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Russian Rye Bread Recipe

This is a traditional Russian rye bread recipe with cocoa powder, ground coffee, and caraway.
(Makes 2 Rye Bread Loaves)

  • 1 1/2 cups water (140 degrees F, just barely hot to touch)

  • 2 tablespoons dark corn syrup

  • 2 tablespoons cider vinegar

  • 2 tablespoons butter, softened

  • 1 1/4 teaspoons active dry yeast

  • 2 1/2 cups bread flour

  • 1 cup rye flour

  • 1 teaspoon salt

  • 4 teaspoons dark brown sugar

  • 3 tablespoons unsweetened cocoa powder

  • 1 teaspoon instant coffee granules (or coffee substitute)

  • 1 tablespoon caraway seed

  • 1/4 teaspoon fennel seed

  • Directions

    Preheat oven to 350 degrees F and lightly grease two loaf pans.

    In a small bowl combine the hot water, corn syrup, vinegar, butter, and yeast. Mix thoroughly and allow to set until bubbly and creamy (a few minutes).

    In a large mixing bowl combine the remaining ingredients. Mix thoroughly. Stir in the yeast mixture. Knead Russian rye dough (add more bread flour if necessary) and shape into a ball. Allow to rise covered in a warm place 30 minutes or until doubled in size.

    Punch down and divide Russian rye dough and place each loaf in a bread pan. Allow to rise, again, covered in a warm place 30 minutes or until doubled in size.

    Bake for 30 - 35 minutes. Remove from pans and allow to cool at least 45 minutes on a wire rack. Serve warm with butter. Enjoy.

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    Top of Russian Rye Bread Recipe




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