Rye sourdough bread in the oven
Description
Homemade baked goods for tea. The starter is prepared once, then the leftover should be stored in the refrigerator until the next baking. Use a convenient container or jar with a volume of 800 ml to 1 liter. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for the bread, take 200 grams of warm starter (put the rest in the refrigerator). Let's get started!
- 2
Step 2
This is what the initial starter looks like, from which I took some for the bread; it's 5 days old.
- 3
Step 3
Dissolve the starter in warm water.
- 4
Step 4
Add salt and sugar, mix well.
- 5
Step 5
Add one cup of rye flour and two cups of wheat flour.
- 6
Step 6
Knead a soft and pliable dough.
- 7
Step 7
Grease a bread pan with vegetable oil. Place the dough inside, shaping it into a loaf. Cover with plastic wrap and set in a warm place for 4–6 hours. I preheat the oven to 40°C, place the pan on the rack, and set a timer for 4 hours. If the dough has risen 2–3 times its original size, I turn the oven to 200°C and bake for 45 minutes. If the dough hasn't risen enough yet, I let it rise for another hour or two.
- 8
Step 8
The bread is ready. Let it cool in the pan for a few minutes, literally about 10.
- 9
Step 9
Remove the bread, cool on a rack.
- 10
Step 10
You can cut the bread no earlier than 8 hours after baking. The bread has soft crust and a wonderful crumb.