Description
This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
205 Dark Rye Bread Borodinskii
2 cups starter from first proof
1/3 cup warm water
1 1/3 tbsp shortening
1/4 cup dark malt syrup
1 tbsp corn syrup
3/4 tsp salt
2 1/2 tbsp sugar
3/4 tsp ground coriander
4 1/2 - 5 cups dark rye flour (1)
Mix all ingredients and knead for 30 minutes (2). Shape dough into a
ball and let rise about 2 hours. Bush loaf with water and sprinkle with
more ground coriander. Place a pan of water into pre-heated (don't you
hate it when they tell you to pre-heat oven halfway through the
procedure?) 425 degree oven. Bake for 5 min and remove pan. Continue
baking for 1 1/4 hours (3) at 375.
Mix 1/2 tsp potato starch with 2 tbsp water and brush on warm loaf.
A Few Confessions:
(1) I didn't have dark rye flour. Medium rye seemed to work but...
(2) I confess, I didn't knead this long. You may need to adjust the
amount of flour used if you knead longer or use the darker rye.
(3) I think this is too long. I took my bread out earlier.
Well, I'm very happy with my culture. I didn't notice any sort
of nasty slimy smell that David mentions about his russian culture.
Mind just had a very honest, sour, alcholic smell. Mmmmmmm. I let my
first proof go for 8 hours and I think it could go longer without
making the bread inedible.
Julie
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Tags
food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
