Homemade bread with rye flour
10 servings
75 minutes
Homemade rye bread is a fragrant and aromatic culinary masterpiece rooted in European baking traditions. The combination of rye and wheat flour gives it a rich flavor with a slight tang and tender texture. This bread, made with a sourdough starter, is filled with a special depth of flavor, and the addition of dried fruits and seeds makes it even more interesting. It pairs perfectly with morning breakfast with honey or jam as well as main dishes, harmoniously complementing meat and vegetable combinations. Baked to a golden crust, the bread retains its freshness and softness for several days, becoming an indispensable element of family gatherings.
1
First, prepare the starter (see the ingredients list for the first items, including water up to wheat flour). Mix flour and salt; add yeast and water; knead the starter into a ball, cover with a damp cloth, and place in a warm place for at least 4 hours, lowering the dough 2-3 times.
- Water: 200 ml
- Salt: 8 g
- Wheat flour: 250 g
- Rye flour: 50 g
- Dry yeast: 4 g
2
When the dough starter is ready, knead the main dough. Add flour, salt, yeast, and water to the starter, start kneading the dough by hand, add prunes, apricots, and raisins (to taste); shape into a round loaf, cover with a towel, place in a warm place for 1 hour, then make cuts like on a baguette, sprinkle with fresh caraway seeds and seeds on top, place in an oven preheated to 250 degrees, (spray water on the oven walls to form a crust), after 7 minutes lower the temperature to 200, bake for 40-45 minutes (when tapping the bottom, the bread will make a hollow sound - it means it's ready).
- Wheat flour: 250 g
- Salt: 8 g
- Dry yeast: 4 g
- Water: 200 ml
