Classic rye bread (70/30) "Belarusian Improved" with yeast. According to GOST 1975.
This video shows how to bake bread with a distinct rye flavor and a softer texture, without a sourdough starter, using the technique from a 1975 recipe book.
"Belarusian Improved" Rye Bread is a classic rye bread with the addition of 30% wheat flour for a softer crumb. Traditionally, such breads are made with a rye sourdough starter and tend to be quite dense. However, this version, based on the GOST technological base (a 1975 recipe book), is specifically designed for yeast baking.
Despite the common belief that good rye bread cannot be made with yeast, this recipe produces a quality result comparable to traditional sourdough breads like Darnitsky or Orlovskoye, provided the technique is followed.
In the video, we demonstrate the entire process and key points, so you can bake it at home using the video. For exact grams, cooking instructions, and other details, visit our website: https://kulinarnyepraktiki.com/rzhano...
We wish you success in your culinary endeavors and experiments!
Eat deliciously and variedly 😋 Have a good mood and bon appétit! Thank you for your attention 😊💖
#breadrecipe #ryebread #homemadebread