100% rye bread "Vitebsky" from seeded flour.

Category: Sourdough bread
100% rye bread Vitebsk from seeded flour.


sown flour 55gr.
water 40gr.
sown flour 95gr.
unfermented (white) rye malt 15gr.
grated anise 1-2gr.
water 190gr.
leaven 81gr.
saccharified brew 294gr.
seeded flour 52gr.
dough 400gr.
seeded flour 132g.
salt 4gr.
syrup 16gr.

Cooking method

  • The recipe is designed for one bread 450g.
  • We take 30g. active starter culture on seeded flour 100% moisture 25g. water and 40gr. sown flour, stir, close the lid and leave for 4 hours at 30C.
  • Add boiling water to the flour mixed with anise, stir thoroughly, after the resulting mass has cooled to 65C, add malt (in this case, white malt is a saccharifying element).
  • 100% rye bread Vitebsk from seeded flour.
  • Next, it is necessary to maintain the brew at 63-65C for 2.5 hours, then cool to 30C. The brew becomes much thinner and very sweet with a subtle smell of anise, I used star anise (star anise) Simultaneously with the brew, the leaven is ready
  • 100% rye bread Vitebsk from seeded flour.
  • Combine the leaven, tea leaves and flour, stir thoroughly and leave to ferment for 5 hours at 30C. The ripened dough greatly increases in volume !! The correct container must be selected.
  • Add molasses and salt to the dough (you can replace molasses with honey, 80% of the molasses weight), stir, then add flour and knead the dough. Transfer the finished dough to a bowl greased with vegetable oil, cover with a lid, film and leave for 60-70 minutes at 30C.
  • Next, put the dough on a damp surface, form a short loaf with blunt ends and carefully transfer it to a sheet of baking paper. (I did not bake the hearth version because the dough seemed thin to me, I have to work on it)
  • Further proofing: 25-30 min., During proofing, periodically iron the loaf with wet hands. Before baking, grease the workpiece with a flour mash.
  • We bake in the oven for 5 minutes. with a small amount of steam at 260C, then lower the temperature to 240C and bake for 25-30 minutes.
  • Grease the finished bread with starch jelly and leave for 8-10 hours.
  • 100% rye bread Vitebsk from seeded flour.
  • The bread is very tender and very tasty.

Sergei, ! Is there a double portion of dough or 2 small rolls?
Hello Irina.
The recipe is designed for one small bread weighing about 450g. In this case, a triple portion of all the ingredients is used. The fact that I baked shaped bread is wrong, since it should be baked with a hearth, but as I said, the dough seemed a little thin to me.
Try to bake "Vitebsky", I assure you will not regret it.
Good luck with your bread.
I printed out the recipe, there will be time, bake

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