This rye bread made a splash among all who tried it! In addition, it can be done on leftovers of sourdough☝
The leaven remains are the part of it that remains after each renewal. They can be disposed of, or you can collect in a separate container and cook from them a lot of delicious dishes, like this bread.
The recipe is very simple, although it may seem different at first:)
1. we make sourdough, (the duration of the stage is 5-8 hours).
Just need 600 g rye sourdough / leftover sourdough 100% moisture (flour and water equal amount).
I did this: I took all the leftovers that had accumulated (X) and added flour and water to them according to the following formula: (600-x)/2=Y grams – the amount of rye flour and water that need to be added to The Leftovers.
If there are no residues at all, then we just take your sourdough (for example, 20g) and from it we ferment 600g of dough according to the same formula: (600-20)/2=290g, that is, 290g of rye flour and water should be added to the starter. Leave for 5-8 hours until the dough becomes porous with a lot of bubbles.
If you have 600g of leftover sourdough, then immediately go to Paragraph 2.
2. make the dough, (the duration of the stage is 2.5-3 hours).
You will need: all the sourdough from Item 1 + 150 g of rye ZZ flour + 150 g of wheat flour (I have ZZ) + 150 g of water + 10 g of salt + optionally 30 g of Jerusalem artichoke syrup (with syrup the taste is more interesting, but I haven’t put it lately).
Sometimes I make this bread with filling (nuts, seeds, cereals). I put about 200 g of filler, no more.
Important.
When I put a dry filler in the dough (seeds, nuts, dried fruits), I add more water. It needs half the weight of supplements. That is, if I put 200 g of filler in the dough, then add 100 g of water.
When I put cooked grits (usually quinoa) in the dough, I do not add water, because the grits are already wet after cooking.
It is more convenient to mix the starter first with water, salt and sweetener until smooth, then add the filler, and then add the flour.
Mix everything until the flour is completely moistened.
Important. You can vary the amount/quality of sweetness to your liking, but keep in mind that sugars accelerate the fermentation of the dough, and salt on the contrary slows down fermentation so that it does not turn into a liquid substance. And in any case, sourdough bread is “magic” and “chemistry”, everyone gets his own according to the same recipe.
Next is my personal trick, it is not necessary to do so.
I sprinkle the greased ghee oil (you can replace it with vegetable oil) form (I have a pan as a form Gurman) a mixture of flour and sea salt before laying out the dough in it, so that the bread results in a salt crust, for which it is made:)))
If the crust does not interest you, then just grease the mold and sprinkle it with flour. If you bake bread in a silicone mold, it does not need to be greased.
Then we shift the dough into a mold, slightly level the surface of the dough with a wet scraper and leave it for proofing for 2.5-3 hours. The dough should rise well (about 2-2. 5 times), and bubbles will appear on the surface.
I do not always smooth the surface of the bread, I even like it when it turns out with a rough uneven crust. All in the mood)
Sometimes I make such creative pictures on a stencil. I make a stencil from baking paper. The petals were sprinkled with sweet paprika. It almost does not give taste, but beauty is very much;)
3. bake for 45 minutes.
30 minutes before baking, heat the oven to 220-240 degrees. Before planting bread in the oven, I generously salt its surface with coarse sea salt. Bake on the lowest shelf so that the top crust is not too tanned.
After 15 minutes of baking, reduce the temperature to 200 degrees and bake for another 30 minutes. Remove, cool on the grill. It is better to cut it when it is completely cooled. This bread is getting tastier every day!
And this is bread according to the same recipe, but with a filler (sunflower seeds, pumpkin and flax seeds). Very tasty)))
In addition to seeds and grains, I add completely different ingredients to this cereal (dried fruits, herbs, fried onions, garlic, sun-dried tomatoes, etc.).
One of the most favorite options is bread with seeds (100-150 G) and raisins (about 100 g of raisins for this recipe). This sweet bread is perfectly combined with cheese, especially with camembert and goat. Put the cheese on the bread, in the oven for 5 minutes, and you have an incredibly delicious dish on the table! I love it!
At my house always there are sweet and unsweetened variations of this bread because they are suitable for different dishes.
Separately, I want to say about the baking dish. In a steel round form, the bread is more moist, and in silicone it is drier and with a crispy crust over the entire surface.