Russian - Malakoff Bread
A typical Russian rustic Rye bread, serve with a Russian Salad or stuffed Cabbage rolls.
Preparation time: 20 minutes-20 /40 minutes rising time Quantity: Makes 1 loaf x 8 slices Cooking time: 1 hour
Ingredients
250g/ 10 oz wholegrain rye meal
250g/ 10 oz wholemeal flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoons caraway seeds
30g/ 1 oz yeast
300 ml/1/2 pint lukewarm water
100g/ 4 oz sour dough or 2 tablespoon sour cream and extra rye if needed
Method
- Add the yeast to the water, leave to rise for 5 minutes in a warm but not hot place
- Mix the flour, rye, sugar, salt and caraway together
- Mix all together with the sour dough
- Add more flour if needed to form in to a smooth, slightly sticky dough
- Knead for 5 minutes on a floured top.
cover with a damp towel
- Leave in a warm place to rise for 20-40 minutes, till doubled in size
- Knock back, knead for a few minutes
- Mould in to a round shape- place on a greased tray
- Bake in preset oven Gas 4/180*c/350*f - for 1 hour