Vermont rye bread
Description
Fragrant, with a porous, non-sticky crumb, this delicious bread has a firm, crispy crust. It's so tasty with a little butter! Both adults and children will surely love it. Your appetite will start to awaken as soon as you catch the aroma from the oven. No matter what you say, homemade baked goods are always tastier than store-bought. Give it a try—this recipe is tried and true, you won't be disappointed :) Serve cooled down or slightly warm.
Instructions
- 1
Step 1
For the starter, take 125 grams of water, 100 grams of white wheat flour, and 5 grams of mature starter (liquid sourdough). Mix all ingredients and leave overnight.
- 2
Step 2
Combine the starter with the remaining ingredients.
- 3
Step 3
Knead the dough, shape it into a tight ball, transfer to a bowl greased with vegetable oil, and cover with plastic wrap. Let it rise for about 2.5 hours.
- 4
Step 4
Knead the risen dough, which has increased in volume.
- 5
Step 5
Sprinkle the surface with flour, shape the dough into a loaf, and make two slashes. Let it rise for about 1.5 hours.
- 6
Step 6
Bake the bread at 220 degrees for 35 minutes.