RUSSIAN BLACK BREAD
This is an attempt to recreate the Russian black rye bread at a sub shop I worked at as a kid. Great with roast beef, turkey and cheese!
Provided by h8windows
Categories Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form.
- Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
- After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
- While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
- Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
Nutrition Facts : Calories 1937.3, Fat 30.6, SaturatedFat 16.6, Cholesterol 61.1, Sodium 3004.6, Carbohydrate 373.6, Fiber 28.2, Sugar 26.4, Protein 50.2
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