No. 3691 — Sweet-and-Sour Rye Bread

For 20 pounds fine sifted peklevanny rye flour take 20 glasses boiling water. Around nine in the morning scald part of the flour to make a dough thick enough for a wooden spoon to stand in it.

Beat with a paddle until it starts coming away from the wood, cover and leave warm.

That evening mix in the remaining flour and knead thoroughly. Next morning knead again and add 4 glasses podkvasye (kvass sediment, see recipe No. 3693) and a piece of oak bark about the size of a palm.

Knead again around midday and in the evening. On the third morning remove the oak bark and knead in 2 handfuls finely chopped bitter-orange peel, 2 tablespoons caraway, 2 pounds molasses and 2 tablespoons yeast.

Shape loaves, smooth with wet hands, sprinkle with caraway and bake in a very hot oven.

After an hour exchange the places of loaves at the back and front of the oven for even baking.

The Russian editorial note identifies pomeranets as a bitter orange, also called bergamot in the source.