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Artisan rye bread Russian style

Contributed By: Tonya | See all of Tonya's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  12 Hours
  1 loaf
Our all time favorite is Russian style rye artisan bread. That's the bread we grew up with and the one that's impossible to find in any grocery store around. We would like to share the recipe with all the bread baking enthusiasts and bread lovers.
300g rye flour
250g unbleached bread flour
2 teaspoons salt
100g mother starter at 100% hydration (i.e., consisting of 50g flour and 50g water)
370g water
In a bowl, mix flours and salts with hands. Add starter and mix in, breaking up starter to small chunks and mixing thoroughly with flour. Transfer to a Kitchenaid mixing bowl, knead using the hook attachment on medium-low speed for 5 minutes (or knead on a flat surface with floured hands). Coat a plastic or glass bowl with spraying oil, transfer dough, cover, let rise for 12 hours. Coat a bread pan with spraying oil. Transfer dough to a floured surface, shape into a cylinder equal in length to the bread pan. Transfer to the pan. Cover with plastic wrap and let rise for two hours. Pre-heat oven to 375F. Remove plastic wrap, and brush dough lightly with water, being careful not to de-gas it in the process. Bake for 45-50 mins, or until internal temperature reaches 200F. Remove from pan immediately, let cool.

Date Added: 06/06/2012
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