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Recipe Dough 50g rye sourdough (starter) 175g water 175g whole grain rye flour Dough Total dough (350g) 175g whole grain rye flour 195g whole grain wheat flour 220g water 10g salt 15-20g sugar or honey To prepare the dough, you'll need 50g mature rye sourdough (if you don't have the required amount of sourdough, use 20g of your own starter, add 20g of water and the same amount of rye flour, stir well, and leave to ferment. In a few hours, you'll have the desired amount of sourdough). Add 175g of water and the same amount of whole grain rye flour, stir well, and leave at room temperature for 8-9 hours until fully ripened. The dough will rise faster in a warm place. The finished dough will noticeably increase in volume, be very fluffy, have holes on the surface, and, most importantly, will no longer be at its peak, meaning it will sink. First, add water (in which you've dissolved honey or sugar and salt), mix well, and then gradually add flour to make mixing easier. The dough should be of a medium consistency. Transfer the dough to a greased or oiled surface and begin kneading vigorously. Knead the dough for 10 minutes. The dough will constantly stick to your hands, so keep a bowl of water nearby to moisten them. At the end of kneading, shape the dough into an oval shape with damp hands and transfer it to a pre-greased pan. Smooth the surface with a silicone spatula, cover with plastic wrap or a shoe cover, and let it rise. At room temperature, my dough took over 3 hours to rise, or 3 hours and 15 minutes to be exact. Keep an eye on your dough; yours may rise faster or slower. The bread will rise 1.5 to 2 times its original size, with a few holes appearing on the surface. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Bake at 220 degrees Celsius (425 degrees Fahrenheit) for the first 10 minutes with a little steam. Then release the steam and reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit). Bake for another 50 minutes. If the top is getting too dark, you can cover it with foil. When done, turn off the oven and sprinkle some water on the top crust, letting it rest for 1 to 1.5 minutes. Remove the bread from the pan, wrap it in a linen towel, and place it on a wire rack. It's best to use the bread within 8 hours. This bread is delicious and healthy. Be sure to bake it. Enjoy! #wholegrain #bread #rye #flour #sourdough #recipe #starter #dough #dough #wheat Telegram link: https://t.me/GrigorAnna Rutube link: https://rutube.ru/channel/35883065 Zen link: https://dzen.ru/id/65e837563da38f721d... VK link: https://vk.com/id853300583 We bake rye and wheat sourdough bread by order. I would be grateful for your support of my channel: T-Bank card 5536913994234736 (Grigory Shamilevich G)