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home > recipes > breads > russian black bread 2
from US 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.

Russian Black Bread 2


average rating = 5 stars(5.00001 comment available)
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list all recipes for BREADS (358)
list all Russian recipes (80)
list all recipes by ALZELT (7)


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keyword: russian
keyword: black
keyword: bread
ethnicity: russian
recipes for breads
recipes by alzelt
Email Address:
(posted April 8, 2004)

from US

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.



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+1 comment
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from S. Diego, CA, United States wrote:2  0

The recipe that I was looking for a long long time. Works like a charm and creates a wonderful bread from my childhood. Don't forget to use caraway or it will not taste the same.
5 starsApril 14, 2004


 
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