Russian rye flour bread

Time flies, and I have been busy with my Fall vegetable garden.

We went to an Easter European grocery store, and I found Russian rye flour. I couldn't resist to buy it even though I have rye flour at home. I have heard that Russian grains taste different. In reality, I don't know if this flour taste different, but this bread is so good!

Russian rye flour bread

350 g Russian rye flour 

200 g white bread flour

100 g  sourdough 100% hydration

50 g  honey

5 g dehydrated yeast

1 tablespoon apple cider vinegar

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

15 g Salt

300 ml warm water

Mix the flours, and seeds. Set aside.

Mix the water, honey, sourdough, and yeast. Let it rest for 5 minutes. Add the flour mix, apple cider vinegar, and the salt. Kneed it for 10 minutes. Let it rise at room temperature for 3 hours, folding and stretching every hour. Place it in the fridge overnight, in a greased bowl. Next day, take the bread dough, and shape it. Place it in the fridge again for 2 hours. 

Preheat the oven to 485F with a pizza stone. Place a tray with water in a level under the pizza stone. Take the bread dough out of the fridge, sprinkle it with flour, and make some cuts. Place the bread on a parchment paper, and bake it for 20 minutes. Then, lower the temperature to 420F, and bake it for another 20-25 minutes. ENJOY!