<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-4-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Best russian sourdough rye bread recipe\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Best Russian Sourdough Rye Bread Recipe 130\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"for-the-rye-starter\" class=\"wp-block-heading\">For the Rye Starter<\/h4>\n<ul>\n<li><span data-amount=\"2.25\" data-unit=\"tsp\">2 1\/4 tsp<\/span> of instant yeast<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> of warm water<\/li>\n<li><span data-amount=\"1.5\" data-unit=\"cup\">1 1\/2 cups<\/span> of medium rye flour<\/li>\n<li><span data-amount=\"1\">1<\/span> thick slice of raw onion<\/li>\n<\/ul>\n<h4 id=\"for-the-dough\" class=\"wp-block-heading\">For the dough<\/h4>\n<ul>\n<li><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> of warm water<\/li>\n<li><span data-amount=\"2.25\" data-unit=\"tsp\">2 1\/4 tsp<\/span> of instant yeast<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> of sugar<\/li>\n<li><span data-amount=\"4.5\" data-unit=\"cup\">4 1\/2 cups<\/span> of all-purpose flour<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> of boiling water<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> of pumpernickel or coarse rye meal<\/li>\n<li><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> of cooking oil<\/li>\n<li><span data-amount=\"1.5\" data-unit=\"tsp\">1 1\/2 tsp<\/span> of salt<\/li>\n<li><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> of molasses<\/li>\n<li><span data-amount=\"4.5\" data-unit=\"tsp\">4 1\/2 tsp<\/span> instant coffee<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"ounce\">1\/2 ounce<\/span> of unsweetened chocolate<\/li>\n<li><span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span> of medium rye flour<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">Dissolve the yeast in 1\/2 cup of water and blend this in 3\/4 cup of rye flour. Stir in the onion, cover with plastic wrap, and set this aside to rest at room temperature. Let this rise and fall. Stir the mixture twice a day for 3 days. Remove the onion and add the remaining 1\/2 cup of water and the remaining 3\/4 cup of rye flour. Cover and set this aside. When the mixture has risen and fallen once again, it\u2019s ready to use.<\/li>\n<li id=\"instruction-step-2\">In a small bowl combine 1\/4 cup of warm water, yeast, sugar, and 1\/4 cup of all-purpose flour. Cover this and set this aside for 15 minutes until it\u2019s bubbly.<\/li>\n<li id=\"instruction-step-3\">Meanwhile, in a large bowl, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. Once the mixture has cooled down, add the rye starter and the remaining 4 1\/4 cups of all-purpose flour. Mix this until the dough starts to separate from the sides of the bowl. Then knead for 5 minutes.<\/li>\n<li id=\"instruction-step-4\">Let the dough rest, covered with plastic wrap for 5 minutes, then knead for another 5. Lightly coat a large bowl with cooking spray and lower the dough into it. Cover and let this rise until it has doubled in size.<\/li>\n<li id=\"instruction-step-5\">Punch the dough down, and divide it in half. Shape each piece of dough into a round or oblong loaf. Place the shaped load onto a parchment-lined baking sheet sprinkled with oatmeal. Cover and let this rise until it has doubled.<\/li>\n<li id=\"instruction-step-6\">20 minutes before baking, place a cast iron skillet on the lowest rack of the oven for water to be added to generate steam. Place another oven rack above it for the bread. Preheat the oven to 375 degrees Fahrenheit.<\/li>\n<li id=\"instruction-step-7\">When you\u2019re ready to bake, score your loaves with a razor blade or bread lame, and brush the tops with cold, beaten egg whites.<\/li>\n<li id=\"instruction-step-8\">Pour 2-3 cups of water into the skillet to create steam. Place your loaves on the oven rack directly above the skillet. Bake the loaves for 35-40 minutes. Remove them from the oven and transfer them to a wire rack. Do not slice while hot as this will only give your bread a gummy texture. Give the Rye bread at least 2 hours to cool completely before slicing.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>This is a high-hydration dough, so try not to add too much flour to eliminate the stickiness. Instead, chill your dough in the refrigerator, and that should make it easier to manage.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">45 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Russian<\/span><\/li>\n<\/ul><\/div>\n<div class=\"tasty-recipes-nutrition\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n<ul>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 slice<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">224 kcal<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">4 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Saturated Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-saturated-fat\">3 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">41 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">6 g<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"what-is-russian-rye-bread-made-of\">What is Russian Rye Bread Made of?<\/h2>\n<p>Russian rye bread or Borodinsky dark rye bread is a type of traditional Russian bread made with dark rye flour, molasses, fresh coriander seeds, and caraway. It\u2019s traditionally made using a rye sourdough starter, although it can also be made with a regular sourdough starter or commercial yeast. <\/p>\n<p>However, for authenticity, you may want to stick to the sourdough starter!<\/p>\n<h3 class=\"wp-block-heading\" id=\"what-makes-russian-rye-bread-different\">What Makes Russian Rye Bread Different?<\/h3>\n<p>The main characteristic of Russian rye bread is the dark tone of the bread. Made with dark rye flour, this type of bread is often called Russian black bread. <\/p>\n<p>The inclusion of a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-rye-bread\" data-type=\"link\" data-id=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-rye-bread\">rye sourdough<\/a><\/strong> starter is what contributes to its unique tangy flavor, along with the dark rye or pumpernickel (whole grain flour) which contributes to both flavor and color. Often, Russian rye bread tends to be dense and chewy. This is because the protein in rye is not as strong as the gluten found in wheat flour. This is why most Russian-style rye bread includes ingredients like molasses, vinegar, and unsweetened chocolate to create a subtle sourdough flavor. <\/p>\n<h3 class=\"wp-block-heading\" id=\"is-russian-rye-bread-good-for-you\">Is Russian Rye Bread Good For You?<\/h3>\n<p>Russian rye bread definitely makes for a healthy option. Especially since it contains such a high amount of fiber, protein, and iron. It also has a very low glycemic index, much like sourdough bread, which means that it won\u2019t cause a huge spike in your blood sugar levels, unlike white bread. <\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/2aTaG_I1ny0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"sourdough-russian-black-bread-recipe\">Sourdough Russian Black Bread Recipe<\/h2>\n<p>This scrumptious sourdough Russian black bread recipe produces a hearty bread that is perfect for eating with soups, salads, or sandwiches. This is a high-hydration dough, so try not to add too much flour to eliminate the stickiness. Instead, chill your dough in the refrigerator, and that should make it easier to manage. <\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Type<\/strong>: Bread<\/li>\n<li><strong>Cuisine<\/strong>: Russian<\/li>\n<li><strong>Recipe yield<\/strong>: 2 loaves<\/li>\n<li><strong>Calories<\/strong>: 224kcal<\/li>\n<li><strong>Preparation time<\/strong>: 30 mins<\/li>\n<li><strong>Cooking time<\/strong>: 45 mins<\/li>\n<li><strong>Total time<\/strong>: 1H15M<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<h4 class=\"wp-block-heading\" id=\"for-the-rye-starter\">For the Rye Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>2 1\/4 tsp of instant yeast<\/li>\n<li>1 cup of warm water<\/li>\n<li>1 1\/2 cups of medium rye flour <\/li>\n<li>1 thick slice of raw onion<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"for-the-dough\">For the dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>1\/4 cup of warm water <\/li>\n<li>2 1\/4 tsp of instant yeast<\/li>\n<li>1\/2 tsp of sugar<\/li>\n<li>4 1\/2 cups of all-purpose flour <\/li>\n<li>1 cup of boiling water<\/li>\n<li>1\/2 cup of pumpernickel or coarse rye meal<\/li>\n<li>1\/4 cup of cooking oil<\/li>\n<li>1 1\/2 tsp of salt<\/li>\n<li>1\/4 cup of molasses<\/li>\n<li>4 1\/2 tsp instant coffee<\/li>\n<li>1\/2 ounce of unsweetened chocolate<\/li>\n<li>2 cups of medium rye flour<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<ol class=\"wp-block-list\">\n<li>Dissolve the yeast in 1\/2 cup of water and blend this in 3\/4 cup of rye flour. Stir in the onion, cover with plastic wrap, and set this aside to rest at room temperature. Let this rise and fall. Stir the mixture twice a day for 3 days. Remove the onion and add the remaining 1\/2 cup of water and the remaining 3\/4 cup of rye flour. Cover and set this aside. When the mixture has risen and fallen once again, it\u2019s ready to use. <\/li>\n<li>In a small bowl combine 1\/4 cup of warm water, yeast, sugar, and 1\/4 cup of all-purpose flour. Cover this and set this aside for 15 minutes until it\u2019s bubbly. <\/li>\n<li>Meanwhile, in a large bowl, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. Once the mixture has cooled down, add the rye starter and the remaining 4 1\/4 cups of all-purpose flour. Mix this until the dough starts to separate from the sides of the bowl. Then knead for 5 minutes. <\/li>\n<li>Let the dough rest, covered with plastic wrap for 5 minutes, then knead for another 5. Lightly coat a large bowl with cooking spray and lower the dough into it. Cover and let this rise until it has doubled in size.<\/li>\n<li>Punch the dough down, and divide it in half. Shape each piece of dough into a round or oblong loaf. Place the shaped load onto a parchment-lined baking sheet sprinkled with oatmeal. Cover and let this rise until it has doubled. <\/li>\n<li>20 minutes before baking, place a cast iron skillet on the lowest rack of the oven for water to be added to generate steam. Place another oven rack above it for the bread. Preheat the oven to 375 degrees Fahrenheit. <\/li>\n<li>When you\u2019re ready to bake, score your loaves with a razor blade or bread lame, and brush the tops with cold, beaten egg whites. <\/li>\n<li>Pour 2-3 cups of water into the skillet to create steam. Place your loaves on the oven rack directly above the skillet. Bake the loaves for 35-40 minutes. Remove them from the oven and transfer them to a wire rack. Do not slice while hot as this will only give your bread a gummy texture. Give the Rye bread at least 2 hours to cool completely before slicing. <\/li>\n<\/ol>\n<h3 class=\"wp-block-heading\" id=\"nutrition\">Nutrition<\/h3>\n<ul class=\"wp-block-list\">\n<li>Calories: 224kcal<\/li>\n<li>Carbohydrates: 41g<\/li>\n<li>Protein: 6g<\/li>\n<li>Fat: 4g<\/li>\n<li>Saturated fat: 3g<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"russian-black-bread-vs-pumpernickel\">Russian Black Bread vs Pumpernickel <\/h2>\n<p>Pumpernickel is a type of rye bread, although it <a href=\"https:\/\/www.tastingtable.com\/1052033\/rye-vs-pumpernickel-whats-the-difference\/#:~:text=Since%20it%20is%20a%20rye,Heathline%20listed%20for%20rye%20bread.\" target=\"_blank\" rel=\"noreferrer noopener\">differs from classic rye bread<\/a> due to the way it is made. <\/p>\n<p>Both Russian rye bread and pumpernickel are dark in color and impart a very rich flavor, with slight sour undertones. Russian rye bread originated from Eastern Europe and Russia, while pumpernickel originated from Germany. Albeit the main ingredient in both kinds of bread is dark rye flour, the distinction is made in its preparation method.<\/p>\n<p>Russian black bread requires rye flour, a starter, water, and salt, and is often prepped and baked over the course of five days. Traditional rye bread is often enriched with flour, rye flour, water, salt, and oil.<\/p>\n<p>On the other hand, the main ingredient for pumpernickel bread is a boiled rye meal. Traditionally, this type of bread requires two hours of baking, followed by steaming in the oven for 16-24 hours. These long hours of cooking cause the rye to caramelize, giving the bread a rich color and texture. <\/p>\n<h2 class=\"wp-block-heading\" id=\"what-to-serve-with-sourdough-borodinsky-bread\">What To Serve With Sourdough Borodinsky Bread<\/h2>\n<p>Sourdough borodinsky bread can be paired with just about anything that complements its rich flavors. From savory sandwiches to hearty soups and refreshing salads, this scrumptious Russian black bread will not disappoint your taste buds!<\/p>\n<p>Here are some delicious ideas for you to try:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Olive oil<\/strong>: For the simplest way to enjoy your black rye bread, simply serve toasted sourdough Russian rye bread with a bowl of olive oil for a delicious starter. <\/li>\n<li><strong>Tomato soup<\/strong>: A great way to enjoy a bowl of hearty tomato soup, is with slices of your favorite bread. <\/li>\n<li><strong>Salad<\/strong>: Chop your sourdough rye bread into cubes, and add this to your salads, for a fun and textured addition to your meal. Try this <a href=\"https:\/\/www.ourhappymess.com\/chopped-salad\/\" target=\"_blank\" rel=\"noreferrer noopener\">santa fe salad<\/a> recipe!<\/li>\n<li><strong>Bruschetta<\/strong>: Toast your rye bread, and add slices of tomatoes to create a scrumptious bruschetta. <\/li>\n<li><strong>Scrambled eggs<\/strong>: Serve this for breakfast with your favorite scrambled eggs. <\/li>\n<li><strong>French toast<\/strong>: Add a sweeter flavor to your <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-make-sourdough-more-sour\/\" data-type=\"post\" data-id=\"810\">tangy sourdough<\/a><\/strong> rye bread, with the addition of cinnamon powder, honey, or maple syrup. Yum!<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"how-to-store-borodinsky-bread\">How to Store Borodinsky Bread<\/h2>\n<p>You can store your freshly baked bread on the kitchen counter, and it will remain edible for up to 5 days. Be sure to keep it tightly covered so that it remains fresh and crisp. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-720x405.jpg\" alt=\"Best russian sourdough rye bread recipe\" class=\"wp-image-9865\" title=\"Best Russian Sourdough Rye Bread Recipe 131\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-720x405.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-420x236.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-768x432.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-840x473.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-1536x864.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-1568x882.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-150x84.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2-380x214.jpg 380w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-2.jpg 1920w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"russian-sourdough-rye-bread-wrap-up\">Russian Sourdough Rye Bread Wrap Up<\/h2>\n<p>Russian sourdough rye bread is a fun and delicious sourdough recipe for you to try one weekend! Don\u2019t forget your rye sourdough starter.<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1682627265367\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is Special About Russian Bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Apart from flour and yeast this bread contains rye malt, molasses and coriander, to create a distinctly sweet and malty flavor. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>If you love adding rye flour to your sourdough recipes but are afraid of making a rye bread recipe due to its potent flavors, then here\u2019s your chance to step out of your comfort zone. Try the best Russian sourdough rye bread below! Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder folder […]<\/p>\n","protected":false},"author":1,"featured_media":212842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,5521,3078,19513,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-212841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-recipe","tag-russian","tag-rye","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Best Russian Sourdough Rye Bread Recipe - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=212841\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Russian Sourdough Rye Bread Recipe - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"If you love adding rye flour to your sourdough recipes but are afraid of making a rye bread recipe due to its potent flavors, then here\u2019s your chance to step out of your comfort zone. Try the best Russian sourdough rye bread below! 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![\"Best](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/05\/russian-sourdough-rye-bread-recipe-3-720x405.jpg\" "\\"Best")
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