MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Russian Peasant Black Rye Bread
 Categories: Russian, Breads
      Yield: 1 Loaf

  1 1/2 c  Water; hot
      4 tb Dark molases
      6 oz Fine, dark breadcrumbs;
           - toasted -OR-
      4 oz Crumbs; and:
      2 oz Wheat germ
      2 ts Dry yeast
    1/2 c  Water; lukewarm
      1 ts Sugar
    1/2 ts Ground ginger
     12 oz Rye flour
      2 ts Salt
      3 tb Butter; melted
      6 oz White flour

MMMMM---------------------------GLAZE--------------------------------
           Egg yolk; beaten

  Pour hot water into large mixing bowl and dissolve molasses. Add
  breadcrumbs and mix. Dissolve yeast in lukewarm water adding sugar
  and ginger and let stand for about 15 minutes. When breadcrumbs are
  lukewarm and yeast is spongy mix together and stir in rye flour.

  To this very dry mix add salt and melted butter. Spread white flour
  on a large board and put dark mix on top. Turn bowl over it and
  leave for about 15 minutes more. Knead vigorously for at least
  10 minutes using as much white flour as needed to prevent dough
  from sticking. When smooth and stiff place in a greased bowl, turn
  once, then cover with warm towl and leave in warm place until
  double in bulk, about 1-1/2 hours.

  Turn out onto lightly floured board and shape into single large
  loaf, long or round but as high as possible in either case. Place
  on buttered baking sheet, cover, and allow to rise for 30 minutes
  more, it should double again.

  Before baking brush with beaten egg yolk. Bake for 40 to 45 minutes
  at 400 F/205 C/Gas Mark 6.

  Posted by: Mary Riemerman, Dec 16, 1996

  Recipe FROM: Sue's Recipe Server <Sue@fisol.demon.co.uk>

  Uncle Dirty Dave's Archives

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