Rye bread contains fibrous substances that contribute to normal digestion, give a feeling of satiety. Low-calorie rye bread, people who follow a diet can afford it.
Pick your recipe
You will need
-
- peeled rye flour - 300g;
- wheat flour - 300g;
- bread kvass - 400ml;
- dry yeast - 10g;
- salt - 1 tsp;
- sugar - 40g;
- olive oil - 40ml;
- wine vinegar - 1 tsp
Instruction manual
1
Add salt, sugar and yeast to wheat flour, mix the ingredients thoroughly. Gradually pour the bread kvass into the mixture. Knead the dough so that it does not form lumps. When the mass becomes homogeneous, carefully add olive oil to it, and mix everything again.
2
Knead the dough in small portions adding rye flour to it. The dough for rye bread should be uniform, smooth, soft, it should not stick to your hands.
3
Roll the finished dough into a ball, put in a bowl, cover with a clean cotton napkin on top. Take it to a warm place for about an hour. During this time, the dough should double in volume. Mash the dough that has approached, and leave it for another hour, let it rise again.
4
Put baking paper on a baking sheet, sprinkle it with flour and turn the bowl over it so that the dough falls out. You will get a round loaf, slightly cut its surface with a knife, sprinkle with flour. When baking, all the bumps will part, the top of the rye bread will be slightly cracked.
5
Place a baking sheet with a loaf in an oven preheated to 200 ° C and bake for 20 minutes, then lower the oven temperature to 180 ° C and bake for another 30 minutes.
6
Remove the prepared rye bread from the oven, sprinkle it lightly with water, cover with a towel and leave for 30 minutes to allow it to cool. After cooling, it will be much easier to cut.
Useful advice
You can knead the dough with a mixer using special hook nozzles.
When baking rye bread, you cannot open the oven, otherwise the steam will come out and the quality of the bread will deteriorate.
Seasoning, for example, caraway seeds, coriander, dill, a mixture of peppers, can be added to the dough.
If you want the bread to be flat, before placing the loaf in a baking sheet, level its surface with wet hands.