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Easy Russian Rye Bread Recipe - Rzhanovi Khleb


Easy Russian Rye Bread

Easy Russian Rye Bread

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Russian rye bread is easy because it requires no sourdough starter. It's also great for those watching their fat intake because eggs and oil are not in the ingredient list. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. And here are Leftover Rye Bread Recipes.

Here's a larger picture of Russian rye bread.

Makes 1 loaf Easy Russian Rye Bread

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 2 packages active dry yeast
  • 1 cup warm water (105-115 degrees)
  • 1/3 cup dark corn sysrup
  • 4 1/2 to 5 1/2 cups dark rye flour (see Note below)
  • 2 teaspoons salt


  1. Note: For a lighter loaf, use 3 to 4 cups dark rye flour, 1/2 cup dark rye meal and 1 cup all-purpose flour.

  2. If you are uncertain about your yeast, proof it before starting. In a large warmed bowl or the warmed bowl of a stand mixer, dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams.

  3. Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes.

  4. Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand or by machine, adding up to 1 cup additional flour, if needed, until dough is stiff but slightly sticky. Form dough into a ball and place in a clean, dry, warmed bowl (do not coat with cooking spray). Cover and let rise until almost doubled, about 2 1/2 to 3 hours.

  5. Punch down dough and, with floured hands, form into a loaf. Place in a 9-inch-by-5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour (it probably won't rise above the pan).

  6. Heat oven to 350 degrees. Bake 30-35 minutes or longer or until instant-read thermometer registers 190 degrees. If you've used all rye flour, the top won't brown much, so don't measure doneness by that. Turn out onto wire rack to cool completely.
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