Rye sourdough bread. How to make sourdough bread: the correct and complete recipe

Real homebaked bread unthinkable without leaven. After all, only natural sourdough in baked goods preserves all the benefits of cereals, which are partially lost in yeast bread. If you care about the health of your family, then you should always have homemade sourdough in the refrigerator.

How to make sourdough for bread - a classic recipe

This starter is very easy to prepare and is ready in just 5 days. It is universal and suitable for preparing any yeast-free baked goods.

Product set:

Wheat flour;
Rye flour;
chilled boiled water.

The starter is prepared in stages. First, mix 80 g of water with 60 g of rye flour.

When adding flour, you need to sift it each time.

Place the mixture in a sterile container, cover loosely with a lid, and leave at room temperature for 24 hours.

The next day, take half the dough and again add the same proportions of flour and water. Mix everything thoroughly and leave again for a day.

Take half the mass, mix with 60 g of wheat flour and 60 g of water. Stir and leave the mixture to ferment for another 24 hours.

On day 4, measure out half the mass, combine with the same portions of wheat flour and water.

On the fifth day we repeat the operation and the next day we check our starter. It should double in size and have a pleasant fruity aroma.

The starter is ready for baking.

Rye sourdough recipe

Rye flour is much healthier, so rye bread must be present in the human diet. Delicious rye bread can be baked at home if you know the recipe for rye sourdough.

Product set:

rye flour - 250 g;
warm water – 250 g.

Mix water and flour in equal proportions (50 g each). Mix everything and transfer it to a jar or plastic tray. Cover with a clean towel and leave in a warm place for a day.

On the second day, we need to feed the starter with a fresh portion of flour and water (50 g in total). And also leave it warm for a day.

On the third day, the starter will begin to emit a more pleasant smell. We will feed her again with the same proportions of water and flour.

The starter is almost ready on the fourth day. It has a sour, bready smell and increases in volume, acquiring a porous structure. To continue fermentation, we feed the natural yeast again with the same amount of flour and water.

The next day, the starter can be used for its intended purpose, and the leftovers are stored in the refrigerator.

Sourdough is living culture, so it needs to be fed every day.

Made from wheat flour

This leaven is made in advance so that later you can bake homemade yeast-free bread. The baked goods turn out much fluffier and tastier than store-bought ones.

Product set:

water – 2.5 tbsp.;
white flour – 2.5 tbsp.

In a clean place (preferably sterile) glass jar pour half a glass of flour, pour half a glass with lukewarm water and mix. Cover the container loosely and leave at room temperature for two days.

When the first bubbles appear on the surface of the mass, add half a glass of warm water and the same amount of flour to the starter. Stir everything thoroughly and let it brew for another day.

For the next three days we feed the crop in the same way, without changing the proportions.

On the eighth day, the starter can be added to the dough.

On hop cones for homemade bread

You can quickly make sourdough for bread from hop cones. They can be collected in August-September and stocked with these raw materials for future use for the whole year. This ingredient can also be purchased at any pharmacy.

Product set:

water – 1 tbsp.;
dried hop cones – 0.5 tbsp.;
granulated sugar - 0.5 tbsp.

Fill the cones hot water, boil until the volume of liquid is reduced by half.

Strain the broth and return the liquid to the pan. Add sugar and flour. Mix everything thoroughly, cover the dishes with a towel and leave to ferment for two days.

On the third day, the starter is ready for making bread.

Rice sourdough recipe

From rice you can make a so-called gluten-free starter, which is used to bake special gluten-free bread.

Product set:

water – 3/4 cup;
sugar – 1 tbsp;
seedless raisins – 1 tsp;
rice flour – 300 g;
corn flour – 300 g.

3 days before baking the bread, we begin preparing the rice sourdough. Fill ¾ cup with a little warm water. We also add washed raisins, granulated sugar and a couple of tablespoons of rice flour. Mix the mixture thoroughly and put it in a warm place for a day.

The next day, add another spoonful of whole-ground rice flour, stir the starter only with a wooden spoon or stick. Cover with a napkin and keep warm for a day.

On the third day, pour the starter into an enamel bowl, add 300 g of corn flour, and add a little warm water. Stir and leave until evening. Then all that remains is to knead the dough and bake a delicious diet bread.

Sourdough for bread without yeast

Sourdough for bread without yeast is prepared from two types of flour (wheat and rye) and plain water.

Ingredients:

whole grain wheat flour – 300 g;
whole grain rye flour – 300 g;
warm water.

Take a large glass jar. Pour all the flour into it and mix. Dilute the dry ingredients with 120 ml of warm water. Mix the dough, cover tightly with a lid, and place in a cool place for two days.

Then we throw away half the mass, and add 30 g of wheat and rye flour to the rest of the starter, diluting all 60 g of warm water. Stir, cover and return to the same place.

On the fourth day we repeat the operation and wait another 3 days. During this time, the bacteria are activated, the mass will begin to grow and become covered with bubbles. At this stage the product can be used for kneading dough.

From potatoes

Boiled potatoes also make an excellent natural starter for homemade bread. It is prepared as follows.

Ingredients:

potatoes - 1 small tuber;
honey – 1 tbsp. without top;
wheat flour – 6.5 tbsp;
warm water.

Wash the potatoes thoroughly, cut them into medium pieces and place them in a small saucepan or saucepan.

Fill everything with water so that the liquid slightly covers the contents, and cook until tender without adding salt.

It is very important not to overcook the potatoes.

We drain the potato broth and puree the potatoes themselves. If necessary, dilute the puree to the consistency of liquid sour cream.

Transfer the mixture into a clean jar, add honey, mix and cover with a cloth to allow oxygen access.

Every other day we feed the culture with two tablespoons of wheat flour and 50 g of warm water. Mix everything until smooth and leave to ferment for a day.

The next day, add 1 more spoon with a heap of flour and add a little warm water. Cover the container and leave until the next morning.

Carefully take 3 tablespoons of starter on top (throw away the rest), add another 2 tablespoons of flour and 1 tablespoon of water.

On the sixth day, add a spoonful of water and flour to the sour starter. And after 4 hours the starter is ready for use.

From raisins

Anyone, even someone very far from cooking, can prepare such a starter. And the result will be delicious and very healthy yeast-free baked goods.

Ingredients:

raisins – 0.5 tbsp;
granulated sugar – 1.5 tsp;
flour – 200 g;
warm water – 1 tbsp.

We wash the raisins and soak them for half an hour in regular warm water.

For the starter we need an infusion, and the raisins themselves can be eaten or added to any dish. Add flour and sugar to the warm liquid and mix until smooth.

Leave the future starter in a warm place for 48 hours. During this time, it will grow, filled with bubbles.

Already on the third day you can bake bread or pies from this starter.

From the presented list of homemade bread starters, you can choose one or more recipes. But in any case, you will always get aromatic living bread without adding yeast, which will give strength and health to your family and friends. Bon appetit everyone!

Homemade bread is fragrant, crispy, tasty and, of course, healthy. It is prepared from simple, proven ingredients. In this case, the flour can be whole grain, wheat, rye. For variety, it wouldn’t hurt to add sesame seeds, seeds, nuts, honey, pumpkin.

It is baked in any available form: a round cast-iron frying pan, on a baking sheet with high sides, in a special bread pan.

Description

The most correct and full recipe sourdough bread (see photo below). It is necessary to prepare a starter (sourdough) using flour and water. You can also purchase it in a store in dry form and dilute it with water in the required proportions before kneading the dough (information is indicated on the package).

The so-called “eternal” leaven, which consists of flour and water, is very popular. It is initially prepared for several days, and then the base is simply stored in the refrigerator until the next batch of dough.

Recipe for “eternal” sourdough

First day: you need to place 100 grams of each component in a container. Mix the mixture thoroughly until creamy. After this, cover the container with the future starter with cling film or a clean towel and put it in a warm place (avoid draft) for 24 hours - until small bubbles appear (it is advisable to stir the mass periodically).
Second day: “feeding” the starter. Remove the container from a warm place and again add about 100 grams of the main components to the desired consistency. Next, cover with a towel and return to a warm shelter for another 24 hours.
Third day: take out the container - now on the surface of the starter you can see a lot of bubbles that form the so-called foam cap. Add the ingredients again and return to their place, periodically observing the leaven, which has already become strong. Now it is important to catch the moment of its full maturation. Then divide into two equal parts: place the first in a jar with a nylon lid (with holes), which is set aside in a cold place, and the second is used for baking bread.

Dough

Baking sourdough bread (according to the correct and complete recipe) is not a particularly labor-intensive task, but it requires certain knowledge, skills, patience and endurance.

According to the technology of making bread, it is necessary to prepare two types of dough in parallel - unleavened and directly bread dough. This is necessary so that all the necessary processes of dissolution and fermentation can take place: in sourdough, the protein component of the flour swells well, which contributes to greater development of gluten when kneading the dough. This directly affects the quality and taste of the finished bread.

It is important to note the following subtle point. When baking a product even from flour with a low protein content, following this sequence in the dough kneading technology (sourdough, general kneading) will allow you to prepare delicious bread.

And when both types of dough are ready, you can begin the stage of general kneading, kneading, with a subsequent approach (increasing in volume).

How to warm up

For sourdough bread (correct and complete recipe), kneading and kneading the dough can be done in several ways: manually, in a special dough mixer or in a bread machine.

This process should take about 15-20 minutes. It is very important that the mass gradually acquires an elastic consistency. Then you need to leave the dough for 30 minutes to “rest”. After which you can form a bread dough.

Just before baking, it is important to place the bun for several hours either in a mold or in a basket with a napkin previously sprinkled with flour, and then put it in a warm place for 2.5 hours. This way it will go through the proofing stage. In this case, the grain stock should increase 2-3 times. If desired, the top can be greased with milk and sprinkled with sesame seeds.

After this, the bread can be baked. An oven, bread maker, or multicooker are suitable for this.

This article will discuss several correct and complete sourdough bread recipes.

In the oven

To knead, you need simple ingredients that are easy to get, even when you are far from civilization. The bread turns out tasty and aromatic. And it can be stored for a whole week.

Ingredients:

sourdough (base) - 340 grams;
water - 200 grams;
wheat flour - 400 grams;
salt - 10 grams;
vegetable oil - 20 grams.

Preparation:

Baking in a bread machine

Of course, with the advent of home electrical devices, kneading dough and baking delicious bread has become much easier. The equipment has several programs, a timer, special containers and other accessories useful in everyday life. Can be prepared with yeast or sourdough.

Full and the right recipe bread in a bread machine (rye for a change) is next.

Ingredients:

sourdough (from rye flour) - 300 grams;
wheat flour (grade 1-2) - 200 grams;
rye flour - 130 grams;
vegetable oil - 1 tablespoon;
salt 1.5-2 teaspoons;
water - 230 grams;
honey - 1 tablespoon (for color and softness of taste).

Preparation:

Prepare a sourdough starter from rye flour in advance (according to the “eternal” sourdough recipe). Take the bread baking portion.
Mix fresh starter with ingredients (honey can be melted).
Knead the dough, carefully breaking up any lumps and carefully adding water.
The consistency for rye bread should be slightly liquid and sticky.
Place the dough in the mold until it rises.
After 3 hours, turn on the oven to the “Baking” mode, without kneading (1-1.5 hours).

There is such a nuance: in order to get bread with additives (nuts, seeds, raisins), you need to add grains and raisins after kneading (if this is done in a bread machine!). Some kitchen appliances serve sound signal. Once it sounds, you can add all the additional ingredients.

Sourdough bread in a slow cooker

Correct and complete recipe, which involves the use of the following ingredients:

sourdough - 1 full tablespoon;
water - 300 grams;
salt - 10 grams;
wheat flour - 700-800 grams;
vegetable oil - 15 grams;
sugar - 25 grams;
sour cream - 3 tablespoons;
chicken egg - 1 piece.

Preparation:

Place water, egg (beaten), sugar and leaven in a deep container. Mix everything. Add salt, sour cream, vegetable oil and stir.
Sift flour and add to ingredients. Knead the dough.
When it becomes elastic, place it on a floured napkin in a basket or colander and leave for 1 hour, covered with a towel.
After this, knead again and place in a multicooker container (previously oiled), cover with a lid and leave to proof (2 hours).
Select the multicooker mode “Casserole” (duration - 1 hour).
After the indicated time, open the multicooker, turn the bread over and leave to bake for another 15-30 minutes.

Pumpkin sourdough bread

The recipe (complete and correct) for such a fragrant homemade food with the addition of pumpkin puree, sesame seeds, seeds, walnuts will pleasantly surprise loved ones, and also give a boost of energy and vigor for the whole day.

It is based on wheat flour sourdough, baked pumpkin puree and whole grain flour.

Ingredients:

sourdough - 300 grams;
whole grain rye flour - 100 grams;
whole grain wheat flour - 400 grams;
salt - 15 grams;
vegetable oil - 50 grams;
honey - 50 grams;
pumpkin puree - 500 grams;
seeds - 3 tablespoons (flax, pumpkin seeds);
walnuts - 3 tablespoons;
sesame - 10 grams.

Almost no water is required since the pumpkin puree contains juice. If necessary, you can add just a little bit.

Preparation:

Mix the finished starter with pumpkin puree, flour, and seeds. Knead into a stiff dough and leave for 20 minutes.
Continue kneading, add salt and honey (if the density becomes too high, add a little water).
For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect comes from the pumpkin.
Make a bun and place in a greased mold, cover and leave for 3 hours.
After this, you can decorate the surface with seeds, sesame seeds, and make cuts. Leave under a towel or film to proof (2 hours).
Bake at 200 degrees until golden brown.

Summary

An important feature of the final stage of making bread at home is the cooling process. It is recommended to wrap the loaf in a clean towel or place it on a wire rack and leave it there for 2-3 hours. After which the product is considered completely finished.

Excellent homemade bread from wheat flour can be easily prepared not only with yeast, but also with sourdough. Today I will share with you a new recipe that should surely appeal to everyone who bakes bread at home.

Despite the fact that rye sourdough is used in the dough for this wheat bread, the finished baked goods have a pleasant light color, with a wonderful taste and subtle sourness (this is typical for sourdough bread). To completely get rid of it, you can speed up the fermentation process by adding a very tiny amount of yeast to the dough (a pinch of fast-acting yeast is enough).

I must say that wheat dough with rye sourdough according to this recipe can be used not only for making bread. It is great for buns, baked goods and fried pies with sweet or savory filling. For sweet pastries, I recommend adding an additional 2-3 tablespoons of sugar to the dough and replacing the vegetable oil with melted butter.

Ingredients:

(220 grams) (150 grams) (100 milliliters) (1 tablespoon ) (1 tablespoon ) (1 teaspoon) (0.75 teaspoon) (0.5 teaspoon) (0.5 teaspoon)

Cooking the dish step by step with photos:

This homemade bread recipe includes the following ingredients: active rye sourdough, milk and sour cream (both products of any fat content), premium wheat flour (if desired, can be replaced with first grade), granulated sugar, refined vegetable oil and salt. As an addition, you can use absolutely any seeds (I used white and black sesame seeds) with which to sprinkle the workpiece - this is not necessary.

Mix everything again with a spoon and now you can add wheat flour in parts, which is better to sift before doing this. The amount of flour may differ from that stated.

Knead the dough by hand or using a dough mixer (bread machine) for 10-15 minutes. It turns out practically non-sticky, tender and pliable. The dough, although soft, does not float - when you round it into a ball, it will hold its shape. Cover the bowl with cling film and leave it alone for an hour and a half in a warm place. After 40-45 minutes, do a light warm-up and warm up for another 45 minutes.

During this time, wheat dough with rye sourdough will rise well - three times for sure. Again, the fermentation time may differ from that indicated - it depends on the strength of the starter, the room temperature, and so on.

For this homemade bread, I recommend using a special baking pan, which I grease with baking emulsion. In general, you need to shape the workpiece based on how you plan to bake the bread - on a hearth or in a mold. In this case there will be a roll. Take the dough and gently knead it with your palms on a floured surface. Lightly flour your fingers as the dough is very tender and a little sticky. Fold it in half lengthwise, making a rough rectangle. The narrow side should be slightly shorter than the length of your baking pan. Roll the layer into a fairly tight roll. After each turn, be sure to press the roller to the layer so that later there are no voids (that is, large air bubbles) in the finished bread. Place the dough seam side down, cover the pan with cling film or cover with a towel, and leave to proof in a warm place until the dough has doubled in size. This may take 1-4 hours: such time discrepancies are normal. The fact is that the strength of the starter is different for everyone and so is the temperature in the room.

Are you still afraid to bake homemade sourdough bread? I hope with this recipe I will inspire you and eliminate your doubts! My first rye sourdough bread is my pride. It may have turned out unsightly, but for me it’s just perfection.

To start, I chose wheat-rye bread with rye sourdough, but more on that. First of all, as a beginner in this business (working with sourdough), I spent more than one day looking for suitable recipes and tips for preparing such baked goods.

According to many bakers, the first time you need to put the dough on sourdough with the addition of yeast. This is due to the fact that our leaven is still too weak due to its youth and immaturity. But I believed in my sourdough and its power, so I made bread without yeast.

Just think about it: our wheat-rye bread contains only 3 ingredients - 2 types of flour, water and salt. All! But the taste and aroma of this baking is indescribable. The crumb is tender, porous, elastic, slightly moist, and the crust... It's so crispy! In my opinion, this is exactly what homemade bread in a Russian oven produces.

The bread does not taste sour, it is pleasant, moderately salty - in general, completely balanced for me. The aroma during the baking process and after you take the bread out of the oven will turn your head. And the feeling of pride will overwhelm you!

Ingredients:

Cooking the dish step by step with photos:

Experienced bakers write that the amount of starter should correspond to the amount of flour used in making bread. I have 600 grams of sourdough and the same amount of flour. Pour the starter into a large bowl (we have it room temperature, already ready for work).

Add 340 grams of warm water - I don’t measure the temperature, I just test it with my finger. It should be pleasantly warm, the water should never be hot. Mix everything.

Knead the dough for a short time - you want the flour to be moistened and there are no lumps of flour. The dough turns out sticky - this is normal for rye. The consistency is not very tight - I deliberately did this so that the bread would not be too dense. It is most convenient to knead the dough by slightly moistening your hands with water.

We cover the bowl with cling film, in which we make many punctures with a toothpick (this way the dough will breathe, but will not dry out). The dough should be allowed to rest in a warm place for half an hour. Now I’ll tell you how I create heat: I turn the oven on to maximum for literally a couple of minutes, then turn it off. Place the dough in a bowl on a wooden cutting board and place it in the oven. At first it’s quite warm, so I keep the door open, then close it when my hand feels pleasantly warm. The dough rises in 30 minutes. The photo may not clearly show how well the dough has risen, so look further.

We transfer the dough to the work surface - here you can clearly see how bubbly and porous it is. Now you need to knead it thoroughly. The dough is very sticky, but I don’t use additional flour to avoid clogging it. A scraper will help a lot here (I forgot to take a photo, but I think you know what it looks like). The kneading lasts approximately 5-7 minutes.

Next we send the dough for proofing - decide for yourself how and in what way. In this case, I decided to bake the hearth bread on a baking sheet, so my dough rested in a proofing basket, which I lined with a natural towel and generously sprinkled with wheat flour. No basket - use a suitable bowl or pan. If you do not sprinkle both the towel and the dough, it will stick tightly to the fabric. Cover the top of the dough with a towel. If you bake bread in a pan, simply grease it with butter. Leave the dough in a warm place until the dough has doubled in size.

This is what the dough looked like after 2.5 hours - it had risen perfectly. And without a gram of yeast! Use a brush to shake off excess flour.

We transfer the future bread (if you bake with a hearth, like me) onto parchment paper. From the proofing pan, this is done by simply but gently turning. I also removed the excess flour with a brush, as it turned out to be a rather thick layer. Half an hour before baking the bread, turn on the oven (250 degrees) with a baking sheet to warm up, placing a deep bowl with boiling water at the very bottom. This is a steam bath that will help us rise the bread for the first 15 minutes.

We are what we eat. You can't argue with this statement. Beginning healthy life, you definitely need to change your diet. First of all, and nutritionists are unanimous on this, you need to give up all products that contain yeast. This especially applies to bread and other baked goods: buns, buns and pies.

But what should those people do who cannot live without bread? There is only one way out: buy bread without yeast, or bake it at home. The latter is preferable, since you can add fillers to the bread according to your own taste. Let's try to bake some bread with oatmeal on sourdough.

This is a completely natural bread, without any preservatives or leavening agents in its composition. Even sugar is replaced here with honey to make the bread even more healthy. Due to the honey content in the composition, the product has a slightly sweetish taste. Bread can be used both with the first course and with tea and coffee. But this bread is especially good in sandwiches.

For our bread with oatmeal you will need the following products:

water – 300 g;
rye sourdough – 150 g;
rye flour – 80 g;
wheat flour – 565 g;
oat flakes – 65 g;
honey – 60 g;
sunflower oil – 20 ml;
salt – 7 g.

Where can you get sourdough?

The easiest way to stock up on sourdough concentrate is through an online store, especially if you plan to regularly make homemade bread in the future. And especially for those who would like to make sourdough completely at home, below is a detailed recipe.

How to make sourdough at home?

To prepare natural homemade sourdough it will take a week.

1st day:

4 tbsp. mix spoons of rye flour with 100 g of warm water (do everything in a fairly tall glass or plastic container);
Cover with cling film and make holes in it.

In a day:

add 3-4 tbsp to the mixture. spoons of rye flour and 80-100 g of warm water;
stir, cover.

Repeat this operation for 6-7 days, then use ready-made starter according to the recipe. During preparation, the container with the starter should be stored in a dark place, protected from cold.

Step-by-step instructions for making bread

First, pour the starter into a container and dilute it with water.

Then add rye flour and mix well.

Bubbles began to form on the surface. This means that the starter has already begun to work. Approximately 100 ml of the resulting volume is poured back into the container where the starter is stored. There she will live until next time.

The flakes must be crushed in a food processor. Pour into the bowl and turn on the device. You should not turn the flakes into oatmeal; 20 seconds will be enough for grinding.

Then add salt, flakes, honey and butter.

Now we mix everything and this is what we get:

Afterwards, add the amount of wheat flour we need and begin to knead the bread thoroughly, i.e. knead.

This needs to be done long enough, at least 5 minutes. Bread loves the warmth of your hands.

Then you need to roll out the dough:

And then the dough can be rolled up. In principle, this is not necessary, but if you want to get a beautiful cap on the bread, then do it.

and then put it in a cold oven to rise. To speed up the process, turn on the oven light. The power of this light bulb will be enough to make the dough rise 2 times faster.

Our bread took 5.5 hours to rise. It rises well above the edges of the form.

Place it in a cold oven after sprinkling it with water from a spray bottle. This is done to create the steam necessary to raise the bread. It will rise a little.

The bread took a little over an hour to bake. He turned out to be very tall and handsome. The weight of the resulting loaf is 1.3 kg.

After the bread is baked, you need to wrap it in a cloth and leave it for 3 hours to cool.

Our healthy and delicious sourdough bread with oatmeal is ready! Bon appetit!