More and more people pay attention to eating healthy. Food produced from natural ingredients, without chemical additives and improvers is more expensive and harder to access.
Baking bread at home - exclusively from natural products - is cheaper than buying bread in the store, and the product obtained is very tasty and healthy.
In addition, it gives you a chance to learn how the use of various types of flour grinding, from which bread is produced, affects the taste and appearance of bread.
As everyone knows, rye bread is much healthier than wheat bread. We suggest a recipe for rye bread, baked with rye bread flour type 720. Tasty bread with a moist, spongy and elastic texture. It does not require long kneading. I recommend especially for beginners in baking sourdough bread.
The activity shall be implemented in 6 stages:
- Investigate the available types of flour
- Decide what kind of bread you want to bake
- Prepare sourdough
- Make bread mass
- Bake bread
- Evaluate the received product and determine how it can be refined in the future
You will learn:
- What types of flour are available on the market.
- How to search for information on the Internet about the influence of the type of flour on the taste of bread.
- Which flour is healthier for humans.
- What are the traditions of baking bread in your country or another one.
- How to calculate the necessary quantities of ingredients.
After completing the activity, you will achieve the following skills:
- Making simple measuring activities (weighing, volume calculation).
- Using simple measuring tools.
- Performing simple mathematical operations.
- Developing manual skills.
- Developing the ability to organize time.
- Making simple research observations.
- Developing interpersonal skills (independence, regularity, resourcefulness, openness to experience).
- Organizing the workplace.
- Improving language skills by learning new words and how to use them.
After completing the activity, the learners will achieve the following skills:
- Reading and writing competence (careful reading with understanding recipes, understanding and using new concepts, writing the own recipes).
- Mathematical competence (counting, using simple measuring tools, mathematical thinking - calculations related to cooking and baking, practical ways to determine parts ½, ¼, etc.).
- IT competences (using information society technologies, using a computer, searching for information on the Internet, critical use of information contained on the Internet).
- Creativity competence.
- Work planning and organisation.
- Rye flour type 2000
- Rye flour type 720
- Cumin (it is not necessary if you don’t like this taste, you can use other herbs or grains)
- 1-liter jar
- Measuring bottle or other jug with a volume scale
- Spoon (preferably wooden)
- Kitchen weight
- Baking form 30 cm x 12 cm
How to prepare light rye bread with sourdough?
1. Think about what kind of bread you want to get. Check on the Internet what types of rye bread can be baked at home.
2. Check at the bazaar, in the store or directly in the mill (if it is in your neighbourhood) whether rye flour type 720 and rye flour type 2000 are available. Make purchases.
3. Prepare sourdough starter:
a. Measure 5 spoons of rye flour 2000 and pour into a clean 1-liter jar.
b. Measure 5 spoons of boiled lukewarm water and pour into a jar of flour.
c. Mix flour and water thoroughly.
d. Cover the jar with a clean dry kitchen-cloth or other piece of material (do not screw the jar) and leave it in a bright place at room temperature (preferably 20-22 oC) for 24 hours.
e. After 24 hours add 3 spoons of rye flour to the jar and the same amount of boiled lukewarm water for the next 24 hours. Repeat this procedure (feeding process) five times for 5 next days.
f. After this period, the sourdough starter is ready.
4. Prepare the bread mass:
a. Measure 400g of rye flour type 720 using a kitchen scales and pour into a bowl.
b. Measure 400ml of boiled lukewarm water using a measuring bottle (or other jug with a volume scale) and melt about 2 teaspoons of salt in it.
c. Measure 250g - 300g prepared in the point 3 the sourdough. The rest of the sourdough you can put in the fridge for the next baking time. At the time remove the sourdough from the fridge and repeat this feeding process each day until you see bubbles throughout the mixture (this is where a glass jar comes in handy) as described in the point 3.c "Prepare sourdough for bread".
d. Add cumin to the flour for taste (instead of cumin you can add other herbs you prefer or grains, e.g. sunflower flaxseed, etc.) and mix all.
e. All ingredients of bread mass (point a-d) mix thoroughly in a bowl.
5. Growing bread:
a. Oil the baking form inside (you can use butter instead of oil) and sprinkle with a small amount of rye flour type 2000.
b. Put the bread mass into the baking form.
c. Smooth the surface of the bread in the baking form with a tablespoon dipped in cold water.
d. Cover the baking for with a bread mass dry clean kitchen cloth and set aside for a few hours in a warm place to rise (avoid cold air in kitchen at that time).
6. Baking bread:
a. Preheat the oven to 230°C (Set the oven with option “without air circulation”).
b. When the bread is growing, a thin shell form on the bread surface. Cut the bread surface gently with a damp knife. Then put the baking form with the bread mass into the oven.
c. Bake the bread at 230oC for 10 minutes. Then make the temperature lower to 190oC and bake for next 40 minutes.
d. Remove the bread from the form, strongly shaking, and put on a board. Use a board (preferably wooden) and put on it a grille to ensure the air flow between board and bread.