Usuba
Rye and wheat bread with starter
Aromatic homemade bread with rye flour. Made using a sourdough starter with extended fermentation, which ensures deep flavor and a crispy crust. Can be complemented with dried fruits, caraway seeds, and sunflower seeds to taste.
- Total
- 75 min
- Standard serving
- 51.2 g
Ingredients
Total 5
Instructions
- 1
Step 1
Mix wheat flour and salt. Add dry yeast and water, knead the dough.
Roll the dough into a ball, cover with a damp towel, and place in a warm location for at least 4 hours. During proofing, punch down the dough 2–3 times by pressing it.
- 2
Step 2
When the starter is ready, add rye flour, salt, yeast and water to it. Start kneading by hand.
Optionally add prunes, dried apricots, and raisins. Form into a round loaf.
Cover with a towel and leave in a warm place for 1 hour.
- 3
Step 3
Make cuts on the surface of the bread. Sprinkle with caraway seeds and sunflower seeds.
Place the bread in an oven preheated to 250 °C. Spray the oven walls with water to create a crispy crust.
After 7 minutes, reduce the temperature to 200 °C and bake for 40–45 minutes. The bread is ready when it produces a hollow sound when tapped on the bottom.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
