Ukrainian Black Bread
|
| |
| 1 tsp | yeast |
| 1/4 cup | warm water |
| 1 cup | strong coffee |
| 1 tsp | blackstrap molasses |
| 3 cup | whole rye flour |
| 1/3 cup | whole buckwheat flour |
| 1-1/4 tsp | salt |
| |
| dissolve the yeast in the water. add molasses to the coffee. mix the dry |
| ingredients. add 3/4 cup of the coffee and the yeast solution. if necessary, |
| use the rest of the coffee if the mixture is too dry. use water on your hands |
| to knead the dough for 5-10 minutes. cover and let rest for 2 hours at room |
| temperature. it won't really rise much. again, use water on your hands and |
| knead the dough briefly. again cover, and let rise for 30 minutes more, |
| covered with a damp cloth. shape the dough into 1 or 2 long skinny loaves, |
| again using water on your hands. place the dough on a cookie sheet, either |
| greased or dusted with flour. proof the dough in a warm and humid place (85 |
| f) for about 1 hour, until the dough is soft. there will be little rise. |
| bake at 450 f for 20 minutes, with a pan of water in the oven. bake at 375 f |
| for another 30 minutes, without the water. |
| |
| |
| old magic 1 |
| |
| |
| -- |
| (ID: 3294) Mirror: rec.food.recipes: Sun, Mar 6, 2005 |