EASY RUSSIAN RYE BREAD (RZHANOVI KHLEB)
Steps:
- Gather the ingredients.
- If you are uncertain about your yeast, proof it before starting. In a large warmed bowl or the warmed bowl of a stand mixer , dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams.
- Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes.
- Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand or by machine, adding up to 1 cup additional flour, if needed, until dough is stiff but slightly sticky. Form dough into a ball and place in a clean, dry, warmed bowl (do not coat with cooking spray). Cover and let rise until almost doubled, about 2 1/2 to 3 hours.
- Punch down dough and, with floured hands, form into a loaf. Place in a 9 x 5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour (it probably won't rise above the pan).
- Preheat oven to 350 F.
- Bake 30 to 35 minutes or longer or until an instant-read thermometer registers 190 F. (If you've used all rye flour, the top won't brown much, so don't measure doneness by that. Turn out onto a wire rack to cool completely.)
- Serve and enjoy!
Nutrition Facts : Calories 264 kcal, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 17 g, Protein 12 g, SaturatedFat 0 g, Sodium 443 mg, Sugar 10 g, Fat 2 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g
RUSSIAN DARK RYE (RIZHSKY KHLEB)
Steps:
- 1. Ad d malt or honey to water; stir in yeast and rye (or pumpernickel) flour. Let stand 20 minutes 2. Add salt, caraway,some flour ... to form dough 3. Cover with towel or plastic, let stand 5 minutes 4. Knead about 10 minutes 5. Shape into an oval, let rise, covered until 2x, about 1 1/2 hours 6. Punch down, divide, shape each 1/2 into oval 7. Place on buttered baking sheet, cover and let rise about 30 minutes 8. Pre-heat oven to 425 degrees, bake for 15 minutes, lower heat to 400 degrees, and bake another 25 minutes ... until interior temperature reads 200 degrees 9. Cool on racks
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- To make the dough manually, or with a mixer: Pour the warm water into a mixing bowl and add a teaspoon of the malt extract or honey.
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir in the yeast and rye flour.
- Let this sponge work for at least 20 minutes, until it's expanded and bubbly., Add the remaining barley malt extract or dark honey, the salt, caraway seeds, butter, and enough of the unbleached flour to create a dough that begins to pull away from the sides of the bowl.
- At this point, cover the dough with a towel or plastic wrap, and let it stand for about 5 minutes., Turn the dough out onto a lightly floured or lightly oiled work surface, and knead until it's smooth and elastic, about 10 minutes.
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