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Preparing “strong” rye bread with kefir

Half a pack (750g) of Stiprie rye flour

600ml of warm kefir (or for toast bread, 650ml)
4 tablespoons of sugar
80ml of apple juice
2 teaspoons of salt
3 teaspoons of caraway seeds
1 pack (11g) of soluble yeast or 1/3 pack (30g) of compressed yeast

Mix all ingredients carefully into a dough. Sugar may be replaced with malt extract. Cover the tray with a lid or a towel and leaven in a warm location for 1-2 hours.

The amount of dough is sufficient to prepare two loaves of bread, if desired, by dividing the dough into two halves by using wet hands.

Toast bread

Place the dough on a greased tray, spread water over it and leaven in a warm location again for 30-45 minutes. Before baking, spread water over the dough again. Preheat the oven to a temperature of 250ºC, place leavened preparations of dough into it and bake for five minutes. Reduce the temperature to 200ºC and continue baking for approximately 35 minutes.

Brown country bread

Form oval shaped loaves, place them onto a baking sheet, spread with water and allow to leaven in a warm place for 30-45 minutes.  Before baking, spread water over the dough again. Preheat the oven to a temperature of 250ºC, place the leavened loaves into it and reduce the heat to 180ºC. Bake for approximately forty minutes.