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Russian Rye Bread: Rizhsky Khleb

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Russian Rye Bread: Rizhsky Khleb

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Russian Rye Bread: Rizhsky Khleb Recipe Russian Rye Bread: Rizhsky Khleb Recipe

The following recipe marks King Arthur’s first actual mission onto the Internet — we got it from a Russian pupil at Moscow State University, by the use of the internet, again in overdue 1995. Since then, we have discovered its inspiration got here from a beautiful e-book on Russian cooking, “Please to the Table: the Russian Cookbook”, through Anya Von Bremzen.

At a look

Prep
Bake
Total
Yield
2 Loaves

Ingredients

  • 1 1/four cups lukewarm water (105°F to 115°F)
  • 2 tablespoons barley malt syrup or darkish honey
  • 2 teaspoons on the spot yeast
  • 1 half of cups medium rye flour or pumpernickel
  • 2 teaspoons salt
  • 1 tablespoon caraway seeds
  • three tablespoons unsalted butter, melted
  • three cups King Arthur Unbleached All-Purpose Flour

  • 10 oz. lukewarm water (105°F to 115°F)
  • 1 half of oz. barley malt syrup or darkish honey
  • 2 teaspoons on the spot yeast
  • four half of oz. medium rye flour or pumpernickel
  • 2 teaspoons salt
  • three/eight ounce caraway seeds
  • 1 half of oz. unsalted butter, melted
  • 12 three/four oz. King Arthur Unbleached All-Purpose Flour

  • 283g lukewarm water (105°F to 115°F)
  • 43g barley malt syrup or darkish honey
  • 2 teaspoons on the spot yeast
  • 128g medium rye flour or pumpernickel
  • 2 teaspoons salt
  • 11g caraway seeds
  • 43g unsalted butter, melted
  • 361g King Arthur Unbleached All-Purpose Flour

Instructions

  1. To make the dough manually, or with a mixer: Pour the nice and cozy water right into a blending bowl and upload a teaspoon of the malt extract or honey.
  2. Stir within the yeast and rye flour. Let this sponge paintings for no less than 20 mins, till it is expanded and bubbly.
  3. Add the rest barley malt extract or darkish honey, the salt, caraway seeds, butter, and sufficient of the unbleached flour to create a dough that starts to tug clear of the edges of the bowl. At this level, quilt the dough with a towel or plastic wrap, and let it stand for approximately five mins.
  4. Turn the dough out onto a flippantly floured or flippantly oiled paintings floor, and knead till it is easy and elastic, about 10 mins. Halfway thru, give the dough a leisure when you blank out and butter your blending bowl.
  5. Shape the dough right into a ball, position it within the buttered bowl, turning to coat, and canopy the bowl with a towel or plastic wrap. Allow the dough to upward push for approximately 1 half of hours, or till it is not fairly doubled in bulk.
  6. To make the dough the usage of a bread device: Place the entire dough elements into the bucket of your bread device within the order advisable through the producer, program the device for handbook or dough, and get started the device.
  7. About 10 mins earlier than the top of the overall kneading cycle, read about the dough; it will have to be easy (although nonetheless sticky), no longer “gnarly.” Adjust the dough’s consistency with further unbleached flour or water, as essential. Allow the device to finish its cycle, leaving it within the device till it is with reference to doubled in bulk.
  8. To whole the bread: Punch the dough down, and divide it in part. Shape every part into an oval, position them on a flippantly greased or parchment-lined baking sheet, quilt, and let upward push for approximately 30 mins.
  9. Preheat the oven to 375°F.
  10. Bake the bread for approximately 45 mins, or till the crust is darkish brown, and the inner temperature of the loaves measures 190°F to 200°F on an instant-read thermometer. Remove the bread from the oven, and funky it on a cord rack.
  11. Store, well-wrapped, at the counter for four days, or freeze for as much as three months.
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