Dark rye-wheat bread
12 servings
540 minutes
Dark rye-wheat bread is a symbol of home comfort and age-old traditions. Its recipe is based on the harmony of two types of flour: rye, which adds depth of flavor, and wheat, which provides softness of texture. The long fermentation process reveals complex aroma nuances, creating bread with a crispy crust and rich, slightly sour taste. This bread pairs perfectly with butters, cheeses, smoked meats, and honey. It has become an integral part of world cuisine, embodying the spirit of European villages and the coziness of old bakeries. In baked form, it retains freshness for a long time, allowing enjoyment of its flavor for several days. Each loaf carries the warmth of the master's hands and the breath of traditions that connect generations.
1
Make a starter: dissolve 6 g of yeast in 275 ml of warm water until fully dissolved, add 250 g of rye flour and mix well. Cover with a towel and leave for 3 - 5 hours.
- Fresh yeast: 6 g
- Water: 390 ml
- Medium (sifted) rye flour: 450 g
2
Add 200 g of rye flour, 210 g of wheat flour, 115 ml of water, and salt to the starter. Knead the dough, form a ball, cover it, and let it rest for 45 minutes.
- Medium (sifted) rye flour: 450 g
- Wheat flour: 210 g
- Water: 390 ml
- Salt: to taste
3
Preheat the oven to 250 degrees.
4
Place the dough on the surface, knead it, form a ball, cover it, and let it rest for another 45 minutes.
5
Place the dough on a floured surface, divide it into 2 parts, shape into 2 balls, and cover, leaving for another 5 minutes.
6
On a floured surface, shape the dough into 2 tight balls. Place the balls in round forms lined with a towel and dusted with flour, cover with a towel, and let sit for 1 hour.
7
Place the bread on the baking sheet and make square cuts on each.
8
Spray the oven walls with a spray bottle, place the bread molds in the oven, and bake for 5 minutes.
9
Reduce the temperature to 200 degrees and bake for another 40 - 45 minutes.
