Russia · Sifted rye + wheat
Peklevanny Rye Bread
Пеклеванный хлеб
An old Russian loaf with finely milled rye and wheat, lighter than many dark rye breads.
What makes this bread distinctive?
Peklevanny historically referred to more finely sifted rye flour. This home version uses medium rye and a short pre-ferment for a soft but characterful loaf.
- Flour profile
- Sifted rye + wheat
- Core technique
- Pre-ferment
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the pre-ferment ingredients and leave for 2-3 hours until bubbles appear on the surface.
- 02
Add the remaining flours, 120 g water, salt and molasses. Mix for 6 minutes, adding water according to consistency.
- 03
Rest for 60 minutes.
- 04
Shape into an oval with wet hands and proof in a basket for 45-75 minutes.
- 05
Bake at 230°C for 15 minutes, then at 200°C for 30-35 minutes.
BAKER'S NOTES
Small details,
better results.
- Very coarse rye flour may need a different amount of water when hydrated.
- Add the pre-ferment before it starts to collapse.
- Wait at least 4 hours before slicing.
AT THE TABLE
How to serve it
- Cabbage dishes
- Mustard and cheese
- Thin-sliced sandwiches