The house where bread is baked is filled with a special warmth and aroma. And today we bake wheat-rye bread, which does not require a long kneading – cooking will take only 10 minutes of your time, everything else is the waiting time for a delicious loaf with a crispy crust.

Summary

Ingredients

• Wheat flour – 300 g
• Rye flour – 100 g + for working with dough
• Water (12-18 ° C) – 300 ml
• Dry yeast – 0.5 teaspoon or pressed yeast – 6 g
• Salt – 8 g (1 teaspoon with a small slide)

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Instructions

1. Prepare the required ingredients. For those who do not use a scale for this, remember that a 250 ml glass holds about 150 g of wheat and 130 g of rye flour – for the recipe, you need 2 cups of wheat flour and a little more than 3/4 cup of rye flour. The water should be cool – 10-15 minutes before kneading the dough, remove the water from the refrigerator and keep it at room temperature.
2. Sift both types of flour into a deep bowl. Add yeast to a bowl of flour and stir (if the yeast is pressed, crush it). Add salt and water to a bowl.

   

3. Knead to a smooth, sticky dough. Cover the dough with plastic wrap and leave at room temperature for 12-18 hours. Sprinkle the table with rye flour and put the dough on it.
4. Use your hands to smooth the dough into a rectangular layer. Fold the short edge of the dough towards the middle, leaving a third of the dough uncovered on the opposite side.
5. Then cover the middle of the dough with the opposite edge. You will get a rectangle of dough from three additions.
6. Fold the third (now short) edge towards the middle of the test, folding the rectangle across again. Fold the last (opposite) edge towards the middle of the dough. You will get a square of dough with a “seam” in the middle. Pull the corners of the square towards the center, forming a circle.

   

7. Sprinkle the baking paper with rye flour and place the shaped bread “seam” down on it. Cover the bread with a clean cloth and let it rest at room temperature for 2 hours to proof. During this time, the dough should increase.
8. 1.5 hours after the bread has been proofed, prepare a form with a lid (I have a cauldron) – put it in a cold oven. Turn on the oven to preheat to 240 degrees and heat with the mold for 30 minutes. Place the spaced bread and paper in a hot pan.
9. Close the form with a lid and send it to the preheated oven. Bake the bread for 30 minutes. Remove the lid from the baking dish and bake the bread for another 25 minutes. Remove the bread from the oven, remove from the mold, and cool. Rye bread without kneading can be cut and served.

   

Bon Appetit!