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Riga Rye Bread: Rizhsky Khleb

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This Saturday India won the cricket world cup. It is the only sports supported by entire 1.2 billion people in India. It is a one sports country. It doesn’t mean that there are no other sports, yes there are but they are not popular with common people and in these games India rarely does the podium finish. This cricket is another contribution from the British rule in India. In the world, it is played only in commonwealth countries. Those who don’t know about cricket, at best the closest similarity are to base ball. Cricket is played by 11 players, read more from here .
My hubby is crazy cricket fan, and since he was not able to get direct telecast in TV as it cost a ton for a single game; he depends on net for most of time. If no sites of live telecast are available he will stick his head inside the Cricketinfo.com which shows only scores. He wanted wakeup around 4.00 A.M. to see from the start of game. Last Wednesday onwards he was pinching my ear saying that he has to watch the game and he has to wake up early everyday hence complains about not getting much sleep and so on. I told him, if you want you can wake up early and watch I don’t care. Finally he woke up around 6 .00 A.M and started watching it. One point, it looked like India could lose, then you can see entire people praying, pin drop silence and even started singing national anthem. In the end, all ended well for India. 
Coming back to my recipe, we are the fans of rye breads; I am in search of recipe for rye bread as always. I was planning to make New York style deli rye bread from bread bible. But when I read the recipe it uses only ¾ cup rye flour and rest 3 cup of bread flour. I felt that, amount of rye flour in the bread is not enough, but then I saw King Arthur flour’s Russian Rye Bread: Rizhsky Khleb,which is in turn adaptation from“Please to the Table: The Russian Cookbook “by Anya Von Bremzen, John Welchman . Author says that this Latvian bread is more popular bread in Russia. I liked this recipe immediately as it contains double the amount of rye flour. I wanted to make it healthier by substituting with 75% whole white wheat flour and 25% of bread flour compared to all purpose flour in original recipe. I used barley malt extract as my sweetener which was gifted to me by my friend. I used my sourdough in combination with ½ teaspoon of instant yeast. Since it is rye bread, I couldn’t get much open crumbs, (which I shouldn’t expect) and it tastes great. It is a real good candidate for sandwich, my little one who is upcoming fan approved by eating with her favorite pineapple jam. Half of the loaf I given to my friend, and she took it home for making homemade sandwich. 
Try this sometime, it won’t disappoint you. If you are fan of rye breads then go for it. Here goes the recipe.

One year ago: Spiced whole grain mascarpone blueberry pancakes


Print recipe from here

What you need

Recipe adapted from  “Please to the Table: The Russian Cookbook “by Anya Von Bremzen, John Welchman
White whole wheat flour: 306g/ 2 cup (I used unbleached King Arthur flour)
Bread flour: 161g/1 cup (I used unbleached King Arthur flour)
Rye flour: 210g/1 ½ cup ( I used Arrowhead mills organic rye flour, )
Coarse sea salt: 9g/1/2 tablespoon
Barley malt extract: 2 tablespoon
Unsalted Butter: 43g/3 tablespoon (melted and cooled at room temperature)
Water: 384.8g/ 1 ¾ cup
Sourdough: 82g/1/2 cup (100 % hydration rye starter)
Instant yeast: 1g/ ½ teaspoon
Caraway seeds: 6g/ 1 tablespoon
Canola oil: 1 tablespoon


How I made

Day before baking feed the rye sourdough starter and set aside for about 8 -12 hours .
On the day of baking in a bowl of stand mixer combine, whole white wheat, bread flour, rye flour, salt, instant yeast, sourdough, barley malt extract, caraway seeds melted and cooled butter and water to form a shaggy dough. It will sticky. Set aside loosely covered for 30 minutes for autolyse. 
Knead the dough again for about 5-6 minutes in medium speed form sticky but supple dough.
Shape the dough loose ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise at room temperature for about 3 hours and 30 minutes or until the dough has little holes and bubbles developing in the dough. When it is ready it will still feel heavy, but you will able to see that it is raised enough.
Preheat oven to 425 F. Line a baking sheet with parchment paper and sprinkle cornmeal generously and set aside.
Gently remove the dough from the bowl and place it on a lightly floured surface. Shape the dough to free standing loaf. Mist the top of loaf with oil and sprinkle the rest of caraway seeds. Transfer to baking sheet lined with parchment paper and cover the loaf with oiled plastic wrap and allow them to rise for about 60 minutes or they will expand slightly but not double. (if crack develop in the dough bake it right away as it is sitting too long and tangier).
Place the baking sheet in the oven. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
When ready to bake sprinkle with rye flour and make 4-5 shallow cut across the loaf not to deflate them. Using plastic spray bottle, mist the loaf for about 6 to 8 times. Then quickly shut the oven door.
Bake for 26 minutes, then rotate pan in between and bake unit the loaf are rich reddish brown and sound slightly hollow when removed from the pan and tapped on the bottom .And the interior temperature of the loaves measures 190°F to 200°F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack.

Enjoy! They make awesome sandwich.

Preparation time: 8-12 hours for sourdough starter refreshment + 30 minutes for autolyse+ 10 minutes kneading+ First fermentation 3 hours and 30 minutes+ second rise 60 minutes and baking 26 minutes
Yield: A big loaf or small two loaf
Verdict: Yummy bread
Will you make it again: Yes I will.

This bread is linked to  Hearth and soul blog hop# 42
Yeastspotting
Tuesday night supper club#35 hosted by Christy
Delectable Tuesdays :45hosted by Stephani
Tracking Mark Bittman and his buddies#6   
BYOB

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  1. briarrose says

    Such a lovely bread. I do make the occasional rye loaf as the hubby adores it. 🙂

    Reply

  2. jollyvindaloo says

    Swathi...

    THis loaf looks sooo good!! I am have never tried baking bread but this is very tempting 🙂

    Reply

  5. Ananda Rajashekar says

    This is exactly how we get in Finland as well and you shot it at bull's eye.. wonderful!

    Reply

  6. garlutti says

    HI Swathi .. I love making bread. and this season I am doing some .. I like this recetya. the point .. Come by my blog and fucks SPRING PRIZE .. enjoy it .. hugs MARIMI

    Reply

  7. RAKS KITCHEN says

    The recipe sounds very nice and very soft bread texture too,good one!

    Reply

  8. Joanne says

    congrats to India! This bread looks so delicious...I love that rye flavor as well!

    Reply

  9. The 21st Century Housewife© says

    Your Riga Rye Bread looks gorgeous Swathi! I love the sound of the recipe too. Thank you for sharing it with The Hearth and Soul Blog Hop.

    Reply

  10. Mexico in my kitchen says

    hello Swanthi,

    We also watched some of the Cricket games parts at the Al Jazeera channel . Specially the game of India Vs. Pakistan since my boy best friends are from India and the other one from Pakistan parents. Congratulations on the win for India.

    I love rye bread and saw your previous bread but still had not baked any. 🙂 I just go to my local Russian store and buy it since their bread is so good. Of course that is not excuse for me not to bake it. 🙂

    At home we also always have pineapple jam.

    Have a great day my friend!

    Mely

    Reply

  11. Deepa Praveen says

    wonderful loaf presentation..so nice. Oh yes we won the game...and what way they played ..kuduz

    Reply

  12. sinfullyspicy.com says

    What a beautiful loaf Swathi.Another perfect recipe from you.And yes congrats to Team India .we won 🙂

    Reply

  13. Nava.K says

    nice and lovely bread, will be great for us at home the days I prepare something simple to go with soups.

    Check out my blog at http://www.nava-k.com
    thank you.

    Reply

  14. michelangelo in the kitchen says

    What healthy bread you made! I have just bookmarked it for my next homemade bread. I hope to be as good a bread maker as you, pretty soon! I take note of all your tips and recommendations that are truly valuable! Cheers!!!

    Reply

  15. Preety says

    the bread came out so perfect..

    Reply

  16. Ann says

    My sons watched this at 5am on Saturday. They were happy with the outcome. This Rye Bread looks beautiful. I'd love to make this, Swathi!

    Reply

  17. Now Serving says

    What a fantastic looking loaf of bread!!! baked to perfection Swathi - attagirl 🙂

    Reply

  18. Sneha Benny says

    I have never used rye flour in baking. Bread looks super moist. I have few awards for you. Please come and collect it from my blog.

    Reply

  19. Elisabeth says

    Swathi-I'm with Reeni, I'm also glad India won:DDD
    Your breads are so tempting, and incredible, I'm ashamed of myself for not following one of your bread recipes, and methods, when you make it look so easy!
    Totally incredible!
    I'm linking my mushroom side dish to your link.
    xoxo

    Reply

  20. Alea Milham says

    You are killing me with this delicious looking bread! I have cut way back on carbs while trying to lose the last of my baby weight. I am bookmarking this for when I have accomplished my goal - and when I have company, so I have lots of help! 😉

    Reply

  21. Vimitha Anand says

    So tempting... Perfect for a morning breakfast with some butter...

    Reply

  22. Jay says

    absolutely tempting n mouthwatering..:P
    Tasty Appetite

    Reply

  23. Priya Sreeram says

    swathi- u truly are a gifted baker ! this one looks super good ! am bookmarking this !!

    Reply

  24. divya says

    Wow..that looks super super tempting..

    Reply

  25. Ramya says

    oo boy..rye bread, that sure wont disappoint me:-) Looks just like the deli version..U rock Swathi!!

    Reply

  26. Suja Sugathan says

    Looks fantastic,soft and yummy bread.

    Reply

  27. Peggy says

    This bread sounds absolutely delicious! Definitely have never made a rye bread before, but I'm tempted to now!

    Reply

  28. Jaisy James says

    soft and delicious bread

    Reply

  29. Premalatha Aravindhan says

    Healthy bread,luks perfect and delicious...

    Reply

  30. Priya says

    U rock dear, wat a great looking bread...

    Reply

  31. An Open Book says

    you know what...after about 2 yrs of blogging, i just recently had my first experiment with yeast..i must say im getting the hang of it..the loaf looks super moist

    Reply

  32. Sushma Mallya says

    looks delicious Swathi..loved the perfectly baked loaf of bread:)

    Reply

  33. Sushma Mallya says

    This comment has been removed by the author.

    Reply

  34. Alessandra says

    Love the bread, and many congratulations for winning the Cricket World Cup!!!

    ciao
    Alessandra

    Reply

  35. Tina says

    looks yummy...

    Reply

  36. Yummy Team says

    WOW!! Perfect-looking bread, Swathi..You are an expert now 🙂

    Reply

  38. Aruna Manikandan says

    wow...
    looks perfect dear 🙂

    Reply

  39. Sukanya Ramkumar says

    Wow... Lovely looking bread.... Perfect to dunk it into a bowl of hot soup... YUM!

    Reply

  42. Sensible Vegetarian says

    Swathi, what a beautifully baked bread, very nicely made.

    Reply

  43. Pushpa says

    Swati that's a perfect slice of bread.I love rye bread sandwiches.

    Reply

  44. Suman Singh says

    Wow..you are really inspiring me to try baking bread for myself..looks awesome!

    Reply

  45. Hamaree Rasoi says

    Bread looks awesome and healthy. Loved your preparation.

    Deepa
    Hamaree Rasoi

    Reply

  46. Kairali sisters says

    Ohhw man, this looks amazing, i dont think i will ever be able to bake this perfect bread..Kudos to u Swathi...

    Reply

  47. Reeni says

    I'm glad India won Swathi! We are big rye bread lovers - just bought some rye flour. This looks lovely - I need to make it!

    Reply

  48. Swarnavalli Suresh says

    this is simply superb!!

    Reply

  49. Reshmi Mahesh says

    Nice write up...could feel the scene over there...Bread has come out fantastic...

    Reply

  50. Angela says

    I was so happy for India to win! Your bread looks lovely.

    Reply

  51. SravsCulinaryConcepts says

    wow superb and wonderful bread !!

    Reply

  52. Kartik says

    This bread is absolutely fantastic! I'm always so impressed with the step by step pictures.

    Reply

  53. Viki's Kitchen says

    Though I am not a cricket fan, I felt its a great moment to celebrate....tension was in its peak on the last day with SriLanka for Madarasis:)
    Bread and the anecdote are wonderful dear. you are becoming an expert in baking. I like all your anecdotes...write more dear:)

    Reply

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