Rain and Black Russian Rye

Winter came in to the Bay Area today with cold temps and some sorely need rain. I missed riding my bike today, but I could use the rest. Maybe I'll hit the stationary bike before the day is over.

So much for the chit chat. Here's the recipe I've been threatening to post. It's a real pain the ass to make, but if you can pull this off you can call yourself a baker.

If you're of Eastern European descent this is a must have.

That's it.

Life is what happens in between meals.

Peace

Make Food/Not War


Black Russian Rye Bread (makes two big loafs)

Ingredients;
3 tbs bread yeast
3 3/4 cups warm water
3 oz. white vinegar
3/4 cup molases
7 tbs cocca powder
3 ounces or 3/4 a stick of unsalted butter
1.5 tbs salt
3 tbs instant coffee
3 tbs dehydrated onion
6 tbs crushed caraway seeds
3/4 tsp crushed fennel seeds
8 cups of rye flour
6 to 7 cups of whole wheat flour
cornmeal
3/4 cup cold water
1.5 tsp cornstarch

Instructions;
Combine the warm water, yeast, coffee, dehydrated onion, caraway & fennel seeds, and 2 cups of fresh whole wheat flour in a large mixing bowl, Allow to sponge for 15 minutes. In a small saucepan combine the vinegar, molasses, cocoa powder, salt, and butter. Heat to lukewarm. Add the warmed mixture into yeast mixture. Add the rye flour, and mix well. Gradually add most of the whole wheat flour until the dough begins to clean the sides of mixing bowl. Do not allow the dough to get too stiff (too dry).

Knead 8-12 minutes, adding flour as needed, or until the glutten is developed. It is a common mistake for beginning bakers to add too much flour. Lightly grease a baking sheet and sprinkle with cornmeal. Divide dough into two portion, and form into spherical shaped balls. Place on each end of the baking sheet. Cover with a damp towel, and let rise to double. (Do not put free-formed, round loaves in a warm oven to rise. They will flatten.)

Bake in a 350˚ oven for 45 to 50 minutes. While the bread is baking combine the cold water, and  corn starch in a small sauce pan. Cook until it's thickened. remove the bread from the oven , brush with the cornstarch mixture, sprinkle with corn meal, and return it to the oven for an additional 2 to 3 minutes to set the glaze. remove from the baking sheet and place loaves on a cooling rack to cool.

Delicious with cream cheese or or fresh goat chevre.