Rye sour bread with a bright taste of caraway and coriander (in an airfryer) - a recipe with a photo on Mcooker: the best recipes

Rye sour bread with a bright taste of caraway and coriander (in aero grill)

Category: Sourdough bread

Ingredients
Boiling water	1 glass
Chicory (or tea)	1 spoon (or sachet)
Rye sourdough	300 - 350 ml.
Rye flour	425 gr.
Salt	1 tsp
Hot pepper	0.75 tsp
Caraway	1 tsp
Coriander seeds	1 tsp
Honey	2 tsp
Vegetable oil	2 tbsp. l.
Black beer (warmed up)	a little more than half a glass
Wheat flour	150 gr.
Can be ground bran or flaxseed flour	optional

Cooking method

I start the process in the evening, so that the dough sour well overnight. First, I dilute a teaspoon of liquid chicory in a glass of boiling water. This is for both color and taste. You can brew a bag of black tea instead of chicory.
When it cools down, add 300-350 ml of sourdough. I prepared the sourdough according to the "eternal" recipe. It turned out the first time, quite liquid, and now it is very vigorous (she is already six months old).
Then I add 225g of rye flour.
I mix everything thoroughly, cover with a lid and leave overnight in the kitchen at room temperature.
By morning, everything turns sour and looks like this:
I put 300-350ml in a jar for the future and in the refrigerator. And for the rest I add a teaspoon with top salt
a third of a teaspoon of hot hot pepper
a teaspoon of cumin
teaspoon coriander seeds
two teaspoons of good fragrant honey
These are the most basic ingredients and are required. Without them, this will no longer be my dream bread. Then you can improvise with additives as you please. For example, I also add 3-4 tablespoons of ground bran
and a couple of tablespoons of flaxseed flour
Then, without fail, pour in two tablespoons of vegetable oil
and a little more than half a glass of warmed up black beer
Finally, add 150g wheat flour
Mix everything thoroughly and add rye flour until the desired consistency is achieved. How much flour is needed exactly - I don't know, I didn't measure it. According to my estimates - about 200g. It is necessary that the dough is stirred with great difficulty with a spoon and is very sticky. But if you overdo it with flour, it doesn't matter, you just need to bake longer and the crumb will turn out with smaller holes.
After that, cover with a lid and put in a warm place for a couple of hours. Then I transfer the dough into a baking dish
We take a spoon and, moistening it with water, we form a beautiful top for the future loaf
We put it in the heat for another couple of hours, then lightly grease the top with vegetable oil
and put it in the airfryer. The mode is as follows: 10min. - high speed - 260 degrees; 30 minutes. - average speed - 205 degrees; 30 minutes. - average speed - 180 degrees. We take out the bread

Note

Still, I decided to share my recipe ..... I read the forum for a long time, compared different recipes, in the end I collected a pine tree from the pine forest and got a bread that fully corresponds to our wife and my taste and the idea of rye bread in general. We do not have a bread machine, I bake in an airfryer, but the whole process was tested with my own hands.
So, rate ....