Rye bread, scalded
Description
Perfectly pairs with tea and coffee. I'll show you. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Take 25 grams of sourdough starter, "feed" it, and leave it for 24 hours. To prepare the scalded mash, rub together malt, cumin, and flour, pour over hot water, and mix. Cover with plastic wrap and let stand for several hours.
- 2
Step 2
2. The final amount of starter should be 200 grams.
- 3
Step 3
3. When all the ingredients are ready, you can start kneading the dough. Pour the water into the starter, add the scalded flour mixture, salt, honey, and both types of flour. Mix everything thoroughly until smooth (about 7–10 minutes).
- 4
Step 4
4. This is the sticky dough I ended up with.
- 5
Step 5
5. Roll it into a ball, place in a greased bowl, and leave in a warm place for 3-4 hours.
- 6
Step 6
6. Another 1-2 hours will be needed for proofing. After that, the dough can be transferred to a baking form, the top brushed with water, and sprinkled with cumin if desired.
- 7
Step 7
7. Place in a preheated oven at 250°C for 10 minutes, putting a baking sheet with water on the bottom rack. Then reduce the temperature to 220°C, remove the water, and bake for 20 minutes, followed by another 30 minutes at 200°C.