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Rye Black Russian Bread

Rye Black Russian Bread

by Ünal Güler

Ingredients for Rye Black Russian Bread Recipe

  • 360 g white flour for bread
  • 300 g whole grain rye flour
  • 350 g water + 10 g water
  • 2 tablespoons of cumin seeds
  • 1 tablespoon of coriander seeds
  • 1/2 tablespoon of fennel seeds
  • 10 g of salt

For pre-yeast

  • 30 g sourdough
  • 90 g flour < li> 60 g water

For coffee with water

  • 200 g hot water
  • 2 tablespoons of granulated coffee < li> 30 g vinegar
  • 40 g grape molasses
  • 30 g butter
  • 30 g dark chocolate
  • 1 tablespoon sugar

How To Make Rye Black Russian Bread

  • Mix the sourdough, flour and water well to prepare a solid starter yeast. When the pre-yeast rises 3 times and becomes active, knead the dough. (It may take 5-10 hours for the pre-yeast to activate, depending on the room temperature and the strength of your yeast.)
  • For coffee water, first add the coffee and then the other ingredients into the hot water and mix.
  • Put the cumin, coriander and fennel in a preheated pan, roast them for 2 minutes and then beat them in the mortar.
  • Mix the roasted cumin, coriander and fennel with the flour.
  • Then add the pre-yeast and coffee water, knead until a smooth dough and leave to rest for 30 minutes.
  • Add 10 g of salt and melt it in a bowl. Pour the salt water you have prepared on the dough and knead it for 10 minutes and leave it to ferment for 8-10 hours in a cool room. (Do not put it in the fridge)
  • When the dough you have left to ferment is almost double folded, gently fold it with your wet hands and let it rest for 1 more hour.
  • Place a cloth in the dough leavening basket and flour with whole wheat flour.
  • Lightly flour the top of the dough and turn it into a flour sprinkled wood. Give the dough a round shape by applying a little oil on your hand and take it to the leavening basket with the smooth side at the bottom.
  • After sifting the flour on it, close it with a bag so that it does not touch the dough and leave to ferment for 2-3 hours at room temperature. >
  • Heat the oven with a cast iron pan for 30 minutes at 240 degrees.
  • Turn the dough into a hot pan and draw it and cook it in the oven for 30 minutes by closing the lid of the pan.
  • After 30 minutes, open the lid of the pot and cook for another 30 minutes until the bread is browned.
  • Place your bread on the wire rack and let it cool. Slice and serve after cooling.

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