And again, at your request, we are posting our favorite sourdough rye bread recipe with dried tomatoes.
Total time for making rye bread: 12 hours
Components:
rye flour 600 g
dried tomatoesno
water
salt
chili pepper
leaven
- Weigh 100 g of flour and 100 ml of water into the sourdough starter.
- Knead, add water if necessary to obtain a thick sour cream consistency.
- Put for 8 hours in a warm room, covered with a napkin. The volume of the container should be 2 times larger than the volume of the dough.
- Prepare flour by weighing out 500 g, sift and add salt, dried tomatoes and, if desired, additional spices.
- After 8 hours, we add leaven, 1/2 cup of water to the prepared flour and knead the dough until soft plasticine.
- We put it in a pre-greased form, if it is high, or form a loaf and put it on a baking sheet, greased with oil.
- We put it in a warm place for 2 hours, after 2 hours – in an oven heated to 250 ° C for 45 minutes.
- When the bread is baked, it must be cooled on a wire rack or sticks to remove excess moisture.
- It is not recommended to cut bread and eat it hot.
