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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[ChainBaker]

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[clb]

The only source I've found to explain the darkness of the dark rye. Everything else I've come across seems to bodge it with cocoa powder. Excellent recipe.

[nutrinogirl]

I love the little transition of the ingredients "walking" off the table 😆

[Jeepy-LoveToBake]

I was just thinking that the previous recipe reminded me of your earlier Eastern European Rye recipes. I love the natural rustic cracks on this loaf AND fermented rye malt powder again - whoo hoo!! It's Sunday, I'm at home dog-sitting - I might just have to bake this recipe 😉

Hey everyone, now at 178K subscribers. Let's all help Charlie reach 200K by the end of the year 👍 - share your bakes and Charlie's YT channel with your friends, family and colleagues!

[Vercippu]

Hello from Hungary where we love rye!!

[prudorit]

Thanks for the tip re: acid to reduce crumb stickiness. I tried it in a long-ferment dark rye I make, and even just a bit of vinegar makes a HUGE difference. Much appreciated!

[stevenwillard]

That’s the recipe I’ve been looking for!

I must’ve watched a dozen other “Eastern European dark rye” videos—one I remember was your Belarusian loaf—before finding just the one.

ChanBaker is the best!

[judyblaise]

I love rye bread, but then I love most breads. 😄

[soniaferreiro]

Good morning. I'm portuguese. I would like to see some portuguese 🇵🇹 breads. You have a big variety, but the most famous is from Alentejo. 🇵🇹😍😍😍 Bjs 😘

[nutrinogirl]

I always love when people share the foods that they grew up with, the foods of their home. :)

Gotta try the glaze!

[windygreychannel]

This channel deserves way more subs! Everything is so well explained that not only I dare to try the recipe but also have great results...there is room for improvement on my side but now that I am getting such delicious breads I am way more motivated to keep going!

[mikewurlitzer]

Just added this to my must bake next list. Thanks for improving my bakes.

[alexbowman]

Volkornbrot with Caraway and sunflower seeds is my favorite for a 100% rye loaf. This bread is by far my favorite for a combo flour loaf. I still have never tasted it with the malt powder though. I always have to use a homemade substitute.

[vanessacarlson]

I just discovered your channel and I’m so excited to try some of your recipes! I especially loved your video about the different types of preferment. But this recipe I’ll be trying out tomorrow, thanks to you I can finally use the rye malt powder I ordered from Ukraine. Looking forward to watching many more of your videos

[Just-Nikki]

I mill my rye and I will definitely be making this bread this week!

[RolloTonéBrownTown]

I have that very same cast iron pot/skillet thing. Ive been keeping it well seasoned and it's just as non-stick as my actual non-stick pans!

[extrabold]

Your channel is absolutely fantastic. Your recipes are awesome and so intuitive, by just making a few recipes I've learned so much about baking. This recipe intrigued me as I am also a Latvian. My family will enjoy this rupjmaize. Dievs Svēti Latviju 🇱🇻

[helenjohnson]

My youngest son turns 35 today and he loves a hearty sourdough rye (no caraway seeds!). When he was little a neighbor from Switzerland would bake a Volkhorn style rye and he absolutely loved it. She said her husband and daughter did not care for it and she was really happy that our family appreciated it so much. (Wish I’d learned how to prepare it then with her amazing skills available.) When I watch your intro it really strikes me how much my son resembles you. His father is primarily Eastern European ancestry. So I wonder if our DNA influences the taste buds. Just had to mention that.

[wilhelmseleorningcniht]

I left a comment about Pa Dutch Bumpernickel on that particular video, but that loaf in the beginning of this one is actually pretty much what it looks like, though it'd not be as dark as this typically and would be much larger.
The glazing is really interesting, I wanna try it now. Pa Dutch rye breads were typically floured in baskets as well, Backkaereb, though of braided straw rather than wood and a cloth wasn't necessarily used which leaves an interesting pattern on the loaf

[prudorit]

Thanks for the tips & recipes - much appreciated. I haven't been through your whole archive yet, but any chance of doing a video comparing baking in a preheated dutch oven vs. starting from a cold DO and oven? Keep up the great work!