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1/2 qt. water
1 oz. (liq) molasses
1 oz. salt
1 oz. caraway seed
1 oz. yeast
6 oz. rye meal (or flour)
1 3/4 lb. white flour
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Combine warm water, molasses, caraway seed and yeast. Let sit for a few minutes, until yeast is softened. Add rye meal and salt and stir well. Then add white flour, enough to make a stiff dough.
Knead and let rise until double in bulk. Punch down and let rise again. Divide into 3 round loaves and let rise until double.
After loaves are formed, place each one in pie tin sprinkled with corn meal. Prick with a fork. Bake for 15 minutes at 450 degrees then reduce heat to 350 degrees and bake 30 minutes more.
Makes 3 round loaves.
Source: Cooks.com
Harry
March 4, 2009 at 3:55 AM
I am looking for a receipe for the every day russian bread, is this it?
John
March 4, 2009 at 6:47 AM
I believe so, from what I could find about Russian breads anyway.. It’s quite hearty, but from what I remember, very tasty. It’s not Kulich though (Russian Easter Bread) if that’s what you’re looking for. You can find a recipe for that over here:
http://www.cooks.com/rec/doc/0,194,146166-227202,00.html
Harry
March 5, 2009 at 1:39 AM
No, I am not looking for Kulich.
I have now used this recipe and it seems quite close. I will have to experiment with some variations to see if I can get it closer.
Thank you