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recipes/russianryebread.recipe.md
Ray Miller c8a0688998 Initial check-in
2021-09-04 15:02:20 +01:00

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Russian rye bread

Recipe yields 1 large loaf

Ingredients

  • 440 grams Production rye sourdough
  • 330 grams rye flour
  • 5 grams sea salt
  • 200 grams water, at 40C

Directions

Mix all the ingredients together thoroughly. Using wet hands, scoop up the dough and drop it into a well-greased loaf tin (or 2 smaller ones).

Cover loosely with a polythene bag and allow to prove (this could take anything from 2-8 hours, depending on the vigour of the sourdough and the temperature.

Bake in as hot an oven as possible (230C-240C), reducing the temperature by 20C after 10-15 minutes. Baking time for a large loaf will be 50-60 minutes, or 35-45 minutes for a small one.

Meta

author: Andrew Whitley, "Bread Matters"

tags: Bread