This week big daddy is baking up some Rizhsky Khleb (Riga Bread). It’s a rye bread with caraway seeds, and besides it being easy, it is truly delicious. Bake up some for yourself and enjoy it with cream cheese and smoked salmon, or make a Rubin Sandwich with it. The possibilities are unlimited.
Category
Breads
Time
2 hours, 45 minutes
Ingredients:
283 g (1 1/4 cup) water at 105° F
43 g (2 tablespoons) honey
1 packet instant yeast (2 teaspoons)
156g (1 1/2 cup rye flour
12g (2 teaspoons) salt
11g (1 tablespoon) caraway seeds
43g (3 tablespoons) unsalted butter, melted and cooled
360g (3 cups) bread flour
Needed:
Stand Mixer
Baking Sheet
whisk
Instructions
In the bowl of the stand mixer, add the water,honey, yeast and mix well. Add the rye flour and mix. Allow this mixture to sit in a warm place for 20 minutes. The mixture will be bubbly and will look like it has risen a bit.
To the rye mixture, add the salt, caraway seeds, butter, and the flour.
Knead for 8 minutes, then let rest for 5 minutes, then knead for 5 more minutes. The dough will be smooth and elastic.
Let proof for one hour (might take a bit more time) until the dough is double in volume.
Divide the dough in half, then form into two loaves.
Allow to rise for 30 more minutes. During the last few minutes, preheat the oven to 375° F
Bake for 35-45 minutes, or until 190° F internally.
