I do not know where this bread got its name and it probably is rather arbitrary, if not random. But the checkerboard-style of scoring seems to be attached to “Cossack Bread”. One thing is sure: Slashing the dough like this yields some extra crust to chew on, which is a good thing. The bread-wash is optional and adds some shine. With 78% rye flour it is a hearty bread.
Kosakenbrot (1 loaf)
- 300g rye sourdough made with a Type 1150 rye flour, hydration: 100%
- 200g rye flour, Type 1150
- 100g flour, Type 812, or strong white flour
- 150g-200g water to make a sticky dough
- 25g wheat germ
- 9g salt
Bulk Fermentation: 1 hour in a warm place.
Final Fermentation: 1.5 hours in a warm place.
Bake: Score crosswise. Bake at 240°C for 15 minutes, reduce heat to 200°C and bake for further 35-45 minutes.
Dillute 10g potato starch in 30g cold water. Pour 200g boiling water over it and mix. Brush the hot loaf with this starch wash (“Brotstreiche”) as soon as it comes out of the oven. Option: Toast the potato starch beforehand.