- Rye starter - 50 Grams (leaven)
- Rye flour - 150 Grams (leaven)
- Water - 150 Grams (leaven)
- Flour wheaten 1 grade - 150 Grams (welding)
- Hot water - 200 Grams (welding)
- Cumin - 1 st. spoon
- Flour - 600 Grams (dough)
- Water - 120-230 Grams (dough)
- Apple jam - 50-70 Grams (dough)
- Honey or sugar - 30 Grams (dough)
- Salt - 15-20 grams (dough)
1. The sourdough for bread should be prepared in advance for 10-12 hours. It is best to do this in the evening before baking, so that the leaven will last all night. Mix the flour and starter well with water. Get a dense mass. By morning it will rise very much. Therefore, cook the dishes with a margin. 2. Cook also in the evening. Boil water and pour the flour with almost boiling water. Add cumin to it and rub it well. You should have a smooth and shiny welding. 3. In a separate bowl, lay the leaven, brew and all the other ingredients for the dough. The dough should turn out soft. Adjust the amount of water. It depends on the moisture content of your flour and jam liquid. Leave the dough for 1,5 - 2 hours for fermentation. The dough is soft, so you can fold it. 4. After the dough has risen sufficiently, form an oval loaf of it and put it in cooked dishes, covering it with a pre-napkin. Cover the dough on top with a napkin and cover with a film. Leave for proofing for 1.5 - 2 hours. 5. After that, cover the baking sheet with parchment and turn the loaf over it. Make punctures on the test. In the oven, heat the stone and put the shape with bread. Bake bread so. Sprinkle the glowing stone with water and bake with steam for 10 minutes at a temperature of 250 degrees. Let the steam out, open the oven for a while, and bake for another 20 minutes at 220 degrees. Reduce the temperature to 200 degrees and bake for another 30 minutes.
Servings: 6-9