How To Do Estonian Black Bread. Leib

Name: How To Do Estonian Black Bread. Leib
Total time: 32 h
Ingredients: 1,5-litre lukewarm water; 0,5-litre leavening*; 1, 5 kg rye flour (best is whole grain and/or milled flour. For better colour add some handful rye malt flour); ca 10-11 teaspoon salt, ca 3-4 dl sugar, coriander; 2-3 dl oat brans; caraway seeds, (flax seeds, hemp seeds, sunflower seeds, pumpkin seeds)

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Total: 1920

Servings: 5

Ingredients

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1,5-litre lukewarm water0,5-litre leavening*1, 5 kg rye flour (best is whole grain and/or milled flour. For better colour add some handful rye malt flour)ca 10-11 teaspoon salt, ca 3-4 dl sugar, coriander2-3 dl oat branscaraway seeds, (flax seeds, hemp seeds, sunflower seeds, pumpkin seeds)

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Instructions

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Mix together leavening, lukewarm water and half of the flour. And leave for 24 hours to ferment in the warm place. Cover with towel.Add other flour and seasoning.Take few decilitre doughs for next leavening and keep this leavening in the fridge. When you baking next time bread, use this as leavening.Add seeds, Knead rye flour into the dough until it is tough and solid. The dough is ready when it is no longer sticks to your hands.Pour pastry into the butter greased form or form a loaf. And leave ca 6 hours into the warm place under a towel to rise. Well risen dough is spongy and has doubled in size.Put into the oven bottom bowl with the water, to keep moisture.Bake it in a pre-heated oven at 230 C for 15 minutes so that the crust becomes crisp and then 40-50 minutes 200 C. But follow, because ovens are different!When the bread is ready, cover it with a wet towel, to keep moisture. Let it cool down for an hour before cutting. Warm bread is soggy.Head isu!