Rye bread from the USSR: peeled bread of the 1930s

Category: Sourdough bread
Kitchen: Russian
Rye bread from the USSR: peeled bread of the 1930s

Ingredients

LEAVEN
ripe rye sourdough 150% hydration (145 g flour + 355 water (whey)) 500 g
OPARA
leaven 500 g
peeled rye flour 500 g
instant yeast pinch
water + whey 600 ml
DOUGH
dough 1250 g
peeled rye flour 500 g
salt 15 g
water or whey until the desired consistency is obtained

Cooking method

  • Leaven.
  • Refresh the ripe rye sourdough 3 times, bringing the hydration to 150%. I have a 100% Chad Robertson adult rye sourdough. She has been living for about 2 years and is not doing anything to her. Strong enough that the refreshing steps were quick.
  • Rye bread from the USSR: peeled bread of the 1930s
  • Dough.
  • Stir the dough well in a food processor or kneader until smooth, first for 1 then at 2 speeds, for about 15 minutes.
  • Rye bread from the USSR: peeled bread of the 1930s
  • At the end of the batch, the temperature of the dough should be within 22-28 degrees. Put the dough in a warm place with t of fermentation 30-35 degrees for 4 hours. In my version, this is an oven with the lamp on and the fermentation time is 2 hours.
  • Rye bread from the USSR: peeled bread of the 1930s
  • Dough.
  • Separate a 1250 g portion from the dough for kneading the dough. Mix the dough, rye flour and salt. According to the rules, this sponge dough is prepared without adding liquid. But to obtain the desired consistency, for a softer mold dough, for a steeper hearth, add water or whey at your discretion. The dough is kneaded at 2 speeds until smooth. At the end of the kneading t dough should be within 30 degrees. (I did not measure t because the whey was heated and the kitchen was very warm.)
  • Rye bread from the USSR: peeled bread of the 1930s
  • Then put the dough for fermentation in a warm place for 1.5 hours (in my case, 2 hours)
  • Rye bread from the USSR: peeled bread of the 1930s
  • The rest of the dough can be used to knead the dough for the next bread. If stored in the refrigerator for no more than one day, then just warm up and knead the dough. For later use, freshen up before baking, keeping 150% hydration.
  • Divide the matched dough into molds and let it stand completely. bake in a preheated oven for the first 15 minutes at 250 degrees. and then with a decrease in the degree to 190 for another 40-45 minutes. Focus on your oven.
  • The bread turns out to be extraordinary !!! The crust is crispy, the crumb is finely porous with a bright aroma and taste of rye bread of the Soviet era.
  • Rye bread from the USSR: peeled bread of the 1930s
  • Bon Appetit!
  • Recipe source 🔗./
  • Benefit.
  • Baking rye bread in Russia began in the XI century, the technology has remained the same even in our time. Rye bread is a food product obtained by baking a leavened dough made from rye flour, water and salt. The sourdough gives a special taste and aroma to the traditional Russian rye bread, which is popularly called "black".
  • The technology of making sourdough rye bread ensures the preservation of almost all components of the grain-shell, embryo, vitamins, minerals, proteins, and dietary fiber, which are irreplaceable components of food. There are much more of them in rye bread than in other traditional varieties.
  • Dietary fibers contained in rye bread are “body wipers” that stimulate the intestines, promote digestion, and prevent dysbiosis. The fiber in rye bread makes you feel full, although it is low in calories. The daily intake of dietary fiber for a person is about 20-30 grams. This amount can be obtained from 6-8 slices of rye bread. The same amount of bread covers 60-80% of the daily requirement for minerals and 30-50% for vitamins.
  • The minerals contained in rye bread stimulate brain activity and strengthen muscles.In addition, rye bread contains various B vitamins that have a beneficial effect on the state of the human nervous system.
  • In terms of the content of vitamins, enzymes, trace elements and amino acids, rye bread is an order of magnitude superior to white and is considered a dietary product. Such bread is stored longer, the increased acidity protects against mold.
  • The population of Russia in ancient times, eating mainly rye bread, very rarely suffered from vitamin deficiencies and some other diseases associated with a deficiency of micronutrients and fiber. This speaks of the exceptional usefulness of such bread, which contains almost all the substances necessary for a person that meet the needs of the body.
  • At the beginning of the last century, the consumption of all kinds of products made from rye flour accounted for about 60% of products made from other types of flour. Currently, the use of rye bread in the diet is only 10%, that is, less than 100 grams. per day from the total.
  • Rye bread is a 100% natural product, does not contain artificial ingredients, leavening agents, improvers, dyes. You cannot refuse a traditional product that is a natural source of energy for our life.


Anna1957
I love rye bread, but I mostly bake rye and wheat bread, and I will have to try this one too. For pure rye, he is just handsome. Only, apparently, we need to half the recipe for the L7 form. And the question is: to refresh the leaven 3 times - is it like step by step? I have been using rye sourdough for 1.5 years, but I didn’t take it out myself - I received it as a gift.
Tata
Anna1957, Happy Holidays! The indicated number of ingredients, of course, will not fit in L7. I got one L7 and one cake pan.
I also baked Darnitsky all the time before this recipe, but this one just won me over.
To refresh the leaven means to feed it with flour and water and leave it warm to ferment. If you have 100% sourdough, then it has the same amount of flour and water. If the sourdough contains 100 g of water per 100 g of flour - 100% hydration, if per 100 g of flour 150 g of water - then 150% hydration, etc.
Anna1957
Quote: Tata

Anna1957, Happy Holidays! The indicated number of ingredients, of course, will not fit in L7. I got one L7 and one cake pan.
And about the refreshing of the leaven? Can be more? How long does the whole process usually take? I usually feed the sourdough for the night, and in the morning I knead the dough and bake.
How large is the cake pan? I have a ready-made dough for L7 according to my recipe, it turns out 950g
Tata
Anna1957 about refreshment added above. How often do you feed the starter and where do you store it?
I don't bake black bread often, I keep the sourdough in the refrigerator and sometimes forget about it. But she's done for me, freshened up for one-two-three. For example: in the morning, late afternoon and at night. Sometimes 2 times is enough. In this recipe, I had to overfeed it at 150%, so 1 refreshment as usual is the same amount of flour and water, and at night it is already liquid and in the oven under the lamp until morning. Wow, what a frothy, aromatic, superb she was.
Anna1957
Quote: Tata

Anna1957 about refreshment added above. How often do you feed the starter and where do you store it?
I don't bake black bread often, I keep the sourdough in the refrigerator and sometimes forget about it. But she's done for me, freshened up for one-two-three. For example: in the morning, late afternoon and at night. Sometimes 2 times is enough. In this recipe, I had to overfeed it at 150%, so 1 refreshment as usual is the same amount of flour and water, and at night it is already liquid and in the oven under the lamp until morning. Wow, how frothy she was, fragrant, super.
I also keep it in the refrigerator, I bake it 1-2 times a week. But I add a little yeast, the starter I have is mainly for taste and smell. I will have to try this multi-step method too.
I also add malt.
NataliARH
Tata, thanks for returning to the USSR for the bread time machine
Tata
NataliARH Thank you for your attention to the recipe! Bake to your health. The result is worth it.
Lyubanya
I want to try your bread recipe, but can't figure out the amount of sourdough.It should be 500 grams and 150% moisture, this is obtained for 200 grams of flour 300 grams of water, and you have specified 145 grams of flour and 355 grams of water. Or I misunderstood something. Thank you.
Yu.V.
Tell me, who knows, if you bake such bread in L12 (this is a small form 8x16x7.5), then how long will it take? otherwise it seems to me that I am overdrying rye bread in L12.
Sneg6
Yu. V., L12 shape is very small. 40 minutes should probably be enough. Better yet, insert the thermometer into the bread, when the temperature reaches 94-98 degrees, the bread is ready. I always bake with a thermometer.

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