The Riga rye bread (Rizhsky) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Estonian herring and potato salad (Rassolye)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ricki on January 10, 2023

    I followed the version of this on the King Arthur website, https://www.kingarthurbaking.com/recipes/rizhsky-khleb-riga-bread-recipe. Delicious, and easy. Fairly light, but very even, texture. With organic pumpernickel flour, 270 g AP flour, and honey I did the bread machine dough cycle. Formed into one ball. Baked in cast-iron dutch oven, 25 minutes covered then 15 uncovered. One difference in the original recipe -- it divides the butter and uses only 1 tablespoon in the dough. Try that sometime.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.