it became porous.
- 7
Step 7
Form a loaf from the dough.
- 8
Step 8
Transfer the bread dough to a baking pan and let it proof for 1 hour.
- 9
Step 9
Bake the bread at 180 degrees for 1 hour. After baking, cool completely on a rack.
- 10
Step 10
The "Orlovsky" bread turned out very aromatic, fine‑crumbed, and pairs excellently with any dishes.