Russian Black Bread by annzie

[rottiedogs]

Russian Black Bread
Submitted by annzie on October 06, 2008 at 11:22 am

DESCRIPTION
Russian Black Bread

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I found this recipe and made it for our former Russian exchange student and her husband (from Uzbekistan). We had many discussions about the use of coffee ('No!') and/or chocolate (another 'Never!') for the colorant in Black Bread, but this recipe was acceptable. It is also very good!
I have a Bosch Universal mixer, and the recipe is adapted with that in mind.

2 t naturally dried caraway seeds
12 – 13 T rye flour
pinch of yeast

Scald caraway seeds with 2/3 c warm water. Let sit (covered) minimally 24 hrs. Drain, reserving 1/4 c liquid. In a medium bowl, mix reserved liquid with 4-5 T rye flour. Cover with cloth, let ferment at 85F for 3-4 hrs (put on heating pad turned to low, and wrap the bowl with a towel to prevent over-heating). Starter should swell and the surface crack. Add 1/4 c rye flour and enough warm water to give it the consistency of cornmeal mush. Mix well and repeat the fermenting process for another 3-4 hrs. Repeat once more. The fermenting time is flexible; the mixture should smell sharp. Store, covered, in the refrigerator. Re-feed as necessary (see 'For Starters', below).

1/2 c Zakvaska #1
2 c rye flour
1 1/2 c warm water

Let sit at least 4 hrs in a warm place. Stir, cover, and store in refrigerator. Re-feed as necessary (see 'For Starters', below).

1 c rye sour (above)
2 t active dry yeast
3 c warm water
3 c KA pumpernickel flour
1/3 c vital wheat gluten
6 T canola oil
3 T barley malt
1 T caraway seed
1 T coarse salt
1 T burnt sugar (available at KA Flour Co. I made my own...)
about 5 c AP KA flour

Remove 1 c rye sour. Re-feed rye sour stock with 1 c rye flour and 1 T Zakvaska #1 starter (see above), plus enough warm water to make the consistency of corn meal mush. Refeed the Zakovska #1 starter with about 1 T ray flour and some warm water. Mix, allow to sit at room temperature for several hours. Then re-mix, cover, and store in refrigerator.

Mix yeast with 1 c rye sour, warm water and 1 c pumpernickel flour. Let sit for about 10 min., then add remaining ingredients in order given, mixing well until dough sweeps sides of mixer clean. Continue to mix, to develop the gluten, for about 10 min. Turn out onto greased counter and shape into 2 (2# 4oz) loaves plus 1 (8oz) loaf. Let rise one time, covered lightly with a cloth. Bake at 375F.

Spread the word

      

  

  

[Author]

Posts