This is a bread with a good taste and aroma. The composition of the test includes three types of flour: rye wholemeal, wheat whole-grain, wheat breads flour. In addition to this are added fried flax seeds. The dough includes gum. All together gives an amazing taste and aroma.
Tonight I experimented with Russian bread "Stolichny". It was baked with liquid levain. It is the GOST-bread. (GOST (Russian: ГОСТ) refers to a set of technical standards maintained by the a regional standards organization in USSR).
Levain for this bread needs 3-phase refreshing. On the first two refreshings I added a little bit of barley flour (it will be about 10% of all flour).
I baked this bread last night. It is beautiful.
From a new (2016!) book of Stanley Ginsberg: "This bread is yet another example of how traditional breads changed when they came across the Atlantic. I found this recipe in Bread Lines, the quarterly newsletter of the Bread Bakers Guild of America, and was both excited to have come across this representative of the Nordic rye tradition in America and intrigued with its adaptation to American tastes and agriculture.
My last bread I made according to the source with Rye, Spelt & Wheat.
I had a lot of the oats and I want to use it in sourdough instead of wheat flour.
The experiment was not very clean, because my oven not accommodate to two loaves of bread, and one of them had to be in the proofers 1 hour more.
The result was a wonderful taste of bread! Do not be afraid to experiment :)
