Rye-wheat bread with seeds
Description
Perfect with tea and coffee. For preparation, you will need a heat-resistant dish with a lid that can withstand high temperatures. If you use parchment paper, it must be suitable for baking and not burn in the oven. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Mix both types of flour, seeds, salt, sugar, and dry yeast in a bowl.
- 3
Step 3
Then gradually start adding warm water and mixing. There is no need to knead for long, just until all the ingredients are combined.
- 4
Step 4
The dough should turn out sticky and tacky. Cover the bowl with plastic wrap and leave it at room temperature for 12–14 hours.
- 5
Step 5
After the specified time, the dough will increase 2–3 times in volume, develop a characteristic sourdough smell, and show bubbles.
- 6
Step 6
Carefully use a silicone spatula to place the dough onto a floured surface. Stretch it into a rectangle.
- 7
Step 7
Then fold the edges like an envelope, and then once again pull all the edges toward the center.
- 8
Step 8
Turn the dough seam-side down and place it on flour-dusted baking parchment. Cover with a clean kitchen towel and leave it to proof for 1 hour. At the same time, preheat the oven to the maximum setting (for me, this is 250 degrees) and place a heatproof baking dish with its lid inside for 30 minutes.
- 9
Step 9
Remove the hot baking dish. Transfer the dough into it. Cover with a lid. Bake in the oven at 220 degrees for 30–35 minutes, then remove the lid and bake for another 10–15 minutes until a crispy crust forms.
- 10
Step 10
Rye-wheat bread with seeds is ready, enjoy your meal!