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Russian Rye Bread

This Russian rye bread makes a dense and chewy rye sandwich loaf that is fragrant with fennel and caraway seeds.

Prep Time
20 mins
Cook Time
20 mins
Rising times
9 hrs
Total Time
10 hrs
Servings: 16
Calories: 129 kcal
Course: Bread
Cuisine: Russian

Ingredients

Sponge
  • 1 cup (120 grams or 4.2 ounces) dark rye or pumpernickel flour
  • 1 tablespoon cocoa
  • 1 tablespoon instant coffee
  • ½ teaspoon instant yeast
  • 1⅛ cup (255 mL or 9 ounces) warm water plus more as necessary
  • 2 tablespoons molasses
Russian rye bread
  • 2 cups (250 grams or 4.4 ounces) bread flour plus more as needed
  • 1 cup (120 grams or 4.2 ounces) dark rye or pumpernickel flour
  • ½ teaspoon instant yeast
  • 2 tablespoons cider vinegar
  • 2 tablespoons canola or other neutral vegetable oil
  • 1½ teaspoons salt
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds

Instructions

    Cup of Yum
  1. 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.
  2. On top of the sponge, add the bread flour, additional cup of rye flour, and additional yeast.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Meanwhile preheat your oven to 375°F.
  9. Bake for about 40 to 45 minutes, until the internal temperature of the bread is 190 to 195°F.
  10. 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

Serving 1slice Calories 129kcal (6%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Sodium 220mg (9%) Potassium 128mg (4%) 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

% 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.