Crispy crust and soft center. A simple recipe for perfect rye bread

Is there anything better than the smell of freshly baked bread in your home? In my opinion, no. I have been looking for a long time for the perfect recipe for delicious and healthy rye bread, as easy as possible to prepare. Baking it does not require experience at all, after the first time it will certainly not cause you any problems.

A few basic ingredients and a bit of patience are enough to prepare delicious bread for your family without unnecessary additives.

• 350 g rye sourdough,
• 150 g of wholemeal rye flour (type 2000),
• 650 g rye flour (type 720),
• 650 ml of boiled or filtered water,
• 2 teaspoons of salt.

Prepare rye sourdough. Combine 100 g of rye flour (type 2000) and 100 ml of lukewarm (approximately 36-38°), boiled (or filtered) water in a sterilized jar. Mix with a wooden spoon, cover with a cloth or foil (if you use foil, make holes in it to allow air to circulate). Set aside in a warm place (25-30°C). The next day, at a similar time, add 100 g of the same flour and 100 ml of lukewarm water to the working starter (air bubbles should appear). Mix with a wooden spoon. Set aside covered in a warm place. Repeat all steps twice more, this time adding only 60 ml of water. With each passing day, the leaven should increase in volume and have an increasingly intense smell. After 12 hours from the last “feeding” of the leaven, start baking bread.

Measure the appropriate amount of leaven. Put the rest in the fridge (you can still “feed” it from time to time and use it for baking later).

Mix all bread ingredients in a bowl. Don’t knead the dough. Cover the bowl with a cloth and set aside for 8-12 hours (at room temperature).

With moistened hands, transfer the dough to 1-2 cake tins lined with baking paper. Level the surface of the cake. Cover with a cloth and set aside for 8-12 hours (at room temperature).

Preheat the oven to 220°C. Spray its interior with water to create steam needed at the beginning of baking. Place the loaf pan with the dough in the oven and spray it with water again. Bake the bread for 45-50 minutes.
Cool the baked rye bread on a rack. Start eating it the next day. Store wrapped in a linen cloth.

Source: Terazgotuje.pl