Шведскiй кисло-сдадкiй пеклеванный хлѣбъ - 1912.

Recipe for 750g of light(white) rye flour Dough 1 (pre-dough) light rye flour 500g boiled water 235ml ground coriander 1,5g ground anise 1,5g dried bitter orange peel 7,5g water to boil bitter orange peel 60ml water to make sourdough starter liquid 10ml rye sourdough starter 9g maybe a little more water to get proper dough consistency fermentation 16h at 28°C Dough 2 malt extract or honey 62,5-75g dry yeast (dehydrated ) 1g water to dehydrated yeast 10ml light rye flour to get proper dough consistency (about 250g) salt 7,5g fermentation 2 h. at 30°C final proof 75 min at 30-35°C brush with egg and bake bake for 50 minutes at 220 falling to 200°C If using Concentrated Lactic Acid Sourdough (CLAS) , for more information see: https://brotgost.blogspot.com/p/clas....) 7g CLAS (can be from fridge) 0,5-0,7g dry yeast, dehydrated in 10ml of water for 30-45 min. More recipes in English here:   • Bread recipes (english subtitles)