Traditional Russian Rye Bread with Caraway Seeds

1. Cover loosely and let the shaped dough rise for another 40 minutes, just until it gains a little more volume.

6️⃣ Bake:

1. Preheat your oven to 220°C (425°F).
2. Bake the bread for 15 minutes at this high temperature.
3. Lower the oven to 190°C (375°F) and bake for an additional 25–30 minutes, until the crust is firm and the bread sounds hollow when tapped on the bottom.

7️⃣ Cool Completely:

1. Remove the bread from the oven and let it cool completely on a wire rack.
2. Do not slice while warm — rye bread develops its best flavor and structure after resting for several hours.

💡 Tips

• Texture note: Rye dough is naturally sticky and does not behave like white or whole wheat dough. Avoid adding excess flour — use damp hands to handle.
• Flavor boost: Letting the sponge rest longer (up to 3 hours) deepens the tangy, earthy rye flavor.
• Serving ideas: Delicious with salted butter, smoked fish, cured meats, or hearty stews.

Robust, rustic, and full of soul, this Russian Rye Bread delivers deep flavor and a dense crumb that makes it a true heritage loaf — worth every step of the process.