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Moscow

Muscovite Rye/Podmoskovny Rye (Russia)

Rye %: 69%
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. Keep Reading