You will need
- Wheat sprouting seeds - 1 tbsp.
- Rye flour - 2 tbsp.
- Wheat flour - 1 tbsp
- Salt - to taste
- Sugar - to taste
- Water - 400 ml.
Instruction
1
Make the leaven. To do this, rinse 1 Cup of wheat, cover with water and put in a warm place. After 12 hours, when the granules swell, drain the excess water, leaving only sufficient to ensure that the grain was wet. Leave the wheat to germinate for another 12 hours.
2
After the wheat will germinate, rinse the grains and proselyte them through a meat grinder. In the resulting mush, add sugar, salt and a handful of wheat flour. Add 100 milliliters of water and put in a warm place to ferment for 12-24 hours. Thus, the total cooking time of ferment takes about 2 days.
3
Preheat the remaining water - 300 ml, add 2 tablespoons yeast, sugar and salt to taste, mix thoroughly.
4
Mix rye and wheat flour, and slowly pour the prepared water. You need to stir while pouring water in order to avoid a lot of insoluble aggregates. Mix everything carefully. The batter should be the consistency of sour cream.
5
Dough to shift in greased with a small amount of form oil and let it stand for 6-8 hours. The dough should increase 2 times.
6
Put the form with the dough in a preheated to 180 degrees oven and bake for 35-40 minutes. Ready bread lay out on a towel and leave for 20 minutes.
Note
Shows the approximate amount of ingredients as accurate is difficult to determine. The number depends on the yeast, it can be liquid or dry.
Useful advice
Instead of sugar, yeast and add honey.
The willingness of the leaven can be defined as how it came. Ready leaven should increase in 2 times.
The remaining leaven for the next baking of bread. To do this, add a little sugar and flour, and put in the fridge.
Breads can include various additives, such as sesame, cumin, raisin and others. You need to add them in a small amount, since the dough can be heavy and poorly propeciain.
Ready bread can be lubricated with milk, so the crust will become glossy Shine.
The willingness of the leaven can be defined as how it came. Ready leaven should increase in 2 times.
The remaining leaven for the next baking of bread. To do this, add a little sugar and flour, and put in the fridge.
Breads can include various additives, such as sesame, cumin, raisin and others. You need to add them in a small amount, since the dough can be heavy and poorly propeciain.
Ready bread can be lubricated with milk, so the crust will become glossy Shine.
