Sourdough for rye bread: ingredients and recipe

How tasty, fragrant, satisfying and wholesome is homemade bread! And wheat, and rye, and wholegrain.

After all, it is prepared not on conveyor production, but carefully, well thought out, from natural and best ingredients.

The dough is kneaded with the caring hands of a loved one, and each gram of it is saturated with only light and good feelings.

And of course, such bread fills the whole family with true joy and health.

Description

The first thing to start with, if the intention to make bread at home is already ripe, is with the leaven.

It is recommended, first of all, to learn how to make it from rye flour. Sourdough for rye bread is prepared in several ways.

The main ingredients are rye flour and drinking water.

This article will discuss the options for cooking and storing starter, recipes for baking rye and whole wheat bread at home.

What is good bread on sourdough?

This method of making the main dish, which is present in the diet of almost every person and family, has been known for a very long time.

Knowledgeable people are farmersby sowing and harvesting wheat and rye, its properties were well known: all the internal processes that occur when the grains are ground into flour and combined with water.

As a result, the test developsnatural yeast and regular dairy bacteria. Anaerobic decomposition of the flour components into the simplest components occurs. As a result, lactic acid and other products are formed. And with the help of enzymes carbon dioxide is produced.

How are lactic bacteria useful?

• present in the natural environment of the human intestine;
• inhibit the development of staphylococci and other negative "organisms";
• reduce the appearance of diarrhea, indigestion in the stomach, constipation;
• remove nitrates and nitrites from the body, as well as carcinogens;
• support the work of the immune system.

Bread prepared on the basis of natural sourdough retains its freshness for 10 or more days.

Rye sourdough recipe

This version of the preparation of the basis for the subsequent baking of rye bread involves the fermentation process of about 6 days. Some hostesses are beginning to apply for 3-4 days.

How to make rye sourdough bread:

1. In a clean container (one liter can or plasticpail) combine 50 g of rye flour and 50 ml of water, mix (the consistency resembles thick sour cream). Cover and place for 24 hours in a warm place (not on the battery, so that there are no drafts). You can mix the mixture 3 times a day.
2. On the second day, small ones may already appear.bubbles. Throw away half the sourdough, and add 50 g of rye flour and 50 ml of water to the rest, mix. Put in a warm place for 24 hours, mix 4 times.
3. In the next four days, the “procedure” is repeated - with the same proportions. Stir the leaven will be necessary more often, because every day it will become stronger.

By the sixth day, the basis for the bread begins to smell good (gives off sourness), it becomes many times larger, and the texture has a porous texture.

On the seventh day, you can already apply the leaven tobaking rye bread. It is necessary for this to put half of the product in a container for kneading, and the rest put in the refrigerator (covered with a lid with holes).

Sourdough Rye Bread

This is a delicious meal of flour that is very simple.cook at home. Moreover, such bread made from rye flour will certainly complement the family's ration, or even become a permanent and desirable part of it.

Prepared from whole rye flour with the addition of wheat, sourdough, and drinking water and additives:

• flax;
• sesame;
• raw sunflower seeds or pumpkin;
• cumin.

You can bake bread in the oven, bread maker, multi-cooker.

Preparation:

1. Combine 300 g of rye and 300 g of wheat flour in a large batch container.
2. Add salt (15 g), add leaven (300 g).
3. Pour 600 ml of drinking water (warm or room temperature).
4. Stir the mixture, pour 10 g of sunflower seeds.
5. Knead a smooth dough (slightly sticky) - with a spoon or with your hands.
6. Prepare a baking pan (or pan), lay out the parchment, oil (vegetable oil 10 ml), place the bun for 6 hours.
7. When the dough reaches the edges of the form, moisten the tip with water and sprinkle with sunflower seeds.
8. Bake the bread in an oven preheated to 240 degrees, then reduce to 180-200 degrees, just 60 minutes.

When the delicious rye bread is ready, it is recommended to lay it on a clean towel, wrap and set aside for 1-2 hours so that all the moisture has gone.

Fragrant, ruddy, crisp homemade bread is ready!

Whole wheat bread in bread maker

In this recipe, rye sourdough bread fits perfectly, despite the fact that the product itself will be made from wheat flour.

Process description and ingredients:

1. Put in a bucket 200 g of yeast, 470 g of whole wheat flour, 10 g of granulated sugar, 5 g of salt.
2. Add 20 ml of olive oil and 300 ml of drinking water.
3. Expose the program on the bread maker “Wholemeal Bread” (dimensions “medium” or “M”), cook (kneading dough, proofing and baking) for about 4 hours.

Useful tips on baking rye sourdough bread

1. The dough, which is kneaded for this kind of bread, unlike wheat bread, has a more sticky texture (this is normal). It can be mixed using a tablespoon.
2. When putting the bun into the baking dish, wet it with your hands (or spoon) to gently press it down to remove the excess air that is inside the dough.
3. В зависимости от того, какого размера хлеб it is necessary to prepare, in such a proportion, and you need to take the ingredients (for example, the first recipe for rye bread from a yeast for baking involves a fairly large loaf, the second whole-grain bread is smaller).
4. The proofing time may vary slightly - from2 hours or more (it depends on the ambient temperature of the room, as well as the time of year). If it is necessary to slow down the process a little, then the container with the dough can be put in time in the refrigerator, if accelerated - in a warm oven.
5. Bread can be prepared without using parchment, then the form itself must be slightly oiled with vegetable or butter.
6. It is recommended not to cut the finished loaf immediately after removing it from the oven (due to high humidity), and let it brew (wrapped in a towel) for 2-6 hours.

Recipe for "eternal" leaven

This is another recipe for sourdough rye bread (baked at home), which can be suitable for making wheat, rye and other types of pastries.

Process description:

1. On the first day, you need to pour 100 g of rye flour into a container (a glass jar or a plastic bucket) and pour 100 ml of water. Mix the mixture (sour cream consistency) in a warm place for a day.
2. On the second day add 100 g of the same flour and about100 ml of water, mix and set aside again for a day. If necessary, during these hours, you can stir the leaven for rye bread several times (using a spoon or fork).
3. On the third day, the mixture is already becoming moreactive, bubbles and aroma appear (with sourness). Add 100 g of flour again and about 100 ml of water, stir and set aside in heat. If the leaven begins to approach to the brim, mix.
4. On the fourth day, when the mixture gained strength and the whole consists of bubble foam, it can be used for baking bread.
5. Half of the rye sourdough for bread without yeast is prepared for cooking, and the rest must be covered with a lid with holes and put into the fridge for the next time.

Cooking bread on the "eternal" sourdough

Homemade product turns out very tasty, fragrant, soft, with holes.

1. Put this sourdough bread from rye flour (200 g) into a mixing bowl.
2. Add 500 g of flour, 150 ml of drinking water, 10 g of salt and 50 ml of vegetable oil, mix.
3. Knead the dough medium consistency (not sticky), kneading for 15-20 minutes.
4. Put in a parchment lubricated with vegetable oil (10 ml).
5. Place the bun, cover with a towel (or polyethylene) and leave in a warm place for 6 hours.
6. When the bread rises to the level of the edges of the form, you can put in a preheated oven (up to 200 degrees).
7. Preparing rye bread 50-60 minutes.

Leaven storage

As noted above, part of the mixture goes tobaking bread, and the remainder remains in the container (with a lid in which there are always holes, since the leaven must “breathe”) and fit into the refrigerator.

When the intention is to bake a new loafBread, you need to get the mixture, "warm it" at room temperature and add some flour and water, and then set aside for 10-12 hours (you can "feed" several times).

Homemade ferment for rye bread again divided in half: one part for kneading dough, the second - put in the refrigerator.

This process can be quite long. It is not recommended to store the mixture for a long time (from 2 months) without any additional feeding (flour and water).