Composition / ingredients
Cooking method
Sift rye flour into a container. Separately sift the white flour. We take part of the white flour (half a cup) for sourdough, and pour the rest into rye flour.
Cooking sourdough. In warm water (three quarters of a cup), add sugar, molasses, flour and live yeast. Mix and place near the battery or in another warm place.
Until the sourdough has risen, put salt in the rye flour and mix everything. When the dough is ready, pour it into a container with flour and salt. Add the oil and the remaining water and knead the dough (at least 20 minutes), from time to time beating it on the table.
After a homogeneous lump is obtained, it is necessary, covering with a cloth, to put the dough in a warm place. When it rises, the dough should be kneaded again and put into a mold. Before you start baking bread, you should wait until the dough rises again.
Enjoy cooking!
Calorie content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Rye flour - 305 kcal/100g
- Molasses - 296 kcal/100g
