Russian Black Bread

Ingredients and Weight:

• Rye flour, 500g
• All-purpose flour, 125g
• Sourdough starter, active, 125g
• Warm water, 375ml
• Salt, 1 teaspoon
• Molasses, 50ml
• Caraway seeds, 1 tablespoon

Preparation Time:

2 hours

Cooking Time:

1 hour

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. In a large bowl, whisk together the rye flour, all-purpose flour, salt, and caraway seeds.
2. In a separate bowl, combine the sourdough starter and warm water. Let stand for 10 minutes, or until the starter is bubbly and active.
3. Add the molasses to the starter mixture and stir well.
4. Gradually add the wet ingredients to the dry ingredients, mixing well until a dough forms. The dough should be firm and slightly sticky.
5. Knead the dough on a lightly floured surface for 5-7 minutes, or until it becomes smooth and elastic.
6. Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
7. Preheat oven to 375°F (190°C).
8. Punch down the dough, shape it into a round loaf, and place on a parchment paper-lined baking sheet.
9. Score the top of the loaf with a sharp knife.
10. Bake for 50-60 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
11. Let cool on a wire rack for at least 30 minutes before slicing and serving.

Nutritional Information:

• Calories: 250kcal
• Fat: 4g
• Carbohydrates: 45g
• Protein: 10g

Dish Characteristics:

• Dense and chewy texture
• Slightly sour flavor
• Rich rye and molasses aromas
• Caraway seeds provide a subtle spice and crunch
• Perfect for sandwiches, toast, or accompanying soups and stews

User Comments:

• "This bread is incredibly flavorful and has a delightful earthy taste."
• "I love the chewy texture and the fact that it's not too sweet."
• "It's the perfect bread for a hearty breakfast or brunch."
• "I've made it several times now and it's always a hit with my family."
• "It's a great bread to experiment with. I've added different seeds and flavors to customize it."

Special Precautions and Tips:

• If you don't have sourdough starter, you can substitute it with commercial yeast. Use 2 teaspoons of active dry yeast dissolved in 100ml of warm water.
• Rye flour can be harder to work with than all-purpose flour. If you find the dough too sticky, add a little more all-purpose flour as needed.
• Let the bread cool completely before slicing it. This will help prevent the bread from crumbling.