If you love adding rye flour to your sourdough recipes but are afraid of making a rye bread recipe due to its potent flavors, then here’s your chance to step out of your comfort zone. Try the best Russian sourdough rye bread below!Table of ContentsPrintclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconFor the Rye Starter2 1/4 tsp of instant yeast1 cup of warm water1 1/2 cups of medium rye flour1 thick slice of raw onionFor the dough1/4 cup of warm water2 1/4 tsp of instant yeast1/2 tsp of sugar4 1/2 cups of all-purpose flour1 cup of boiling water1/2 cup of pumpernickel or coarse rye meal1/4 cup of cooking oil1 1/2 tsp of salt1/4 cup of molasses4 1/2 tsp instant coffee1/2 ounce of unsweetened chocolate2 cups of medium rye flourDissolve the yeast in 1/2 cup of water and blend this in 3/4 cup of rye flour. Stir in the onion, cover with plastic wrap, and set this aside to rest at room temperature. Let this rise and fall. Stir the mixture twice a day for 3 days. Remove the onion and add the remaining 1/2 cup of water and the remaining 3/4 cup of rye flour. Cover and set this aside. When the mixture has risen and fallen once again, it’s ready to use.In a small bowl combine 1/4 cup of warm water, yeast, sugar, and 1/4 cup of all-purpose flour. Cover this and set this aside for 15 minutes until it’s bubbly.Meanwhile, in a large bowl, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. Once the mixture has cooled down, add the rye starter and the remaining 4 1/4 cups of all-purpose flour. Mix this until the dough starts to separate from the sides of the bowl. Then knead for 5 minutes.Let the dough rest, covered with plastic wrap for 5 minutes, then knead for another 5. Lightly coat a large bowl with cooking spray and lower the dough into it. Cover and let this rise until it has doubled in size.Punch the dough down, and divide it in half. Shape each piece of dough into a round or oblong loaf. Place the shaped load onto a parchment-lined baking sheet sprinkled with oatmeal. Cover and let this rise until it has doubled.20 minutes before baking, place a cast iron skillet on the lowest rack of the oven for water to be added to generate steam. Place another oven rack above it for the bread. Preheat the oven to 375 degrees Fahrenheit.When you’re ready to bake, score your loaves with a razor blade or bread lame, and brush the tops with cold, beaten egg whites.Pour 2-3 cups of water into the skillet to create steam. Place your loaves on the oven rack directly above the skillet. Bake the loaves for 35-40 minutes. Remove them from the oven and transfer them to a wire rack. Do not slice while hot as this will only give your bread a gummy texture. Give the Rye bread at least 2 hours to cool completely before slicing.NotesThis is a high-hydration dough, so try not to add too much flour to eliminate the stickiness. Instead, chill your dough in the refrigerator, and that should make it easier to manage.Author: Natasha KrajncPrep Time: 30 minsCook Time: 45 minsCategory: breadCuisine: RussianNutritionServing Size: 1 sliceCalories: 224 kcalFat: 4 gSaturated Fat: 3 gCarbohydrates: 41 gProtein: 6 gWhat is Russian Rye Bread Made of?Russian rye bread or Borodinsky dark rye bread is a type of traditional Russian bread made with dark rye flour, molasses, fresh coriander seeds, and caraway. It’s traditionally made using a rye sourdough starter, although it can also be made with a regular sourdough starter or commercial yeast.However, for authenticity, you may want to stick to the sourdough starter!What Makes Russian Rye Bread Different?The main characteristic of Russian rye bread is the dark tone of the bread. Made with dark rye flour, this type of bread is often called Russian black bread.The inclusion of a rye sourdough starter is what contributes to its unique tangy flavor, along with the dark rye or pumpernickel (whole grain flour) which contributes to both flavor and color. Often, Russian rye bread tends to be dense and chewy. This is because the protein in rye is not as strong as the gluten found in wheat flour. This is why most Russian-style rye bread includes ingredients like molasses, vinegar, and unsweetened chocolate to create a subtle sourdough flavor.Is Russian Rye Bread Good For You?Russian rye bread definitely makes for a healthy option. Especially since it contains such a high amount of fiber, protein, and iron. It also has a very low glycemic index, much like sourdough bread, which means that it won’t cause a huge spike in your blood sugar levels, unlike white bread.Sourdough Russian Black Bread RecipeThis scrumptious sourdough Russian black bread recipe produces a hearty bread that is perfect for eating with soups, salads, or sandwiches. This is a high-hydration dough, so try not to add too much flour to eliminate the stickiness. Instead, chill your dough in the refrigerator, and that should make it easier to manage.Type: BreadCuisine: RussianRecipe yield: 2 loavesCalories: 224kcalPreparation time: 30 minsCooking time: 45 minsTotal time: 1H15MIngredientsFor the Rye Starter2 1/4 tsp of instant yeast1 cup of warm water1 1/2 cups of medium rye flour1 thick slice of raw onionFor the dough1/4 cup of warm water2 1/4 tsp of instant yeast1/2 tsp of sugar4 1/2 cups of all-purpose flour1 cup of boiling water1/2 cup of pumpernickel or coarse rye meal1/4 cup of cooking oil1 1/2 tsp of salt1/4 cup of molasses4 1/2 tsp instant coffee1/2 ounce of unsweetened chocolate2 cups of medium rye flourInstructionsDissolve the yeast in 1/2 cup of water and blend this in 3/4 cup of rye flour. Stir in the onion, cover with plastic wrap, and set this aside to rest at room temperature. Let this rise and fall. Stir the mixture twice a day for 3 days. Remove the onion and add the remaining 1/2 cup of water and the remaining 3/4 cup of rye flour. Cover and set this aside. When the mixture has risen and fallen once again, it’s ready to use.In a small bowl combine 1/4 cup of warm water, yeast, sugar, and 1/4 cup of all-purpose flour. Cover this and set this aside for 15 minutes until it’s bubbly.Meanwhile, in a large bowl, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. Once the mixture has cooled down, add the rye starter and the remaining 4 1/4 cups of all-purpose flour. Mix this until the dough starts to separate from the sides of the bowl. Then knead for 5 minutes.Let the dough rest, covered with plastic wrap for 5 minutes, then knead for another 5. Lightly coat a large bowl with cooking spray and lower the dough into it. Cover and let this rise until it has doubled in size.Punch the dough down, and divide it in half. Shape each piece of dough into a round or oblong loaf. Place the shaped load onto a parchment-lined baking sheet sprinkled with oatmeal. Cover and let this rise until it has doubled.20 minutes before baking, place a cast iron skillet on the lowest rack of the oven for water to be added to generate steam. Place another oven rack above it for the bread. Preheat the oven to 375 degrees Fahrenheit.When you’re ready to bake, score your loaves with a razor blade or bread lame, and brush the tops with cold, beaten egg whites.Pour 2-3 cups of water into the skillet to create steam. Place your loaves on the oven rack directly above the skillet. Bake the loaves for 35-40 minutes. Remove them from the oven and transfer them to a wire rack. Do not slice while hot as this will only give your bread a gummy texture. Give the Rye bread at least 2 hours to cool completely before slicing.NutritionCalories: 224kcalCarbohydrates: 41gProtein: 6gFat: 4gSaturated fat: 3gRussian Black Bread vs PumpernickelPumpernickel is a type of rye bread, although it differs from classic rye bread due to the way it is made.Both Russian rye bread and pumpernickel are dark in color and impart a very rich flavor, with slight sour undertones. Russian rye bread originated from Eastern Europe and Russia, while pumpernickel originated from Germany. Albeit the main ingredient in both kinds of bread is dark rye flour, the distinction is made in its preparation method.Russian black bread requires rye flour, a starter, water, and salt, and is often prepped and baked over the course of five days. Traditional rye bread is often enriched with flour, rye flour, water, salt, and oil.On the other hand, the main ingredient for pumpernickel bread is a boiled rye meal. Traditionally, this type of bread requires two hours of baking, followed by steaming in the oven for 16-24 hours. These long hours of cooking cause the rye to caramelize, giving the bread a rich color and texture.What To Serve With Sourdough Borodinsky BreadSourdough borodinsky bread can be paired with just about anything that complements its rich flavors. From savory sandwiches to hearty soups and refreshing salads, this scrumptious Russian black bread will not disappoint your taste buds!Here are some delicious ideas for you to try:Olive oil: For the simplest way to enjoy your black rye bread, simply serve toasted sourdough Russian rye bread with a bowl of olive oil for a delicious starter.Tomato soup: A great way to enjoy a bowl of hearty tomato soup, is with slices of your favorite bread.Salad: Chop your sourdough rye bread into cubes, and add this to your salads, for a fun and textured addition to your meal. Try this santa fe salad recipe!Bruschetta: Toast your rye bread, and add slices of tomatoes to create a scrumptious bruschetta.Scrambled eggs: Serve this for breakfast with your favorite scrambled eggs.French toast: Add a sweeter flavor to your tangy sourdough rye bread, with the addition of cinnamon powder, honey, or maple syrup. Yum!How to Store Borodinsky BreadYou can store your freshly baked bread on the kitchen counter, and it will remain edible for up to 5 days. Be sure to keep it tightly covered so that it remains fresh and crisp.Russian Sourdough Rye Bread Wrap UpRussian sourdough rye bread is a fun and delicious sourdough recipe for you to try one weekend! Don’t forget your rye sourdough starter.FAQsWhat is Special About Russian Bread?Apart from flour and yeast this bread contains rye malt, molasses and coriander, to create a distinctly sweet and malty flavor.