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202 Tanya's Peasant Black Bread




Description

This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.

202 Tanya's Peasant Black Bread

# From dadams@cray.com


I am not real sure that this is the same thing you tried but here
is a recipe I got with my sourdough start from "Sourdoughs International".



Tanya's Peasant Black Bread

Makes 1 loaf

Uses the Russian sourdough culture
available from "Sourdoughs International"
(you get this recipe with the start)
(Their phone is 208-382-4828.)

Sourdoughs International
PO Box 1440
Cascade, ID 83611.



This dark bread will rise beautifully in 2 1/2 hours with the
Russian starter and form a tantalizing moist loaf.


CULTURE PREPARATION

1. Remove the Russian culture from the refigerator
2. Add 1/2 cup of white flour and 1/2 cup warm water to the culture
jar and mix briefly to form a thick batter. The total mixture
will be about 2 1/4 cups. It need not be lump free.
3. Proof at 85 deg. F. for about 3 hours until actively fermenting
(as shown by bubbles on the surface).

THE FIRST PROOF

1. Mix all of the active culture with 3 cups of white flour and 2 cups
of warm water in a 4 quart mixing bowl. It need not be lump free.
2. Proof at 85 deg. F. for 6 hours.
3. Return 1 cup of culture to the culture jar. Add 1/3 cup of warm water.
Stir briefly and proof at 85 deg. F. for one hour. Then refrigerate
immediately.

Note: The first proof given here provides enough culture for two of the
following recipes.

THE SECOND PROOF

INGREDIENTS

2 cups culture from the first proof
2 tablespoons dark molasis
2 tablespoons vegetable oil
1/2 cup milk
2 tablespoons sugar
1 teaspoon ground coriander
1 teaspoon salt
1 cup rye flour
1 cup whole wheat flour
1 1/2 cups white flour


1. Warm the milk
2. Add molasses, oil, sugar, salt, and coriander to the warm milk and mix
briefly.
3. Add the rye flour and mix well. Add the whole wheat flour and mix well.
Add the white flour until too stiff to mix by hand. Then turn onto
a floured board and knead in the remaining flour until satiny.
4. Form an oval loaf by flattening a ball to a 1 1/2 inch thick oval and
folding once in half. Pinch the seam together.
5. Place on a greased baking sheet, seam side down and proof at 85 deg F.
for 2 or 3 hours or until about double in bulk.
6. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack.

Note: I modified this recipe a bit based on my experience. The original
called for baking at 375 deg. F. for 45 to 50 min. It also called for
12 hours in the first proof. I think this is just the general line
Dr. Wood's book gives for all of his cultures. It is too long for the
Russian culture.


 

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