Name: Russian Bread
Yield: 0
Ingredients: Leaven - 40 gram; Rye flour - 350 gram; Water - 340 gram; Flour - 150 gram; Salt - 8 gram; Syrup - 30 gram

Recipe information

Cooking:

Servings per container:

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Ingredients for - Russian Bread

1. Leaven - 40 gram

2. Rye flour - 350 gram

3. Water - 340 gram

4. Flour - 150 gram

5. Salt - 8 gram

6. Syrup - 30 gram

How to cook deliciously - Russian Bread

1. Stage

Mix 40 grams of mature rye sourdough (100% moisture), 150 grams of rye flour and 100 grams of water, cover and leave for six hours at 30 ° C.

2. Stage

A mature paparazzo.

3. Stage

FOR Dough: all the stew, 200 g of rye flour, 150 g of 1 c flour, 8 g of salt, 30 g of molasses (or black cane sugar), mix into a smooth sticky dough (you do not need to knead the rye dough) and leave, covered with foil, to ferment for 1.5 hours at 28-30 ° C. Turn out the risen dough on a wet surface and with wet hands form a loaf. Try not to knead the dough any further than necessary. Transfer the dough to the prepared mold and smooth the surface with a wet hand. Cover the mold with clingfilm and leave to rise in the heat until doubled in size.

1. Stage. Russian Bread: FOR Dough: all the stew, 200 g of rye flour, 150 g of 1 c flour, 8 g of salt, 30 g of molasses (or black cane sugar), mix into a smooth sticky dough (you do not need to knead the rye dough) and leave, covered with foil, to ferment for 1.5 hours at 28-30 ° C. Turn out the risen dough on a wet surface and with wet hands form a loaf. Try not to knead the dough any further than necessary. Transfer the dough to the prepared mold and smooth the surface with a wet hand. Cover the mold with clingfilm and leave to rise in the heat until doubled in size.

4. Stage

I decided to bake this bread round, because in my mind, and in the stores, it is round (before I baked in rectangular molds tested), but I do not have a special round mold for bread. So I put the workpiece in a split cake mold, for which I paid later. The bread was hard to get out of the cake tin, even though I greased it well, and it got a little spoiled. So bake, friends, in the tried-and-true molds!

1. Stage. Russian Bread: I decided to bake this bread round, because in my mind, and in the stores, it is round (before I baked in rectangular molds tested), but I do not have a special round mold for bread. So I put the workpiece in a split cake mold, for which I paid later. The bread was hard to get out of the cake tin, even though I greased it well, and it got a little spoiled. So bake, friends, in the tried-and-true molds!

5. Stage

Bake the bread for about an hour, in an oven preheated to 210-220 ° C Before planting and before removing the bread, spray the top of the loaf with water from a sprayer.