Rzhanoi Khleb (Russia)

Also known as Rye Bread, this hearty dark bread is delicious with hot soups and stews. It also makes good sandwich bread. *see tips below

Ingredients:

• 2 packages active dry yeast (4 1/2 tsp.)
• 1 c. warm water. (105 to 115°F)
• 1/3 c. dark corn syrup
• 4 1/2 to 5 1/2 c. dark rye flour
• 2 tsp. salt

How To:

• In a large bowl, dissolve yeast in 1 c. warm water. Stir in corn syrup and set aside for 5 minutes until yeast mixture foams. If, after 5 minutes, yeast mixture has not started to foam, discard the mixture and try again.
• Add 2 1/2 c. flour to the yeast mixture, a little at a time, and beat with a spoon until smooth. Stir in salt.
• Set bowl in a warm place, cover with a cloth towel (not terry cloth), and let rise for 30 minutes.
• When dough is risen, add 2 to 3 more cups flour, a half cup at a time, stirring after each addition. When dough becomes difficult to stir, turn out onto a floured surface and knead in flour with your hands until dough is stiff but still slightly sticky. Form dough into a ball.
• Wash and dry bowl. Place dough in bowl, cover with a cloth towel, and set in a warm place. Let rise again for 2¥ to 3 hours, or until dough almost doubles.
• Turn dough out onto floured surface and, with floured hands, form into a loaf. Place loaf in a well-greased 9- by 5-inch loaf pan, cover tightly with plastic wrap, and return to warm place to rise for 1hour.
• Preheat oven to 350°F.
• Bake loaf for 30 to 35 minutes. (Bread will not brown much.)

Preparation time: 45 minutes
Rising time: 4 to 4 1/2 minutes
Baking time: 30 to 35 minutes
Makes: 1 loaf

*tips:

The secret to making good rye bread is not to add too much flour and to be patient enough to let the bread rise fully