Stolichny bread (Хлеб "Столичный") is a classic Soviet rye-wheat bread governed by . It is distinct for its 50/50 blend of rye and wheat flour, which gives it a milder taste than pure rye loaves like Borodinsky. 📝 Authentic Ingredients (GOST Proportions) To make a standard ~750g loaf, you will need: Rye Flour (Peeled/Obdirnaya): 240g Wheat Flour (Grade 1): 290g Rye Sourdough Starter: 140g Water: ~320ml (total) Sugar: 18g Salt: 9g Optional: 0.5g fresh yeast (to speed up proofing) 🥖 Baking Steps Prepare the Sponge (Opara):
Knead for about until the dough is smooth but slightly sticky. First Proofing:
Mix 140g rye starter with 140g rye flour and 77ml warm water. Let it ferment for at ~30°C until bubbly. Mix the Dough:
