Old Russian Bread
Description
The baked goods are prepared simply and quickly. I offer my own recipe for Old Russian bread, for which you can use soured milk (or clabbered milk, kefir). Adding rye flour and coarse whole wheat flour gives a good result, producing a balanced taste. A step-by-step recipe will help with its preparation. The dough is quite liquid, so this bread is baked in a mold. The baked goods are ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To prepare the starter, take half of the milk from the recipe (or kefir, sour milk), dissolve the honey in it, add the sourdough starter and yeast.
- 3
Step 3
Add 2 tbsp flour, mix, cover with plastic wrap, and place in a warm spot for 30 minutes.
- 4
Step 4
After 30 minutes, the starter shows that the yeast has activated, and you can knead the dough.
- 5
Step 5
Pour the starter into a mixing bowl, add the remaining milk, salt, and flour, and knead the dough.
- 6
Step 6
Cover the dough with plastic wrap and leave it to ferment for 2–3 hours. It should increase in volume by 2–2.5 times. The dough is quite liquid, and that is how it should be.
- 7
Step 7
Transfer the risen dough to a baking pan, cover with a towel, and leave it to rise for 1 hour.
- 8
Step 8
Preheat the oven to 250 degrees, bake the first 10 minutes at 250 degrees, then reduce the temperature to 180 degrees and bake until done for another 40-50 minutes.
- 9
Step 9
Cool the finished bread completely on a wire rack.
- 10
Step 10
Only completely cooled bread can be served at the table; it turned out fragrant, porous, and very tasty.