Rye bread without sourdough starter
Description
The sourdough starter provides the characteristic tangy flavor typical of rye bread. It takes several days to prepare, so if you don't have any on hand, the process will take a while. Thanks to this recipe, you can make authentic and very tasty rye bread quickly. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Heat the water and pour it into a bowl, then dissolve the fresh yeast in it.
- 2
Step 2
2. Pour the yogurt into the yeast, add salt, sunflower seeds (reserve some for garnish), flaxseeds, and rye. Mix with a wooden spoon.
- 3
Step 3
3. Add both types of flour to the liquid ingredients and mix the dough with a spoon; it will be sticky. Cover the bowl with a towel and let it sit for a couple of hours.
- 4
Step 4
4. Divide the dough between two pans previously greased with sunflower oil. Cover with a towel and let rest for half an hour.
- 5
Step 5
5. Remove the towel, brush the top with water, sprinkle with seeds, and place the bread in the oven.
- 6
Step 6
6. Bake first at 200 degrees for several minutes, then reduce the temperature to 165 and bake for 75 minutes.
- 7
Step 7
7. Remove the bread from the pan onto a wire rack and let it cool for 10-15 minutes.