This is a sour rye bread. I've been searching for a perfect recipe for a long time, and ...search is over!
Ingredients:
Rye sour dough-
260 g rye flour
260 g water
5 g dry yeast
Wheat sour dough-
135 g bakers flour
135 g water
5 g dry yeast
Other ingredients-
170g rye flour
100 g bakers flour
70 g water
2 tbs oil
13 g salt
5 g dry yeast
1/2 tbs caraway seeds
1 teas cumin
1/2 teas coriander seeds
1/2 teas fennel seeds
Method:
Day before (or at least 16 hours) make (separately) sour dough.
On the day of baking - Mix all ingredients together and knead for at least 10-15- minutes. Using bread making machine is OK. Leave it rise for 2-4 hours.
Punch down and knead, shaping 2 balls. Dust with flour and let it double.
Preheat oven to 200*C. When bread ready for baking, transfer the balls onto baking sheet. On bottom of the oven place a dish with some boiling water. Quickly place bread inside and close the oven door. Bake for 10 minutes, then reduce temperature to 180* and bake for extra 20-30 minutes. You'll get aromatic, 'heavy' bread, easy to digest.
Austrijski seljacki Kruh/hljeb
Potrebno:
Kiselo tijesto od razi-
260 gr razanog brasna
260 gr vode
5 gr suhog kvasca
Kiselo tijesto od psenice-
135 gr brasna, obicnog
135 gr vode
5 gr kvasca, suhog
Ostali sastojci-
170 gr razanog brasna
100 gr psenicnog (obicnog) brasna
70 gr vode
2 kasike ulja (maslinovo)
13 gr soli
5 gr suhog kvasca
1/2 kasike ‘caraway’ sjemenki ()
1 kasicica kima
1/2 kasicice korijander sjemena
1/2 kasicice fenel sjemena
Nacin:
Dan prije umijesite oba kisela tijesta (odvojeno) i ostavite pokriveno kisnuti na sobnoj temperaturi najmanje 16 sati.
Sutradan, pomijesajte sve sastojke i oba kisela tijesta i mijesite najmanje 10 min (rucno) ili u masini (pekacu).
Ostavite nadolaziti 2- 4 sata (u ovisnosti o sobnoj temperaturi).
Premijesite tijesto na brasnu, oblikujte loptu, pospite sa dosta brasna i ostavite nadoci drugi put, pokriveno cistom tkaninom.
Ukljucite pecnicu da se ugrije na *200 C, te neposredno prije pecenja na dno stavite sud sa kljucalom vodom. Ovo ce stvoriti vlaznu sredinu koja omogucava hrskavu koricu.
Ubacite kruh da se pece 10 minuta, a zatim smanjite temperaturu na *180 C, te ga ispecite do kraja.
Dobicete divan mirisan i ‘tezak’ kruh, koji je lak za probavu.