Sourdough for rye bread: ingredients and recipe

How tasty, fragrant, hearty and healthy is homemade bread! And wheat, and rye, and whole grain.

After all, it is prepared not at the conveyor production, but carefully, thought out, from natural and best ingredients.

The dough is kneaded by the caring hands of a loved one, and each gram is soaked only with bright and kind feelings.

And of course, such bread fills the whole family with true joy and health.

Description

The first thing you need to start with, if you have already matured the intention to cook bread at home, is with starter.

It is recommended, first of all, to learn how to make it from rye flour. Sourdough for rye bread is prepared in several ways.

The main ingredients are rye flour and drinking water.

This article will discuss the options for the preparation and storage of sourdough, recipes for baking rye and whole grain wheat bread at home.

How useful is leavened bread?

This method of manufacturing the main dish, which is present in the diet of almost every person and family, has been known for a very long time.

Knowledgeable people - farmers who sowed and harvested wheat and rye, knew well its properties: all the internal processes that occur when grains are ground into flour and combined with water.

As a result, natural yeast and regular milk bacteria develop in the test. Anaerobic decomposition of the flour components into the simplest components takes place. As a result, lactic acid and other products are formed. And with the help of enzymes, carbon dioxide is produced.

Why milk bacteria are useful:

• present in the natural environment of the human intestines;
• inhibit the development of staphylococci and other negative "organisms";
• reduce the occurrence of diarrhea, indigestion, constipation;
• remove nitrates and nitrites from the body, as well as carcinogens;
• support the functioning of the immune system.

Bread prepared on the basis of natural sourdough retains its freshness for 10 or more days.

Rye sourdough recipe

This option for the preparation of the basis for the subsequent baking of rye bread implies a fermentation process of about 6 days. Some housewives begin to apply for 3-4 days.

How to make rye sourdough for bread:

1. In a clean container (a liter jar or a plastic bucket) combine 50 g of rye flour and 50 ml of water, mix (the consistency resembles a thick sour cream). Cover and put in a warm place for 24 hours (not on the battery so that there are no drafts). You can mix the mixture 3 times a day.
2. On the second day, small bubbles may already appear. Discard half the starter, and add 50 g of rye flour and 50 ml of water to the rest, mix. Put in a warm place for 24 hours, mix 4 times.
3. In the next four days, repeat the “procedure” - with the same proportions. It will be necessary to mix the leaven more often, since every day it will become stronger.

By the sixth day, the base for bread starts to smell pleasant (gives sourness), it becomes many times more, and the consistency has a porous texture.

On the seventh day, you can already apply the sourdough for baking rye bread. To do this, put half of the product in a container for kneading, and put the rest in the refrigerator (covering with a lid with holes).

Sourdough rye bread

This is a delicious flour dish, which is very simple to cook at home. In addition, such bread from rye flour will certainly complement the diet of the family or even become a constant and desired part of it.

It is prepared from wholemeal rye flour with the addition of wheat, sourdough, as well as drinking water and additives:

• flax;
• sesame seeds;
• raw sunflower or pumpkin seeds;
• caraway seeds.

You can bake bread in the oven, bread machine, slow cooker.

Cooking:

1. Combine in a large container for kneading 300 g of rye and 300 g of wheat flour.
2. Pour salt (15 g), add the starter culture (300 g).
3. Pour 600 ml of drinking water (warm or room temperature).
4. Stir the mixture, pour 10 g of sunflower seeds.
5. Knead smooth dough (slightly sticky) with a spoon or hands.
6. Prepare a baking dish (or frying pan), put parchment, oil (vegetable oil 10 ml), place the bun - for 6 hours.
7. When the dough reaches the edges of the mold, moisten the top with water and sprinkle with sunflower seeds.
8. Bake bread in a preheated oven to 240 degrees, then reduce to 180-200 degrees, just 60 minutes.

When the delicious rye bread is ready, it is recommended to put it on a clean towel, wrap and set aside for 1-2 hours so that all moisture is gone.

Fragrant, rosy, crispy homemade bread is ready!

Whole grain wheat bread in a bread maker

In this bread recipe, rye sourdough will do just fine, despite the fact that the product itself will be made from wheat flour.

Description of the process and ingredients:

1. Put in a bucket 200 g of starter culture, 470 g of whole wheat flour, 10 g of granulated sugar, 5 g of salt.
2. Add 20 ml of olive oil and 300 ml of drinking water.
3. Set the program on the bread machine “Bread from wholemeal flour” (sizes “medium” or “M”), cook (kneading dough, proofing and baking) for about 4 hours.

Useful tips for baking sourdough rye bread

1. The dough, which is kneaded for this kind of bread, unlike wheat, has a more sticky texture (this is normal). It can be mixed with a tablespoon.
2. When putting the kolobok into the baking dish, it is necessary to press it gently with wet hands (or a spoon) to remove excess air that is inside the dough.
3. Depending on the size of the bread you need to cook, in such a proportion you need to take the components (for example, the first recipe for rye bread from sourdough for baking involves a sufficiently large loaf, the second whole grain smaller).
4. The proofing time can vary slightly - from 2 hours or more (this depends on the ambient temperature of the room, as well as the time of year). If you need to slow down the process a little, then the container with the dough can be put in the refrigerator for a while, if you speed it up - in a warm oven.
5. Bread can be prepared without using parchment, then the form itself needs to be slightly oiled with vegetable or butter.
6. It is recommended not to cut the finished loaf immediately after removal from the oven (due to increased humidity), but let it brew (wrapped in a towel) for 2-6 hours.

Recipe for “eternal” sourdough

This is another recipe for sourdough for rye bread (at home baked), which may be suitable for making wheat, wheat-rye and other types of baking.

Process description:

1. On the first day, pour 100 g of rye flour into a container (glass jar or plastic bucket) and pour 100 ml of water. Stir the mixture (sour cream consistency) to put in a warm place for a day.
2. On the second day, add 100 g of the same flour and about 100 ml of water, mix and set aside again for a day. If necessary, during these hours, you can stir the yeast for rye bread several times (using a spoon or fork).
3. On the third day, the mixture already becomes more active, bubbles and aroma appear (with acidity). Add again 100 g of flour and about 100 ml of water, stir and set aside in heat. If the starter begins to come to the brim, mix.
4. On the fourth day, when the mixture gained strength and the whole consists of bubbly foam, it can be used for baking bread.
5. Half of the rye sourdough for bread without yeast goes to cooking, and the rest should be covered with a hole with holes and put in the refrigerator for the next time.

Making bread on the "eternal" sourdough

Homemade product is very tasty, fragrant, soft, with holes.

1. Place this sourdough for bread from rye flour (200 g) in a mixing bowl.
2. Add 500 g of flour, 150 ml of drinking water, 10 g of salt and 50 ml of vegetable oil, mix.
3. Knead the dough of medium consistency with your hands (not sticky), kneading for 15-20 minutes.
4. Put the parchment greased with vegetable oil (10 ml) into the mold.
5. Place the bun, cover with a towel (or polyethylene) and leave in a warm place for 6 hours.
6. When the bread rises to the level of the edges of the form, you can put it in a preheated oven (up to 200 degrees).
7. Preparing rye bread for 50-60 minutes.

Ferment Storage

As noted above, part of the mixture is used for baking bread, and the remainder remains in the container (with a lid, which must have holes, since the leaven must "breathe") and placed in the refrigerator.

When there is an intention to bake a new loaf of bread, you need to get the mixture, “warm” it at room temperature and add part of the flour and water, and then set aside for 10-12 hours (you can “feed” it several times).

The home-made yeast for rye bread is again halved: one part for kneading the dough, the second - put in the refrigerator.

This process can be quite long. It is not recommended to store the mixture for a long time (from 2 months) completely without top dressing (flour and water).