Классический ржаной хлеб (70/30) "Белорусский улучшенный" на дрожжах. По ГОСТу 1975 г.

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough is convenient, yeast is cost-effective.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique sweetness.

Dissolve yeast in warm water at about 40°C.

Add rye flour and mix until it resembles a thick paste.

Let the mixture rest at 26-28°C for 50 minutes until it shows signs of fermentation.

Prepare the dough by mixing the yeast mixture with more warm water and wheat flour.

Knead the dough until it becomes less sticky, then let it rest under plastic wrap for 30-60 minutes.

Combine the rye mixture and the wheat dough, kneading them together.

Add salt and knead for about 5 more minutes until the dough is stretchy and sticky.

Cover the dough and let it rise in a warm place for 50 minutes.

Shape the dough into a rectangle and roll it into a loaf, being careful not to deflate it too much.

Place the loaf in a greased baking pan and let it rise for another hour.

Preheat the oven to 250°C and bake the bread for 5 minutes with steam, then reduce the temperature to 220°C and bake for another 40 minutes.

Cool the bread on a wire rack for 8-12 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens