Pure rye bread without sourdough, long fermentation

Aromatic rye bread without sourdough. The long dough preparation gives it lots of flavors and is in no way inferior to sourdough bread. For everyone who doesn't have sourdough but still doesn't want to miss out on a tasty bread.
Recipe:
750g/26.5 light rye flour (I used type 1150)
400ml/13.5fl.oz cold water
2g/0.07oz dry yeast
15g/0.5oz salt
3 tablespoons apple cider vinegar
150g/5.3oz natural yogurt
Baking:
Preheat oven to 250 degrees/480F top/bottom heat
Place a bowl of hot water in the oven
Put the bread in the oven and immediately turn the heat back to 235 degrees/450F.
Bake for 15 minutes at 235 degrees/450F with steam
After 15 minutes, turn the oven down to 210 degrees/410F and remove the bowl of water
Finally bake for 30 minutes at 210 degrees/410F
Please note:
1. Every dough can also be made with the food processor, any stretching and folding is very important for the dough and must still be done.
2. Every flour is different. If you don't have the same type of flour that I use,
don't add all the liquid to the dough at once.
In some cases, it may also be necessary to add more liquid.
Pay attention to the consistency of the dough that I have.
The baking time and the amount of sugar and/or salt do not change, this is calculated based on the amount of flour.
3. The rising times for yeast doughs can vary depending on the yeast, water and room temperature
Frequently used items in my videos *:
Silicone lid:
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Black grid:
www.amazon.de/d...
Krustenzauber bread pot:
www.amazon.de/d...
Glass bowl:
www.amazon.de/d...
Glass bottle for spray
www.amazon.de/d...
Sourdough:
www.amazon.de/d...
Affiliate Links: The products cost you the same, I receive a commission
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[@hildegard7285]

Sehr gut

[@Ellis_leckere_Kueche]

Vielen Dank 🥰

[@hausmannkocht]

Da kann man nichts sagen außer gut gelungen!

[@Ellis_leckere_Kueche]

Danke 🫶❤️

[@dreagenussvollleben]

Ich liebe selbstgemachtes Brot 😊❤

[@Ellis_leckere_Kueche]

Ich erst 😋

[@Konsens.Stoerer]

Echt super gelungen 👍🏻

[@Ellis_leckere_Kueche]

Danke 🫶🫶

[@lastminutecake]

Hmmm sooo lecker 😋 Danke fürs Teilen 🥰

[@Ellis_leckere_Kueche]

Bitte, gerne 🫶🫶

[@DaniloMori-p9q]

Brava Elli è venuto benissimo, il pane di segale integrale è il miglior che ci sia, nutriente, genuino e con una ottima digeribilità complimenti. Ti mando un saluto speciale dal lago maggiore Italia ciao

[@Ellis_leckere_Kueche]

Das ist richtig. Viele Grüße aus Bayern 🫶🫶

[@DaniloMori-p9q]

Luogo bellissimo la Baviera ricco di storia e tradizioni secolari, grazie Elli buona fortuna ciao.

[@salthilldevon2166]

Müsste ich mal testen. Ich backe (nach langer Experimentierphase) das reine Roggenbrot mit 2/5 einen Tag gereiften Sauerteigansatz und 3/5 Roggenmehl.

[@Ellis_leckere_Kueche]

An Sauerteig kommt es natürlich nicht ran, aber es schmeckt sehr lecker und ist sehr einfach herzustellen! Unbedingt probieren 🫶

[@mahinsondossi748]

❤سلام الی عزیز من تورا از خیلی پیش دنبال می کنم. و نه تنها عاشق خمیر های تو هستم بلکه عاشق خمیر هر کسي هستم وقتی خمیر را درهر حجمی در هر مرحله اش می بینم دست و پایم سست شود و نگاهم چیز دیگری نمی بیند. من ایرانی و آذری زبان هستم. تو را هم دورادور از نان هایت می شناسم. اهل غذا و شیرینی نیستم ولی نان و خمیر ی نبوده که چندین بار نگاه نکرده باشم. متاسفانه خودم می ترسم. نان بپزم. می ترسم با وسایل ناقصم خراب کنم. ولي خوب شاید روزی بتوانم. نان های شما را دوست دارم. به اميد موفقیت بیشتر شما❤

[@Ellis_leckere_Kueche]

Hallo Vielen Dank für den lieben Kommentar. Du brauchst nicht viel, für die meisten Rezepte reicht Mehl und eine Schüssel. Probieren Sie es aus, es kann nicht viel passieren außer das sie leckeres Brot erhalten 🫶