Russian Black Bread
|Cake compressed yeast||3⁄4 Ounce (1 Fresh)|
|Warm water||18 Tablespoon (1/2 Pint Plus 2 Tablespoons)|
|Clear honey||2 Tablespoon|
|Black treacle||3 Tablespoon (Molasses)|
|Wheat germ||1 Ounce (2 Tablespoon)|
|All purpose flour||6 Ounce (1 1/2 Cups, Strong Plain)|
|Rye flour||12 Ounce (3 Cups)|
|Salt||1 1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Butter||2 Ounce, melted|
|Oil||1 Tablespoon (For Brushing)|
Cream the yeast with 2 tablespoons (3 T) of the water.
Warm the honey and treacle very gently.
Pour over the wheatgerm, add the remaining water and stir until the wheatgerm has dissolved.
Sift the flours, salt and spices into a warmed bowl.
Make a well in the centre and pour in the yeast liquid, wheatgerm mixture and melted butter.
With one hand or a spatula, gradually draw the flours into the liquid.
Mix thoroughly until the dough comes cleanly away from the sides of the bowl.
Add a little extra water if the dough seems too dry.
Turn onto a lightly floured board and knead for 10 minutes to form a smooth elastic ball.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2-2 hours or until doubled in bulk.
Turn onto a floured surface and knead for 8 minutes.
Shape into an oval loaf.
Place on a baking sheet and put into an oiled polythene (plastic) bag.
Leave in a warm place for 30-45 minutes or until doubled in bulk.
Brush with oil.
Bake in the centre of a very hot oven, 475°F, Gas Mark 9 for 15 minutes.
Lower the heat to 425°F, Gas Mark 8 and put the baking sheet on a lower shelf.
Continue cooking for 20-30 minutes or until well browned.
Cool on a wire rack.