Rye Bread

Name: Rye Bread (Ржаной хлеб)
Yield: 2 Loaves
Cuisine: Russia
Ingredients: 2 rounded tablespoons black tea leaves, preferably fruit-scented, such as black currant or peach; 2 cups boiling water; 2 rounded tablespoons black tea leaves, preferably fruit-scented, such as black currant or peach; 2 rounded tablespoons black tea leaves, preferably fruit-scented, such as black currant or peach; ½ cup sugar; ¼ cup boiling water; 2 packages active dry yeast; ¼ cup warm water; 2 tablespoons dark brown sugar; 1 cup day-old black breadcrumbs; 1 tablespoon salt; 3 cups dark rye flour; 1½ to 2 cups bread flour; Cornmeal; 1 egg white; 1 tablespoon cold water

Ржаной хлеб

Preparation info

2
Loaves

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

The average Russian eats a pound of bread a day. Although bread comes in many varieties, the favorite remains the basic rye loaf. Here is another recipe for rye bread, this one faintly sweet and aromatic.

Ingredients

2 cups boiling water
2 rounded tablespoons black tea leaves, preferably fruit-scented, such as black currant or peach

Europe
Russia
Side dish
Eastern Europe
Bread

Method

Pour the 2 cups of boiling water over the tea leaves and let steep until lukewarm (2 cups of cooled leftover tea may be used instead, but the tea should be strong). Strain.

Meanwhile, make the caramel