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    Home » International » Russian » Russian Rye Bread | Rizhsky Khleb

    Russian Rye Bread | Rizhsky Khleb

    Posted on April 21, 2017 · Last Updated on December 7, 2021 · By Srividhya G · 22 Comments

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    Russian Rye Bread or Rizhsky Khleb collage of four images with text overlay

    A yeast-based rustic Russian Rye Bread with the hint of caraway seeds from Russia, popularly known as Rizhsky Khleb.

    Russian Rye Bread or Rizhsky Khleb collage of four images with text overlay

    What Is Rizhsky Khleb?

    After few piquant bakes, I am here with yet another bread recipe, but this time it’s with Rye flour and APF. Rizhsky Khleb – unique savory bread from Russia prepared with rye flour with the hint of caraway seeds. This is rustic bread with sweet and savory flavor making it perfect for sandwiches.

    The Recipe Origins

    I followed the recipe from King Arthur’s Flour website, who apparently obtained this recipe from a Russian student at Moscow State University, via the web, back in late 1995. But the student’s recipe is inspired by an excellent book on Russian cooking, “Welcome to the Table: the Russian Cookbook,” by Anya Von Bremzen. Interesting huh?

    I did not follow the recipe entirely. I reduced the measure and also I went with honey, precisely nectar instead of Barley malt syrup. For this recipe, I used Active Dry yeast but if you can use instant yeast too and avoid the yeast proofing process.

    Overhead on the delicious Russian Rye Bread or Rizhsky Khleb with two jams on the side

    Making This Russian Rye Bread Unique

    The caraway seeds give a nice flavor to this bread making this bread distinct and unique. Initially, I was planning to source barley malt syrup, but with the time crunch, I went with what I had in my pantry. This was one among the recipes that I tried towards the end.

    Ok, here is the recap and the recipe below that. Please find the printable recipe at the bottom.

    Recap before the recipe:

    • 2015 | Day 18 – Baked Coconut Milk Murukku
    • 2016 | Day 18 – Rasavangi
    • 2017 | Day 18 – R | Russian Rye Bread

    Three slices of the healthy Russian Rye Bread or Rizhsky Khleb on a white plate with an orange towel to the side

    Rizhsky Khleb or Russian Rye Bread Recipe

    Ingredients:

    For yeast proofing:

    • Lukewarm water – ¼ cup
    • Sugar – ¼ tsp
    • Active dry yeast – 1.5 tsps

    Other Ingredients for the bread:

    • Rye Flour – ¾ cup
    • All-purpose flour – 1.5 cups
    • Salt – 1 tsp
    • Caraway Seeds – 1.5 tsps
    • Honey – 1 tbsp
    • Butter – 1.5 tsps
    • Oil – for greasing
    • Water – ¾ cups

    Steps:

    Yeast Proofing:

    Adding the sugar and yeast to the lukewarm water

    • Add the sugar and yeast to the lukewarm water and let it sit for 10 minutes.
    • After 10 minutes, the water will be bubbly and frothy. (In parallel sieve the dough as mentioned below)
    • After 10 minutes, mix it nicely.
    • The yeast mixture is ready.

    Preparing the dough:

    Sieving the rye flour, all-purpose flour, and salt

    • While the yeast is doing its magic, in a wide mixing bowl sieve the rye flour, all-purpose flour, and salt.
    • To this mixture, add the honey, melted butter, and caraway seeds.
    • Add the yeast mixture and mix the dough gently.
    • Now slowly add water (2 tbsps. at a time) and start mixing the dough to form a ball. If the dough is sticky, add more flour or if it’s too dry add more water.
    • Knead the dough for about 5 minutes.

    Kneading the dough on a wooden board

    • Grease a wide vessel with sufficient room for the dough to rise with oil.
    • Spread some oil on top of the dough too. Keep this dough in the greased vessel and wrap it with cling film and set aside.
    • I kept it inside my oven. It took me 3 hours this for the dough rise.

    Kneading:

    • Once the dough has raised, remove the cling film and punch it down.
    • Knead it on lightly floured surface for 5 minutes to build the gluten content and to remove all the air pockets.

    Baking:

    Shaping the kneaded dough into an oval, letting it rest and baking

    • Shape the kneaded dough into an oval, place them on a lightly greased or parchment-lined baking sheet, and let rise for about 30 minutes.
    • Meanwhile, Preheat the oven to 375°F.
    • Bake the bread for about 45 minutes, or until the crust is brown

    Russian Rye Bread or Rizhsky Khleb ready and hot straight out of the oven with a couple of jams on the left side

    Let it cool and serve with jam or fruit spread or with soup.

    Notes:

    • After the double rise, you can knead the dough and let it rise again before pressing out the dough for baking.
    • Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.
    • If you are using instant yeast, no proofing is required. You can directly add it to the flour. In that case, add more water.
    • Double the measure for two loaves.
    • The original recipe calls for barley malt syrup. I replaced it with nectar. You use either nectar or honey or the malt syrup.
    • Adapted from King Arthur’s Flour Website.

    Enjoying this Russian Rye Bread? You will love these, too:

    • Knäckebröd | Rye Crispbread from Sweden
    • Vendiya Dosai | Methi Dosa
    • Focaccia Bread with Olives and Rosemary
    • No Knead Wheat Bread

    Have you made this recipe?

    If you’ve made this Rizhsky khleb recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    Russian Rye Bread or Rizhsky Khleb served fresh out of the oven and looking extra inviting
    Pin Recipe Print Recipe
    5 from 2 votes

    Russian Rye Bread | Rizhsky Khleb

    A yeast-based Rustic Rye Bread with the hint of caraway seeds from Russia, popularly known as Rizhsky Khleb.
    Prep Time3 hrs
    Cook Time45 mins
    Total Time3 hrs 45 mins
    Course: Breads
    Cuisine: Russian
    Servings: 4
    Calories: 114kcal
    Author: Srividhya G

    Ingredients

    For yeast proofing

    • ¼ cup Lukewarm water
    • ¼ tsp Sugar
    • 1.5 tsps Active dry yeast

    Other Ingredients for the bread

    • ¾ cup Rye Flour
    • ⅕ 1.5 cups All-purpose flour
    • 1 tsp Salt
    • 1.5 tsps Caraway Seeds
    • 1 tbsp Honey
    • 1.5 tsps Butter - 1.5 tsps
    • Oil - for greasing
    • ¾ cups Water

    Instructions

    Yeast Proofing

    • Add the sugar and yeast to the lukewarm water and let it sit for 10 minutes.
    • After 10 minutes, the water will be bubbly and frothy. (In parallel sieve the dough as mentioned below)
    • After 10 minutes, mix it nicely.
    • The yeast mixture is ready.

    Preparing the dough

    • While the yeast is doing its magic, in a wide mixing bowl sieve the rye flour, all-purpose flour, and salt.
    • To this mixture, add the honey, melted butter, and caraway seeds.
    • Add the yeast mixture and mix the dough gently.
    • Now slowly add water (2 tbsps. at a time) and start mixing the dough to form a ball. If the dough is sticky, add more flour or if it’s too dry add more water.
    • Knead the dough for about 5 minutes.
    • Grease a wide vessel with sufficient room for the dough to rise with oil.
    • Spread some oil on top of the dough too. Keep this dough in the greased vessel and wrap it with cling film and set aside.
    • I kept it inside my oven. It took me 3 hours this for the dough rise.

    Kneading

    • Once the dough has raised, remove the cling film and punch it down.
    • Knead it on lightly floured surface for 5 minutes to build the gluten content and to remove all the air pockets.

    Baking

    • Shape the kneaded dough into an oval, place them on a lightly greased or parchment-lined baking sheet, and let rise for about 30 minutes.
    • Meanwhile, Preheat the oven to 375°F.
    • Bake the bread for about 45 minutes, or until the crust is dark brown
    • Let it cool and serve with jam or fruit spread or with soup.

    Notes

    • After the double rise, you can knead the dough and let it rise again before pressing out the dough for baking.
    • Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.
    • If you are using instant yeast, no proofing is required. You can directly add it to the flour. In that case, add more water.
    • Double the measure for two loaves.
    • The original recipe calls for barley malt syrup. I replaced it with nectar. You use either nectar or honey or the malt syrup.
    • Adapted from King Arthur's Flour Website.

    Nutrition

    Calories: 114kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 601mg | Potassium: 128mg | Fiber: 4g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

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    Filed Under: Blogging Marathon, Breads, Russian Tagged With: Blogging Marathon, bread, bread recipes, home made rye bread, how to make russian rye bread at home, Rizhsky-Khleb, russian bread, russian rye bread, russian rye bread recipe, rustic bread, rye bread, rye bread recipe, taming the yeast, yeast, yeast bread

    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan says

      June 08, 2017 at 10:24 pm

      What an amazing texture of the bread. You are really tempting me to try rye flour now. I am bookmarking this :)

      Reply
      • Srividhya G says

        June 09, 2017 at 12:37 pm

        :-) Thanks

        Reply
    2. Sharmila - The Happie Friends Potpourri Corner says

      May 27, 2017 at 4:51 am

      Wow..Another beautiful bake with Rye flour.. Lovely share!!

      Reply
      • Srividhya G says

        May 30, 2017 at 8:39 am

        Thank you. :-)

        Reply
    3. Sapana says

      May 17, 2017 at 12:52 pm

      I have always wanted to make rye bread but somehow never dared to do so. Your post is inspiring me. Lovely texture and crust.

      Reply
      • Srividhya G says

        May 18, 2017 at 8:36 am

        Thanks Sapana. Loved working with it. Please do try it.

        Reply
    4. Pavani says

      May 12, 2017 at 5:52 pm

      That is one hearty and rustic looking bread. Love the color your crust got — so perfect.

      Reply
      • Srividhya G says

        May 12, 2017 at 6:53 pm

        Thanks Pavani.

        Reply
    5. Srivalli Jetti says

      April 28, 2017 at 10:05 pm

      The bread seem to have got a good crumb..very nicely baked!

      Reply
      • Srividhya G says

        May 02, 2017 at 8:15 am

        Thanks Valli.

        Reply
    6. Harini-Jaya R says

      April 26, 2017 at 6:01 pm

      This sounds so interesting. I think to start with I can use this recipe to b ake using rye flour.

      Reply
      • Srividhya G says

        April 27, 2017 at 9:01 am

        :-) Thanks Harini.

        Reply
    7. Sowmya:) says

      April 24, 2017 at 10:43 am

      Nice to see you try so many rye breads. Love the combination of rye and caraway seeds. Awesome loaf!

      Reply
      • Srividhya G says

        April 24, 2017 at 3:19 pm

        oh yeah.. amazing combo na.

        Reply
    8. Namratha says

      April 23, 2017 at 11:07 am

      This does sound tasty, rye flour and caraway seeds. Nice texture on the bread!

      Reply
      • Srividhya G says

        April 24, 2017 at 8:25 am

        Thank you.

        Reply
    9. vaishalisabnani says

      April 22, 2017 at 6:03 pm

      This Russian bread has such a lovely crust , looks fantastic Vidya ! You have been posting beautiful stuff every day and making me drool .

      Reply
      • Srividhya G says

        April 24, 2017 at 8:31 am

        :-) Thanks a lot Vaishali.

        Reply
    10. Priya Suresh says

      April 22, 2017 at 2:11 pm

      Rye bread looks absolutely gorgeous with prefect crumb and awesome crust, i would love to have few slices with some herbed cheese.

      Reply
      • Srividhya G says

        April 24, 2017 at 8:33 am

        Priya, I love all your serving suggestions. I completely agree. This bread would be heavenly with herbed cheese.

        Reply

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