Wheat bread on rye sourdough in the oven

Step-by-step cooking

1. Step 1:

   

   First of all, we will prepare rye sourdough. This is not a fast process, we reserve patience and a positive attitude. It will take 5 days to prepare. Day 1. In a glass jar, mix 30 grams of rye flour and 30 grams of water. We close the lid and put it in a warm place without drafts. I put it in the oven, of course, not working.

2. Step 2:

   

   Day 2. 24 hours have passed, the first signs of activity have appeared.

3. Step 3:

   

   Add 30 grams of water, mix and pour 30 grams of flour. Stir well, close and put again in the same warm place.

4. Step 4:

   

   Day 3. Activity is already good, bubbles are visible. Repeat the addition of 30 grams of water and 30 grams of flour. This is called sourdough feeding.

5. Step 5:

   

   Day 4. The starter has grown and is actively bubbling. We feed her again. 30 grams of water 30 grams of flour.

6. Step 6:

   

   Day 5. The sourdough is even higher, trying to escape. We feed her. The next day it is ready, you can bake on it.

7. Step 7:

   

   Prepare the products for bread.

8. Step 8:

   

   Mix the starter culture, all the water and 200 grams of wheat flour. Take ordinary water, with a temperature no higher than 30 degrees. Mix well, cover with a towel and put in a warm place, I'm back in the oven. This is a sourdough for future bread.

10. Step 9:

    

    Waiting from 8 to 12 hours. The sponge should bubble up and increase in volume. The amount of time depends on the strength of the starter. I have a young one, I had to wait a long time.

11. Step 10:

    

    Add butter, honey, salt, mix.

12. Step 11:

    

    Pour in the remaining flour, mix.

13. Step 12:

    

    I stirred first with a spoon, and then took a mixer with dough nozzles. Knead for a long time, 15 minutes, the dough should become elastic and practically not sticky.

14. Step 13:

    

    Grease the mold with vegetable oil and put our dough in it.

15. Step 14:

    

    Cover first with cling film, then with a towel. we leave it for proofing.

16. Step 15:

    

    The dough should increase three times. It took me three hours, it again depends on the starter. Bake in a preheated oven at a temperature of 200 degrees for about an hour. We cover the finished bread with a towel and let it cool down.