Azerbaijani cuisine: Rye Bread, Mushrooms, and a whole lamb!

rye flour

🥗Healthier: whole grain rye flour

💰Cheaper: all-purpose flour

Whole grain rye flour is more nutritious, while all-purpose flour is a budget-friendly substitute.

caraway seeds

Combine 2 cups rye flour, 1 cup all-purpose flour, and 1 tablespoon salt in a large bowl.

In a separate bowl, dissolve 1 packet of yeast in 1 cup of warm water and let it sit until frothy, about 5 minutes.

Add the yeast mixture to the flour mixture along with 2 tablespoons of caraway seeds and 1 tablespoon of olive oil.

Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover with a cloth, and let it rise until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C).

Shape the dough into a loaf and place it in a greased loaf pan.

Let it rise again until puffy, about 30 minutes.

Bake for 30-35 minutes or until the bread sounds hollow when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens