{"id":323,"date":"2026-03-19T08:28:05","date_gmt":"2026-03-19T08:28:05","guid":{"rendered":"https:\/\/koroche.eu\/?p=323"},"modified":"2026-03-19T08:28:06","modified_gmt":"2026-03-19T08:28:06","slug":"grey-sourdough-bread-1-loaf","status":"publish","type":"post","link":"https:\/\/koroche.eu\/index.php\/2026\/03\/19\/grey-sourdough-bread-1-loaf\/","title":{"rendered":"Grey Sourdough Bread (1 loaf)"},"content":{"rendered":"\n<p>Grey sourdough bread is an excellent choice for those who want to bake aromatic, naturally fermented bread at home with a rich flavor. This recipe combines wheat (regular and whole wheat) and rye (whole grain) flours, creating a balanced structure and a mild, slightly tangy taste. Thanks to the sourdough starter, the bread develops not only a distinctive aroma but also improved digestibility and a longer shelf life<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p><strong>For the preferment:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70 g sourdough starter<\/li>\n\n\n\n<li>70 g milk<\/li>\n\n\n\n<li>70 g flour<\/li>\n<\/ul>\n\n\n\n<p><strong>For the main dough:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g active preferment<\/li>\n\n\n\n<li>100 g kefir <\/li>\n\n\n\n<li>250 ml water<\/li>\n\n\n\n<li>400 g wheat flour<\/li>\n\n\n\n<li>20 g rye flour<\/li>\n\n\n\n<li>80 g whole wheat flour<\/li>\n\n\n\n<li>1 tbsp non-diastatic rye malt<\/li>\n\n\n\n<li>25 g sugar<\/li>\n\n\n\n<li>10 g salt<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<p>First, prepare the preferment. In a large bowl, mix the sourdough starter, milk, and flour. Cover the bowl and leave it in a warm (but not hot) place until it becomes active, airy, and bubbly.<\/p>\n\n\n\n<p>Once the preferment is ready, add kefir, water, wheat flour, rye flour, whole wheat flour, rye malt, and sugar. Mix everything thoroughly until a uniform dough forms. Cover and leave in a warm place for about 1 hour for autolyse (fermentolyse).<\/p>\n\n\n\n<p>After this rest, add the salt. If needed, add a little more water, then knead the dough well until it becomes smooth and elastic. You can knead by hand or use a stand mixer.<\/p>\n\n\n\n<p>Let the dough ferment in a warm place for 4\u20135 hours. Every 1\u20131.5 hours, perform a stretch and fold. Cover the dough after each fold and let it rest.<\/p>\n\n\n\n<p>Once the dough has risen, gently shape it into a round and let it rest for 10\u201315 minutes. Then either place it into a proofing basket and refrigerate, or let it proof at room temperature and bake the same day.<\/p>\n\n\n\n<p>Bake in a preheated oven until the loaf is well risen and the crust is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A rustic grey sourdough bread made with wheat and rye flours, featuring a crisp crust, soft airy crumb, and rich, naturally fermented flavor perfect for homemade baking.<\/p>\n","protected":false},"author":1,"featured_media":328,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts\/323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/comments?post=323"}],"version-history":[{"count":5,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts\/323\/revisions"}],"predecessor-version":[{"id":330,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts\/323\/revisions\/330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/media\/328"}],"wp:attachment":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/media?parent=323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/categories?post=323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/tags?post=323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}