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So……Black Russian/Lithuanian Rye Bread

 

 

8 oz rye meal

2 oz fermented malted rye

2 oz blackstrap molasses

1 oz caraway seeds

12 oz boiling water

 

 

Mix until no dry flour remains, and allow to cool down to body temperature.

Stir in 4 oz of rye starter.

 

 

Let rest overnight, about 12 hours.

 

 

Add:

 

 

8 oz bread flour

1 tsp salt

4 oz water with 1 tbl yeast stirred in

 

 

Knead in mixer for 10 minutes. Let rise until doubled, and then place in a larded loaf pan and smooth top with wet hands or a wet spatula. When dough rises about 1.5-1.75 times original volume, bake at 425, fan on, for 50 minutes, or lost measures at least 200 F.

Done