The easiest sourdough rye bread

Category: Sourdough bread
The easiest sourdough rye bread

Ingredients

Leaven 80 g
Dough water 375 ml
Dough water 260 ml
Salt 1.5 tsp.
Rye flour for dough 220 g
Rye flour for dough 520 g

Cooking method

  • For dough you need
  • Sourdough 80 gr. (4 tbsp. L.)
  • Water 375 ml
  • Rye flour 220 gr.
  • We leave for 8-12 hours at room temperature, covering the dishes with your dough with a towel.
  • When the dough rises (doubles and stops rising further) and begins to slowly fall, then you need
  • MANDATORY !!! postpone 4 tbsp. l. dough in a container - this will be your sourdough for the next bread making. Do not forget to do this, otherwise you will be left without the leaven for the bread and you will need to withdraw it again. Store the starter culture in the refrigerator. And from the remaining dough we will knead the dough for baking bread.
  • For the test
  • Rising dough
  • Water 250 ml
  • Sea salt 1.5 tsp
  • Rye flour 520 gr.
  • Seeds and other seeds 2 handfuls
  • Mix and leave for 3 hours for proofing, and then bake bread in the oven or bread maker.
  • I filmed a video recipe for making bread:
  • For dough 520 gr. flour is indicated by the mark on the measuring cup, and when weighing on the scales, only 350 grams of flour are needed

Time for preparing:

12 hours and 3 hours - 15 hours

Cooking program:

1

Chef
Vatrusha, if someone is inspired by someone else's recipes, then yes, he gives a link to them.
But why link to their recipes on other sites? It is not right. You can post both videos and recipes directly on the forum

And I corrected the photo for you, refresh the page
Vatrusha
This is not another site, but mine. And everything is already laid out there. Re-work is time consuming to do, and I don't see it expedient. I make sure that people can learn a simple recipe. If you need feedback on my video, I can link to none of them.
Chef
Quote: Vatrusha

This is not another site, but mine. And everything is already laid out there. It is laborious to do the repetitive work, and I do not see it expedient. I make sure that people can learn a simple recipe. If you need feedback on my video, I can link to none of them.
you do not understand me
The other is in relation to our forum. All yours can be placed here.
Vatrusha
You can, but why, if there is already laid out. Moreover, I have posted a description of the recipe, and the video recipe can be watched at will.
Chef
Quote: Vatrusha

You can, but why, if there is already laid out. Moreover, I have posted a description of the recipe, and the video recipe can be watched at will.
Nobody forces you to upload your video and your starter here, although it's simple. But then no links are needed.
Hope we agreed
Vatrusha
Can I place links to my videos on YouTube with you, instead of a link to my site?
Chef
Quote: Vatrusha

Can I post links to my videos on YouTube instead of linking to my site?
Yes, you can insert the video directly into the recipe.
Vatrusha
I'll try to do it. To do this, do you need to insert the embed code directly into the text? Where can I find a description of how to do this?
Chef
Quote: Vatrusha

I'll try to do it. To do this, you need to insert the embed code directly into the text? Where can I find a description of how to do this?
There is a button in the list of bb-codes above the edit field The easiest sourdough rye bread
Click on it and insert the video address between the tags.
Vatrusha
Well, thank you!!!
Chef
Quote: Vatrusha

Well, thank you!!!
It's my pleasure
If it doesn't work right away, I'll correct it.
Vatrusha
Well, that's it. Thank you for your help.
Maryna V.
Thank you so much for such a detailed description !!! I baked my first bread according to your recipe and everything worked out for me !!!
Vatrusha
I am very glad for your health and your whole family !!!!
DreamWalker
What weight of a loaf is the recipe for? I would like to try, but my HP does not take more than 900 g.
Vatrusha
I put 1000 grams, but try 900, it should work, I think.
DreamWalker
Thank you! I'll take a chance. The amount of flour is very embarrassing, and even plus the dough. Or I don't understand the technology? This will be my first sourdough bread.
Vatrusha
Flour in the dough goes 220 grams, and in the dough 520 grams. A total of 740 grams of flour comes out. I once put to bake in a bread maker at a weight of 700. It turned out unsuccessfully. After all, water also makes up its weight in bread. There, for dough 370 ml and for dough 260 ml, a total of 630 ml is obtained. Some will evaporate and some will eventually work out. But I don't know exactly how much
vladpit1401
I would like to clarify, the water for the dough in the ingredients is 260 ml. And in the recipe itself, the water for the dough is 250 ml. How much water should you use for mixing? Thank you, I'll try the interesting recipe, then I'll tell you what happened. If interesting.
Vatrusha
Quote: vladpit1401

I would like to clarify, the water for the dough in the ingredients is 260 ml. And in the recipe itself, the water for the dough is 250 ml. How much water should you use for mixing? Thank you, I'll try the interesting recipe, then I'll tell you what happened. If interesting.

Yeah .. inaccuracy. I pour 260 ml.
Be sure to tell us.
One tip. Soak the bread (do not cut) after baking for at least 12 hours and then it will not crumble at all when cutting - until it is cooked.
Milada Chistyakova
bread is being prepared practically for a day. somehow more familiar - 3.5 hours and the bread is ready, you can eat. and then wait so much. of course, very tempting - sourdough bread instead of yeast. now I have baked rye bread in a bread maker. stands, cools down. I'll put in the leaven. and I will taste bread on my leaven only after 5 days. the next bread to be served only in a day. I think sourdough bread is worth it. but, probably, all the same, you will have to bake bread with yeast.
Vatrusha
Yes, making bread with baker's yeast is faster. But even making bread with sourdough does not turn out to be a day, but only half. I put the dough at 10 pm, and in the morning at 6 pm, before leaving for work, I put the dough for kneading in a bread machine. And after 3 hours the husband gets ready bread to cool. As a result, only 12 hours for the complete preparation of bread. And the time costs - 3 minutes for dough and 10 minutes for kneading the dough - measure everything and put it in the mold, and later stir the unmixed flour in the dough with a spatula in a breadmaker working on kneading. The only thing that is better of course is to cut the bread after 12 or more hours after baking. Then it is completely ready - not such a wet dough turns out. So yes, it takes a day to make bread.
Milada Chistyakova
be that as it may, but I have already put the leaven according to your recipe. while it grows, I will still use yeast. I also wanted to ask you - if I bake bread every day, maybe it is not necessary to put the leaven in the refrigerator? or will it turn sour at room temperature? How long can a leaven go without a refrigerator?
Vatrusha
Every 12 hours it needs to be fed, otherwise it will be depleted. It is quite well stored in the refrigerator and immediately put the dough on it after taking it out of the refrigerator.
Milada Chistyakova
and how to feed her? and does it need to be fed if it will be stored in the refrigerator?
Vatrusha
If you don't bake bread for a week, then feed the sourdough in this way: 🔗
vladpit1401
Greetings. At what temperature and how long should you bake? I want to try a very interesting recipe.
Vatrusha
Hello. I can't remember at first. If it is convenient, click on the U-tube link located at the bottom right in the video and a channel with questions from people and my answers to them will open. Somewhere in the middle, you can find my answer about the baking temperature in the oven.True, they wrote quite a lot there, but I think you can find it.
Sergius98
Good day. Thanks for the recipe. I will take your recipe as a basis for making sourdough rye bread. It is painted in great detail and clearly.
Vatrusha
I am glad to help you and your health!
Dari-do
I apologize in advance for a possibly stupid question, but I have a problem with crumb, the dough rises like in the video, it smells delicious, I do everything as in the instructions, but when I cut the bread, unfortunately I come across an uncooked crumb, it's wet and sticky, the crust is delicious .. I would like to understand what is the reason ... maybe the leaven is not very good or the flour is bad or I have something with my head
Vatrusha
Bread needs time to cool down and, as it were, ripen. Try to stand it for 12 hours and only then cut off the first piece.
Dari-do
So I did it - cut the second bread in 15 hours, but the same sticky wet crumb can be low-quality flour
Vatrusha
Perhaps you do not stand it correctly - you need it on the wire rack (I put it cold in the oven, I don't even cover it with a towel). Or try pouring a little less water (240 or 250 ml) to make the dough thicker, then the bread will not rise so high, but it may not be so wet. Well, my crumb turns out not dry and not wet - so, a little wet.
Dari-do
Thank you very much! I will try!
GTI Tatiana
I made bread according to your recipe. I liked it to my taste, but it turned out to be moist inside, even very wet. Baked in the oven. And the crust has moved away from the crumb. Maybe a lot of water? Flour is different in moisture. In the next. I will reduce the water once and hold it by 230 * C not 10 minutes, but 20.
The easiest sourdough rye bread
cooled on a wire rack in a cold oven for 18 hours.
KseniaT
Hello, I have a ready-made sourdough that has been standing for 4 days. how much should I add? And how then, add some flour and water and wait for the rise?
Vatrusha
Hello, sorry for the long wait - I haven't had a chance to reply before.
You need to take 4 tablespoons of sourdough and dilute with water and flour by putting the dough. And after 8 hours, when the dough rises (having increased by 2 times), you need to knead the dough. Watch the video - all the details are set out in it.
If there is still a lot of sourdough left after mixing into the dough, you can renew it. Do it like this - take away 4 tbsp from the dough after 8 hours. l. and place stored in the refrigerator in a separate container, but with access to air, until the next bread preparation. And add the entire first sourdough culture to the bread dough - you will get it a little more than without adding sourdough. But only if you still have a liter left, then of course do not add, but save it in the refrigerator and use it a little in all the next baked goods.
Vatrusha
Quote: GTI

I made bread according to your recipe. I liked it to my taste, but it turned out to be moist inside, even very wet. Baked in the oven. And the crust has moved away from the crumb. Maybe a lot of water? Flour is different in moisture. In the next. I will reduce the water once and hold it by 230 * C not 10 minutes, but 20.
The easiest sourdough rye bread
cooled on a wire rack in a cold oven for 18 hours.
It can be seen that the leaven did not raise the bread well. Perhaps you put bread for proofing in a cool place, try another time to put it in a warm, unventilated place. Or, when placing in the oven, the bread donkey a little, then you need to move it very carefully and bake for 15 minutes at a temperature of 220, and then reduce to 200 and bake until cooked for another 40 minutes.
Vatrusha
Quote: KseniaT

Hello, I have a ready-made sourdough that has been standing for 4 days. how much should I add? And how then, add some flour and water and wait for the rise?
You add everything, in the same place, as a result, about 100 grams should have come out and put the dough on the dough. Then take 4 tbsp from the dough. l. and set aside in a separate dish in the refrigerator for next time. Observe parts of flour and water according to the recipe, it does not really matter if you even go over a little.
Watch the sequence in the video again.
KseniaT
* JOKINGLY * thanks, of course, I've been baking bread for a long time !! everything is great)))
Vatrusha
I'm glad. My computer was broken for half a month and could not answer.
Ryy
Thanks a lot for the recipe! The leaven turned out to be excellent, the dough was suitable in the multi on the "yogurt" mode.
I baked bread in a bread machine, got up, then rested for more than 12 hours, but, unfortunately, the inside turned out to be completely raw. ) =
However, the family eats crackers made from it with great pleasure!
Thank you, we will train until the victorious. I really want a delicious yeast-free bread!
A.G
Hi,
Baked on a panasonic bread maker on the program 2 xl. Added cumin.
It turned out well, a little cracked. But overall a good recipe without oil!
Thank you
The easiest sourdough rye bread
KvashninaEA
Also inspired and baked rye bread for the first time in my life The easiest sourdough rye bread
I did it as it should - leaven, dough, let it stand, bake and keep it under a towel until it chilled
tatka_o
Vatrusha, good afternoon.
Help me please. I tried to bake bread according to your recipe twice. But both times did not come out. I did everything according to the recipe. Dough rose well. And after kneading, the dough did not want to rise at all. Both times the dough came out very thick, it was not even possible to use a spatula to help stir it. Maybe it's the flour? I have peeled rye bakery Pudov. And of course, after baking, the bread inside did not rise and was wet. Like a brick. Although the crust tastes good.
What to do? What consistency should the dough be? Or replace flour?
Thanks in advance for your reply.
Tatyana.
irina tukina
Hello. According to this recipe, the output of finished bread is 1 kg 100 gr. I want to bake a loaf weighing 500 grams. How to count the amount of flour is ponderous. And what about the ingredients for the dough? Completely confused. Help me please.
oncur
Modified your recipe a bit. Added 2 tablespoons of vegetable oil and 2 tablespoons of brown sugar. After mixing the ingredients with the dough, I put the dough in the refrigerator for 12 hours, and then for 3 hours for proofing. It turns out like this bread:

The easiest sourdough rye bread

The weight of the finished bread immediately after the oven is 1210 g.
sveta777
Thank you Vatrushechka for a VERY detailed recipe and video. You have found a normal description of how much sourdough you need.
It was baked.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72438.0
It is of course small, but I also have a supra for 450g. When you count your count on mine. But everything was baked.
And I climbed to your site ...

The easiest sourdough rye bread

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