No. 3689 — Scalded Sifted Rye Bread
English historical translation of Molokhovets recipe No. 3689 from the 1901 Russian cookbook, retaining original methods and measures.
Put one-third of the allotted flour into the sourdough trough and scald with boiling water. Mix, cover and let cool.
Take the piece of dough left in the trough from the previous batch, remove its dry upper crust and dissolve it in warm water.
Stir this leaven into the scalded dough, adding flour to make a fairly stiff mixture. Cover and leave somewhere warm.
When risen and sweetened by malting, add the remaining flour, salt and optional caraway. Knead and beat until it no longer sticks to the hands.
After the second rise, shape on a flour-dusted bread peel, brush the tops with warm weak beer or egg white and sprinkle with anise.
Bake and finish as described in recipe No. 3687.