Rye bread with honey
4 servings
90 minutes
Rye bread with honey is a fragrant and nutritious symbol of Russian cuisine, combining traditional flavors and centuries-old culinary techniques. Rye flour gives it a dense texture and rich aroma, while honey adds a subtle sweetness and delicate caramel note. This bread has deep roots in Russian villages where it was baked in ovens and enjoyed with thick soups, melted butter, or simply with tea. Thanks to long fermentation, the dough becomes rich and airy, while the crispy crust locks in all the richness of flavors inside. Ideal for cozy family dinners, light breakfasts, or as a base for traditional sandwiches. Each slice of this bread is a step into the history of Russian cuisine filled with warmth and care.
1
Mix boiling water with flour (25 g) and let it steep overnight.
- Rye flour: 325 g
2
Mix the yeast with 1 teaspoon of honey and 20 ml of warm water. Let it sit for 15 minutes.
- Dry yeast: 7 g
- Honey: 20 g
- Water: 150 ml
3
Mix flour with water, remaining honey, salt, and risen yeast.
- Rye flour: 325 g
- Water: 150 ml
- Honey: 20 g
- Salt: pinch
- Dry yeast: 7 g
4
Add the overnight fermented dough and knead a dense, firm dough.
5
Roll the ball and coat it in rye flour.
- Rye flour: 325 g
6
Shape the dough into any form (loaf, round bread) and cover with plastic wrap, leaving it for an hour.
7
Make diagonal cuts with a knife.
8
Bake the bread for 30 minutes at 220°C, then for 30 minutes at 190°C.
