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Wheat-rye bread with dry leavened kvass

Wheat-rye bread with dry leavened kvass

Category: Sourdough bread
Wheat-rye bread with dry leavened kvass

Ingredients

Active rye starter culture 100% 250g.
Carbonated mineral water (not salted) 250g.
Kvass dry (I have HAAS with red rye malt) 30g.
Rye flour 75g.
Wheat flour 280g.
Brown sugar 1 st. l.
Salt 1.5h l.
Bread Spice Mix 2h l.

Cooking method

  • Mix the starter culture with warm sparkling water. Add sugar, dry kvass. If you knead in HP, then put the products in the HP bucket according to the instructions. I kneaded in a food processor for 7 minutes. The dough is slightly sticky to the touch, does not smear, lags behind the walls of the combine bowl.
  • After kneading, let the dough double. It took me 3 hours.
  • Then put the dough on the table, sprinkled with flour, knead from edge to center, forming a round loaf.
  • Put in a greased dish. Cover with a towel and remove to a warm place until doubled. I put it in the microwave with 2 cups of boiling water.
  • Sprinkle with water before baking.
  • Bake in a preheated oven at 220C - 15 minutes, 200C - 20 minutes, 180C - until cooked for about 20 minutes.
  • Cool on a wire rack. Grease with vegetable oil if desired.
  • Very fragrant bread !!! Delicate and fluffy crumb !!!!

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