Russian Rye Bread
User Reviews
5
3 reviews
Excellent
Russian Rye Bread
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This Russian rye bread makes a dense and chewy rye sandwich loaf that is fragrant with fennel and caraway seeds.
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Ingredients
Sponge
- 1 cup dark rye flour or pumpernickel flour, 120 grams (4.2 ounces
- 1 tablespoon cocoa powder
- 1 tablespoon instant coffee
- ½ teaspoon instant yeast
- 1⅛ cup water plus more as necessary, 255 mL (9 ounces), warm
- 2 tablespoons molasses
Russian rye bread
- 2 cups bread flour plus more as needed, 250 grams (4.4 ounces
- 1 cup dark rye flour or pumpernickel flour, 120 grams (4.2 ounces
- ½ teaspoon instant yeast
- 2 tablespoons cider vinegar
- 2 tablespoons canola oil or other neutral vegetable oil
- 1½ teaspoons salt
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
Instructions
- Make the sponge by whisking together all of the ingredients (rye flour, cocoa, coffee, yeast, water, and molasses) in the bowl of a stand mixer or a medium to large sized mixing bowl.
- On top of the sponge, add the bread flour, additional cup of rye flour, and additional yeast.
- Cover the bowl with plastic wrap and let it set at warm room temperature until the sponge is bubbling through, about 1 to 3 hours.
- Mix the sponge and flours together, then add the vinegar, oil, and salt. Mix until the dough starts to come together, adding more bread flour or water as necessary to get a slightly sticky dough. Switch to the dough hook in your mixer once the dough comes together.
- Knead for 5 to 6 minutes, add the caraway and fennel seeds, and knead for another 2 to 3 minutes until the dough is soft and stretchable.
- Form the dough into a boule, place it back in your mixing bowl, cover it with plastic wrap, and let it rise at warm room temperature until it has doubled in size, about 2-3 hours.
- Grease a 9 inch by 5 inch loaf pan, shape your dough into a loaf, and place it seam down into the pan. Let it rise at warm room temperature until it has risen to about one inch about the sides of the loaf pan.
- Meanwhile preheat your oven to 375°F.
- Bake for about 40 to 45 minutes, until the internal temperature of the bread is 190 to 195°F.
- Unmold immediately and let cool on a baking rack.
Notes
- Feel free to substitute other rye flours for the dark or pumpernickel rye flour in this Russian rye bread. You can also make this as a pure rye bread, but it will be much denser.
- Use black cocoa in this recipe if you want a Russian black bread.
Nutrition Information
Show Details
Serving
1slice
Calories
129kcal
(6%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Sodium
220mg
(9%)
Potassium
128mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 129kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 220mg | 9% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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