Russian Blackbread

Name: Russian Blackbread
Yield: 2 pcs
Ingredients: ½ dl Vinegar; ½ dl Syrup; ½ tbsp Dried fennel; 1 tsp Corn flour; 1 tbsp Salt; 1 tbsp Sugar; 1 dl Water; 2 tbsp Comments; 2 tsp Onion powder; 2 tsp Powder coffee; 250 g Wholemeal wheat flour; 450 g Wholemeal rye flour; 450 g Wheat flour; 50 g Melted margarine; 6 dl Lukewarm water; 75 g Yeast

Bread, buns & biscuits

Cook time: 0 min.
Servings: 2 pcs

Ingredients for Russian Blackbread

½	dl	Vinegar
½	dl	Syrup
½	tbsp	Dried fennel
1	tsp	Corn flour
1	tbsp	Salt
1	tbsp	Sugar
1	dl	Water
2	tbsp	Comments
2	tsp	Onion powder
2	tsp	Powder coffee
250	g	Wholemeal wheat flour
450	g	Wholemeal rye flour
450	g	Wheat flour
50	g	Melted margarine
6	dl	Lukewarm water
75	g	Yeast

Instructions for Russian Blackbread

To prepare the Russian Blackbread recipe, please follow these instructions:

The yeast is stirred in the lukewarm water. The other ingredients are added and the dough is well kneaded. Set for tilting a tight spot approx. 45 minutes.

The dough is thrown down and shaped into 2 loaves. Replies for about ½ hour on plate

Bagetid about 45 minutes at 200 degrees.

Glaze: Maizena and water are stirred together and boiled under constant stirring for about 1 minute. Bring the bread with the mixture and put it again in the oven for 2-3 minutes.

Russian Blackbread

Ingredients for Russian Blackbread

Instructions for Russian Blackbread

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