# From email@example.com
David's Wheat and Rye Bread.
I will pick up the recipe assuming you start with 4 cups of culture
>from the first proof of the Russian starter. (Since all the
recipies begin the same way.) I doubled the recipe; the one I
modified this from started with 2 cups of culture.
4 cups culture from the first proof
2 tablespoons dark molasses (I have skiped the molasses)
2 tablespoons honey (I have skiped the honey)
1 cup milk (I have used water)
2 teaspoons ground coriander
2 teaspoons salt
3-4 cups finely milled rye flour
3-4 cups finely milled whole wheat flour
(The total here should be between 7-8 cups.)
Note: The recipe I modified called for 2 cups rye 2 cups wheat
and 3 cups white. I use the K-TEC kitchen mill and mill my
own flour from grain. I have recommendations on buying grain
if you are interested. I can also pass on information about
K-TEC. ( K-TEC has a toll free number 1-800-748-5400.)
Note 2: The recipe I modified called for 4 tablespoons of
vegetable oil. I omited it and I liked the results.
1. Warm the milk to lukewarm
2. Add Milk, molasses, honey, salt and coriander to the culture
in a large mixing bowl and mix briefly.
3. Add most of the flour and mix well. Add flour until too stiff
to mix by hand. Then turn onto a floured table and knead in
the remaining flour until satiny. (I knead about 15 min.)
4. I have made loaves in regular bread pans and also laid loaves
on a greased baking sheet. If you use the baking sheet I think
the loaf needs to be stiffer. Proof at 85 deg F for 2 or 3
5. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack.
6. I find that the slicing properties improve after the bread has
a chance to sit and gel for a day or two. I slice the bread
very thinly, about 3/16 of an inch thick. The bread could
be sliced thinner but my shaky hands can't manage it.