Kislovodsk rye bread

We take 80 g of rye sourdough of spontaneous fermentation 100% (in the original recipe, the sourdough is taken from scratch, see Sergey Kirillov’s video on YouTube) hydration. Add 60 g of warm raw water 24-28 degrees and 100 g of whole grain flour. Mix and set to ripen in a warm place for 10-14 hours. Next, we build up. To do this, take 180 g of thick sourdough, add 338 g of water, 562.5 g of peeled rye (or whole grain) flour. Mix, form a strong head.

Put this starter in a container, tighten with cling film. Put for 10-12 hours in a warm place (24-26 degrees).

At this time of setting the starter, take 112 g of flax seed and pour 250 g of boiling water over it.

In another container, brew red rye malt 112 g. Pour boiling water over 250 N. Stir. Cover and leave at room temperature until dough is mixed.

Soak prunes in water. Drain water 20 minutes before kneading. Can be cut in half.

Knead bread from 800 g of rye sourdough (strong head), 400 ml of warm water, depending on the flour, you can add 20-50 ml. Stir. Add molasses or sugar (honey) 60 g, salt 22.5 g, nutmeg 2 g, 150 g whole grain rye flour, 300 g peeled rye flour, steamed malt, flax seeds, knead the dough. Put prunes.? Continue kneading. Knead by hand for at least 40 minutes.

Form the dough into a ball. Place in a bowl, cover with cling film and prick with a toothpick. Put on detuning. For 1.2 hours at least at a temperature of 28-30 degrees, I do it in the microwave in the detuning mode of the test. I usually have 3 hours to upset the dough.

Lay the dough out on a cutting board dusted with flour.

Form four loaves. At this time, turn on the oven and heat it to the maximum.

Place the bars in proofing baskets for 1 hour. Steam setup.

Before planting in the oven (oven), sprinkle the top with warm water. You can grease the top with a sourdough mash with water. Put in a hot oven. Do not open the door for the first 25 minutes (do not look in).

Bake in the oven at 250-300 degrees for 25 minutes without steam. Then lower the temperature to 200 degrees for another 25 minutes. I personally still bake for 15-30 minutes, covering the top with foil (I have an old oven).

Take out the bread and put it on a linen cloth. Top with it. Leave to cool for 12 hours. Black bread is not eaten hot. He must stabilize. The most delicious will be on the second laziness after baking. If there is no one to give extra bars to, fresh bread is cut into pieces and frozen in the freezer. Then it will be like fresh.