Instructions: I will pick up the recipe assuming you start with 4 cups of culture from the first proof of the Russian starter. (Since all the recipies begin the same way.) I doubled the recipe; the one I modified this from started with 2 cups of culture. [David]

Note: The recipe I modified called for 2 cups rye 2 cups wheat and 3 cups white. I use the K-TEC kitchen mill and mill my own flour from grain. I have recommendations on buying grain if you are interested. I can also pass on information about

Note 2: The recipe I modified called for 4 tablespoons of vegetable oil. I omited it and I liked the results.

Directions:
1. Warm the milk to lukewarm

2. Add Milk, molasses, honey, salt and coriander to the culture in a large mixing bowl and mix briefly.

3. Add most of the flour and mix well. Add flour until too stiff to mix by hand. Then turn onto a floured table and knead in the remaining flour until satiny. (I knead about 15 min.)

4. I have made loaves in regular bread pans and also laid loaves on a greased baking sheet. If you use the baking sheet I think the loaf needs to be stiffer. Proof at 85 deg F for 2 or 3 hours.

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

6. I find that the slicing properties improve after the bread has a chance to sit and gel for a day or two. I slice the bread very thinly, about 3/16 of an inch thick. The bread could be sliced thinner but my shaky hands cant manage it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.