Russia · Rye + wheat
Stolichny City Bread
Столичный хлеб
A flexible everyday Russian loaf that is slightly wheatier and sweeter than Darnitsky.
What makes this bread distinctive?
Stolichny combines the clear flavour of rye with the lighter texture of wheat. It can be baked free-form or in a tin.
- Flour profile
- Rye + wheat
- Core technique
- Sourdough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix starter, water and molasses. Add the flours and rest for 20 minutes.
- 02
Add salt, mix for 5 minutes and rest for 60 minutes.
- 03
Shape into an oval with wet hands and place in a floured basket or tin.
- 04
Proof for 60-100 minutes until fine surface cracks appear.
- 05
Bake at 230°C for 15 minutes, then at 200°C for 35-40 minutes. Cool for 6 hours before cutting.
BAKER'S NOTES
Small details,
better results.
- Use a tin if a free-form loaf spreads too much.
- The molasses supports crust colour and a malty note more than making the bread sweet.
- A damp knife cuts rye dough more neatly.
AT THE TABLE
How to serve it
- Meat stew
- Pickled cucumber and cheese
- Open sandwiches