Sourdough rye bread
- Details
- Leave a Comment
I bake this bread more then a year. But as always, the best recipes hardly reach the blog 🙂 Because I bake it very often and know all ingredients in my head. This bread is perfect. Really 🙂 After founding this bread I don’t buy any bread at store. Or maybe just in big gatherings when I don’t have time to bake more of this bread. 🙂
Sourdough rye bread
Time needed:
Yields: 2 loaves
Calories: 1616 kcal / loaf
Ingredients:
- 50 g sesame seeds
- 50 g flax seeds
- 50 g sunflower seeds
- 50 g rolled oats
- 100 g sugar
- 1 tbsp. crushed coriander (optional)
- 2 tbsps. caraway seeds
- 200 g whole wheet flour
- 200 g all-purpose flour
- 100 g rye flour
- 150-200 ml rye sourdough
- 500-600 ml water
- 2 tsps. salt
Directions:
- Mix dry ingredients in a bowl.
- In another bowl mix sourdough and water.
- Mix wet and dry ingredients. The dough has to be stiff but still fall from the spoon by itself.
- Divide dough to two baking pans, coated with oil and flour. Put to the warm place to rise. You can put baking pans to the oven, turned to 40°C. It will take about 4 hours to rise the dough. If you don’t want to use oven, then rising process depends on the warmth in the kitchen, it can take 8 hours.
- Turn on oven to 180°C and bake bread (in not preheated oven) about 1 hour and 15 minutes. Put bread in lower position then oven middle.
- When the bread is baked, take from the oven and let stand a few minutes. Then cut with the knife sides and take bread out of the pans. Put on wirerack and cover with wet towel and let cool completely.
- The best time to eat bread – next day. Store bread on wirerack covered with dry towel.
Source: Vedų Kultūros Centras
Chilled dough cookies with walnuts
I have no time to do nothing 🙂 My job is taking all my time. Good news that it will not last forever. So I have no time to bake cookies or pies, but it doesn’t stop me from wanting some sweets. And these cookies are perfect – you can form a log and then put in a freezer for later bake, when you will have no spare time.
Dumplings with scalded dough
It’s super easy but super good! I couldn”t imagine that I will like it so much. Before I tried this dough, dumplings at my house was really a guest. But now I prepare them with meat, curd or other chosen filling. My family likes it. I saw that Skanus gyvenimas prepared very similar dumpling dough but with eggs. I didn”t tried it yet, but sure it should taste even more better. But anyway, the recipe below gives very plastic, not sticking, unshrinkable dough. It”s a little bit like plasteline 🙂 And I just love it.
Sausage rolls
Autorius: Aušra Data: 2009-09-24 Very delicious rolls. And you can make then very easily, especially if you use breadmaker machine. Also you can roll them very quickly and with no effort, but it looks gorgeous …
Basic Biscotti
I have not one biscotti recipe, but for the first time I decided to bake the simplest kind – basic. I was afraid that simple ones look like rusk, so I decorated them with dark and white chocolate. At the office, we laugh that I brought them rusks but anyway biscotti disappeared quickly. And for afternoon tea/coffee there were only a few biscotti left.
Brinza cheese bake
When I saw brinza in a store, I bought it without thinking. But it rested in a fridge for a while. Then I searched my recipe archive and found one recipe with this cheese. So I prepared this dish the same day. My hubby liked it, even a lot 🙂 Children ate a lot too, so I think they liked it too. The taste reminded us stewed curd lasybones, which we like the same as marmots 🙂 The next day I sliced left overs and fried with a little bit butter in a pan. Kids liked it too. So I think this recipe has full right to be in my blog 🙂
