Sourdough rye bread recipe

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

Sourdough rye bread recipe
  • 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.
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