Composition / ingredients
Cooking method
We are preparing a starter to begin with. Rye flour is poured with warm water and put in a warm place for a day. In the same way, we do it a day later on the second day, on the third and fourth, adding flour and water. When the starter is ready (it turns out, on the fifth day), we take part for the dough (200 g), the rest is stored in the refrigerator (no more than a week).
Combine the starter culture with warm water and stir well. Add the sifted flour (both types), seeds, salt and sugar to the same place. Knead the dough.
The dough is mixed for about half an hour with the addition of flour. At first it is difficult to knead, as often happens with the dough. Further in the process, kneading becomes easier. When the dough is ready, we form a rounded bread from it (one large or several smaller) and cover it with a cloth. We put it in a warm place for three hours. After this time, you can bake delicious bread.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Flax Seeds - 534 kcal/100g
- Rye flour - 305 kcal/100g
- Sourdough - 29 kcal/100g
