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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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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