My husband Andrei is an avid artisan bread baker. He bakes all sorts of breads including baguettes and focaccia breads. However, our all time favorite is Russian style dark rye artisan bread. That's the bread we grew up with and the one that's impossible to find in any grocery store around. We would like to share the recipe with all the bread baking enthusiasts and bread lovers.
Ingredients:
300g rye flour
250g unbleached bread flour
2 teaspoons salt
100g mother starter at 100% hydration (i.e., consisting of 50g flour and 50g water)
370g water
Notes:
It's great if you have scales at home as bread making requires a high level of precision.
Give your mother starter a feeding 12-24 hours before you start. It makes sense to keep the starter at 100% hydration, i.e., to add equal amounts of water and flour by weight.
The process of mixing and baking:
In a bowl, mix flours and salts with hands. Add starter and mix in, breaking up starter to small chunks and mixing thoroughly with flour. Transfer to a Kitchenaid mixing bowl, knead using the hook attachment on medium-low speed for 5 minutes (or knead on a flat surface with floured hands). Coat a plastic or glass bowl with spraying oil, transfer dough, cover, let rise for 12 hours. Coat a bread pan with spraying oil. Transfer dough to a floured surface, shape into a cylinder equal in length to the bread pan. Transfer to the pan. Cover with plastic wrap and let rise for two hours. Pre-heat oven to 375F. Remove plastic wrap, and brush dough lightly with water, being careful not to de-gas it in the process. Bake for 45-50 mins, or until internal temperature reaches 200F. Remove from pan immediately, let cool. Slice and enjoy!
Rye bread is very healthy. It tastes great and stays fresh for up to a week. Back in Russia we eat it with all sorts of spreads including sour cream, butter, mayonnaise but the all time favorite is a slice of a fresh rye bread just sprinkled with a bit of salt.
Ingredients:
300g rye flour
250g unbleached bread flour
2 teaspoons salt
100g mother starter at 100% hydration (i.e., consisting of 50g flour and 50g water)
370g water
Notes:
It's great if you have scales at home as bread making requires a high level of precision.
Give your mother starter a feeding 12-24 hours before you start. It makes sense to keep the starter at 100% hydration, i.e., to add equal amounts of water and flour by weight.
The process of mixing and baking:
In a bowl, mix flours and salts with hands. Add starter and mix in, breaking up starter to small chunks and mixing thoroughly with flour. Transfer to a Kitchenaid mixing bowl, knead using the hook attachment on medium-low speed for 5 minutes (or knead on a flat surface with floured hands). Coat a plastic or glass bowl with spraying oil, transfer dough, cover, let rise for 12 hours. Coat a bread pan with spraying oil. Transfer dough to a floured surface, shape into a cylinder equal in length to the bread pan. Transfer to the pan. Cover with plastic wrap and let rise for two hours. Pre-heat oven to 375F. Remove plastic wrap, and brush dough lightly with water, being careful not to de-gas it in the process. Bake for 45-50 mins, or until internal temperature reaches 200F. Remove from pan immediately, let cool. Slice and enjoy!
Rye bread is very healthy. It tastes great and stays fresh for up to a week. Back in Russia we eat it with all sorts of spreads including sour cream, butter, mayonnaise but the all time favorite is a slice of a fresh rye bread just sprinkled with a bit of salt.
