Two Sisters Russian Black Rye Bread
September 11, 2022
"This is a dark, heavy, serious peasant bread made by Russians for centuries. It's chewy and delectable and very good with any substantial soup (borscht comes to mind). Toasted slices are so good with Gruyere cheese melted over it, buttered, or plain. Rye flour is a low-gluten flour; breads made with it will take longer to rise, and they will never be light as bread made with all-white flour. Source: The Dairy Hollow House Cookbook."
- Serving Size: 1 (108.9 g)
- Calories 234.7
- Total Fat - 4.4 g
- Saturated Fat - 2 g
- Cholesterol - 7.6 mg
- Sodium - 317.6 mg
- Total Carbohydrate - 46.1 g
- Dietary Fiber - 6.8 g
- Sugars - 11 g
- Protein - 7 g
- Calcium - 48.3 mg
- Iron - 3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.4 mg
In bowl or glass measuring cup (preferably, 4 - 6 cup), measure the water, making sure it's lukewarm (105 - 115 degrees F) and stir in melted butter. Add yeast and the 1 1/2 teaspoons honey, stir and cover loosely with plastic wrap . When yeast is bubbly (around 15 minutes or so), place it in a bowl and stir in next 8 ingredients, from caraway seeds - molasses. You can either use a stand-mixer, using a dough hook or mix it in with a wooden spoon if making the bread by hand.
Gradually beat in white, whole wheat, dark rye flours and the bran. If using an electric mixer, beat around 3 minutes, if kneading by hand, it'll take a bit longer.
Stir in additional white, wheat and rye flour incrementally, bit by bit until the dough is knead-able, smooth and pliable. The amount depends on the humidity in your home. The more humid, the more flour it will require, it all depends.
Let the dough rest for 10 minutes. Knead for 10 minutes.
Place the dough in a lightly greased bowl. Turn the dough around once to grease the top. Cover with plastic wrap, wrap with two towels over the bowl and place in a warm spot away from drafts until double in size (1 1/2 - 2 1/2 hours).
Preheat oven to 350-degrees F. (Makes 2 loaves).
Turn out the dough onto a lightly floured surface. Divide the dough into two portions. Stretch each portion into a ball, pulling the edges and pinching to form a seam. Place the formed rounds, seam side down, on a parchment lined baking sheet. (Can also shape them into oblong shapes). Cover loosely with plastic wrap (spray the plastic with nonstick cooking spray, so that the plastic won't stick to the dough). Depending your homes temperature, placing a towel over the wrap also helps it rise (keep away from drafts). Set aside to rise until puffy and almost doubled in bulk, around 1 1/2 hours . With a sharp serrated knife, gently slash an X into the top of a round no more than one-fourth inch deep. If you've formed them into oblong shapes, with serrated knife cut around 3 diagonal slices.
Bake the loaves until they are crusty and sound hollow when tapped on the bottom, 45 to 50 minutes. It is difficult to see the loaves browning because they are so dark-colored. If you are checking with a thermometer, they should read 200 to 210 degrees on an instant-read thermometer. Remove the loaves from the baking sheet to cool on a rack before slicing. Enjoy!
Tips & Variations
No special items needed.