UKRAINIAN SOUR RYE BREAD -Zhytniy Khlib

[Olga Drozd]

UKRAINIAN SOUR RYE BREAD - Zhytniy Khlib

Because of the difference in the quality of Canadian rye flour, this recipe can be tricky to make but its pleasant flavor is worth trying.

SOUR DOUGH STARTER:

1 teaspoon sugar
1 cup lukewarm water
1/2 Tablespoon active dry yeast
1 1/2 cups rye flour

Dissolve the sugar in the water and sprinkle the yeast over it.  Let it stand until the yeast softens.  Stir in the flour.  Cover and keep in a warm place for 24 hours.  Then work into it:

1/2 cup lukewarm water
3/4 cup rye flour

Cover and let it stand in a warm place for another 6 to 8 hours or longer.  This completes the sour dough starter.  Reserve 1 cup of it, and store for the future baking of rye bread.  Make a batter of the remaining portion.

BATTER:

1 tablespoon sugar
2 1/2 cups lukewarm water
1 Tablespoon active dry yeast
Sour dough starter (all except 1 cup reserved for future use)
1 1/2 cups rye flour
1 1/2 cups all purpose flour OR bread flour

Dissolve the sugar in the water and sprinkle the yeast over it.  Let it stand until the yeast softens.  Beat in the sour dough starter. Add the flour, and beat well.  Cover and let it rise in a warm place overnight (about 12 hours).  When the batter is ready add:

1 tablespoon salt
1 tablespoon caraway (optional)
2 cups rye flour
2 1/2 to 2 3/4 cups all purpose flour

Stir in the salt.  Crush the caraway seed between the fingers to bring out its flavor.  Add the flour, and knead until smooth. The dough should be firm.  Some cooks add a cup of all bran to the dough mixture, reducing the amount of rye flour slightly. This is a matter of personal choice.  Cover the dough and let it stand for 20 minutes.  Then place on a floured board and knead well, adding more flour, if necessary.  Place the dough in a greased bowl, cover, and let it rise until double in bulk. Punch down and let it rise again for 30 minutes.

Divide the dough and shape into 2 loaves.  Grease a baking sheet or 2 loaf pans, and sprinkle lightly with corn meal.  Place the loaves on the baking sheet or in the pans and allow them to rise, but be careful not to let them double in size, as rye dough that rises too high results in a flat loaf.  Puncture each loaf in 3 places with a fork.  This allows the carbon dioxide gas to escape during baking and prevents the loaves from cracking.

Preheat the oven to 425º F. and place a pan of boiling water in it.  When the loaves are slightly more than half risen, bake them in a hot oven 425º F. for 20 minutes.  Then remove the pan of water, lower the temperature to a moderate 375º F. and continue baking for 40 minutes, or until done.  When the bread is baked but still hot, brush the loaves with salted water, using 1 teaspoon of salt to 1/2 cup of water.  Tap the bread.  If it sounds hollow, it is completely baked.  Cool the loaves on racks.