Title: Russian Black Bread (Peasant Rye Bread)
Categories: Russian Bread
Yield: 1 Servings

3/4	pt	Hot water
4	tb	Dark molases
6	oz	Fine, dark breadcrumbs
		Toasted or
4	oz	Crumbs and
2	oz	Wheatgerm
2	ts	Dry yeast
1/4	pt	Lukewarm water
1	ts	Sugar
1/2	ts	Ground ginger
12	oz	Rye flour
2	ts	Salt
3	tb	Melted butter
6	oz	White flour
		Glaze:
		Beaten egg yolk

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 mins. 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 mins more. Knead vigorously for at least 10 mins 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 mins more, it should double again.

Before baking brush with beaten egg yolk. Bake for 40 - 45 mins at 400 F, gas mark 6.

From: Sue's Recipe Server From: Mary Riemerman Date: 16 Dec 96 National Cooking Echo Ä

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