How to Make Belarusian Rye Bread | Perfect Eastern European Rye Boule Recipe

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough is easier to use.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

Prepare the scald by soaking the rye malt and caraway seeds in hot water to gelatinize the flour.

Create a preferment to develop a fermented sweet and sour flavor.

Combine the rye flour and white wheat flour for the autolyse to give the dough structure.

Mix the preferment with the autolysed flour and water to form the final dough.

Remove a small amount of dough before the final proof to mix with water for brushing the surface.

Let the dough rise until doubled in size, then shape it into a loaf.

Let the shaped loaf rise again before baking.

Preheat the oven and prepare to bake the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens