Deejay’s Russian Rye Bread

When I was a kid we had this old Polish Baker on the corner of Central Avenue in Greenville that made this Russian Rye Bread that was to die for! I have spent most of my adult life trying to duplicate Mr. Potto’s bread. This is sooo close I am very happy with it. Who knows maybe you never can completely match to a childhood memory?

This may not be considered by some to be a beginners bread but I this it’s a good one to start with. First of all it’s one of my favorites and secondly it will give you practice with some techniques that need to be practiced and are easy see with this recipe. This recipe makes two loaves.

First a little bit about ingredients!

Flours

There are quite a few types and brands of flours available today at almost every supermarket. I am partial to using specific brands and types for certain things. For general all purpose flour used for dredging fish for frying or making simple baking powder biscuits or pancakes it doesn’t matter all that much, but when you are making breads I really believe it makes a HUGE difference.

For great artesian breads I like to use King Arthur and Bob’s Red Mill flours. I think they are available everywhere these days. You will see Bob’s Dark Rye flour in the pictures so you could spot them in your store.

Yeast

Just like four there are dozens of brands and types of yeast available. For breads I like SAF Active Dry or instant yeast. It’s in the lower right corner of the ingredient picture near the salt. Also yeast will die after awhile so watch the expiration dates and keep it in your refrigerator until about an hour before you use it.

Ingredients As used for this recipe:

The sponge

2-1/2 cups warm water
2 tablespoons SAF Active Dry Yeast
2 teaspoons Taster’s Choice Instant Coffee

2 cups fresh King Arthur Whole Wheat Flour

Sticky Mix

1/2 Cube Bakers Unsweetened Chocolate

1/2 Stick Softened Land o Lake Butter
1/4 cup Apple Cider Vinegar (white will work as well)
1/2 cup Grandma’s Molasses
3 tablespoons Hershey Cocoa Powder

1 tablespoon Morton’s Salt

2 to 3 cups of King Arthur Whole Wheat Flour (In addition to what’s used for the sponge)
2 tablespoons dehydrated onion flakes
4 tablespoons caraway seeds (whole or cracked)
1/2 teaspoon fennel seeds (whole or cracked)
4 cups rye flour

Pan Dusting
2 tablespoons Bob’s Red Mill Polenta or cornmeal (I like Bob’s for dusting the baking pan – very course)

Crisco or Non-Stick spray

Glaze
1/2 cup cold water
1 teaspoon cornstarch

NOTE: I used a Kitchen Aid Mixer with a dough paddle until it time to knead the dough.

Mixing the Sponge

Combine the warm water, yeast, coffee, dehydrated onion, caraway seed, and fennel seed and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes.

Mixing the Sticky Mix

Melt chocolate and butter then combine with vinegar, molasses, and salt, in a small saucepan and warn just to get them all to mix together well. This should be about lukewarm when added to the sponge or it will kill the yeast!

Add the warmed mixture into yeast mixture slowly. This is best done with a spoon.

Add rye flour, and mix or stir. Gradually add most of the whole wheat flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too dry. You don’t want your dough to dry! Don’t forget you will be adding flour as you knead.

Kneading the Dough

Knead dough on a lightly floured board, adding flour as you go. This is a very sticky dough so that will be often. The gluten is developed while you are kneading and adding the flour. It will get very stretchy yet firm.

Rising and Baking The Dough

Spray a baking sheet very lightly with non stick spray and sprinkle with polenta (or course cornmeal).

Form a ball and cut dough into two pieces. Form into slightly flattened balls or loaves and place them each at opposite ends the baking sheet.

Cover the dough with a damp towel, and let rise on the counter until double.

Bake in a 350°F oven for about 45 to 50 minutes while you make the glaze.

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Finished Dough Risen Dough Baked Loves Glazing Loaves

Glazing the Loaves

Mix 1/2 cup cold water and cornstarch in a small saucepan and cook this mixture until it thickens.

Remove the bread from oven and brush the tops with the thickened cornstarch and water mixture. Return the bread to the oven for an another 2 to 3 minutes to cook the glaze.

Remove the bread from the oven and place them on cooling racks to cool.