Prep 30 mins
Cook 35 mins
Delicious traditional Russian black bread
- 1 cup warm water (110 degrees F/45 degrees C)
- 1⁄3 cup dark corn syrup
- 2 (1/4 ounce) envelopes active dry yeast
- 2 teaspoons salt
- 5 cups dark rye flour
- In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
- Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth.
- Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel.
- Let rise for 30 minutes.
- Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
- Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan.
- Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
- Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.
I had a mixed experience with this bread. It turned out one dense, dark loaf, but it was paradoxically dry and yet, undercooked. It may have to do with my higher altitude and/or my oven temperature, which I intend to check in the morning. That said, this is a hearty, heavy, nutritious bread. "Peasant bread," my Mom called it -- as a compliment. It's delicious in it's present state with butter, or smeared with cream cheese and topped with smoked salmon. I followed the recipe quite closely, with only one substitution and one minor addition. I didn't have the dark corn syrup, so used the same amount of blackstrap molasses instead. I also added 1 tablespoon of unsweetened cocoa for color. Other than that, there wasn't much in the ingredients to fool with -- and often, simple is best. I did use the stand mixer to knead the rye four into the sponge. Made my life much easier. I shaped it by hand, and after the third rise, *I* was ready for it to go in the oven! I will try making this bread again next week, and will post a revised rating & review. Thank you for posting!