If he made this properly, his reputation would no doubt improve.
Black Bread is also known as Russian Black Bread or Pumpernickel.
The recipe below is as written (including the lame attempts at “folksy”); it’s a lot of work.
From: Uncle John’s Original Bread Book
By: John Rahn Braué
Illustrated by: Herb McKinley
Published by arrangement with Exposition Press Inc.
in 1978 by Jove Publications, Inc. (Harcourt Brace Jovanovich), New York, N.Y.
“DAD’S DARK-SPONGE RYE-PUMPERNICKEL”
Dissolve 2 tablespoons yeast in 2 cups warm water. Mix well with 2 cups rye flour, dark, if possible. Cover with a clean cloth; let stand for 2 1/2 hours.
For a good drop (meaning sponge), mix 5 cups all-purpose flour (but, oh, szo much beggtah der unbleached and a bit of graham flours), 4 cups rye meal, 2 cups warm water (variable), 2 tablespoons salt, 1 tablespoon malt, if possible. (But if not, sorghum or molasses are fair substitutes.)
Mix all this well, then add the sponge and mix all until smooth (do not overmix). Cover and let stand for 15 minutes.
Make up into round or long loaves, place on greased baking pans, sprinkled with corn meal, cover again and proof (rise in warm, steamy place) for 20 minutes. Dock (punch top of loaves with a sharp clean spike or stick) each loaf 4 times, in different spots. Bake in a steamed (small pan of water under loaves) oven at 450° F. for 60 minutes. Cool and feel assured of your accomplishment!
My good father said, “One takes a Dutchman for what he means, not what he says.” Szo, if I haven’t mentioned ere this: a preheated oven, at a lower temperature, will aid your yeastbread baking.*
*I haven’t a clue what that last sentence means.
Mar 11, 2016
Mar 2, 2018