Rye bread on starter
Description
Perfectly pairs with tea and coffee. I'm eager to share this idea with you—serve it with tea or coffee.
Instructions
- 1
Step 1
1. To prepare the starter, mix the sourdough starter with 1/2 cup of warm milk or water and add 100 grams of flour. Stir and let it sit in a warm place for about 4 hours. Pour a cup of boiling water over the malt and let it sit for about 10 minutes.
- 2
Step 2
2. When the sponge has risen well and doubled in volume, add sugar, salt, half of the flour, and the remaining milk or water. Pour in the vegetable oil and add the malt. Add the remaining flour and, to taste, crushed coriander.
- 3
Step 3
3. Knead the dough until it becomes soft and elastic.
- 4
Step 4
4. Grease a baking pan with vegetable oil and place the dough inside. Shape it into a neat loaf, sprinkle with additional coriander if desired, and let it rise in a warm place. This process will take about 3–4 hours, as the dough should double in size.
- 5
Step 5
5. Then it's very simple. Place the pan in a preheated oven at 200 degrees and bake the bread for 30 to 40 minutes, until done. After baking, transfer it to a wire rack, cover with a clean towel, and let it cool completely.