Rye Sourdough Bread in a Bread Machine
Description
Homemade baked goods for tea. Since bread makers do not offer a single program for kneading and baking sourdough bread, it is advisable to use two separate programs for kneading the dough and baking the bread. When kneading the dough, take into account the container capacity of the appliance. In this recipe, the amount of dough ingredients has been doubled. Serve cooled or slightly warm.
Instructions
- 1
Step 1
To make rye bread, prepare a sponge from rye sourdough at 100% hydration at peak activity, rye flour, and water.
- 2
Step 2
Place the starter in a bowl, pour in 100 ml of water, stir the mixture, and add 130 grams of coarse rye flour.
- 3
Step 3
Mix the flour with water until the flour has absorbed all the moisture. You will end up with a mass similar in texture to modeling clay.
- 4
Step 4
Level the mixture in the bowl with wet hands. Cover the bowl with plastic wrap.
- 5
Step 5
Leave the starter to rise in a warm place for 8–10 hours.
- 6
Step 6
After the time has elapsed, the sponge will increase in volume, become light and airy, and be filled with bubbles.
- 7
Step 7
Remove the container from the bread machine for further dough kneading. Install the kneading paddle. Place all of the prepared starter and 143 ml of water in the container. Follow the order for adding dry and liquid dough ingredients specified in the device instructions.
- 8
Step 8
Pour in 195 grams of rye flour and salt. You can mix different types of rye flour—whole-grain, coarse, and medium—or add wheat flour at 25% of the total amount.
- 9
Step 9
If your appliance does not have a sourdough bread program, it is convenient to bake the bread in two stages using two programs. First, select a suitable dough-kneading program. On a Panasonic bread maker, this is the main program No. 16 for low-yeast bread.
- 10
Step 10
Place the container with the dough ingredients into the device body, turning it slightly clockwise. Lower the mold handle. Close the device lid.
- 11
Step 11
Connect the device to the power supply. In the baking "Menu", select program No. 16. Press the "Start" button. The dough kneading time will be displayed on the screen.
- 12
Step 12
After the time has elapsed, remove the container with the dough.
- 13
Step 13
Moisten the work surface with water and place the dough on it. Lightly pressing with your hands, shape the dough into a rectangle and roll it into a log. Transfer the finished product back into the container seam-side down. First, remove the dough mixing paddle from the container. Using a silicone spatula moistened with water, shape the product evenly. If desired, sprinkle the top with bran, flax seeds, seeds, or coriander.
- 14
Step 14
Leave the container with the dough in a warm place to rise. You can place the container in the appliance for 1.5–2 hours. When holes or craters appear on the surface of the dough, it is time to bake. In "Menu", select the bread baking program. On Panasonic machines, this is program #14. Set the baking time depending on the loaf size to 1–1.5 hours. Press "Start". When the time is up, check whether the bread is done with a wooden skewer; if the dough is fully baked, the skewer will come out dry. Remove the hot bread from the container and cool it on a wire rack.
- 15
Step 15
Rye bread is best sliced the day after baking, or left to rest for 6–8 hours so it can fully mature.
- 16
Step 16
A characteristic tang is an integral part of the balanced flavor of rye bread.