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
◆◆◆◆◆◆◆◆◆◆
BREADS
◆◆◆◆◆◆◆◆◆◆
-17-
Ingredients Leaven Tips
Water 500ml
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 1000g Tips
Water ¾ cups + 2 TBL 1⅓ cups
Pumpkin ½ cup ⅔ cups
Wheat flour 3¼ cups 4.3cups
Salt 1½ tsp 2 tsp
Sugar 2 TBL 3 TBL
Dry mailk 2 TBL 3 TBL
Bytter 1 TBL 2 TBL
Vanilla sugar 1 tsp 1.5 tsp
Yeast 1¾ tsp 2 tsp
Roasted pumpkin seeds ⅓ cup ½ cup
Program 1A 1A
It would be better to grate the
pumpkin.
It would be better to
grind the seeds.
