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Black Bread

Posted by vivnidhi on September 7, 2009

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Russian Black Bread…We loved ours with pesto mayo sauce

The bread is black and I cheated too…….was that because I cheated………NO. Gorel of Grain Doe made a Russian Black bread this month for Bread Baking Babes. How she used a couple of recipes to invent this one is a very interesting read. I did not have any sourdough starter and used yeast….that’s my cheat ;-). Now, you think I would not buddy up those who bake bread?

It was such a different looking bread and I had never even heard of it, leave alone taste it.Result : We all loved it. Even when it started getting drier on the 4th day, the husband said ” I like it” :-). The recipe’s a keeper even if it requires more pre-planning than normal.

Black Bread – intermediate style

SOURDOUGH

  • Medium rye flour 300 g (10,6 oz)
  • Water 350 ml (1,5 cup)
  • Active sourdough culture* 2 Tbsp

SOAKER

  • Old bread**, toasted 100 g/3,5 oz
  • Coffee, ground 15 g/0,5 oz
  • Vegetable, neutral oil 25 g/0,9 oz
  • Molasses 60 ml/1/4 cup
  • Caraway seeds 2 tsp
  • Fennel seeds 1 tsp
  • Minced shallots 1 Tbsp

Water, hot 400 ml/1 2/3 cup

FINAL DOUGH

  • Medium rye flour 300 g/10,6 oz
  • High gluten bread flour 400 g/14,1 oz
  • Salt 20 g/0,7 oz (appr. 1 Tbsp)
  • Yeast
  • Fresh: 15 g/0,5 oz
  • Instant dry: 1,5 tsp (0,17 oz)

Soaker

  • All of the above
  • Sourdough
  • All of the above

* If you don’t have any active starter at hand, I think you can cheat by using a small amount (say 5 g fresh or 0,5 tsp instant dry yeast) instead.

**  Gorel used rye sourdough bread, but I guess any old unsweetened bread will do, or any old bread in general.

Sourdough

Mix the ingredients to the sourdough, cover the container with plastic and leave for 12–14 hours at room temperature.

Soaker

Toast the old bread in a toaster or in the oven. The bread should be browned, but absolutely not blackened. Dice the bread or just tear it in pieces and put it in a bowl. Add the rest of the soaker ingredients except the water. Heat the water to near boiling and pour over the soaker ingredients. Cover and leave for the same duration as the sourdough.

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All set: Flour mix, Soaker and sourdough…and yes,  that’s my rye flour

 

Final dough

Mix the two flours in a separate bowl.

If using fresh yeast: Take a small amount of the soaker liquid and dissolve the yeast in it.

Add the yeast mixture OR the instant dry yeast, soaker, sourdough and salt to a mixing bowl.

Add half of the flour mixture and work the dough by hand or in machine. Continue to add about 100 ml or ½ cup of the flour mixture at a time and work until the flour is completely absorbed before you add the next round. The dough shall be firm but still quite sticky. You might not use all the flour, or you might need to add more flour, all depending on the flour used.

Place the dough in an oiled container, cover with plastic and leave for 2–3 hours or until doubled in size.

Shaping and proofing

Drizzle some rye flour on the table top and place the dough on top. If the dough is very sticky, pour just enough rye flour on top of it to make it possible to handle.

Divide the dough in two and shape the parts into oblong loaves. (I placed them on parchment paper to make it possible to just slide the loaves into the oven.) Stretch the surface using both hands to get a tight loaf. Use more rye if the dough is too sticky to handle.

Cover with a tea towel and leave for 60 minutes. Don’t over-proof! (Fire up the oven after 30 minutes to have it ready.)

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Sticky dough: After first proof

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Does this sticky dough proof quickly, this is after 55 minutes

Baking

Place an empty metal container in the bottom of the oven. Put in your baking stone or an empty baking sheet. Heat the oven to 225 °C/435 °F.

Put 3–4 ice cubes in the metal container.

Move the loaves to the hot stone or sheet. Bake for 10 minutes.

Open the oven door to vent out some moist. At the same time, lower the temp. to 200 °C/400 °F. Bake another 30-40 minutes or until they sound hollow when tapped underneath, or when the inner temperature has reached appr. 97 °C/207 °F.

Let the loaves cool down before you slice them. Eat with butter and maybe some sharp cheese, or why not cured salmon.

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Russian Black Bread

This bread made some delicious veggie sandwiches for us with mayo and pesto. Thank you Gorel.

I’d like to send this to Susan of Wild Yeast as my first YeastSpotting entry.

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7 Responses to “Black Bread”

  1. Srivalli said

    Looks so good!

  2. chitra said

    first time here.u hav a very coool space :) this bread is superb.never tried to bake ;)

  3. [...] Black Bread [...]

  4. Görel said

    Great looking loaves! I’m glad you liked it, thanks for baking with us!

  5. Oooh that spread looks absolutely yummy! Quite the combination on such wonderful loaves.

  6. Just cannot believe this, thanks for keeping me updated. Ive just subscribed to your blog now,

  7. Jackie said

    Love your black bread. You should submit it to the bread contest on my site. The winner gets a $179 Super Bread bread knife from New West Knifeworks. You can get more info here:

    http://www.phamfatale.com/id_516/title_Pham-Fatale-Bread-Contest/

    Let me know if you’re interested. All I need is a photo of your bread (for voting) and the link to your recipe.

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