RU2817897C1 - Improved rye bread preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in bread baking. Improved rye bread preparation method is characterized by the fact that the starter is prepared 14–16 hours before the dough kneading, for this purpose one takes 70 g of rye flour, 70 ml of water and 1 tbsp. of rye starter, rye starter is dissolved in water, flour is added, mixed until homogeneous, covered with cling film, left for fermentation in warm place for 14–16 hours. Simultaneously with the starter one prepares a scalded dough: for this purpose one takes 80 g of flour, 25 g of fermented rye malt, 1.5 tsp. milled coriander seeds, 250 ml of boiling water, combining together flour, milled coriander seeds, malt; mixture is poured with boiling water, put into the oven at temperature of 65 °C for 2 hours for saccharification. To prepare sponge, one prepares a starter, scalded dough, 170 g of rye flour, 50 ml of water, if desired, one can add 0.5 g of dry yeast. Starter, scalded dough, water and yeast are mixed together, covered with a cling film and placed in a warm place for fermentation for 3–4 hours. Before the main dough preparation, molasses or honey and culinary salt or sea salt are dissolved in 80 ml of water. One adds to the predough a mixture of water and molasses, 100 g of rye flour and 75 g of wheat flour, sugar, kneads the dough, covers with cling film and places in a warm place for fermentation for 30 minutes. Working surface of the table is floured, the dough is laid out, lard and/or bacon are cut with a sharp knife into cubes 1 cm long and 1 cm high or into strips 1 to 5 mm thick, 10 to 20 mm wide and 10 to 20 cm long. Sliced lard and/or bacon is added to the prepared dough in an amount of not more than 10% of the dough weight, dough piece is formed, the dough piece is laid out in a baking mould, the dough piece top is smoothed with wet hands, sprinkled with water and sprinkled with crushed coriander seeds. Then it is covered with a napkin and put to rise in a warm place for 3 hours. Oven is heated to 250 °C, baked for 10 minutes with steam at temperature of 250 °C and 50 min at temperature of 200 °C, bread is cooled on the wire rack.

EFFECT: invention enables to obtain a ready product with high nutritive value and improved organoleptic properties.

1 cl, 5 dwg, 2 tbl, 7 ex

Description

The invention relates to the food industry and can be used in the baking industry when preparing bread from rye flour - rye bread.

The invention makes it possible to develop a highly effective method for preparing rye bread that has high nutritional value and improved organoleptic properties due to the addition of pieces of lard and/or pieces of bacon to the dough.

The classical technology of baking bread is known [Auerman, L.Ya. Technology of baking production / L.Ya. Auerman. - 8th ed., revised. and additional - M.: Light and food industry, 1984. - 416 p.], including reception and storage of raw materials, preparation of raw materials for launch into production, preparation of dough (wheat or rye), cutting of dough, proofing, baking ( using infrared (short-wave) radiation or a steam atmosphere or electrical contact heating or in a high-frequency electromagnetic field or ultra-high-frequency electromagnetic field or combined heating methods), storing baked products, packaging and sending them to the distribution network.

The disadvantages of this classical technology for producing bread products are the limited organoleptic and biochemical properties of the product, the same type of protein-carbohydrate-fat-vitamin-mineral status, which negatively affects the consumer characteristics of bread products and their range.

There is a known method of preparing Borodinsky rye bread with rye sourdough [Internet information resource: Povar.ru. Borodino bread with rye sourdough according to GOST. https://povar.ru/recipes/borodinskii_hleb_na_rjanoi_zakvaske_po_gostu-88050.html. - Last login date 06/01/2023] - the prototype that is obtained as a result:

1. Preparation of ingredients: 420 g: 70 g for the starter, 80 g for the brew, 170 g for the dough, 100 g for the dough rye flour, 200 ml: 70 ml for the starter, 50 ml for the dough, 80 ml for the dough water, 1 tbsp rye sourdough starter, 25 g per brew of fermented rye malt, 2 tsp: 1.5 tsp. in tea leaves, 0.5 tsp. for sprinkling coriander seeds, 250 ml in boiling water, 0.5 g dry yeast - optional, used to speed up the process when preparing the dough, 20 g molasses or honey in the dough, 30 g sugar in the dough, 75 g wheat flour in the dough 2 varieties, 10 g of table salt or sea salt per dough;

2. Preparation of rye bread is carried out according to the following technological algorithm:

- prepare the starter 14-16 hours before the start of kneading the dough: for this you need to take 70 g of rye flour, 70 ml of water and 1 tbsp. rye sourdough (starter), dissolve the rye sourdough in water, add flour, mix until smooth, cover with cling film, leave to ferment for 14-16 hours;

- simultaneously with the starter, you need to prepare the brew: for this, prepare 80 g of flour, 25 g of fermented rye malt, 1.5 tsp. coriander, 250 ml boiling water;

- chop coriander;

- combine flour, coriander, malt;

- pour boiling water over the mixture, place in the oven at 65°C for 2 hours to saccharify;

- to prepare the dough, prepare the starter, tea leaves, 170 g of rye flour, 50 ml of water, if desired, you can add very little (1-5 g) dry yeast to speed up the process;

- mix the starter, tea leaves, water, yeast together, cover with cling film and place in a warm place to ferment for 3-4 hours;

- before preparing the main dough, dissolve molasses or honey and table salt or sea salt in 80 ml of water;

- add a mixture of water and molasses, 100 g of rye flour and 75 g of wheat flour, sugar to the dough;

- knead the dough, cover with cling film, place in a warm place to ferment for 30 minutes;

- sprinkle the work surface of the table with flour, lay out the dough, it should be sticky and viscous;

- form a loaf;

- place the bread piece in a baking dish, smooth the top of the piece with wet hands, sprinkle with water, sprinkle with coriander seeds, cover with a napkin and leave to rise at room temperature or “in a warm place” for 3 hours;

- after 3 hours, preheat the oven to 250°C;

- bake for 10 minutes with steam at a temperature of 250°C and 50 minutes at a temperature of 200°C;

- Cool the bread on a wire rack.

In fig. 1, fig. 2 and fig. Figure 3 shows the step-by-step technology for preparing Borodinsky rye bread with rye sourdough.

Borodinsky is one of the common varieties of rye bread in Russia, prepared using the custard method [Internet information resource: Borodinsky bread: History of creation. https://svetorusie.livejournal.com/165175.html. - Last login date 06/01/2023]. During Soviet times, a loaf of “Borodinsky” bread was sold for 20 kopecks.

The history of the appearance of this bread is connected with the Tuchkov family. According to legend, during the Battle of Borodino in 1812, Major General Alexander Alekseevich Tuchkov, who led a soldier in difficult times, was mortally wounded in the chest. This is how Lev Nikolayevich Tolstoy described this moment in the first volume of the novel “War and Peace”: “Prince Andrei, barely holding a heavy banner in his hands, ran forward with undoubted confidence that the entire battalion would run after him. And indeed, he ran a few steps alone. One soldier set off, then another, and the whole battalion shouted “Hurray!” ran forward and overtook him.”

They say that after the battle, a grief-stricken woman walked across the field - the general’s wife - Margarita Mikhailovna Tuchkova, nee Naryshkina. She could not find the body of her beloved. Eventually she found a finger with a familiar ring on it. After this, Margarita Tuchkova decided to perpetuate the memory of her husband and, having sold family jewelry, built the first church with her own money, and then, with the help of the emperor, a monastery, where she herself became abbess. Gradually, widows of officers who died on the Borodino field began to come to the monastery.

Judging by the diaries of M. Tuchkova, in the first years the sisters settled down, adjusted their everyday life and bought bread from the peasants. Later they organized their own bakery, where they came up with their own recipe for rye bread. The monastery still preserves written testimonies and memories of local residents. There are memories of a grandmother from the village of Semenovskoye, next to which the monastery is located, that in the 1920s, after the service, the nuns distributed rye bread of extraordinary taste to all parishioners. The loaves were one and a half times larger than the current ones, soft and fragrant. They said about this bread that it was mixed with bright love, black grief and fidelity. They said that Borodinsky, in addition to rye flour, malt, molasses and coriander, forever included human tears. This was the bread - in memory of the heroes of the Patriotic War of 1812. For a long time it was called “funeral bread”, and only towards the end of the nineteenth century it began to be called “Borodinsky”.

The main difference between Borodinsky is the addition of cumin or coriander seeds, barley malt and salt. The bread was baked from baked rye flour, which was brewed with boiling water, sourdough was added, and the dough was placed on the resulting dough.

The recipe for the current Borodino bread was developed in 1933 by the Moscow Bakery Trust. In modern “Borodinsky”, caraway seeds (all or partly) are replaced with coriander. From a gastronomic star near Moscow, Borodinsky turned into an all-Union celebrity, which is still in great demand among consumers. After all, there is no longer such bread, sweet and sour, with a dense crumb, without moisture and stickiness, deftly absorbing the aromatic oil of Riga sprats. And Borodinsky has its own crust, unlike any other bricks: shiny, like the glossy pages of a magazine, not thick and not rough, but moderately dense, and does not scratch the gums at all.

In Soviet times, Borodinsky was considered the most aromatic and tasty of the line of “black” breads. And now it is “Borodinsky” that is put in bread baskets in fashionable and traditional Moscow restaurants.

However, Borodino bread also has disadvantages. The main disadvantage of this type of rye bread is, first of all, that consumer characteristics do not always satisfy (insufficient nutritional value and limited organoleptic properties).

Thus, the technical problem to which this invention is aimed is to develop a highly effective method for preparing rye bread with the inclusion of pieces of lard and/or pieces of bacon in the dough structure, resulting in increased nutritional value and improved organoleptic properties of rye bread.

The solution to the technical problem is achieved by the fact that the method of preparing rye bread involves:

- preparation of ingredients: 420 g: 70 g for the starter, 80 g for the brew, 170 g for the dough, 100 g for the dough rye flour, 200 ml: 70 ml for the starter, 50 ml for the dough, 80 ml for the dough water, 1 tbsp .l. rye sourdough starter, 25 g per brew of fermented rye malt, 2 tsp: 1.5 tsp. in tea leaves, 0.5 tsp. for sprinkling crushed coriander seeds, 250 ml in boiling water, 0.5 g dry yeast - optional, used to speed up the process of preparing the dough, 20 g molasses or honey in the dough, 30 g sugar in the dough, 75 g wheat flour in the dough 2 varieties, 10 g for adding dissolved table salt or sea salt, lard and bacon to the dough;

- preparation of rye bread according to the following technological algorithm: prepare the starter 14-16 hours before the start of kneading the dough: for this, take 70 g of rye flour, 70 ml of water and 1 tbsp. rye sourdough (starter), dissolve the rye sourdough in water, add flour, mix until smooth, cover with cling film, leave to ferment in a warm place for 14-16 hours; At the same time as the starter, prepare the brew: to do this, take 80 g of flour, 25 g of fermented rye malt, 1.5 tsp. crushed coriander seeds, 250 ml boiling water; combine flour, crushed coriander seeds, malt; pour boiling water over the mixture, place in the oven at 65°C for 2 hours to saccharify; to prepare the dough, prepare the starter, tea leaves, 170 g of rye flour, 50 ml of water, if desired, you can add 0.5 g of dry yeast to speed up the process; mix together the starter, tea leaves, water, yeast, cover with cling film and place in a warm place to ferment for 3-4 hours; before preparing the main dough, dissolve molasses or honey and table salt or sea salt in 80 ml of water; add a mixture of water and molasses, 100 g of rye flour and 75 g of wheat flour, sugar to the dough; knead the dough, cover with cling film, place in a warm place to ferment for 30 minutes; sprinkle the work surface of the table with flour, lay out the dough, it should be sticky and viscous; cut lard and/or bacon with a sharp knife into cubes 1 cm wide, long and high, or strips 1 to 5 mm thick, 10 to 20 mm wide and 10 to 20 cm long; add chopped lard and/or bacon to the prepared dough in an amount of no more than 10% of the dough weight and distribute the additive as evenly as possible in the dough; form a dough piece; Place the dough piece in a baking dish, smooth the top of the dough piece with wet hands, sprinkle with water, sprinkle with crushed coriander seeds, cover with a napkin and leave to rise in a warm place for 3 hours; after 3 hours, preheat the oven to 250°C; bake for 10 minutes with steam at a temperature of 250°C and 50 minutes at a temperature of 200°C; Cool bread on a wire rack.

The method is implemented as follows.

As an enriching food flavor additive we use:

- lard according to GOST R 55485-2013 “Lard products. Technical conditions (with Amendments)” or according to other current technical regulatory legal acts (TNLA);

- bacon according to TNLA.

In fig. Figure 4 shows the appearance of pork lard.

The chemical composition and calorie content of 100 g of salted pork lard (pork lard without skin) is presented in Table 1.

Table 1. - Chemical composition and calorie content of 100 g of salted pork lard (pork lard without skin)

Indicator name Meaning Indicator name Meaning Proteins, g 1.4 -sodium (Na), mg 1170 Fats, g 90 -phosphorus (P), mg 15 Water (H ₂ O), g 5.5 -chlorine (Cl), mg 1837 Ash, g 3.1 Microelements: Vitamins: -iron (Fe), mg 0.1 -vitamin A, mcg 10 -iodine (I), µg 9.7 -retinol, mg 0.01 -copper (Cu), µg 10 -vitamin E (α-tocopherol), mg 1.7 Sterols (sterols): -vitamin PP, mg 0.3 -cholesterol, mg 85 -niacin, mg 0.1 Saturated fatty acids: Macronutrients: -saturated fatty acids, g 40 -potassium (K), mg 15 Polyunsaturated fatty acids 9.5 -calcium (Ca), mg 2 Calorie content, kcal 816

In fig. Figure 5 shows the appearance of bacon.

The chemical composition and calorie content of 100 g of bacon is presented in Table 2.

Table 2. - Chemical composition and calorie content of 100 g of bacon

Indicator name Meaning Indicator name Meaning 1 2 3 4 Proteins, g 33.92 -glutamic acid, g 5.223 Fats, g 35.09 -proline, g 1,382 Carbohydrates, g 1.7 -serine, g 1.428 Water (H ₂ O), g 23.65 -tyrosine, g 1.355 Ash, g 5.64 -cysteine, g 0.385 Vitamins: Fatty acid: -vitamin A, mcg eleven -trans fats, g 0.144 -retinol, mg 0.011 -monounsaturated trans fats, g 0.11 -vitamin B ₁ (thiamine), mg 0.56 Sterols (sterols): -vitamin B ₂ (riboflavin), mg 0.232 -cholesterol, mg 99 -vitamin B ₄ (choline), mg 89.5 Saturated fatty acids: -vitamin B ₅ (pantothenic acid), mg 1.1 -saturated fatty acids, g 11,964 -vitamin B ₆ (pyridoxine), mg 0.535 -14:0 myristic acid, g 0.441 -vitamin B ₁₂ (cobalamin), mcg 1.09 -15:0 pentadecanoic acid, g 0.018 -vitamin E (α-tocopherol), mg 0.42 -16:0 palmitic acid, g 7.635 -vitamin E (β-tocopherol), mg 1.17 -17:0 margaric acid, g 0.105 -vitamin E (γ-tocopherol), mg 0.52 -18:0 stearic acid, g 3.679 -vitamin D (calciferol), mcg 0.4 -20:0 arachidic acid, g 0.07 -vitamin D ₃ (cholecalciferol), mcg 0.4 -22:0 behenic acid, g 0.014 -vitamin PP, mg 10,457 -24:0 lignoceric acid, g 0.002 -betaine, mg 8.1 Monounsaturated fatty acids, g 15.53 Macronutrients: -14:1 myristoleic acid, g 0.006 -potassium (K), mg 499 -16:1 palmitoleic acid, g 0.778 -calcium (Ca), mg eleven -16:1 cis, g 0.772 -magnesium (Mg), mg 31 -16:1 trans, g 0.006 -sodium (Na), mg 1684 -17:1 heptadecenoic acid, g 0.105 -sulfur (S), mg 339.2 -18:1 oleic acid (omega-9), g 14,342 -phosphorus (P), mg 388 -18:1 cis, g 14,237 Microelements: -18:1 trans, g 0.104 -iron (Fe), mg 0.95 -20:1 gadoleic acid (omega-9), g 0.294 -manganese (Mn), mg 0.022 -22:1 erucic acid (omega-9), g 0.006 -copper (Cu), µg 105 -22:1 cis, g 0.006 -selenium (Se), µg 50.7 Polyunsaturated fatty acids, g 6,112 -zinc (Zn), mg 3.06 -18:2 linoleic acid, g 5.327 Essential amino acids: -18:2 omega-6, cis, cis, g 5,247 -arginine, g 2,203 -18:2 Conjugated linoleic acid, g 0.047 1 2 3 4 -valine, g 1,729 -18:3 linolenic acid, g 0.229 -histidine, g 1,391 -18:3 omega-3 alpha-linolenic acid, g 0.223 -isoleucine, g 1.619 -18:3 omega-6 gamma-linolenic acid, g 0.006 -leucine, g 2,814 -18:4 stioridic acid (omega-3), g -lysine, g 3,041 -20:2 eicosadienoic acid (omega-6), cis, cis, g 0.224 -methionine, g 0.937 -20:3 eicosatrienoic acid, g 0.074 -threonine, g 1,504 -20:3 omega-6, g 0.042 -tryptophan, g 0.407 -20:4 arachidonic acid, g 0.168 -phenylalanine, g 1.421 -20:5 eicosapentaenoic omega-3 acid, g 0.004 Replaceable amino acids: -omega-3 fatty acids, g 0.261 -alanine, g 1.958 -22:4 docosatetraenoic omega-6 acid, g 0.049 -aspartic acid, g 3,198 -22:5 docosapentaenoic omega-3 acid, g 0.026 -hydroxyproline, g 0.119 -22:6 docosahexaenoic omega-3 acid, g 0.008 -glycine, g 1.545 -omega-6 fatty acids, g 5,736 Calorie content, kcal 468

The technology for preparing rye bread with the inclusion of pieces of lard and/or pieces of bacon into the dough structure, as a result of which the nutritional value is increased and the organoleptic properties of rye bread are improved, is carried out as follows:

1. Preparation of ingredients:

1.1. 420 g: 70 g for sourdough, 80 g for brew, 170 g for dough, 100 g for rye flour dough.

1.2. 200 ml: 70 ml for the starter, 50 ml for the dough, 80 ml for the dough of water.

1.3. 1 tbsp. rye sourdough starter.

1.4. 25 g of fermented rye malt per brew.

1.5. 2 tsp: 1.5 tsp. in tea leaves, 0.5 tsp. for sprinkling coriander seeds.

1.6. 250 ml in boiling water.

1.7. 0.5 g of dry yeast - optional, used to speed up the process when preparing the dough.

1.8. 20 g of molasses or honey in the dough.

1.9. 30 g of sugar per dough.

1.10. 75 g of 2nd grade wheat flour per dough.

1.11. 10 g of table salt or sea salt per dough.

2. Preparation of rye bread according to the following technological algorithm:

2.1. Prepare the starter 14-16 hours before the start of kneading the dough: to do this, take 70 g of rye flour, 70 ml of water and 1 tbsp. rye sourdough (starter), dissolve the rye sourdough in water, add flour, mix until smooth, cover with cling film, leave to ferment at room temperature or in a warm place for 14-16 hours.

2.2. At the same time as the starter, prepare the brew: for this, take 80 g of flour, 25 g of fermented rye malt, 1.5 tsp. coriander seeds, 250 ml boiling water.

2.3. Grind coriander seeds.

2.4. Combine flour, crushed coriander seeds and malt.

2.5. Pour boiling water over the mixture and place in the oven at 65°C for 2 hours to saccharify.

2.6. To prepare the dough, prepare the starter, tea leaves, 170 g of rye flour, 50 ml of water; if desired, you can add 0.5 g of dry yeast to speed up the process of preparing the dough.

2.7. Mix together the starter, tea leaves, water, yeast, cover with cling film and place in a warm place to ferment for 3-4 hours.

2.8. Before preparing the main dough, dissolve molasses or honey and table salt or sea salt in 80 ml of water.

2.9. Add a mixture of water and molasses, 100 g of rye flour and 75 g of wheat flour, sugar to the dough.

2.10. Knead the dough, cover with cling film, and place in a warm place to ferment for 30 minutes.

2.11. Sprinkle the work surface with flour and lay out the dough; it should be sticky and viscous.

2.12. Cut lard and/or bacon into cubes 1 cm wide, long and high, or into strips 1 to 5 mm thick, 10 to 20 mm wide and 10 to 20 cm long.

2.13. Add chopped lard and/or bacon to the prepared dough in an amount of no more than 10% of the dough weight and distribute the additive as evenly as possible in the dough.

2.14. Form a dough piece.

2.15. Place the dough piece in a baking dish, smooth the top of the dough piece with wet hands, sprinkle with water, sprinkle with crushed coriander seeds, cover with a napkin and place in a warm place to rise for 3 hours.

2.16. After 3 hours, preheat the oven to 250°C.

2.17. Bake for 10 minutes with steam at a temperature of 250°C and 50 minutes at a temperature of 200°C.

2.18. Cool bread on a wire rack.

2.19. Pack the bread.

2.20. Transport bread to the consumer or to the finished product warehouse.

The following are examples of specific implementations of the invention.

Example 1: Rye bread with pork lard.

Use lard as a food flavoring additive.

Prepare the dough for rye bread according to the recipe.

Cut lard into cubes 1 cm wide, long and high. Add chopped lard to the prepared dough in the amount of 10% of the dough weight and distribute the additive as evenly as possible in the dough. Form a dough piece. Place the dough piece into a baking dish.

Bake bread according to existing technology.

Example 2: Rye bread with bacon.

Use bacon as a food additive.

Prepare the dough for rye bread according to the recipe.

Cut the bacon into cubes 1 cm wide, long and high. Add chopped bacon to the prepared dough in the amount of 10% of the dough mass and distribute the additive as evenly as possible in the dough. Form a dough piece. Place the dough piece into a baking dish.

Bake bread according to existing technology.

Example 3: Rye bread with pork lard.

Use lard as a food flavoring additive.

Prepare the dough for rye bread according to the recipe.

Cut lard into strips 2 mm thick, 15 mm wide and 18 cm long. Add chopped lard to the prepared dough in the amount of 5% of the dough weight and distribute the additive as evenly as possible in the dough. Form a dough piece. Place the dough piece into a baking dish.

Bake bread according to existing technology.

Example 4: Rye bread with bacon.

Use bacon as a food additive.

Prepare the dough for rye bread according to the recipe.

Cut the bacon into strips with a width and height of 1 cm and a length of 20 cm. Add chopped bacon to the prepared dough in the amount of 5% of the dough weight and distribute the additive as evenly as possible in the dough. Form a dough piece. Place the dough piece into a baking dish.

Bake bread according to existing technology.

Example 5: Rye bread with pork lard and bacon.

As a food flavoring additive, use lard and bacon in a 2:1 ratio, respectively.

Prepare the dough for rye bread according to the recipe.

Cut lard and bacon into cubes 1 cm wide, long and high. Add chopped lard and bacon to the prepared dough in the amount of 9% of the dough weight and distribute the additive as evenly as possible in the dough. Form a dough piece. Place the dough piece into a baking dish.

Bake bread according to existing technology.

Example 6: Rye bread with bacon and lard.

As a food flavoring additive, use lard and bacon in a ratio of 1:2, respectively.

Prepare the dough for rye bread according to the recipe.

Cut lard and bacon into strips 5 mm thick, 20 mm wide and 20 cm long. Add chopped lard and bacon to the prepared dough in the amount of 8% of the dough weight and distribute the additive as evenly as possible in the dough. Form a dough piece. Place the dough piece into a baking dish.

Bake bread according to existing technology.

Example 7: Rye bread with [lard:bacon] additive.

As a food flavoring additive, use lard and bacon in a 1:1 ratio, respectively.

Prepare the dough for rye bread according to the recipe.

Cut the bacon into cubes 1 cm wide, long and high, pork lard into strips 3 mm thick, 10 mm wide and 15 cm long. Add chopped lard and bacon to the prepared dough in the amount of 7% of the dough weight and distribute the additive as evenly as possible in the dough . Form a dough piece. Place the dough piece into a baking dish.

Bake bread according to existing technology.

Thus, we have proposed a highly effective method for preparing rye bread with the inclusion in the crumb structure of pieces of lard and/or pieces of bacon cut into cubes 1 cm wide, long and high, or strips 1 to 5 mm high, 10 to 20 mm wide and long from 10 to 20 cm in an amount of no more than 10% of the dough weight, as a result of which the nutritional value increases and the organoleptic properties of rye bread improve.

Claims (1)

The method for preparing improved rye bread involves preparing the ingredients: 420 g: 70 g for sourdough, 80 g for leaven, 170 g for dough, 100 g for rye flour dough, 200 ml: 70 ml for sourdough, 50 ml for dough, 80 ml for dough water, 1 tbsp. l. rye sourdough starter, 25 g per brew of fermented rye malt, 2 tsp: 1.5 tsp. in tea leaves, 0.5 tsp. for sprinkling crushed coriander seeds, 250 ml in boiling water, 0.5 g dry yeast - optional, to speed up the process of preparing the dough, 20 g molasses or honey in the dough, 30 g sugar in the dough, 75 g 2nd grade wheat flour in the dough , 10 g for adding dissolved table salt or sea salt to the dough, lard and bacon, preparing rye bread according to the following technological algorithm: prepare the starter 14-16 hours before the start of kneading the dough: for this take 70 g of rye flour, 70 ml water and 1 tbsp. l. rye sourdough starter, dissolve the rye sourdough in water, add flour, mix until smooth, cover with cling film, leave to ferment in a warm place for 14-16 hours; At the same time as the starter, prepare the brew: for this, take 80 g of flour, 25 g of fermented rye malt, 1.5 tsp. crushed coriander seeds, 250 ml boiling water; combine flour, crushed coriander seeds, and malt; pour boiling water over the mixture, place in the oven at 65°C for 2 hours to saccharify; to prepare the dough, prepare a starter, tea leaves, 170 g of rye flour, 50 ml of water; if desired, to speed up the process of preparing the dough, you can add 0.5 g of dry yeast; mix the starter, tea leaves, water, yeast together, cover with cling film and place in a warm place to ferment for 3-4 hours; before preparing the main dough, dissolve molasses or honey and table salt or sea salt in 80 ml of water; add a mixture of water and molasses, 100 g of rye flour and 75 g of wheat flour, sugar to the dough; knead the dough, cover with cling film, place in a warm place to ferment for 30 minutes; sprinkle the work surface of the table with flour, spread the dough, it should be sticky and viscous; cut lard and/or bacon with a sharp knife into cubes 1 cm wide, long and high or into strips 1 to 5 mm thick, 10 to 20 mm wide and 10 to 20 cm long; add chopped lard and/or bacon to the prepared dough in an amount of no more than 10% by weight of the dough and distribute the additive as evenly as possible in the dough; form the dough piece; Place the dough piece in a baking dish, smooth the top of the dough piece with wet hands, sprinkle with water, sprinkle with crushed coriander seeds, cover with a napkin and leave to rise in a warm place for 3 hours; after 3 hours, preheat the oven to 250°C; bake for 10 minutes with steam at a temperature of 250°C and 50 minutes at a temperature of 200°C; Cool the bread on a wire rack.