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Receta Moscow Style Dark Rye Bread

Name: Moscow Style Dark Rye Bread
Ingredients: 1 Tbsp. active starter; 2 1/2 c. hot water; 2 c. dark rye flour; All the starter; 3 1/4 c. dark rye flour; 1 Tbsp. shortening (oil is easier); 6 1/2 Tbsp. dark malt syrup; 1/4 tsp corn syrup; 1 tsp salt; 1/2 tsp caraway (optional)

de Global Cookbook

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Ingredientes

1 Tbsp. active starter
2Â 1/2 c. hot water
2 c. dark rye flour
Â Â All the starter
3Â 1/4 c. dark rye flour
1 Tbsp. shortening (oil is easier)
6Â 1/2 Tbsp. dark malt syrup
1/4 tsp corn syrup
1 tsp salt
1/2 tsp caraway (optional)

Direcciones

Starter:Mix ingredients and let proof at a LOW temperature for about 12 hrs
(this low temperature is VERY important if you're using the russian culture as it can often smell like vomit when it's fed whole grains)
Bread:Ok. This takes work. You knead, knead, knead,..... It also acts like the monster which wants to eat the world's supply of rye flour.
Knead at least 30 min if you're kneading vigorously. More if not. Shape into a slightly flattened ball.
Be prepared. This will not rise a whole lot.
Place a pan of water in the bottom of an oven heated to 425. Bake bread for 5 minutes then reduce heat to 375 and bake another 1 1/4 hrs.
Age bread 6 hrs before eating.