Fragrant, full-bodied, with spicy acidity and a delicious crispy crust. This all perfectly characterizes sourdough rye bread. Currently, he is confidently gaining ground on the tables of many families. And every housewife considers it her duty to learn how to cook it.
Material Content:
Classic rye bread sourdough in a bread maker
It is believed that the process of making bread is extremely complicated and time-consuming. However, it is not. Independently cook rye bread in a bread machine under the power of every housewife.
The recipe for sourdough rye bread in a bread machine
The following products are required for cooking:
- Water 0.5 L;
- Rye flour 480g;
- Wheat flour 220g;
- Refined Vegetable Oil 55 ml;
- Sugar 65g;
- Salt 25g;
- Sourdough 200g;
- Caraway seeds
In the capacity of the breadmaker it is necessary to place water, vegetable oil and sourdough. Add all dry ingredients there - salt, sugar and both types of flour.
Attention! The flour must be sieved before kneading the dough. This will saturate it with oxygen and add airiness to future bread.
On this, active participation in the preparation ends, and the matter completely passes into the hands of the bread machine. The operating mode must be set manually.
Modes and time:
- Kneading 15 minutes;
- Proofing 4.5 hours;
- Baking 1.5 hours.
After completing the work, the bread must be removed and allowed to cool completely.
How to make in the oven
Baking rye bread in the oven is also quite simple.
For cooking, you need to take:
- Ferment 100 g;
- Rye flour 300 g;
- Wheat flour 300 g;
- Salt 25 g;
- Water 550 ml.
All dry ingredients (salt and both types of flour) mix well. The flour must first be sifted. In a second container, mix water and sourdough. Then it is necessary to combine both mixtures to a homogeneous mass. It is important to knead any dough using wheat flour, because this contributes to the formation of gluten.
Attention! The dough has a fairly sticky consistency, so it is better to barter with a wooden spoon.
After the dough is ready, it must be laid out in a mold and left in a warm place for about 5-6 hours. During this time, it will rise and become porous.
The oven must be heated to 240 degrees and bake bread at this temperature for 10 minutes. Then reduce the heat to 200 degrees and leave the baking for 90 minutes.
Choux pastry
The most elegant and gourmet version of sourdough rye bread is custard bread. It has a unique taste. It has almost completely no sourness characteristic of rye bread. The process of making flour gives the bread unobtrusive sweetness and an unusual aroma.
A similar cooking technology was widely used in the pre-war period. Then the recipe was unreasonably forgotten and only now this noble bread is confidently returning to its position.
Sourdough rye bread in a slow cooker
A crock-pot is a universal tool in the kitchen of every housewife. She also copes with the preparation of bread. Currently, there is a wide variety of recipes for sourdough bread adapted for cooking in a slow cooker. The cooking technology is identical to cooking in the oven. A distinctive feature is that after the proofing stage, the bread is baked in a multicooker bowl. The temperature is set at 130 degrees, and the bread is baked for 60 minutes. Then you need to open the slow cooker, turn the bread over and bake for another 60 minutes at the same temperature.
Step-by-step cooking without yeast
For the preparation of this type of bread yeast is not used. The yeast flour gives porosity; it is also responsible for the characteristic acidity in taste. Today, there are a large number of different recipes for making sourdough.
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Here is one of them:
Pour 100 g of rye flour into 100 ml of warm water. Mix everything well and leave in a container of a sufficiently large volume. As a container for sourdough, a three-liter jar is well suited.
Attention! Water temperature should not exceed 40 degrees.
Cover the resulting mixture with gauze and leave for a day in a warm place. After this time, you need to add another 100 g of rye flour and 100 ml of water to the sourdough. Repeat all the manipulations. After a day, again introduce water and flour in an amount of 100g. The final introduction of flour and water occurs on the 4th day, and the mixture again remains 24 hours. After this, the leaven is ready. Thus, in general, 400 g of rye flour and 400 ml of water are used to prepare the starter culture.
After the sourdough is ready, you can start cooking the homemade bread itself.
All recipes are very similar to each other. The main difference is the use of additives in the form of caraway seeds, coriander, various seeds and even dried fruits.
Homemade hop yeast bread
An interesting variety of yeast-free bread is hop-based sourdough bread.
It is prepared from hop cones, which must be poured with boiling water (approximate ratio 1: 2), brought to a boil and left overnight. The next day, the broth is passed through a sieve, sugar and flour are added. All ingredients are very well mixed and heated in a water bath. After this, the sourdough is removed in a warm place for 2 days. During this time, the fermentation process is activated.
Hop gives the bread a very pleasant aroma.It is also believed that this type of bread does not have a negative effect on the human gastrointestinal tract.
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Common mistakes in the preparation of sourdough
With all the apparent simplicity of the process, it is necessary to take into account a number of features that will provide an ideal result.
Factors such as:
- Too high water temperature;
- Lack of access to oxygen;
- Storage of starter culture in the refrigerator.
Bread is a special product. He is revered in every family; not a single meal is complete without him. Delicious natural homemade bread will take its rightful place on every table.
