Rye Black Bread

I started this bread recipe with an essential step: I placed the flour in a large bowl, and on top of it, I sprinkled the salt, which will not only enhance the flavor but also help develop the gluten in the dough. I gradually added water, about 100 ml to start with, mixing with a spatula to incorporate the ingredients. It was important to pay attention to the consistency of the dough, so as I mixed, I added extra water if necessary. When I felt that the spatula was no longer effective, I switched to a more traditional method: I began to knead with my hands. This stage lasted about 10 minutes and was essential to obtain a firm and non-sticky dough.

After achieving the desired dough, I covered it with plastic wrap and let it rest in the fridge for half an hour. This resting period allows the gluten to relax, making further shaping easier. Once the time was up, I took the dough out of the fridge and shaped it into a round form. I gently flattened it, being careful to dust the work surface with flour to prevent sticking. Then, I transferred the dough to a baking tray.

To add extra flavor and a pleasant appearance, I brushed the surface with a little oil, after which I sprinkled sesame seeds and a small amount of coarse salt. These not only enrich the aroma of the bread but also add a crunchy texture. With the oven preheated, I placed the tray inside for about 40 minutes. During the baking time, I noticed how the bread began to brown and the surface cracked slightly, a sign that it was almost ready.

In the end, when the bread had taken on a golden and appetizing color, I turned off the oven and carefully removed the tray. The inviting aroma spread throughout the kitchen, and I could hardly wait to enjoy the fruits of our labor. With a sharp knife, I cut a slice from the freshly baked bread, savoring the moment and sharing this delicacy with all my loved ones, which is not just a simple food, but a symbol of hard work and passion in the kitchen.