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209 Moscow-Style Dark Rye Bread




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

209 Moscow-Style Dark Rye Bread

# From: julie@eddie.jpl.nasa.gov (Julie Kangas)

From _The Art of Russian Cuisine_ by Anne Volokh.

Moscow-Style Dark Rye Bread
Starter:
1 tbsp active starter
2 1/2 cups warm water
2 cups dark rye flour

Mix ingredients and let proof at a LOW temperature for about 12 hours
(this low temperature is VERY important if you're using the russian
culture as it can often smell like vomit when it's fed whole grains)

Bread:
All the starter
3 1/4 cup dark rye flour
1 tbsp shortening (oil is easier)
6 1/2 tbsp dark malt syrup
1/4 tsp corn syrup
1 tsp salt
1/2 tsp caraway (optional)

Ok. This takes work. You knead, knead, knead,..... It also acts
like the monster that wants to eat the world's supply of rye flour.
Knead at least 30 minutes if you're kneading vigorously. More
if not. Shape into a slightly flattened ball.

Be prepared. This won't rise a whole lot.

Place a pan of water in the bottom of an oven heated to 425. Bake
bread for 5 min then reduce heat to 375 and bake another 1 1/4 hours.
Age bread 6 hours before eating.


Julie
#include "std_disclaimer.h"

 

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