Easy Russian Rye Bread (Rzhanovi Khleb)
A simple Russian rye bread, made without a starter, eggs, or oil, uses rye flour, corn syrup, yeast, and water.
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Instructions
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Preheat the oven to 350 F.
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In a warmed bowl, dissolve yeast in water, then stir in corn syrup and let it foam for 5 minutes.
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Beat in 2 1/2 cups dark rye flour and salt until smooth, then cover and let rise for 30 minutes.
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Gradually add 2 more cups of flour, then knead the dough, incorporating up to 1 additional cup of flour until stiff but slightly sticky.
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Form a ball, place in a warmed bowl, cover, and let rise for 2 1/2 to 3 hours until almost doubled.
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Punch down the dough, form it into a loaf, and place it in a sprayed 9x5-inch loaf pan.
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Cover and let rise for 1 hour.
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Bake for 30 to 35 minutes, or until the internal temperature reaches 190 F.
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Cool completely on a wire rack.