Russian Black Bread-baking suggestions?
I was thinking of making a Russian Black Bread and was given a recipe from a friend. However, it is a bread machine recipe and I want to bake it in the oven. So, does anyone have any suggestions as to handling and baking? For example, for this type of bread, do you create steam in the oven (for thick, crunchy crust)? What temperature and time? I have been using a very hot oven for Italian breads, but I think with the sugar content of the black bread, it would scorch. Still, I like the initial very hot oven for a fast initial rise. Any hints and tips would be greatly appreciated.