Rye bread on "universal" leaven

Category: Sourdough bread


Thick leaven 50 gr.
Rye flour 200 gr.
Water up to 200 gr.
Opara all
Rye flour 175 g
Salt large pinch
Sunflower oil 1 tbsp. l.

Cooking method

  • Stir the dough with a spoon until a thick bun. Left for 4 hours on the kitchen table (21 C) under the lid. During this time, the dough spread and grew. Dough spongy inside, stretches.

  • I kneaded the dough with my hands in a bowl, got a bun, formed a loaf and left it for another 2.5 hours under a towel.

  • Baked for 1.5 hours.

  • The taste is good, but there is no limit to perfection next time there will be more salt and, probably, spices, a little bit fresh. The dough was formed very easily, I think this was influenced by the last feeding of the sourdough with wheat flour.


The sourdough is young, but did an excellent job there is not a drop of yeast, the recipe is own

The bread is fresh because of the low proofing of the dough - 4 hours is not enough. If she stood for 24 hours or so, the bread would have enough acidity.
Good bread. I think the malt gives its taste. and the color would definitely be darker.
irina tukina
Hello . And do not add more water when kneading the dough? And about what weight of bread is obtained?

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