SC - Russian Black Bread

[margali]

I would love the recipe for the steamed rye, It sounds like
it would be great with scimmerkaese!
margali


> Those lucky enough to live close to a hot spring or in an area with
> geothermal activity used another method. They placed their dough in a metal
> container and buried it in the hot ground. Then it was dug up the next day
> and was then baked (or steamed, rather). This is still done and you can buy
> dark rye bread baked in hot earth in most supermarkets here. Now it usually
> (but not always) contains some form of sugar, though, and salt, and yeast.
> If you don´t have a hot spring at hand, you can also steam the bread in the
> oven or in a large pot on top of the stove - the longer the better. I have
> here a recipe where rye bread is steamed in a 100 C (212 F) oven for 19
> hours. This produces a very moist, dark bread.
> 
> I note that the label of the German pumpernickel bread (imported from
> Germany) that my supermarked carries says just rye, water, salt, yeast. No
> molasses, or cocoa, or coffee, or anything else. And it is very dark.
> 
> Nanna
> 
> 
- -- 
To respond, take out the word "cuskynoles"
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