Rye bread on sourdough starter
Description
Homemade baked goods for tea. Rye sourdough can be prepared in various ways, but using kefir, in my opinion, is the easiest method. If you already have your own sourdough starter (or purchased a ready-made one), you can proceed directly to kneading the dough and baking the bread. I should mention that making rye bread with sourdough takes time, as the dough needs to rest and rise properly a couple of times. Be patient. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
First, prepare the starter. Mix 400 ml of kefir with flour until you achieve a consistency similar to thick sour cream. Let the starter rise, feeding it occasionally with a little flour and sugar. Keep the starter at room temperature. On the fourth day, the starter will be ready to use for making bread. You will need approximately half of the total amount. The remaining starter can be stored in the refrigerator. This is what the starter looks like.
- 2
Step 2
If you stir it, you'll clearly see it settling and bubbling (after all, it's a living organism, so to speak).
- 3
Step 3
Add the remaining kefir to half of the starter, along with flour (I always add it by eye), and salt. Knead the dough. Rye flour is uncooperative: the dough may be sticky, but it should be thick, not liquid.
- 4
Step 4
Cover the dough with plastic wrap and let it rest and rise for about 4 hours.
- 5
Step 5
The dough has risen, but you need to knead it once more and dust it with flour. Let it rise again (for about 3 hours).
- 6
Step 6
As a result, the bread rose even more. Preheat the oven to 200 degrees, place a baking sheet with water on the lower rack to create steam. Bake the bread until a golden-brown crust forms, which may take one or one and a half hours. I check for doneness by tapping the crust with a spoon—if it makes a dull sound, it's ready.
- 7
Step 7
Let the finished sourdough rye bread rest for another two hours to cool down and make it easier to slice.