RYE BREAD
(with leavening)
1st Step : Making the Leaven - to be done 18 hours in advance
2nd Step : Making the Rye bread
RUSSIAN COOK
PUMPKIN BREAD
RUSSIAN COOK
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BREADS
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-17-
Ingredients Leavening Tips
Water 2 cups
Rye hulled flour 3 cups
Sugar 3 tsp
Yeast 1 tsp
* Mix all the ingredients up to getting
even mixture in a large non-metal
broad bowl. Put it into warm place
for maturing. In 3 hours you should
stir leavening. Duration of maturing
is 18 hours. Store done leavening
in refrigerator.
Ingredients 700g Tips
Water 1 cup
Wheat Flour 2 cups
Rye hulled flour 2 cups
Leavening 1 TBL
Strong concentrated tea ¼ cup
Apple (cider) vinegar 1 tsp
Salt 1½ tsp
Sugar 2 TBL
Dry milk 2 TBL
Vegetable oil 2 TBL
Yeast 1½ tsp
Program 1A
*Tea brew should be strong and hot
at the moment you pour it into
dough (put 4 tea-bags of black tea
into 0.25 cup of hot water, leave for
5 minutes and then pour into dough
that is batched)
Ingredients 700g Tips
Water ¾ cups + 2 TBL
Pumpkin ½ cup
Wheat flour 3¼ cups
Salt 1½ tsp
Sugar 2 TBL
Dry milk 2 TBL
Butter 1 TBL
Vanilla sugar 1 tsp
Yeast 1¾ tsp
Roasted pumpkin seeds ⅓ cup
Program 1A
It would be better to grate the
pumpkin.
It would be better to
grind the seeds.
