How to Make a Dark and Rich Eastern European Style Rye Bread

This one is quite similar to the other dark rye bread recipe I posted recently. With a few changes like using some wholegrain rye flour for extra flavour, skipping the pre-ferment for simplicity, and glazing the loaf towards the end of the bake, this bread turned out to be quite unique.

It is soft and bouncy with a rich aroma and flavour. The crust is beautifully shiny and soft thanks to the glaze. And like most other rye breads it will stay soft for days. Adjustments are always welcome. You can swap the caraway for fennel, use other sweet syrups, and even change the shape of the loaf. The glaze can also be changed to one of the 15 glazes I made a video about a while back.

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Видео How to Make a Dark and Rich Eastern European Style Rye Bread канала ChainBaker