French rustic rye bread

Submitted by enr on 03 Nov 2010
# yogurt starter:
2 cup rye flour
1 tsp honey
# For the dough:
10 g fresh yeast or 1 tsp dry yeast
2 tbsp lukewarm water
2 tsp salt
1 tsp caraway seeds, optional
3 cups white flour
Rye flour is placed in a large bowl and pour 450 ml boiling water. Allow to stand for 5 minutes and mixed with honey. Cover with foil and allowed to stand in a warm (for example, the vapor) for 12-24 hours. Can wrap with wool blanket while still warm. yeast dissolves in the water and stir with a rye starter. Add salt and Kimball. Little by little, pour white flour, stirring with a wooden spoon. Kneaded dough firmly. Messi for 5-10 minutes until smooth and elastic. Put it in a bowl of warm, cover with foil and leave to rise for 1 1/2 - 2 hours or until doubled in volume. The risen dough is knead lightly for 3-4 minutes, shape into a ball and put it to rise again in the basket thoroughly sprinkled with flour. Can put and directly into the baking pan, previously lightly greased with butter. Cover with fsunflower fresh oil for storage and left for 1 hour in a warm place. Turns on a baking tray and put in 30 minutes in a preheated oven at 220 C without a fan. Then dopicha 190 C up 25-30 minutes
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03 Nov 2010