pepperhead212
Master Chef
I baked some Russian Black Bread today. I gave the recipe below - I did start it a couple days early, with some sourdough culture, which I do sometimes, but not usually, so I didn't put it in the sourdough sub-forum. I just started it two nights before with 1 oz firm starter, plus 1 1/4 c of the water, plus enough rye flour to make a slightly firm, but sticky dough. I let it rise until this morning - about 36 hours, then added the remaining ingredients, reducing yeast to 2 tsp. It definitely got acidic, as the dough rising and the loaves rising took about 3 hours each!
Russian black bread, before adding last 2 c rye, and bread flour. by pepperhead212, on Flickr
Dough halfway through the kneading. by pepperhead212, on Flickr
Ready to rise. by pepperhead212, on Flickr
Risen loaves. by pepperhead212, on Flickr
Baked Russian Black Bread. by pepperhead212, on Flickr
Slice of Russian Black Bread. by pepperhead212, on Flickr
It looked and smelled so good that I had to have a late night sandwich on it!
RUSSIAN BLACK BREAD
4 tsp yeast, instant
2 3/4 cup(s) water
1/4 cup(s) blackstrap molasses
1 tsp sugar
2 cup(s) bran
4 cup(s) dark rye flour
1/4 cup(s) vinegar
5 tb oil
2 tb caraway seeds
2 tsp Russian caraway seeds (nigella)
1/2 tsp fennel seed; crushed
1 tb salt
2 tsp instant coffee powder
2 tsp caramel powder (optional)
2 tsp onion powder
3 tb dark cocoa powder
3.5-4 cup(s) bread flour
A. Combine the yeast, water, molasses, sugar, bran, and rye flour in the mixer bowl and set aside while preparing remaining ing., to allow the water to be absorbed. Add the vinegar, oil, seeds, salt, coffee, cocoa, and onion powder, and mix well. Add the bread flour a cup at a time, leaving it just a little moist. Knead 6-7 min. on medium with the dough hook, or 10 min. by hand. Place into an oiled bowl and roll over to coat. Cover and let rise 1 1/2 hrs. or until doubled, turning after 15 and 30 min.
B. Punch dough down and divide into two pieces. Shape each into a round loaf, or place in two 2 lb. loaf pans. Spray with oil, and cover with plastic. Let rise 45 min., or until about doubled.
C. Bake 1 hr at 350º, or less if using a stone at higher temps. Cool on a wire rack.
Russian black bread, before adding last 2 c rye, and bread flour. by pepperhead212, on Flickr
Dough halfway through the kneading. by pepperhead212, on Flickr
Ready to rise. by pepperhead212, on Flickr
Risen loaves. by pepperhead212, on Flickr
Baked Russian Black Bread. by pepperhead212, on Flickr
Slice of Russian Black Bread. by pepperhead212, on Flickr
It looked and smelled so good that I had to have a late night sandwich on it!
RUSSIAN BLACK BREAD
4 tsp yeast, instant
2 3/4 cup(s) water
1/4 cup(s) blackstrap molasses
1 tsp sugar
2 cup(s) bran
4 cup(s) dark rye flour
1/4 cup(s) vinegar
5 tb oil
2 tb caraway seeds
2 tsp Russian caraway seeds (nigella)
1/2 tsp fennel seed; crushed
1 tb salt
2 tsp instant coffee powder
2 tsp caramel powder (optional)
2 tsp onion powder
3 tb dark cocoa powder
3.5-4 cup(s) bread flour
A. Combine the yeast, water, molasses, sugar, bran, and rye flour in the mixer bowl and set aside while preparing remaining ing., to allow the water to be absorbed. Add the vinegar, oil, seeds, salt, coffee, cocoa, and onion powder, and mix well. Add the bread flour a cup at a time, leaving it just a little moist. Knead 6-7 min. on medium with the dough hook, or 10 min. by hand. Place into an oiled bowl and roll over to coat. Cover and let rise 1 1/2 hrs. or until doubled, turning after 15 and 30 min.
B. Punch dough down and divide into two pieces. Shape each into a round loaf, or place in two 2 lb. loaf pans. Spray with oil, and cover with plastic. Let rise 45 min., or until about doubled.
C. Bake 1 hr at 350º, or less if using a stone at higher temps. Cool on a wire rack.