АРОМАТНЫЙ РЖАНОЙ ХЛЕБ-РЕЦЕПТ! RYE BREAD!Rye bread with sourdough! Belarusian cooking recipe.

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose is more widely available.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up fermentation and is easier to use.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor, while sugar is cost-effective.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: none

Fennel seeds provide a similar flavor profile.

Combine rye flour, barley flour, and malt in a large bowl.

Mix in salt and caraway seeds until evenly distributed.

In a separate bowl, dissolve sourdough starter in warm water.

Add honey to the water mixture and stir until dissolved.

Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover with a cloth, and let rise for 1-2 hours until doubled in size.

Preheat the oven to 220°C (425°F).

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

Let the shaped dough rest for 30 minutes while the oven heats.

Bake the bread for 30-40 minutes until the crust is dark and sounds hollow when tapped.

Cool the bread on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens