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.
To prepare (refresh) the starter culture, prepare 50 ml. water, 80 grams of rye flour and 30 grams of starter (sourdough).
Mix water, flour and starter.
Collect the starter culture in a ball, cover with foil, put in a warm place for fermentation for 10-12 hours.
To prepare the infusion, pour 150 grams of rye flour 440 ml. boiling water, mix.
When the brew has cooled slightly (no more than 75 degrees), add the malt and coriander.
Stir the tea leaves well, cover with a lid, put in the oven at a minimum temperature (50 degrees) for 2 hours for saccharification.
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.
Add the leaven and tea leaves and mix. Leave the dough to ferment for 3-4 hours.
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.
Put the fermented dough on the work surface of the table, sprinkled with flour.
Shape the bread into the shape you like (round, oval).
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.
After an hour, carefully transfer the bread to a baking sheet, make cuts or holes with a wooden stick or a sharp knife.
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.
Serve chilled to the table. The bread turned out to be beautiful, fragrant and very tasty!
Categories: Diet recipes