Recipe for cooking russian rye bread
Recipes from Russia and the Ukraine :: Russian and Ukrainian Quick and Yeast Breads
Serve with hearty soups.
2 pkg. active dry yeast
2 c. warm water (105 to 115 degrees fahrenheit)
1/4 c. butter or butter-replacement, softened
1/4 c. dark molasses
1 Tbsp. freeze-dried instant coffee
2 Tbsp. honey
1 tsp. salt
1 tsp. fennel seed, crushed
4 c. med. rye flour
1 1/2 to 1 3/4 (one and three-fourth) c. whole wheat flour
1 egg, slightly beaten
Dissolve yeast in warm water in large bowl. Stir in butter, molasses, coffee, honey, salt, fennel seed and rye flour. Beat until smooth. Stir in enough whole wheat flour to make dough easy to handle (dough will be stiff but slightly sticky). Turn dough onto generously floured surface; knead until smooth, about 5 mins.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
Punch dough down; divide into halves. Shape each half into a round 5-in. diameter loaf. Place loaves on greased cookie sheet. Cover; let rise until double, about 1 hour.
Preheat oven to 350 degrees fahrenheit.
Brush each loaf with egg. Sprinkle and distribute with fennel seed if desired. Bake until loaves are dark brown and sound hollow when tapped, about 1 hour; cool on wire racks.
