American Heart Association
Jan 24, 2018
Russian Black Bread
Fennel seeds give this tender Slavic bread a distinctive licorice flavor, and vinegar gives it slight tang.
Russian Rye Bread: Rizhsky Khleb
…inspiration came from a wonderful book on Russian cooking, “Please to the Table: the Russian Cookbook”, by Anya Von Bremzen
Caraway Rye Bread
1 cup white rye, medium rye, or pumpernickel flour
Chewy Semolina Rye Bread
the texture is soft (but chewy)
1 cup pumpernickel flour or Perfect Rye Flour Blend
1 cup semolina
5 tips for making rye bread
caraway, fennel, and/or anise seeds complement rye’s inherently mild taste.
Slashing bread keeps it from tearing (often along the side) as it bakes by giving the rising dough a path for expansion. And while rye doesn’t usually have the oven spring (i.e., the degree to which it rises in the oven) that white bread does, the slashes do ensure an even upward rise.
Bake the bread for 25 to 30 minutes, tenting it with aluminum foil after 20 minutes to prevent over-browning.
When the loaf is fully baked, a digital thermometer inserted into its center should register 190°F.