In article , jvanderh@spam.ua.oz.au (John van der Hoek) writes: > > Does any one have the recipe for making Russian Black Bread. I once had > a loaf which I bought in Paris at the shop near the Russian Orthodox > Church there, but could never find the recipe. > > John I am not real sure that this is the same thing you tried but here is a recipe I got with my sourdough start from "Sourdoughs International". Tanya's Peasant Black Bread Makes 1 loaf Uses the Russian sourdough culture available from "Sourdoughs International" (you get this recipe with the start) (Their phone is 208-382-4828.) Sourdoughs International PO Box 1440 Cascade, ID 83611. This dark bread will rise beautifully in 2 1/2 hours with the Russian starter and form a tantalizing moist loaf. CULTURE PREPARATION 1. Remove the Russian culture from the refigerator 2. Add 1/2 cup of white flour and 1/2 cup warm water to the culture jar and mix briefly to form a thick batter. The total mixture will be about 2 1/4 cups. It need not be lump free. 3. Proof at 85 deg. F. for about 3 hours until actively fermenting (as shown by bubbles on the surface). THE FIRST PROOF 1. Mix all of the active culture with 3 cups of white flour and 2 cups of warm water in a 4 quart mixing bowl. It need not be lump free. 2. Proof at 85 deg. F. for 6 hours. 3. Return 1 cup of culture to the culture jar. Add 1/3 cup of warm water. Stir briefly and proof at 85 deg. F. for one hour. Then refrigerate immediately. Note: The first proof given here provides enough culture for two of the following recipes. THE SECOND PROOF INGREDIENTS 2 cups culture from the first proof 2 tablespoons dark molasis 2 tablespoons vegetable oil 1/2 cup milk 2 tablespoons sugar 1 teaspoon ground coriander 1 teaspoon salt 1 cup rye flour 1 cup whole wheat flour 1 1/2 cups white flour 1. Warm the milk 2. Add molasses, oil, sugar, salt, and coriander to the warm milk and mix briefly. 3. Add the rye flour and mix well. Add the whole wheat flour and mix well. Add the white flour until too stiff to mix by hand. Then turn onto a floured board and knead in the remaining flour until satiny. 4. Form an oval loaf by flattening a ball to a 1 1/2 inch thick oval and folding once in half. Pinch the seam together. 5. Place on a greased baking sheet, seam side down and proof at 85 deg F. for 2 or 3 hours or until about double in bulk. 6. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack. Note: I modified this recipe a bit based on my experience. The original called for baking at 375 deg. F. for 45 to 50 min. It also called for 12 hours in the first proof. I think this is just the general line Dr. Wood's book gives for all of his cultures. It is too long for the Russian culture. I felt that this bread was too sweet, and I wanted more rye and whole wheat so I have modified it for my own use. I have had excellent success with the following recipe: David's Wheat and Rye Bread. I will pick up the recipe assuming you start with 4 cups of culture from the first proof of the Russian starter. (Since all the recipies begin the same way.) I doubled the recipe; the one I modified this from started with 2 cups of culture. Ingredients 4 cups culture from the first proof 2 tablespoons dark molasses 2 tablespoons honey 1 cup milk (I am going to try using water sometime) 2 teaspoons ground coriander 2 teaspoons salt 3-4 cups finely milled rye flour 3-4 cups finely milled whole wheat flour (The total here should be between 7-8 cups.) Note: The recipe I modified called for 2 cups rye 2 cups wheat and 3 cups white. I use the K-TEC kitchen mill and mill my own flour from grain. I have recommendations on buying grain if you are interested. I can also pass on information about K-TEC. ( K-TEC has a toll free number 1-800-748-5400.) Note 2: The recipe I modified called for 4 tablespoons of vegetable oil. I omited it and I liked the results. Directions: 1. Warm the milk to lukewarm 2. Add Milk, molasses, honey, salt and coriander to the culture in a large mixing bowl and mix briefly. 3. Add most of the flour and mix well. Add flour until too stiff to mix by hand. Then turn onto a floured table and knead in the remaining flour until satiny. (I knead about 15 min.) 4. I have made loaves in regular bread pans and also laid loaves on a greased baking sheet. If you use the baking sheet I think the loaf needs to be stiffer. Proof at 85 deg F for 2 or 3 hours. 5. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack. 6. I find that the slicing properties improve after the bread has a chance to sit and gel for a day or two. I slice the bread very thinly, about 3/16 of an inch thick. The bread could be sliced thinner but my shaky hands can't manage it.