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DARK RUSSIAN RYE BREAD




Source of Recipe


Internet


List of Ingredients




Rye Sour Mix:
1 tbsp. dry yeast
2 cups warm water
3 cups medium rye flour
Thick slice raw onion

Dissolve yeast in 1 cup warm water plus 1½ cups flour. Stir in onion and set aside. Let rise and fall back. Stir 2 times per day for 3 days. Remove onion and add 1 cup warm water and remaining flour. Cover and set aside. Let rise and fall for 1 day.

1½ cups warm water
2 tbsps instant dry yeast
1 tsp. sugar
6½-8½ cups flour
2 cups boiling water
1 cup pumpernickel or rye meal
½ cup shortening or oil
1 tbsp. salt
½ cup molasses
3 tbsps. instant coffee
1 oz. unsweetened chocolate
3 cups rye sour mix
2 cups medium rye flour

Combine ½ cup warm water, yeast, sugar and ½ cup all purpose flour. Cover and set aside 15 minutes. Combine boiling water, pumpernickel, shortening, salt, molasses, coffee and chocolate. Mix well. Cool. Add rye sour and yeast mixture; add rye flour and flour 1 cup at a time till dough pulls away from sides of bowl. Knead and add flour so it doesn't stick, 4-5 minutes. Rest dough and knead 4-5 minutes more. Dough will be sticky. Place in greased bowl till doubled in size. Punch and divide into 4 pieces. Shape in round loaves and place on sheet greased and sprinkled with corn meal. Rise till doubled. 15 minutes before baking, place pan of water (2-3 cups) in oven. Preheat to 375°. Bake 35-40 minutes. Slash loaves ¼" and brush with cold water before baking.



Recipe