Rye bread with homemade sourdough in the oven

Step-by-step preparation

Cooking time: 11 hr

1. STEP 1

   

   How to bake rye bread with homemade sourdough in the oven? Prepare all the necessary ingredients to prepare the dough for homemade sourdough rye bread. Remove the starter from the refrigerator in advance so that it warms up a little at room temperature. First sift the flour through a sieve. Read about the properties of rye and wheat flour in separate articles at the end of the recipe.

2. STEP 2

   

   First you need to activate the starter. Place the starter in a convenient transparent container and add 50 ml of water at room temperature. Stir until smooth. I usually use a half-liter jar; the volume of rising starter can be clearly seen in it.

3. STEP 3

   

   Add 50 grams of sifted rye flour, mix well until smooth. You should get a fairly thick, viscous mass. Cover the container with the starter with a towel or a light lid and leave at room temperature for 3.5-4 hours.

4. STEP 4

   

   The starter should increase in volume by about 3 times. If the house is very warm, the rising process may happen faster. If the “cap” begins to fall off, it means that the leaven is ripe and you can put on the dough. But if the volume is sufficient, then you don’t have to wait for the “cap” to fall off.

5. STEP 5

   

   To knead the bread dough, take a wide container. It is better if it is also transparent to observe the volume. Measure 100 grams of the resulting starter into a container, add 100 ml of water, stir until the lumps disappear. It is convenient to use a whisk here. Add 50 gr. sifted rye flour, mix everything until smooth. Cover the container and leave the dough to rise for 3-3.5 hours. Feed the remaining starter and put it in the refrigerator.

6. STEP 6

   

   The dough should increase in volume by 2-2.5 times.

7. STEP 7

   

   To prepare bread dough, combine 2 types of flour and sift until the bread rises well. Malt can be replaced with bread kvass. You can add sugar instead of honey.

8. STEP 8

   

   Brew the malt in advance in 50 ml of boiling water, cool. Dissolve honey in the remaining (120 ml) warm water.

9. STEP 9

   

   Add salt to the suitable dough.

10. STEP 10

    

    Pour in honey water, add cooled brewed malt (or bread kvass), stir.

11. STEP 11

    

    Add bran, this will increase the usefulness of the bread. Add crushed or ground coriander to make the bread fragrant, stir. Add bran and coriander as desired.

12. STEP 12

    

    Add about half of the sifted flour mixture and stir. I do this again through a sieve so that the flour is more airy.

13. STEP 13

    

    Add vegetable oil to the resulting mass and mix lightly.

14. STEP 14

    

    Add the rest of the flour. Remember that you may need a little less flour or more depending on the consistency of the dough.

15. STEP 15

    

    Knead the dough. It turns out thick, but not steep, very viscous, slowly falling off the spoon. Knead the dough for at least 5 minutes until completely smooth.

16. STEP 16

    

    If necessary, grease the bread pan with vegetable oil. The silicone mold does not need to be greased. Place the dough in the mold, level it and smooth it with your hands moistened with water.

17. STEP 17

    

    Leave the dough to rise for 2.5-3 hours. If bubbles appear on the surface, it means the dough has risen and you can bake the bread.

18. STEP 18

    

    Sprinkle the surface of the dough with water and sprinkle with coriander.

19. STEP 19

    

    Bake the bread in an oven preheated to 200-210C for 15 minutes. Then reduce the temperature to 190C and bake for about 45 minutes. Halfway through cooking, cover the pan with foil to prevent the bread from browning too much. The readiness of the bread can be determined by tapping it with a wooden stick. If the sound is dull, then the bread is ready. Remove the bread from the oven and immediately sprinkle with water. Let the bread cool slightly in the pan, then wrap in a towel.

20. STEP 20

    

    Baking times are approximate; be guided by the operating characteristics of your oven. About ovens, read a separate article at the end of the recipe. Freshly baked bread is not recommended to be eaten immediately. It is better to leave it to “ripen” for about a day. During this time, the crumb will thicken and the bread will be easier to cut. Bon appetit!

Comments on the recipe

Guest

21.09.2023

4.7

Homemade rye bread with natural sourdough in the oven has become a frequent guest in our home. This aroma cannot be compared with store-bought bread, and it lasts longer. I bought an aluminum mold and the bread became completely different, after all, glass and silicone do not give the desired shape no matter how hard you try. I bake for the first half hour at maximum temperature (I have 4), and then lower it to minimum. A 600 gram loaf is baked in 50 minutes. The recipe is good, I took the recommendations into account, thank you!