Rye Bread From Scalded Dough

Bread From Scalded Dough: You must use this method of preparation if you want to keep your homemade bread fresh for a long time. However, you must not cut bread from scalded dough until 2-3 days after baking.

Put the flour in a suitable bowl, press a pit in the middle and pour the boiling water into it. From the center make a flour porridge and stand a rim of flour. Cool the porridge until it is lukewarm. During this time, stir the porridge a few times…. If there are any lumps, they will disappear later during the kneading. Work the yeast dissolved in lukewarm water and the sourdough into the porridge, sprinkle with flour and let it rise overnight.

The next day, add the salt dissolved in water and perhaps caraway seeds and knead the dough very well, as usual, until it is completely smooth and detaches from the hands. Form a ball of dough and let it rise for about 1 hour with the lid closed. Turn the dough on the other side, put it with the upper side down on a floured dish and form a loaf. Wrap it in the dish and let it rest again for a short time.

Then place on a greased baking tray, prick a few times with a fork and place on the lower shelf of the heated oven. Pour a little water on the bottom of the oven so that there is enough steam and the bread rises high.

Brush the finished bread, still hot, with cooked starch flour to give it a nice shine.

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