Ukrainian Rye Bread
Yield
1 servingsPrep
2 hrsCook
2 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 1 | x |
yeast, active dry
dissolved in water |
*
|
| 1 | cup |
coffee
strong |
|
| 1 | teaspoon |
molasses
(optional) add molasses to the coffee. |
*
|
| 3 | cups |
rye flour
whole |
|
| ⅓ | cup |
buckwheat flour
|
*
|
| 1 ¼ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 1 | x |
yeast, active dry
dissolved in water |
*
|
| 237 | ml |
coffee
strong |
|
| 5 | ml |
molasses
(optional) add molasses to the coffee. |
*
|
| 7.1E+2 | ml |
rye flour
whole |
|
| 79 | ml |
buckwheat flour
|
*
|
| 6.3 | ml |
salt
|
|
Directions
Mix the dry ingredients.
Add ¾ cup of the coffee and the yeast solution.
If necessary, use the rest of the coffee if the mixture is too dry.
Use water on your hands to knead the dough for 5 to 10 minutes.
Cover and let rest for 2 hours at room temperature.
It won't really rise much.
Again, use water on your hands and knead the dough briefly.
Again cover, and let rise for 30 minutes more, covered with a damp cloth.
Shape the dough into 1 or 2 long skinny loaves, again using water on your hands.
Place the dough on a cookie sheet, either greased or dusted with flour.
Proof the dough in a warm and humid place (85 degrees F) for about 45 minutes, until the dough is soft.
There will be little rise. Bake at 450℉ (230℃) for 20 minutes, with a pan of water in the oven.
Bake at 375 deg. F for another 30 minutes, without the water.
