This is one of the breads, which are permanently inscribed in our repertoire of breads. Bake it alternately bread with oats and rye bread – spelled. And now I'm not looking the other. This does not mean, I would not have bake others bread, but these 3 temporarily satisfy our needs of taste. This bread is delicious and as you name suggests, really delicate. Both in taste, and structure. Has a tiny crumb holes, who just love the taste and neutral. Easy in knead cake makes, that bread is not troublesome in execution. Not sticky and has a nice firm texture. You have successfully formed him to grow up without a basket. And..., after so many praises you have no other choice, bake it as soon as possible:) I recommend a very!
Ingredients for one loaf:
- 230g active sourdough rye
- 150g lukewarm milk
- 70g lukewarm water (if necessary, if the dough came out too dry, You can add a little more)
- 25g oleju
- 140g of rye flour clear (I gave bread type 720)
- 400g of wheat flour
- 2 teaspoon salt
- 1 teaspoon of sugar
- Optional 1 teaspoon dry yeast (ca. 10g fresh, I give then, when i want to bread grew faster)
Pour into a bowl sourdough and all other components. If using dry yeast I put them together with all components, we have to do with fresh yeast and wait, until it starts to foam. Knead smooth, stiff dough. Shape into a ball, Cover and let stand at room temperature to rise. The dough should double in volume. After this time, again briefly to form and shape a loaf. Place on a baking tray lined with baking paper, Cover and leave to rise.
Preheat the oven to 240 ° C. Spray the oven walls with water, or on the bottom set the bowl of boiling water. Put bread (it can be spread with beaten egg, I do not do). Furnace 10 minutes, then reduce temperature to 200 ° C and bake for another 25 minutes. After this time, remove and put bread on the grill, allow to completely cool. Baked bread, tapped from the bottom, seems hollow sound.
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