Sunday, 14 August 2011

Russian Black Bread

 Black bread is a type of rye bread flavoured with molasses.  The Russians have developed the classic Swedish crisp bread into a more interesting and leavened loaf.  The technique is to make a yeast starter, mix the dry ingredients and the wet ingredients to end up with 3 bowls of stuff.
 When the yeast is foaming, the 3 bowls are mixed thoroughly and shaped into a round loaf on a baking tray.  The dough rises for an hour then it is baked at 190 degrees centigrade for 40 minutes.  Paint with oil and cool for an hour or more to allow the loaf to set. The recipy is on my bread site.
The bread needs to be sliced thinly as it is quiter firm.  It is really good with butter and cheese and has a taste similar to bonfire toffee with the texturte of firm bread,  This journey of baking a new bread each week is fun.

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