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Russian Black Bread - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Russian Black Bread

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  • Russian Black Bread

    Here is a traditional recipe for Russian black bread this is a very heavy and dense loaf with great flavor. I have not made this in a wood fired oven yet as mine is not yet finished so you may have to experiment a bit to get good results. This bread is a no knead variety so very easy to make. So here goes


    Russian Black Bread

    6 TBlsp ADY (Active Dry Yeast)
    1 cup very warm water
    3/4 cup Rye flour (dark pumpernickle is best)
    2 cups Whole wheat flour
    1 tsp sea salt
    1 cup oat bran
    1 tsp Caraway seed
    1 tsp Fennel seed
    1 Tblsp cider vinegar
    2 Tblsp Dark Molasses
    1 Tblsp corn oil
    1 Tblsp minced onion

    dissolve yeast in 1/2 cup water to proof. Combine dry ingredients, in a seperate bowl combine wet ingredients. Add wet ingredients to dry ingredients and mix well. Add yeast and mix well if too dry add water if too wet add flour. Turn dough onto well floured surface and form into round shallow loaf. Brush with oil and let rise until loaf holds imprint whe gently touched. Bake in 375 degree oven for 35-40 minutes cool on rack and brush with oil.

    When you eat this loaf you will know why you could live on just this and water. Enjoy
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