Wheat bread with rye sourdough in the oven

Step-by-step preparation

Cooking time: 6 day

1. STEP 1

   

   How to bake wheat bread with rye sourdough in the oven? First of all, we will make rye sourdough. This is not a quick process, we need to be patient and have a positive attitude. It will take 5 days to prepare. Day 1. In a glass jar, mix 30 grams of rye flour and 30 grams of water. Close the lid and place in a warm, draft-free place. I put it in the oven, which, of course, didn’t work. Read about rye flour in the link at the end of the recipe.

2. STEP 2

   

   Day 2. 24 hours passed, the first signs of activity appeared.

3. STEP 3

   

   Add 30 grams of water, stir and add 30 grams of flour. Stir well, close and place again in the same warm place.

4. STEP 4

   

   Day 3. Activity is already good, bubbles are visible. Repeat adding: 30 grams of water and 30 grams of flour. This is called feeding the starter.

5. STEP 5

   

   Day 4. The starter has grown and is actively bubbling. Feed her again. 30 grams of water, 30 grams of flour.

6. STEP 6

   

   Day 5. The starter is even higher, trying to escape. Feed her. The next day it is ready and you can bake on it.

7. STEP 7

   

   Prepare ingredients for baking bread.

8. STEP 8

   

   Mix the starter, all the water and 200 grams of sifted wheat flour. Take regular water, with a temperature no higher than 30 degrees. Mix well, cover with a towel and place in a warm place, then put it back in the oven. This is a dough for future bread.

9. STEP 9

   

   Wait 8 to 12 hours. Can be left overnight. The dough should bubble and increase in volume. The amount of time depends on the strength of the starter and the ambient temperature. I have a young starter, I had to wait a long time.

10. STEP 10

    

    Add oil, honey, salt and stir.

11. STEP 11

    

    Add the remaining sifted flour and mix.

12. STEP 12

    

    I stirred first with a spoon, and then took a mixer with dough attachments. You need to knead for a long time, about 15 minutes, the dough should become elastic and practically not sticky. At the same time, it will remain quite viscous, and it will not be possible to form a lump from it. Remember that you may need a little less or more flour. Focus on consistency. Read more about the properties of flour in the article at the end of this recipe.

13. STEP 13

    

    Grease the mold with vegetable oil and place our dough into it.

14. STEP 14

    

    Cover first with cling film, then with a towel. Leave to proof.

15. STEP 15

    

    The dough should triple in size. This took me three hours, again this will depend on the starter. Bake the bread in a preheated oven at 200 degrees for about an hour. Time and temperature are approximate, use your oven as a guide. Read about the operating features of different ovens in the article on this topic at the end of this recipe. Remove the finished bread from the mold, cover with a towel and let it cool.

Comments on the recipe

lerik

17.11.2023

5

There is also a sourdough bread option made from whole grain flour.

Svetlana Martinkevich

17.11.2023

4.9

Good day! I baked bread according to this recipe, it turned out porous, but moist and somehow lumpy, not airy. Tell me, at which stage did I make a mistake? Because looks very nice, but the bread is very difficult to cut(((