RECIPES
Basia
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.
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!
8 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
It turned out beautiful! It has such nice big holes!
Thank you :)
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!
I love bread like this! It looks great. Too bad it's so hard to get rye flour here in Canada.
Maybe you'll manage to find some somewhere, though.
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?
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.
I'm blind, I didn't notice the yeast in the recipe, so in that case, let's get to work ;)