Rye bread with natural rye sourdough
10 servings
120 minutes
Rye sourdough bread is an ancient art of Russian cuisine, where each loaf carries the history of generations. This bread has a rich, slightly sour taste, a soft yet elastic crumb, and an aromatic crust. Its preparation is a slow, careful process based on natural fermentation that gives the bread its unique flavor and benefits. It contains no sugar or yeast—only natural ingredients and the patience of the master. It is important to let the bread 'rest' after baking to fully develop its flavor. It serves as an ideal base for sandwiches and pairs well with both savory and sweet dishes. This is not just bread—it is part of cultural heritage that fosters respect for traditions and quality products.
1
Mix the prepared starter with water, add flour and spices. No salt or sugar! (We usually eat bread with something that has its own flavor — either sweet or salty. So you don't need excesses, it's good and healthy as it is). The consistency should be like thick sour cream, but the dough should stick to everything: your hands or the spoon you're mixing with, the bowl where the kneading is happening.
- Rye sourdough: 500 ml
- Water: 1 glass
- Rye flour: 0.5 glass
- Wheat flour: 1.5 glass
- Spices: 2 teaspoons
2
You can add something from the following products to the dough: grated cheese, onion, garlic, herbs, and others. I most often use a mixture of cumin and coriander, grinding them in a mortar beforehand.
- Spices: 2 teaspoons
3
Grease the baking molds with oil (I use olive oil). Place the dough in the mold, filling it to 0.5 of its volume. Cover with a towel and place in a warm oven. I slightly preheat the oven to help the dough rise easier. Leave for one to one and a half hours.
- Olive oil: 2 teaspoons
4
When the dough volume doubles, start baking. Bake for 30 minutes at 200 degrees and 30 minutes at 180 degrees. For even baking, turn on the oven fan if possible (convection mode).
5
After the process is complete, remove the bread from the molds. I place the finished loaves on a wooden board and cover them with a cotton dish towel, and then with a terry towel on top. Allow the bread to rest in this position for an hour to an hour and a half. Bakers do not recommend cutting freshly baked bread earlier than 30 minutes after baking. Also, any hot dough is not good for the body!