Hello friends! We have rye bread again and sunflower seeds again! Bread of the pioneers, known to many more by Luda's posts from LJ in those distant times when many were just starting;) This is completely rye bread without a gram of wheat flour and with a lot of sunflower seeds, very tasty and uncomplicated. I first baked it a long time ago at the dawn of my hobby for bread, it turned out easy and without problems and inspired me a lot. Therefore, this bread can be safely attributed to the category of those who are easy to handle even beginners. For the leaven: 165 gr. whole grain rye flour; 135 water; 15 gr. rye starter (yeast). In the water, stir the leaven, add the flour, mix. It turns out a thick mass, which is just so difficult to mix with a spoon, easier with bare hands)) Roll the ball into a suitable container, tighten with a film, leave for 10-12 hours, preferably at 26-28 degrees. The ball will grow in size, but will still look tight, there will not be any noticeable pore...
Hello friends! Today we have another Soviet bread - Table! This is wheat-rye bread, in which significantly more wheat flour than in the Ukrainian and Darnytskyi, which recently appeared in the blog. And there is sugar, and this, as for me, makes it stand out. This is a very tasty and fairly simple bread that you can bake in the form, or you can make a hearth. At one time, I often baked this bread with hearth and whole grain, replacing sugar with honey, and I can say without exaggeration that this is one of the most delicious wheat-rye breads! In the original, this bread uses rye flour and wheat of 2 varieties, but if you use whole grain flour, bread will only benefit from this! For thick rye sourdough: 160 gr. rye flour (peeled in the original, I have a CZ); 110 gr. water; 15 gr. mature rye starter. (in the original 40 grams. and the ripening time is 6 hours, I had to leave the leaven for 10-12 hours and I took a smaller percentage of the starting culture). Stir the starter in water, ...