Rye-wheat bread "Slavyansky"
Ingredients
Servings 2 bars- 45 g rye sourdough 100% moisture
- 180 g rye flour
- 120 g water
- 420 g wheat flour 2 grades
- 305 g sourdough dough
- 280 g water
- 12 g of salt
- 12 g of molasses or honey
- 2 g pressed yeast
Cooking
Step 1
Mix the sourdough in a bowl with water until smooth, add flour, mix. Close the bowl and leave the dough to ferment for 6-8 hours at a temperature of 30 C.
Step 2
Stir the yeast in the water, add the brew, stir until smooth. Mix flour with salt. Combine the liquid mixture with flour, add honey or molasses and knead the dough. Knead the dough until smooth. Transfer to a greased clean bowl, cover and leave to ferment for 90 minutes at 30C.
Step 3
Divide the dough into two equal parts, round, cover with a film and leave to "rest" for 10 minutes. Shape into small loaves and lay seam side up on the sofa.
Step 4
Leave the blanks for proofing for 45-55 minutes.
Step 5
Preheat oven with stone.
Step 6
Turn the blanks onto parchment, prick with a wooden stick, smear with water with a brush and put in the oven.
Step 7
Bake for 45 minutes at 220 C, the first 10-15 minutes with steam.