Easy Russian Rye Bread Rzhanovi Khleb Recipes

EASY RUSSIAN RYE BREAD (RZHANOVI KHLEB)

Easy Russian Rye Bread (Rzhanovi Khleb) image

This easy Russian rye bread recipe does not require a starter and contains no eggs or oil. Simply made with rye flour, corn syrup, yeast, and water.

Provided by Barbara Rolek

Time 55m

Number Of Ingredients 5

Ingredients

2 packages active dry yeast
1 cup warm water (105 to 115F)
1/3 cup dark corn syrup
4 1/2 to 5 1/2 cups dark rye flour (see note below)
2 teaspoons salt

Steps:

Gather the ingredients.
If you are uncertain about your yeast, proof it before starting. In a large warmed bowl or the warmed bowl of a stand mixer , dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams.
Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes.
Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand or by machine, adding up to 1 cup additional flour, if needed, until dough is stiff but slightly sticky. Form dough into a ball and place in a clean, dry, warmed bowl (do not coat with cooking spray). Cover and let rise until almost doubled, about 2 1/2 to 3 hours.
Punch down dough and, with floured hands, form into a loaf. Place in a 9 x 5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour (it probably won't rise above the pan).
Preheat oven to 350 F.
Bake 30 to 35 minutes or longer or until an instant-read thermometer registers 190 F. (If you've used all rye flour, the top won't brown much, so don't measure doneness by that. Turn out onto a wire rack to cool completely.)
Serve and enjoy!

Nutrition Facts : Calories 264 kcal, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 17 g, Protein 12 g, SaturatedFat 0 g, Sodium 443 mg, Sugar 10 g, Fat 2 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g

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