Custard rye bread classic

Fragrant homemade bread with a rich taste! Help yourself! It is impossible to resist such bread. It is better to let it stand, because the next day it becomes even tastier! Bread is obtained with a rich taste and aroma! According to the structure of the bread rolls, it turns out to be dense and finely porous, it is just perfect for homemade sandwiches. Try to cook it, it's not difficult at all!

Irisha

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For brewing:

Water (boiling water)

100

Malt (fermented rye)

Rye flour

For the main batch:

Water (I used a serum)

300

Wheat flour

200

Bran

Rye

300

Yeast (fresh pressed)

Honey

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 8 % 4 g

Carbohydrates 79 % 38 g

227 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 3 h 30 min

Step 1:
To start, we will prepare the tea leaves. In a bowl, mix rye flour and malt, pour boiling water, mix until smooth and leave the mixture overnight in a warm place (I left it in the oven, which I preheated to 50 C). If time is running out, I think you can leave it for 2-3 hours. The dough should turn out thick, but still it will not be possible to assemble it into a bun.
Step 2:
The next day we will prepare all the ingredients for the dough. Everything should be at room temperature!
Step 3:
In warm water (or as in my case in serum) we breed yeast and honey.
Step 4:
Add the tea leaves, stir until smooth.
Step 5:
Sift wheat and rye flour, add bran and salt. In several steps, add to the liquid part and knead the dough.
Step 6:
During kneading, gradually add vegetable oil and knead a soft, tender dough. During kneading, adjust the amount of water and flour, the dough should turn out soft, a little sticky.
Step 7:
We put the dough in a greased bowl and leave it in a warm place to rise for 1-2 hours (it took me 1 hour to rise). The dough should increase in volume by 2-3 times.
Step 8:
Knead the dough and divide it into 2 equal parts. Spread the dough into molds and leave for 30-40 minutes in a warm place to rise.
Step 9:
Before baking, if desired, lubricate the bread with milk or egg white and sprinkle with flax seeds or sesame seeds or spices (cumin, coriander). Bake bread in a preheated 220 C oven for 15 minutes, reduce the temperature to 170 C and bake for another 20-25 minutes until ready. The finished bread is allowed to cool completely on the grill.
Step 10:
Bon appetit!