Easy Russian Rye Bread Rzhanovi Khleb Recipes
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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- While the yeast is doing its magic, in a wide mixing bowl sieve the rye flour, all-purpose flour, and salt.
- Shape the kneaded dough into an oval, place them on a lightly greased or parchment-lined baking sheet, and let rise for about 30 minutes.
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