Russian Rye Bread
Serve with hearty soups.
- 2 packages active dry yeast
- 2 cups warm water (105 to 115 degrees F)
- 1/4 cup butter or margarine, softened
- 1/4 cup dark molasses
- 1 tablespoon freeze-dried instant coffee
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon fennel seed, crushed
- 4 cups medium rye flour
- 1 1/2 to 1 3/4 cups whole wheat flour
- 1 egg, slightly beaten
- Dissolve yeast in warm water in large bowl.
- Stir in butter, molasses, coffee, honey, salt, fennel seed and rye flour. Beat until smooth.
- Stir in enough whole
wheat flour to make dough easy to handle (dough will be stiff but slightly sticky).
- Turn dough onto generously floured surface; knead until smooth, about 5 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until
double, about 1 hour. Dough is ready if indentation remains when touched.
- Punch dough down; divide into halves. Shape each half into a round 5-inch diameter
- Place loaves on greased cookie sheet. Cover; let rise until double, about 1 hour.
- Heat oven to 350 degrees F.
- Brush each loaf with egg.
- Sprinkle with fennel seed if desired.
- Bake until loaves are dark brown and sound hollow when tapped, about
1 hour; cool on wire racks.
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