Description
Very often, when I don't have much sourdough and she has not grown to the desired volume, but strong enough that I bake this bread. For its production need only 3-4 tablespoons rye sourdough. And now I bake this bread in a slow cooker...
Ingredients
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Sourdough
4 ст. л.
-
The broth
350 мл
-
Vegetable oil
2 ст. л.
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Honey
4 ч. л.
-
Salt
1 ч. л.
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Rye flour
1 стак.
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Flour
2,5 стак.
Cooking
Warm potato broth to dissolve salt and honey. Add the vegetable oil. If you take just the water, the more salt - 1.5 tsp. As the potato broth is salty.
Add sifted rye flour, mix well.
Then add 3 tablespoons with a large slide ( or 4 packets) rye starter at its peak. Mix well.
Now add the sifted wheat flour. Knead well.
Now take a circle of parchment paper, grease it with vegetable oil, using a spoon spread the dough with hands greased in vegetable oil we top.
I turn first mode Yeast dough for 1 hour, then leave the dough alone for 2-3 hours, and she yet go about their business... Here it is already well risen.
First, put in the Cakes for 35-40 minutes on one side, then turn over and another 15 minutes on the other side. Leave autopedigree for 5-10 minutes... it All depends on water or potato broth we bake bread... a potato broth needed more time.
To shift on a towel, wrap up the bread to cool down... And Bon appétit! Very tasty and tender bread... And if you add more fragrant herbs... It will be even tastier. But, my husband loves this bread just like that, without any additives...
Lately my camera is not the same... Bad focus, blur... it became Difficult to use it to convey the beauty and fullness of a dish... So I made a zoomed in photo of the cut bread, so too he saw, he was so handsome.
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