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Moscow Style Dark Rye Bread


Starter:
1 tablespoon active starter
2 1/2 cups warm water
2 cups dark rye flour

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

Starter: 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: 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.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.