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Sourdough rye custard bread

Cooking description:

If you like tasty and healthy bread and you are not afraid of the difficulties and difficulties in its preparation, then you will definitely be interested in this recipe for rye custard bread with sourdough. A detailed step-by-step recipe will help in its preparation.

Prepare your ingredients. It is better to refresh the leaven and prepare the tea leaves in the evening.

Sourdough rye custard bread - photo step 2

To prepare (refresh) the starter culture, prepare 50 ml. water, 80 grams of rye flour and 30 grams of starter (sourdough).

Sourdough rye custard bread - photo step 3

Mix water, flour and starter.

Sourdough rye custard bread - photo step 4

Collect the starter culture in a ball, cover with foil, put in a warm place for fermentation for 10-12 hours.

Sourdough rye custard bread - photo step 5

To prepare the infusion, pour 150 grams of rye flour 440 ml. boiling water, mix.

Sourdough rye custard bread - photo step 6

When the brew has cooled slightly (no more than 75 degrees), add the malt and coriander.

Sourdough rye custard bread - photo step 7

Stir the tea leaves well, cover with a lid, put in the oven at a minimum temperature (50 degrees) for 2 hours for saccharification.

Sourdough rye custard bread - photo step 8

To knead the dough (after 10-12 hours from the beginning of the process), pour 30 ml into the bowl. water, dissolve salt, molasses (or honey) in it.

Sourdough rye custard bread - photo step 9

Add the leaven and tea leaves and mix. Leave the dough to ferment for 3-4 hours.

Sourdough rye custard bread - photo step 10

Add 60 ml to the dough. water, add flour, knead the dough. Leave for fermentation for at least 2 hours, the fermentation time depends on the air temperature in the room and the activity of the dough. The dough should increase in size and become porous.

Sourdough rye custard bread - photo step 11

Put the fermented dough on the work surface of the table, sprinkled with flour.

Sourdough rye custard bread - photo step 12

Shape the bread into the shape you like (round, oval).

Sourdough rye custard bread - photo step 13

Prepare a place for proofing, it can be a cloth, a napkin, into which flour should be well driven. Lay out the bread piece "seam up", support from the sides with rolls of towels. Cover with the ends of the cloth to keep the bread from drying out. Leave in this form for 1 hour.

Sourdough rye custard bread - photo step 14

After an hour, carefully transfer the bread to a baking sheet, make cuts or holes with a wooden stick or a sharp knife.

Sourdough rye custard bread - photo step 15

Bake the bread in an oven preheated to 250 degrees for 10 minutes, then lower the temperature to 180 degrees and bake for about 1 hour more. Check the readiness of the bread with a wooden skewer, it should come out dry. Be sure to cool the finished bread completely on the wire rack, since the process is not finished yet, the crumb of the bread continues to form. At this time, you can cover the bread with a napkin.

Sourdough rye custard bread - photo step 16

Serve chilled to the table. The bread turned out to be beautiful, fragrant and very tasty!

Categories:   Diet recipes

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