Unleavened Bread Made from Rye Flour Sourdough
by Editorial Staff
A fragrant and very tasty yeast-free bread made from rye flour sourdough. Wheat-rye bread itself is baked in the oven quickly, but making the sourdough at home is a very long process.
Cook: 7 days
Ingredients
To leaven:
- Rye flour – 15 tbsp
- Warm water (40 degrees) – 2.3 cups
For bread:
- Rye flour sourdough – 250 g
- Wheat flour – 350 g
- Eggs – 2 pcs.
- Kefir – 200 g
- Salt – 1 teaspoon
- Sugar – 2 tbsp
- Vegetable oil – 2 tbsp
- Yolk (for lubrication) – 1 pc.
Directions
- Pour 3 tablespoon into a deep container. tablespoons of flour and pour in 0.5 cups of warm water (40 degrees).
- Mix well. The consistency of the dough should be like thick sour cream.
- Cover with gauze and put in a warm place for a day. I do not recommend placing on batteries or other hot objects.
- The next day, the leaven should be mixed well and “fed” – add 2 tablespoon. tablespoons of rye flour.
- Pour in 0.3 cups of water and mix well. Cover with gauze again and leave for a day. Thus, it is necessary to “feed” the leaven for 7 days. The older the leaves, the more the bread will rise.
- On the 7th day, the rye flour sourdough is ready, and you can already start directly making bread.
- Mix the leaven with kefir. Drive-in eggs. Pour in 125 g flour. Mix well. Cover with a towel and leave in a warm place for 1 hour. The dough went very well.
- Salt. Add 2 tablespoon. tablespoons of sugar. Pour in 2 tablespoon. tablespoons of vegetable oil. Mix. Add the remaining flour. Knead the dough. Grease a baking dish with vegetable oil and place the dough in the mold.
- Place the mold in a warm place for 2-3 hours to allow the dough to come up. Then send the bread to an oven preheated to 180 degrees for 40 minutes.
- Sourdough wheat bread is almost ready. Brush the bread with whipped yolk and place in the oven for another 5 minutes.
Bon Appetit!
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