--- title: "Liska's Favorite Bread" url: /liskas-favorite-bread/ canonical_url: https://flowers-recipes.com/liskas-favorite-bread/ language: en alternates: pl: https://flowerek.com/ulubiony-chleb-liski/ de: https://barbaras-kochbuch.de/liskas-lieblingsbrot/ en: https://flowers-recipes.com/liskas-favorite-bread/ x-default: https://flowers-recipes.com/liskas-favorite-bread/ published: "2011-11-15" last_updated: "2011-11-15" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ related: - /walnut-bread/ - /sourdough-bread-on-horseradish-leaves/ - /world-bread-day-baguette/ - /polish-bread/ categories: - "Baking & Desserts" - Bread tags: - bread - "baked goods" servings: "2 servings" comments: 8 image: https://flowers-recipes.com/images/2011/11/chleb-ulubiony-liski-230x150.jpg summary: "A very good wheat-rye bread that stays fresh for a long time, with a springy crumb and lots of small holes." --- # Liska's Favorite Bread A very good wheat-rye bread that stays fresh for a long time, with a springy crumb and lots of small holes. **This page in other languages:** [Polski (pl)](https://flowerek.com/ulubiony-chleb-liski.md) · [Deutsch (de)](https://barbaras-kochbuch.de/liskas-lieblingsbrot.md) **Published:** November 15, 2011 · **Author:** Basia · **Servings:** 2 servings ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Walnut Bread](https://flowers-recipes.com/walnut-bread/) — Walnut bread is slightly sweet thanks to the apricots, but it's aromatic, unusual, and tastes great with cheeses and chu - [Sourdough Bread on Horseradish Leaves](https://flowers-recipes.com/sourdough-bread-on-horseradish-leaves/) — Whole grain sourdough bread baked on horseradish leaves, which give it wonderful flavor and aroma. Slightly dense, with - [World Bread Day - Baguette](https://flowers-recipes.com/world-bread-day-baguette/) — A fluffy, lightly crisp and wonderfully fragrant baguette, or Parisian roll. Baked for World Bread Day. Perfect for brea - [Polish Bread](https://flowers-recipes.com/polish-bread/) — Delicious, perfect in flavor. The dough is easy to shape and makes a beautiful loaf that stays fresh for a long time. An ## Ingredients **Starter:** - 360 g rye bread flour (type 720) - 300 g water - 20 g rye sourdough starter **Main dough:** - 230 g rye flour - 300 g all-purpose wheat flour - 400 g water - 1 level tbsp sea salt (if using regular salt, use less) - 3 g instant dry yeast (=1 tsp) - Starter ## Instructions A really good bread, baked with a mix of light, pale rye flour (type 720) and wheat flour. It stays fresh for a long time and has a springy crumb with lots of small holes. I won't hide the fact that what I like most about it is that you only need 2 tablespoons of sourdough starter to make it. You can feed the rest of your starter and keep using it for other bakes. The ingredients listed will make 2 large loaf pans. I'm quoting the ingredient list from [Liska.](http://pracowniawypiekow.blogspot.com/2008/04/mj-ulubiony-chleb.html) Liska's favorite bread **Instructions:** The evening before, lightly mix the starter ingredients in a bowl, just until combined. Cover the bowl with a kitchen towel and set aside for 12-16 hours. After that time, add all the remaining ingredients to the starter and mix thoroughly (for about 5 minutes) so everything is well combined. Cover again and set aside for 30-60 minutes. Transfer to a pan greased with sunflower oil and dusted with rye bran (so the bread doesn't stick to the pan). Set aside for 50-60 minutes to rise. Preheat the oven to 230°C (445°F). You can sprinkle the risen dough with your favorite seeds. I sprinkled mine with flour. Put it in the oven. After 15 minutes, lower the temperature to 220°C (430°F) and, if the bread is browning too much, cover it with aluminum foil. Bake for another 30-40 minutes. As soon as it's baked, take it out of the pan and let it cool on a wire rack. Don't slice it until it has cooled completely. Enjoy! ## Comments (8) - **zauberi** · 2011-11-15 07:29 It turned out beautiful! It has such nice big holes! - **flowerek (Author)** · 2011-11-16 21:41 · reply Thank you :) - **Aganiok** · 2011-11-25 20:53 Basia, I also count this bread among my favorites! I've been baking it for a long time, and what I like about it is that it's very moist. I love digging into it still hot and crusty, with butter and salt! - **Eva** · 2012-01-15 20:10 I love bread like this! It looks great. Too bad it's so hard to get rye flour here in Canada. - **flowerek (Author)** · 2012-01-15 20:40 · reply Maybe you'll manage to find some somewhere, though. - **Martyna** · 2012-11-01 22:52 I'm afraid it won't turn out with this amount of starter (my starter is very young, it's a month old). A few loaves made with a pre-ferment from 2-3 spoonfuls of starter only rose to max 3/4 of the loaf pan :( Should I try boosting it with yeast? - **flowerek (Author)** · 2012-11-02 07:04 · reply The recipe actually includes yeast, so you can totally add some. When I made this bread for the first time I also had a young starter and the yeast helped it. - **Martyna** · 2012-11-02 10:45 I'm blind, I didn't notice the yeast in the recipe, so in that case, let's get to work ;) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)