This rye bread recipe is a cherished tradition from the village of Derkovshchina in the Glubokoe district, Vitebsk region of Belarus. Passed down through generations by Grandma Stepanida, this bread is not just a staple food but a historical and cultural treasure of Belarus.

Ingredients

🌾 500g Rye flour, Доманчук Rye Flour
🌾 250g Whole wheat flour, Доманчук Whole Wheat Flour
🧂 1 teaspoon Salt
💧 400ml Lukewarm water
🌿 2 tablespoons Caraway seeds
🍞 100g Sourdough starter, prepared, homemade
🌾 For dusting: additional rye flour, Доманчук Rye Flour

Instructions

1- Prepare the Dough:

• In a large mixing bowl, combine the rye flour, whole wheat flour, and salt.
• Mix well to integrate the dry ingredients evenly.

2- Activate the Sourdough:

• In a separate bowl, mix the sourdough starter with lukewarm water.
• Stir until the starter is fully dissolved.

3- Mix:

• Gradually add the dissolved starter mixture to the dry ingredients.
• Mix with a wooden spoon (or by hand) until a sticky dough forms.

4- Add Flavor:

• Incorporate the caraway seeds into the dough.
• Ensure they are evenly distributed.

5- First Rise:

• Cover the bowl with a damp cloth.
• Leave the dough to rise at room temperature for 4-6 hours, or until it has doubled in size.

6- Shape the Loaf:

• Dust a clean surface with rye flour.
• Turn the dough onto this surface and gently shape it into a loaf.
• Transfer to a lined or floured loaf pan for the final rise.

7- Second Rise:

• Cover again with the damp cloth.
• Let rise for another 1-2 hours.

8- Preheat Oven:

• Towards the end of the second rise, preheat your oven to 220°C (428°F).

9- Bake:

• Bake the bread for 35-40 minutes.
• The bread should have a firm crust and sound hollow when tapped on the bottom.

10- Cool and Enjoy:

• Remove the loaf from the oven and allow it to cool on a wire rack.
• Serve the bread sliced, either plain or with butter for a traditional experience.

Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 5-7 hours (including rising periods)
Servings: 12 slices
Calories: Approximately 160 per slice
Proteins: 4g
Fats: 1g
Carbohydrates: 33g
Equipment:

• Large mixing bowl, unknown brand
• Wooden spoon, unknown brand
• Loaf pan, unknown brand
• Oven, generic or household oven

Cooking Tips

• For optimal flavor, use a mature sourdough starter.
• The bread can be served with traditional Belarusian dishes like borscht or smothered in fresh butter.

#ryebread #traditionalrecipe #belarusiancuisine #sourdough

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Traditional Belarusian Rye Bread