One of my favorite breads. This was my first time trying out this rye bread recipe. I will say that it's exactly the taste and texture I was looking for! A crisp crust and a soft, tender inside with a tight "crumb." I did take the advice of the original written recipe and let the dough rest when called for. I did the entire bread in my mixer using my dough hook. I will write out exactly what I did but, if you want to follow other methods, you can check out King Arthur Flours website (click here) and their full written recipe. I hope you enjoy this as much as I do! Diane
Russian Rye Bread - Rizhsky Khleb Ingredients: 1 1/4 Cups Water, at the temp your yeast calls for. 2 Tablespoons Dark Honey 2 teaspoons instant yeast 1 1/2 Cups Medium Rye Flour 2 teaspoons salt 1 Tablespoon Caraway Seeds 3 Tablespoons Unsalted Butter, melted 3 Cups Unbleached, **All Purpose Flour *plus an additional 1 teaspoon dark honey for sponge *plus an additional 1 Tablespoon butter for bowl Directions:
Recipe Adapted from: King Arthur Flour Photos by: Diane Baker for Canning and Cooking at Home
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