Posted by vivnidhi on September 7, 2009
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
- Medium rye flour 300 g (10,6 oz)
- Water 350 ml (1,5 cup)
- Active sourdough culture* 2 Tbsp
- 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
- 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)
- Fresh: 15 g/0,5 oz
- Instant dry: 1,5 tsp (0,17 oz)
- All of the above
- 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.
Mix the ingredients to the sourdough, cover the container with plastic and leave for 12–14 hours at room temperature.
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.
All set: Flour mix, Soaker and sourdough…and yes, that’s my rye flour
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.)
Sticky dough: After first proof
Does this sticky dough proof quickly, this is after 55 minutes
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.
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.
Posted in - Bread Flour, -Caraway seeds, -Fennel seeds, -Rye Flour, -Vegetable Oil, Baking Powder, Coffee, Old Bread, Shallots, Sugar, Yeast | 7 Comments »
Posted by vivnidhi on November 12, 2008
Dried Red Kidney Beans
Rajma or Red kidney beans were rarely made in my house in India. It was a treat made, like, once in 6 months and that too……..with potatoes like a vegetable;) . My grandmother had a grave dislike for kidney beans for its flatulent tendencies. She also believed that its ‘taseer’ was hot. Now, that means that it was one of the foods that would cause excess heat in the body when eaten. The flatulence part of kidney beans cannot be disputed but I really don’t know much about “hot” and “cold” foods :). Anyway, kidney beans are quite a favorite with people from Punjab and Delhi. I believe that it is not that commonly eaten in Uttar Pradesh. I got a request a few days back from Lavanya, who wanted me to tell her how I made Rajma. Thank you for considering my recipe worthy enough to know. Well! this is how I make Rajma,it is mostly liked by all who have had to eat it. Try it out and let me know what you think. This blog is nearing its first anniversary which is BIG for me cause it’s hard to believe that I am still blogging:).
I ate Rajma a lot when I was suffering from Gestational Diabetes. This is one of the few foods that women who suffer can eat without worrying about the numbers, as it has enough protein and folate AND is also filling:).One can have 2 servings, 1/2 cup each and that would equal approximately 30 g. carbs. At least this paired with 1 thin roti 6″ in diameter along with LOTS of lettuce and cucumber worked very well for me. This is when my lunch was restricted to only 45 g. carbs. Since, I have gone through the pain of gestational diabetes and am a good candidate for diabetes in the future , I try to eat as much sugar as I can eat now:))…………………….NO, I am careful of my diet and I am sending this recipe to all diabetes conscious people:) Sangeeth’s Eat Healthy Fight Diabetes Contest of Art of Cooking Indian food and Raulillo OK’s Blogg Event: Gastronomical adventure 2008 on the occasion of World Diabetes Day on November 14th.
I have learnt to make decent Rajma from my Husband’s Aunt who makes Rajma quite well. Never really sat and jotted down this recipe from her but I believe that mine turns out quite like hers now:). The key points in a good rajma recipe is that the kidney beans should be well cooked (one should not need to apply pressure to break the beans (hey, we don’t want a paste either…..somewhere in between) ) and the gravy should not be watery.
- Red Kidney Beans 1 1/2 cups soaked for at least 4 hours or overnight
- Vegetable oil 1 Tbsp.
- Bay Leaf 1
- Cinnamon stick 2″ piece
- Onion 1 big chopped very fine
- Ginger 2″ piece minced
- Garlic 5-6 cloves minced
- Green Chillies 2 chopped fine (add less for less heat, though this results in medium hot)
- Cumin seeds (Jeera) 2 tsp.
- Asafoetida (Heeng) 1/2 tsp. (optional)
- Turmeric powder (Haldi) 2 tsp.
- Coriander powder (Dhaniya) 2 Tbsp.
- Salt to taste
- Tomato puree/Tomato sauce 1 1/2 cups or about 4 medium sized tomatoes chopped fine
- Water 3 cups
- Garam Masala 1 Tbsp.
- Kasoori Methi 1 Tbsp.
- Cilantro leaves for garnish 1/2 cup
I used to boil the kidney beans prior to adding it to the gravy but now I have learnt that it is not a necessary step. With the help of a pressure cooker, a well soaked kidney beans gets cooked quite well in the gravy itself. Hence all the masalas can be directly fried in the pressure cooker itself. This recipe makes quite a lot of curry, but then who minds rajma leftovers?
Heat oil in the pressure cooker. Add asafoetida (which I add in addition to garlic to reduce the flatulence tendencies of the beans), cumin seeds, bay leaf, cinnamon stick and turmeric powder. Add finely chopped onion, ginger,green chillies and garlic. Fry it well, when this mixture starts to brown, add coriander powder, salt and tomatoes. Fry a little more till this mixture starts to dry out and one can specks of oil on the masala. If you are using fresh tomatoes, the tomatoes should be all mushy at this stage. In case the masala starts sticking to the pan, you can add 2-3 Tbsps. of water to it and stir well. Next add the kidney beans and the water. Close the pressure cooker. Keep the gas on high flame till you can hear the pressure being built up (approximately 2-3 minutes), then reduce the flame to medium low. I tend to cook until I hear 4 whistles (approximately 30 minutes).
When the pressure cooker can be safely opened, open it and check the salt. Add more if needed. If the curry is dry, one can add some warm water to the rajma or add plain water and heat the gravy well again. Now add the Garam masala and Kasoori Methi. Its a good idea to crush the kasoori methi between your palms as you add to the curry. Add fresh cilantro leaves just before serving.
Rajma Chawal (Red kidney beans with Rice) is quite famous and pairs beautifully but the last time I made Naan with it and so the rice had few takers:). In fact, the best quality of rajma is that it can be paired well with almost anything………roti, parantha, tortilla, bread…………:) Save leftovers in the refrigerator. This is ideal for freezing too, lasts a good couple of months in the Freezer and the taste remains the same. And yes, if you are short on kidney beans, by all means, add a potato to this recipe………..I sometimes do that just cause I want my mother’s rajma:)
Posted in - Bay Leaf, - Turmeric, -Asafoetida, -Cinnamon, -Coriander, -Cumin seeds, -Garam Masala, -Garlic, -Ginger, -Green Chillies, -Kasoori Methi, -Onion, -Red Kidney Beans, -Tomato, -Vegetable Oil | Tagged: Gravy, Indian, Mains | 6 Comments »