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Naroch Bread
Baked goods

Naroch Bread

1200 min4 serv.21 февр. 2026 г.

Description

Tasty baked goods for the whole family. I was hesitant to bake this bread for a long time, but now I realize that the concerns were completely unfounded. Yes, it takes a long time to prepare, but your direct handling of the dough isn’t that extensive; you just need to be patient and follow the step‑by‑step recipe. The result will not disappoint you, I promise. You will get great pleasure from the process and the outcome. Serve it cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Mix the rye starter, 300 grams of rye flour and 150 ml of water. The mixture should be fairly thick. Leave it to ferment for 12 hours. For example, from 9 p.m. to 9 a.m.

  3. 3

    Step 3

    Step 3

    Put the potatoes to boil. Mix 100 grams of rye flour, fermented malt, caraway. The brew can be made simultaneously with the starter.

  4. 4

    Step 4

    Step 4

    Pour boiling water (200 g) over the mixture, I steeped it with potato broth, mix.

  5. 5

    Step 5

    Step 5

    Add 100 grams of mashed potatoes. Place the mash for saccharification in the oven at 65 °C for 1.5–2 hours (I did this in the oven with the door slightly ajar).

  6. 6

    Step 6

    Step 6

    After 12 hours of starter fermentation, combine the starter and the wort.

  7. 7

    Step 7

    Step 7

    Mix the starter with the infusion, cover with plastic wrap, and let it ferment for 4–5 hours.

  8. 8

    Step 8

    Step 8

    For kneading the dough, take 100–150 ml of water (I used 125 ml; it depends on the flour), and dissolve the salt and honey in the water.

  9. 9

    Step 9

    Step 9

    Pour the water with honey and salt into the mash with the starter, and add sifted flour (100 g rye and 300 g wheat).

  10. 10

    Step 10

    Step 10

    Knead the dough, cover it with plastic wrap, and let it ferment for 2 hours.

  11. 11

    Step 11

    Step 11

    After 2 hours, the dough has increased significantly in volume.

  12. 12

    Step 12

    Step 12

    Dust the work surface of the table with a mixture of rye flour and rye bran, then place the dough.

  13. 13

    Step 13

    Step 13

    Shape the loaf, place it on a baking sheet and let it rise for 1 hour. Bake the bread for 20 minutes at 240 °C with steam, 20 minutes at 240 °C without steam, and 20 minutes at 200 °C.

  14. 14

    Step 14

    Step 14

    Transfer the finished bread onto a rack and let it cool completely; do not cut the bread at this time, as the baking process is still continuing inside the bread.

  15. 15

    Step 15

    Step 15

    The bread is ready. Words cannot convey how delicious it is, but it's best to try baking it. It's not as difficult as it may seem. Good luck!