RUSSIA – Black Rye Bread

DSC_8841Yes! Rye that didn’t turn out like a brick. There are many breads to choose from when baking something from Russia. I cannot remember how I came to choose this one, but I am glad I did. I haven’t tasted a bread quite like it before.

Rating:

  • Faithfulness to recipe: Mostly. I substituted molasses for dark corn syrup.
  • Met expectations? No, but in a good way! The first rye bread that had a lovely texture and didn’t have a rock hard crust. Hooray.
  • Would cook again? Yes, I have a rye flour left over so I may just cook this. My husband already asked me “so did this take long to make…?”
  • The taste test rated on a score of 5: 5 from the adults and 1 from the children who didn’t like the caraway seed taste. 

DSC_8836Recipe

Ingredients

  • 1 1/2 cups water
  • 2 tablespoons cider vinegar
  • 2 1/2 cups bread flour
  • 1 cup rye flour
  • 1 teaspoon salt
  • 2 tablespoons margarine
  • 2 tablespoons dark corn syrup
  • 1 tablespoon brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant coffee granules
  • 1 tablespoon caraway seed
  • 1/4 teaspoon fennel seed (optional)
  • 2 teaspoons active dry yeast

Method

  • To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
  • Grease two 9×5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Flatten the dough pieces into rectangles, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the loaves into the loaf pans, seam-side down, cover with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the loaves in a preheated 400 degree oven (200 degrees C) until the crust is dark and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack.
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