Ingredients
Scale
- 2 cups dark rye flour
- 1 cup all-purpose flour
- 1 ½ cups warm water
- 2 tbsp molasses or dark honey
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tbsp sunflower or vegetable oil
- Optional: ¼ cup burnt bread crumbs
Instructions
- In a small bowl, combine warm water, yeast, and molasses. Stir gently and let sit 5–10 minutes until foamy.
- In a large bowl, whisk together rye flour, all-purpose flour, and salt. Add yeast mixture and oil, mixing to form a sticky dough.
- If using burnt bread crumbs, knead them into the dough for smoky flavor.
- Cover with a damp cloth and let rise in a warm place for 1.5–2 hours until doubled.
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment or lightly grease.
- Transfer dough into the pan, smooth the top, and rest for 15 minutes.
- Bake for 45–50 minutes until dark and crispy. Brush with water during last 10 minutes for extra crust.
- Remove from oven and cool on a wire rack for at least 20 minutes before slicing.
Notes
- For an extra smoky flavor, add burnt bread crumbs during kneading.
- Ensure dough is sticky but manageable; adjust water or flour as needed.
- To store, keep at room temperature in a paper bag for up to 3 days or freeze slices for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bakery
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
