When most people think of homemade rye bread, they rarely think of the word “easy.” The 100% rye bread I now bake 2-3 times of week is truly easy to bake! It is based on the famous slightly sweet Russian rye bread, called Borodinsky.
I had found a wonderful Borodinsky recipe on a Russian website, but in order to make it workable I had to change some proportions and instructions, remove wheat flour and write all the measurements out in cups. Then, I had to make this bread multiple times over the course of a few months in order to change and perfect the recipe. The final result is hearty, chewy rye bread with a warm hard crust.
The recipe asks for rye malt. You can buy rye malt in my amazon store. Put your rye malt in the bread dough as is. Do not grind it in your blender. I have ground it once only to make a bad loaf of bread. You can also omit it this ingredient, which will not make your bread the “real Borodinsky,” but you may not care.
Sprinkling this bread with water is very important. Sprinkle rather generously, unless you like to eat dry heavy bricks. I generously sprinkle the bread right before it goes in the oven. Close the oven’s door gently when you put the bread in: you don’t want the loaves to fall, because you slammed the door.
The loaf pan you bake your bread in is important. The loaf pan from your supermarket ( the $7 variety) may disappoint you, as no matter how much you’d oil it, the bread will stick to it. I use a $37 loaf pan from Williams Sonoma, which I bought after a few unsuccessful experiments with my $7 loaf pan.
To bake the bread, you’d need this easy rye starter. If you order your rye malt today and start the starter at the same time, you’d probably be ready to bake in 3 days.
I like to use whole coriander seeds, as they give out more aroma than the powder. You can use powdered coriander, however, in which case you’d only need 1/4 cup of it. You can also omit it, if you don’t like coriander. Or you can use caraway seeds for a different, not Borodinsky-like, but equally amazing bread.
Do not eat this bread hot out of the oven! It won’t taste right and will be too sticky and gooey. It needs to rest for at least an hour in order for all the flavors to develop.
Easy Homemade Rye Bread Recipe
By February 14, 2013Published:
- Yield: 2 loaves
- Prep: 10 mins
- Cook: 45 mins
- Ready In: 2 hrs 25 mins
When most people think of homemade rye bread, they rarely think of the word "easy." The 100% rye bread I now bake 2-3 times of week …
- 1 cup Rye starter
- 4 cups Rye flour divided
- 3 cups Warm Water
- 1 cup Organic unsulphured molasses
- 2 teaspoons Sea salt
- optional: 1/2 cup Rye malt
- 3/4 cup Coriander seeds whole
- In a large bowl, combine all ingredients. Mix extremely well. The dough should resemble runny mashed potatoes in consistency.
- Divide the dough between the two well-oiled loaf pans. Cover with a towel and leave to stand and rise for 8-10 hours or overnight.
- In the morning, turn the oven to 450 degrees F. On the bottom shelf of the oven, place a an oven-safe dish with 1 cup of water (for steam.)
- Generously sprinkle the bread with water and then put it in the oven ( keep the dish with the steam water in the oven. )
- After 15 minutes, reduce the oven's temperature to 375 degrees F, without opening the oven's door. Bake for 30 minutes. Turn the oven off, but keep the bread sitting in there for another 15 minutes.
- Take the bread out and let it cool down in the loaf pans. When it's ready to handle, take it out of the pans and let it rest for an hour, covered with a towel, before serving it.