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Add a photoServings: 1
Ingredients
- 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)
Directions
- 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.
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