Rye bread with hop sourdough starter
Description
Perfect with tea and coffee. This bread with hop sourdough was, in a way, an experiment for me, because I baked it for the first time. I used a ready-made dry hop starter, which should be “revived” beforehand. Everything is described in detail in the recipe, which I’m happy to share. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. Before starting to knead the dough, you need to have a refreshed hop sourdough starter.
- 2
Step 2
To reactivate the starter, take a container of at least 1 liter. Add the starter, pour in water, and add 1 tsp of honey. Mix and leave to swell for 1 hour.
- 3
Step 3
After 1 hour, add 50 grams of flour, mix, cover tightly with plastic wrap, and leave in a warm place to ferment for 24 hours.
- 4
Step 4
After 24 hours, an active fermentation process is observed in the starter.
- 5
Step 5
Add 100 ml of warm (non-chlorinated) water and 100 grams of wheat flour to the starter, leave it to ferment for another 6 hours. At the end of fermentation, a characteristic slightly sour smell of fermentation should appear. You can begin kneading the bread dough.
- 6
Step 6
To knead the dough, pour 175 ml of water into a bowl, dissolve the salt, and add 1 tablespoon of honey.
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Step 7
Add 1 tbsp olive oil, sunflower seeds (or pumpkin seeds), and mix.
- 8
Step 8
Pour in the starter and mix.
- 9
Step 9
Add the wheat and rye flour. Knead the dough.
- 10
Step 10
Gather the dough into a ball, cover with plastic wrap, and place in a warm spot to proof for 2–3 hours.
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Step 11
Divide the proofed dough into 2 parts.
- 12
Step 12
Using your hands, spread the dough into a sheet, roll it up like a log, sealing each turn well.
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Step 13
Roll the bread pieces into a loaf shape.
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Step 14
Place the bread pieces seam-side up on a cloth dusted with flour. Cover with the ends of the cloth or with plastic wrap, and leave to proof for 2 hours.
- 15
Step 15
After 2 hours, transfer the bread to a baking sheet. Preheat the oven to 250 degrees in advance. Make random slashes on the bread.
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Step 16
Bake the bread for the first 10 minutes at 250 degrees, then lower the temperature to 180 degrees and bake for another 30 minutes. Cool the finished bread on a wire rack, covering it with a cloth on top.
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Step 17
The rye bread made with hop sourdough turned out with a pleasant hop aroma and a crispy crust, very delicious.