Russian Rye and Whole Wheat Bread Recipe

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Russian Rye and Whole Wheat Bread

From Dorothy McNett's recipes at This is a dense wheaty rye bread. If you prefer a more delicate version, use my Rye Bread recipe which uses only rye and unbleached white flour. A Russian bread tradition which dates back many years is to make a small depression in the center of the bread when shaping it. Then at serving time, place a small dish of sea salt in the center of the loaf. It was a sign of friendship to offer bread and salt.

1 1/4 cups warm milk (110-115 degrees)
1/4 cup molasses or sorghum
1 teaspoon sea salt
2 teaspoons active dry yeast (1 packet)
1 1/2 tablespoons olive oil
1 cup warm water (110-115 degrees)
1/2 cup raw sugar
2 1/2 cups rye flour
2 cups whole wheat flour
1 1/2 - 2 cups unbleached all purpose flour
1 tablespoon caraway seeds

In a large workable bowl combine warm milk, molasses, salt and yeast. Add the oil, warm water and sugar, mixing well. Add the rye flour, whole wheat flour and 1 cup of all purpose flour and caraway seeds. Mix and blend, adding more of the white flour as needed to make a stiff but not dry dough. Dump onto work surface and hand knead for about 10 minutes, adding more flour as needed to make a soft pliable dough that is satiny but not sticky. Place in greased bowl, cover, and leave it for about 40-45 minutes in a warm (80 degrees) draft free place or until double in bulk. Shape into rolls or a loaf of bread and place in oiled pan or on parchment or silicone lined baking sheet. Cover loosely and again place in a warm draft free place until doubled in bulk, about 50-60 minutes. Bake at 375 degrees for about 35-45 minutes. (use the shorter time for rolls!)

Recipe created 2009-03-12.

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