The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

russian rye

Juergen Krauss's picture
Juergen Krauss

Dear All, 

I am posting here aafew photos taken along the way of making a Russian Rye, procedure and formula as in the first recipe in my blog (there it's called Russian Rye, Andy's version (85% Hydration, preferment 167% hydration, 35% flour from preferment)):

Here the rye sour ready to go:

The ingredients mixed into this clay-like paste:

Shaped immediately without a bulk rise:

After 60 min at 30C:

30 minutes later - ready for the oven:

My current batch of rye ferments rather quickly ...

After the bake (10 min at max temperature with steam plus 25 min at 210C):

The crumb - dense but not too heavy, as expected:

I hope this is useful to someone.


Happy Baking,



breadnik's picture


I developed this recipe when I was missing my traditional Russian coriander-rye bread but did not yet have enough skills or confidence to try making it in its classic form, which requires both the sourdough starter and the soaker and includes no wheat flour whatsover. However, I was mindful of a different Russian rye bread (we have a few dozen of them), just as sweet and flavorful but made with caraway and wheat flour, a little less coarse, more tender, but still very full-bodied. This recipe combines some properties of both of them (while actually being neither), and has an important advantage: it is simple enough for a novice.

Here is the recipe (makes two ~1-pound loaves), all measurements in grams:

Dark Rye Flour 270
White Bread Flour 80
Whole Wheat Flour (as coarse as you can get) 80
Vital Wheat Gluten 80
Yeast 4
Sea Salt 12
Freshly Ground Coriander Seeds 4
Honey 60
Molasses 60
Water 280-300
Canola Oil 30

This is a direct dough designed for overnight fermentation (hence low yeast content). I measure and mix all my dry ingredients, then add my wet ingredients one by one, with water going in last. If the dough turns out too sticky, add a tad more wholewheat flour. You may want to knead it but I usually get by with 2-3 stretch-and-folds.

If I want my loaves to be sprinkled with flour, I shape the loaves on a heavily floured board. If I want them shiny I shape them on my tiled countertop, lightly sprayed with canola oil to prevent sticking, and spray them with water just before sprinkling them with coriander seeds and putting them in the oven. The baking is as usual: at 475, with steam in the first few minutes, for about 10 minutes, then decrease temperature (I usually turn it down to 325 with convection) and bake until the internal temperature reaches 185-190F.

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