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Rzhanoi Khleb
Rye Bread
Rzhanoi Khleb
Ingredients
2 rounded tablespoons black tea leaves (preferably fruit-scented, such as black-currant or peach)
¾ pint (450 ml) boiling water
4 oz (120 g) sugar
4 tablespoons boiling water
2 tablespoons dried yeast
4 tablespoons warm water
1 oz (30 g) Barbados sugar
2 oz (60 g) day-old black breadcrumbs
1 tablespoon salt
12 oz (340 g) dark rye flour
6-8 oz (170-225 g) strong plain flour
1 egg white
1 tablespoon cold water
Method
Pour ¾ pint (450 ml) boiling water over the tea leaves and leave until lukewarm. (Cooled leftover tea may be used instead, but the tea should be strong.) Strain.
Meanwhile, make the caramel colouring. In a large frying pan melt the sugar, stirring constantly until it turns a deep golden brown. Gradually pour in 4 tablespoons boiling water (it must be boiling) and stir until well mixed. Cool to lukewarm. Dissolve the yeast in the 4 tablespoons warm water. Stir in the cooled, strained tea and the cooled caramel. Then add the Barbados sugar, breadcrumbs, salt and rye flour, mixing well. Gradually stir in enough strong plain flour to make a firm dough.
Turn the dough out on to a floured board and knead until smooth and elastic. Place it in a greased bowl and turn to grease the top. Cover; leave to rise in a warm spot for 2 hours, or until doubled in bulk. Knock back and shape the dough into 2 free-form loaves.
Sprinkle a baking tray with cornmeal and place the loaves on it. Cover and leave them to rise until doubled, about 45 minutes. Preheat the oven to 190°C/375°F/Gas 5.
In a small bowl lightly beat the egg white; mix in the cold water. Brush the loaves with this mixture, then place them in the oven and bake for 30 to 35 minutes, until nicely browned.
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