{"id":2858,"date":"2012-06-05T00:14:31","date_gmt":"2012-06-05T00:14:31","guid":{"rendered":"https:\/\/blogs.transparent.com\/russian\/?p=2858"},"modified":"2021-02-19T06:17:32","modified_gmt":"2021-02-19T06:17:32","slug":"my-recipe-for-something-sort-of-like-black-bread","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/russian\/my-recipe-for-something-sort-of-like-black-bread\/","title":{"rendered":"My recipe for something sort of like black bread"},"content":{"rendered":"

\u041c\u043e<\/span>\u0439 \u0440\u0435\u0446\u0435<\/span>\u043f\u0442 \u0434\u043b\u044f \u0445\u043b\u0435<\/span>\u0431\u0430, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u0430<\/span>\u044e\u0449\u0435\u0433\u043e \u0447\u0451\u0440\u043d\u044b\u0439<\/strong><\/p>\n

In part 1<\/a>, I described my attempts to reproduce “authentic Russian black bread” at home. And now, here’s the step-by-step recipe for those who want to try it! My instructions tell how to make the bread \u0440\u0443\u0447\u043d\u044b<\/span>\u043c \u0441\u043f\u043e<\/span>\u0441\u043e\u0431\u043e\u043c<\/strong> (“by hand”), but you can certainly use a \u0445\u043b\u0435\u0431\u043e\u043f\u0435<\/span>\u0447\u043a\u0430<\/b> (“bread machine”) if you like. (I’ll give some general tips for that in the comments.)<\/p>\n

Although I developed this recipe in an American kitchen (hence the title), I’ve tried my best to internationalize the directions. Here, it’s assumed that a \u0441\u0442\u0430\u043a\u0430<\/span>\u043d<\/strong> (lit., “drinking glass”) holds exactly 1 US cup<\/strong> or 240 mL<\/strong> of liquid. A \u0447\u0430<\/span>\u0439\u043d\u0430\u044f \u043b\u043e<\/span>\u0436\u043a\u0430<\/strong> (“teaspoon”) is 5 mL<\/strong>, while a \u0441\u0442\u043e\u043b\u043e<\/span>\u0432\u0430\u044f \u043b\u043e<\/span>\u0436\u043a\u0430<\/strong> (“tablespoon”) is 15 mL<\/strong>.<\/p>\n

Also, in most Russian recipes it’s customary to measure granular\/powdery ingredients — flour, sugar, uncooked rice, etc. — by \u0432\u0435\u0441<\/strong> (“weight”) in grams. But in the States we invariably measure these items by \u043e\u0431\u044a\u0451\u043c<\/strong> (“volume”) in cups. So when appropriate, I’ve given both weight and volume quantities, using the incredibly helpful conversion tables at this Metric Kitchen website<\/a>.<\/p>\n

\u0421\u043d\u0430\u0447\u0430<\/span>\u043b\u0430, \u0434\u0430\u0432\u0430<\/span>\u0439\u0442\u0435 \u0441\u043e\u0431\u0435\u0440\u0451\u043c \u0438\u043d\u0433\u0440\u0435\u0434\u0438\u0435<\/span>\u043d\u0442\u044b<\/strong> (“First, let’s gather the ingredients”). I’ve grouped them below in the order we’ll be dealing with them in the recipe.<\/p>\n

(\u0410)<\/b><\/span><\/p>\n