Instructions: This dark bread will rise beautifully in 2 1/2 hours with the Russian starter and form a tantalizing moist loaf.

CULTURE PREPARATION

1. Remove the Russian culture from the refigerator

2. Add 1/2 cup of white flour and 1/2 cup warm water to the culture jar and mix briefly to form a thick batter. The total mixture will be about 2 1/4 cups. It need not be lump free.

3. Proof at 85 deg. F. for about 3 hours until actively fermenting

(as shown by bubbles on the surface).

THE FIRST PROOF

1. Mix all of the active culture with 3 cups of white flour and 2 cups of warm water in a 4 quart mixing bowl. It need not be lump free.

2. Proof at 85 deg. F. for 6 hours.

3. Return 1 cup of culture to the culture jar. Add 1/3 cup of warm water.

Stir briefly and proof at 85 deg. F. for one hour. Then refrigerate immediately.

Note: The first proof given here provides enough culture for two of the following recipes.

THE SECOND PROOF

INGREDIENTS

2 cups culture from the first proof
2 tablespoons dark molasis
2 tablespoons vegetable oil
1/2 cup milk
2 tablespoons sugar
1 teaspoon ground coriander
1 teaspoon salt
1 cup rye flour
1 cup whole wheat flour
1 1/2 cups white flour

1. Warm the milk
2. Add molasses, oil, sugar, salt, and coriander to the warm milk and mix briefly.

3. Add the rye flour and mix well. Add the whole wheat flour and mix well.

Add the white flour until too stiff to mix by hand. Then turn onto a floured board and knead in the remaining flour until satiny.

4. Form an oval loaf by flattening a ball to a 1 1/2 inch thick oval and folding once in half. Pinch the seam together.

5. Place on a greased baking sheet, seam side down and proof at 85 deg F. for 2 or 3 hours or until about double in bulk.

6. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack.

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