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Veloute

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  1. Greetings, all: A friend of mine is trying to re-create two Russian breads. The first is called "Borodinsky" bread...it is a wheat, rye, bran combination bread, flavored with such ingredients as caraway, fennel, instant coffee, molasses, onion powder, etc, etc. The second he describes this way: "The second is called, "Narachomsky" bread...which, as best we can figure out, is a sourdough rye and potato flour bread, flavored with salt and cumin...nothing much more...the bread is baked in round loaves ( no pan). The crust is almost completely black, and the bread itself is a beautiful pale gray....it is very moist, and has a sour-sweet flavor that is amazing with a mild cheese, or any type of deli meat....We usually just have The Parents mail it from Minsk, but I decided to try and re-create it..." Any help at all would be most appreciated! Thank you! Rachael
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