Wheat bread on rye sourdough

This recipe for homemade bread includes the following ingredients: active rye sourdough, milk and sour cream (both products of any fat content), high -grade wheat flour (if desired, you can replace the first variety), sugar, refined vegetable oil and salt. As an addition, you can use absolutely any seeds (I have white and black sesame), which sprinkle the workpiece — this is not necessary.

In a suitable dish, put the active rye starter and pour a little warm milk there, add sour cream.

Mix everything and pour vegetable oil without smell, add sugar and salt.

Once again, we mix everything with a spoon and now you can add wheat flour in parts, which is better to sift before. The amount of flour may differ from the declared.

We knead the dough with the hands or with the help of a test (bread maker) for 10-15 minutes. It turns out almost not sticky, delicate and supple. The dough, although soft, is not floating — when you round it into the bun, it will keep your shape. We tighten the bowl with a film and leave at rest for an hour and a half in a warm place. After about 40-45 minutes, we make a light grinder and in heat for another 45 minutes.

During this time, the wheat dough on the rye sourdough will grow well — three times for sure. Again, fermentation time may differ from the specified — it depends on the strength of the starter, temperature in the room, and so on.

For this homemade bread, I advise you to use a special bakery form, which I lubricate with emulsion for baking. In general, it is necessary to mold the workpiece based on how you plan to bake bread — on a hearth or in uniform. In this case, there will be a roll. We take the dough and gently knead it on the surface of the surface of the surface. Send slightly with flour, as the dough is very tender and slightly sticky. We fold along in half, making such an approximate rectangle. The narrow side should be slightly smaller than the length of your baking dish. We roll the layer into a rather dense roll. After each turnover, we must press the roller to the layer, so that later there are no voids in the finished bread (that is, large air bubbles). We lay the workpiece with a seam down, tighten the shape of a baking film or cover with a towel, leave for proofing in the heat until the dough is doubled. This can take 1-4 hours: such a divergence in time is normal. The fact is that the power of the sourdough is different for everyone and the temperature in the room too.

The dough should rise at least 2 times. Better even in three. While the dough was parted, we have already managed to heat the oven to 240 degrees.

If you want the crust to be covered with crisp, sprinkle the workpiece with water or grease with milk, then sprinkle with seeds.

Bake wheat bread on rye sourdough at 240 degrees the first 10 minutes with steam, then reduce the temperature to 200 degrees and the furnace for another 30-35 minutes without steam.

We take out the finished bread out of the mold and cool on the grate. From the specified number of ingredients used, a loaf weighing 460 grams is obtained (weighed after completely cooling).

A very simple and easy recipe for cooking wheat bread on an rye sourdough will give you and your family excellent baking. Try it, do not regret it. Allochka, thank you very much for the order — I hope that the recipe will like it, and the bread will turn out to be delicate, tasty and fragrant.