|Stages:||Sponge, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||9-10 hours|
|Hands-on Time:||30-35 minutes|
|Yield:||One 1 ½ lb/700g loaf|
I recently was able to get hold of a couple of kilos of Russian rye flour, and so what better bread to try it out on than a Russian rye bread that specifically calls for this type of flour? The recipe comes from O Khlebe, the Russian-language blog that’s my go-to source for all breads Russian. Its name comes from its origin, Podmoskva, the region surrounding Moscow — so a northern bread with the lighter color and milder flavor associated with Russia’s largest and most cosmopolitan urban center.