Russian Black Bread
I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.
INGRIDIENT
DIRECTION
Step: 1
Place ingredients into the bread machine in order suggested by the manufacturer.
Step: 2
Use the whole wheat, regular crust setting.
Step: 3
After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
NUTRITION FACT
Per Serving: 159 calories; protein 4.4g; carbohydrates 30g; fat 2.6g; sodium 222.4mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.
