It is advisable to buy the sour dough a day before preparing the bread. Wholery rye flour can be purchased from diet food stores.
Mix the aciddough well with 1/2 l of warm water in a fountain. Pour the wheat and rye flour into a preheated dish. Make a hole in the middle of the flour heap and pour in it the acid dough.
Slowly mix half the flour with the sour dough until you get a thick dough.
Cover the fountain with a cloth and let ferment overnight in a hot place. The next day, add the rest of the warm water and salt to the dough.
Mix the rest of the flour with the sour dough and knead until consistent and not undone. Form a ball with the dough, put it in a preheated dish well sprinkled with flour, cover it with a cloth and let ferment for three hours in a hot place.
Line the oven tray with foil. With floured hands, form with the dough a not very high round bread, place it on the oven tray and let it ferment for another hour and a half or two hours at room temperature.
Painting during this time 3-4 sometimes the surface of the bread with warm water so that no cracks form. Heat oven to 200 degrees. With a sharp knife cut the surface of the bread into squares and cook the bread 2 hours in the lower part of the oven.
Turning off the oven, take out the bread, paint it with cold water and leave it in the oven off for a few minutes, but still something hot, to dry out.
If you can't get the sour dough in the bakery you can make it at home. Two handfuls of rye flour are mixed with the water needed to form a soft dough.
Place the clogged dough with damp cloths next to the heating. Two days later, the dough makes bubbles. If it smells like fresh rye bread it's good. but if it smells lightly of vinegar you can't use; it's possible for this to happen, because it's very difficult to keep having a constant temperature of 30-35 degrees.
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