bread · sourdough

Two Rrrrrye Breads (Raisin and Riga)

Hello, is there anybody in there? =) Yep, just nod if you can hear me=)

Ok, I’ve been ‘away’ for quite a time already, have some great black bread  & sourdough bread recipes, both from rye, to share with you. Here they are: (be aware they DO take time to prepare! The first one is without an elaborate starter, but the second asks for a sourdough starter, I’m using my rye sourdough)

Raisin Rye Bread  adapted from – will make a bit sweet but very tasty black bread loaf!

Ingredients + Method (copied from the original recipe)
2 cups rye flour – I also added some rye bran
2 tsp yeast
1 1/2 cups hot water
Mix and let sit overnight.

1/2 cup sultana raisins
1/2 cup dark raisins + I added some dried cranberries, and used less raisins instead (dunno what type they are…)
1/3 cup brandy – I used Russian Zapekanka stuff
Let sit for 30 minutes
1 Tbs molasses – I used honey as we don’t have molasses here
1 Tbs oil
1 tsp salt
1/2 cup warm water
add drained raisins
Add to sponge. Knead in 1 1/2 cup whole wheat flour and 1 1/2 cup all purpose flour. Knead until smooth. Rise one hour. Shape. Bake one hour. (Baked at 190, less than an hour. I also brushed the top with oil + sprinkled some coriander seeds which successfully fell off later, and also slashed the loaf).

And you’re still asking about the result??? =)


Now on to a more elaborate one, with a sourdough starter, which is also supposed to be somewhere around a traditional Russian black bread, as we really have Rizhsky Bread, although I cannot tell you precisely whether the one I baked was completely similar to it, as I just don’t remember… And forgot to ask my parents if it was similar to the bread they remember either…

Riga Rye Bread (Rizhsky Khleb) adapted from (also said to be adapted from “Please to the Table: The Russian Cookbook“) – will make a smart loaf of rye-rye-rye bread =)


306g/ 2 cups whole wheat flour  – + I added rye and wheat bran
161g/1 cups bread flour
210g/1 ½ cups rye flour
9g/1/2 Tbs coarse sea salt
2 Tbs barley malt extract  – I used licorice
43g/3 Tbs unsalted butter (melted and cooled at room temperature)
384.8g/ 1 ¾ cups water – I mixed water left from boiling potatoes+ water
82g/1/2 cups sourdough  (100 % hydration rye starter)
1g/ ½ tsp instant yeast
6g/ 1 Tbs caraway seeds  + I added some coriander and sprinkled poppy seeds on top
1 Tbs canola oil – I used regular sunflower oil

Method (or go to the original site as I’m copying the recipe)

Day before baking feed the rye sourdough starter and set aside for about 8 -12 hours.

On the day of baking in a bowl of stand mixer combine, whole white wheat, bread flour, rye flour, salt, instant yeast, sourdough, barley malt extract, caraway seeds, melted and cooled butter and water to form shaggy dough. It will be sticky. Set aside loosely covered for 30 minutes for autolyse.

Knead the dough again for about 5-6 minutes in medium speed form sticky but supple dough. (I did it by hand)

Shape the dough loose ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise at room temperature for about 3 hours and 30 minutes or until the dough has little holes and bubbles developing in the dough. When it is ready it will still feel heavy, but you will able to see that it is raised enough.

Preheat oven to 215’C . Line a baking sheet with parchment paper and sprinkle cornmeal generously and set aside.

Gently remove the dough from the bowl and place it on a lightly floured surface. Shape the dough to free standing loaf. Mist the top of loaf with oil and sprinkle the rest of caraway seeds. Transfer to baking sheet lined with parchment paper and cover the loaf with oiled plastic wrap and allow them to rise for about 60 minutes or they will expand slightly but not double. (if crack develop in the dough bake it right away as it is sitting too long and tangier).

Place the baking sheet in the oven. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).

When ready to bake sprinkle with rye flour and make 4-5 shallow cut across the loaf not to deflate them. Using plastic spray bottle, mist the loaf for about 6 to 8 times. Then quickly shut the oven door.

Bake for 26 minutes, then rotate pan in between and bake unit the loaf are rich reddish brown and sound slightly hollow when removed from the pan and tapped on the bottom. And the interior temperature of the loaves measures 190°F to 200°F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack. (My bread required 26 minutes with steam and later another 10 mins without).

The result is mmmmm=) The only thing with this loaf was that it got dry in some days (usually black bread keeps long enough especially if it’s sourdough).

The sun is shining today but this is our tricky winter sun in St. Petersburg – it shines as if it’s hot outside while it’s actually -7 or something. Quite an improvement from -23’C though! Tonight I’m going to see & listen of course to Andrew Donalds, hope out awful Oktyabrsky concert hall will allow for a very good night anyway!



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