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 really is easy to make! 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 in cups. 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.
If you want to use maple syrup instead of the brown sugar, you can. Just reduce the overall amount of water by half a cup.
Sprinkling this bread with water is very important. Sprinkle rather generously, unless you like to eat dry heavy bricks. I 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.
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 an hour in order for all the flavors to develop.
Easy Homemade Rye Bread Recipe
By February 14, 2013Published:
- Yield: 1 loaf
- 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 …
- 3 tablespoons Rye starter
- 4 cups Rye flour divided
- 3.5 cups Warm Water
- 1/2 cup Organic unsulphured molasses
- 1 teaspoon Sea salt
- 1/2 cup Rye malt
- 1/2 cup Coriander seeds whole
- 1/2 cup Brown sugar
- In a large bowl, combine the rye starter with 2 cups of flour and 2 cups of warm water. Mix very well. Take out 1/2 cup of this mixture and place it in the refrigerator: this is your rye starter for the future bread you are going to bake.
- In a small bowl, combine the rest of the flour with the dry yeast. Add this mixture to the dough in the large bowl.
- Add the rest of the warm water, the molasses, the salt, the malt, the seeds (if using) and the brown sugar. Mix very well ( spend a few minutes doing that.) The dough should resemble runny mashed potatoes in consistency.
- Pour the dough into a well-oiled loaf pan. Cover with a towel and leave to stand and rise overnight.
In the morning, turn the oven to 450 degrees F. On the bottom shelf of the oven, place a dish with 1 cup of water (for steam.)
- Generously sprinkle the bread with water and put it in the oven. Keep it there for 15 minutes.
- Reduce the oven's temperature to 375 degrees F. Bake for 30 minutes. Turn the oven off, but keep the bread in there for another 15 minutes.
- Take the bread out and let it cool down in the loaf pan. When it's ready to handle, take it out of the pan and let it rest for an hour before serving it.