Rye bread is a time-tested product

Rye bread is an integral part of the national cuisine of almost all Slavic peoples. From time immemorial it served as a natural source of vitality and health, and to this day this product enjoys no less popular popularity.

In Russia, bread, made from rye flour on a sour-testified leaven, in the 9th century became the national bread. All possible flour products were prepared only on the basis of a nationally deserved sour rye dough. Bread was not only revered as a shrine, but even identified with life, because it was the main source for existence.

The concept of "rye bread" includes all varieties of black bread, baked from loosened dough, which is made from rye flour. By itself, rye flour has many useful properties. Thanks to this, all kinds of bread baked from it have a rich set of vitamins, carbohydrates, mineral salts, micro- and macro elements, as well as fiber. In addition, rye flour is rich in lysine - an essential amino acid for the body, which is the basis for building proteins in the human body.

Thus, rye bread is an abundance of vitamins A, PP, E and vitamins of group B. It also contains iron, and one and a half times more than white bread. And also, in comparison with wheat bread, in rye it is half more than the content of potassium and magnesium. As for the fiber in it, it cleanses the body of toxins and toxins.

The fact that this product is made on a thick leaven, without using yeast, makes it useful for regular use, as it improves metabolism and lowers cholesterol.

If rye bread is present every day in the diet, then this is a good prevention of diabetes, as well as stomach and intestinal diseases. This product is recommended for people who suffer from anemia, low blood pressure and low hemoglobin levels.

Ingredients of rye bread and its sourdough

Rye bread on the sourdough is prepared from directly rye ferment and dough. To prepare the starter, you need two and a half glasses of rye flour and two and a half glasses of water. To knead the dough, 600 grams of the indicated leaven, 600 g of sifted rye flour, 210 ml of water, three teaspoons of salt, three tablespoons of vegetable oil and three tablespoons of honey will be required.

Preparation of a ferment for rye bread

To prepare rye bread, you should first take care of the leaven. To do this, it will be necessary to mix rye flour with water (a glass on a glass). After the mixture becomes homogeneous, it needs to be poured into a jar with a towel. So it should stand somewhere about two days in a room with room temperature. On the second day, a small foam should form on the leaven. By the third day, the contents of the jar should be strongly bubbled and give off an acidic smell. Then again mix the water and flour, now half a glass of each ingredient. The mixture should be added to the main starter. At that, the total volume should increase several times. Then the ferment should be thoroughly mixed and left for another day.

The next day, the leaven must again increase by one and a half times and still foam, and also have a sour smell. Finally, a mixture of the remainder of water and flour (in a glass) is added into it, mixed and left to stand for another two days.

The ready-to-leaven ferment according to the consistency should resemble sour cream, taste to be sour and necessarily bubble.

Baking rye bread in the oven

To bake delicious rye bread in the oven, you must first prepare the dough. For this purpose, the sifted rye flour is combined with the prepared leaven, salt, honey and vegetable oil and kneaded, turning into a soft dough sticking to the hands. A well-kneaded dough is laid out on the sprinkled bottom of the vessel and covered with a towel. The container with the test should be sent to the refrigerator somewhere for a day.
After that, the dough should be removed from the refrigerator, kneaded, divided into parts and put in a form, lubricated with sunflower oil. For three hours, the dough in the mold should fit well, increasing in size by two or even three times. Oven should be preheated to a mark - 250. At the bottom of the oven is put a refractory container with water. Bread is baked for about ten minutes, and then lowered to 200 ° C with temperature and continue to bake for 40 minutes.

Ready rye bread is taken out of the oven and covered with a towel.