If you want to make your own bread, at recipesgratis.net you can find a few recipes step by step to make homemade bread without a baker. In this case, we are lucky to have the collaboration of the blog target = _blank re = NOFOLWPAN, grapes and cheese, who share with us their recipe of rye bread. As the creators of this great recipe comment, the rye flour da A flavor and color to the incredible breads. So you encourage and pay attention to the instructions to enjoy all the taste of this rye bread with mother dough, we assure you that the effort will be worth it.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make rye bread with mother dough: |
| MASTER MASS: 400 grams of bakery flour 100 grams of Centeno Integral Flour 400 milliliters of water 9 grams of salt 1,11 grams of fresh bakery yeast bakery | Bread: masa mother 200 grams of integral flour of rye 300 grams of bakery flour 390 milliliters of water 9 grams of salt 6 grams of fresh bakery yeast bakery |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make rye bread with mother dough:
1. The first step will be to prepare the mother dough. To do this, dissolve the yeast in a little warm water and place it in a bowl amplo enough. Add the two flours together with the salt and the rest of the water. It kneads the whole set achieve a homogeneous mixture. Due the mother dough in a bowl and cut with transparent film paper. The mother mass for rye bread must stand between 12 and 16 hours to 21ºC.
2. past the rest time, the day of the preparation of homemade bread, mix and knead the rest of the ingredients of the list in a bowl. Remember that you should always dissolve the yeast with warm water before. When you see that the mixture begins to bring together, you can add the mother dough into pieces.
3. When you have completely integrated the mother dough, and the final mass of the rye bread is ready, you must pass it to a clean bowl. Then, cover it and let it fermente for 90 minutes. When the first 50 minutes have passed, we take out the dough and make a fold. After the next 50 minutes, we will repeat another fold.
4. Next, we flour the work surface and place the dough of the rye bread on top. We gently knead, giving ball to the dough, and leave at rest for another 10 minutes with the fold up.Washed this time, we give the shape to the bread and put it in the banneton. Sprinkle some flour on top, cover with a cotton cloth and let the dough ferment for 75-90 minutes.
Trick: Banneton is a special basket for fermenting bread. If you don have one you can use a normal bowl.
5. To cook our homemade bread, place the oven at 240ºC and place the bread on a tray at the bottom of the oven, making a cut on the surface of this. Half a glass of water on the metal tray and put the bread in the oven. We throw another half glass of water in the tray and bake for approximately 35 minutes. After the first 30 minutes, open the oven door a bit and leave it ajar to finish dry cooking.
6. Let the rye bread cool with mother dough on a grid and after a few minutes you can enjoy this great homemade bread with a splash of oil. And if you want to continue making homemade bread, we also have the recipe for hamburger bread and the classic PEOPLE PAN.
