Wheat-rye bread with seeds on sourdough

The recipe for this simple, delicious bread without yeast includes active rye sourdough, rye flour (I used peeled, but wallpaper or sifted is perfect), wheat flour (the variety is not so important), water, salt, and seeds.

To get 300 grams of active rye starter, you need to take a tablespoon of starter from the refrigerator (if you store it in the cold) and feed it in three doses with 150 grams of rye flour and 150 milliliters of water. Divide this feeding into three parts in increasing order. After the last feeding, the starter will be ready for use when it has grown 2-2.5 times (I have it already after 1.5 hours). Place the starter in a suitable container and add 170 milliliters of lukewarm water. Add salt there and mix everything thoroughly.

Then add two types of flour, which need to be sifted, and seeds (leave a little for sprinkling the bread).

Knead the dough until it becomes homogeneous. There is no need to knead for a long time — there is no point in this, since rye flour does not contain gluten. The dough will be sticky and soft. Round it, cover the bowl with a towel or film and leave for half an hour. During this time, the dough will remain practically unchanged, but will swell a little.

Now knead the dough again for just a couple of minutes.

Generously grease the baking dish with vegetable oil and place the dough into it. We level the dough with wet hands, otherwise they will simply stick. Cover the pan with cling film and leave the dough warm until it has doubled in size. My bread took 2 hours to rise, but the proofing time directly depends on the strength of your starter.

When the dough is almost ready for baking. turn on the oven to warm up (250 degrees). Place a bowl of boiling water at the bottom of the oven — this will be a steam bath. Spray the workpiece with water and sprinkle with the seeds that were left.

We bake wheat-rye bread with seeds at 250 degrees for the first 15 minutes, steaming (a bowl of boiling water), then remove this bowl, reduce the temperature to 200 degrees and bake the bread until ready (about another 25 minutes).

Remove the finished bread from the oven, let it cool slightly in the pan, then take it out and cool completely on a wire rack. Wrap in a towel and leave to rest at least until it cools completely, and preferably for 5-6 hours.

Simply amazing bread made with equally wonderful sourdough. Although, in essence, this is not wheat-rye, but rye-wheat bread, since it contains 2/3 rye of the total amount of flour used. The bread is not at all sour, suitable for eating during Lent, and it also contains no sugar. Try it, my dears!