Homemade bread (rye)
4 servings
65 minutes
Homemade rye bread is a traditional treat of Russian cuisine, infused with the spirit of family warmth and cozy evenings. Its rich flavor of rye flour, complemented by a delicate hint of cottage cheese and the aroma of dill, creates a harmony of textures — a dense crust and soft, airy crumb. Historically, rye bread was the foundation of the Russian table due to the availability of ingredients and its nutritional value. This version of homemade bread, adorned with garlic and fresh herbs, not only delights the taste but also fills the home with an intoxicating aroma of baking. Such bread pairs wonderfully with soups, pickles, and rustic pâtés, making every meal rich and heartfelt.
1
Add dry yeast Dr. Oetker and sugar to warm water. Let it sit for 5 minutes.
- Brewer's yeast: 100 g
- Sugar: 1 teaspoon
- Water: 150 ml
2
Add an egg, finely chopped dill, salt, vegetable oil, and strained cottage cheese.
- Chicken egg: 1 piece
- Dill: 3 tablespoons
- Salt: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Curd cheese (tvorog): 170 g
3
Shuffle
4
Gradually add sifted flour. Knead the dough until it starts to come away from your hands. Leave in a warm place for 1 hour.
- Wheat flour: 260 g
- Whole grain (wholemeal) flour: 70 g
- Rye flour: 70 g
5
In 1 hour, the dough will double in volume.
6
Knead the dough, divide it into 3 parts, roll into balls. Let rise for 20 minutes.
7
Insert 1 clove of garlic into the center of each bun. Place wet dill sprigs on the buns and sprinkle with flour to prevent the dill from burning.
- Garlic: 3 cloves
- Dill: 3 tablespoons
- Wheat flour: 260 g
8
Bake for 20-30 minutes at 180°C.
9
This is the cut of bread rolls.