📝 About This Recipe
The Kalach is one of Russia's most ancient and beloved breads, instantly recognizable by its unique 'padlock' shape with a thick belly and a slender handle. Legend has it that the handle allowed laborers to eat the bread with dirty hands and then discard the doughy 'grip' for the birds. This recipe yields a soft, fine-crumbed loaf with a subtle sweetness and a golden, egg-washed crust that captures the heart of Slavic baking traditions.
🥗 Ingredients
The Starter (Opara)
- 1/2 cup Warm Water (between 100-110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 1/2 cup All-Purpose Flour (sifted)
Main Dough
- 3 1/2 cups All-Purpose Flour (plus more for dusting)
- 3/4 cup Warm Milk (whole milk preferred)
- 4 tablespoons Unsalted Butter (melted and cooled slightly)
- 1 large Egg (at room temperature)
- 2 tablespoons Honey (for floral sweetness)
- 1 teaspoon Fine Sea Salt
The Finish
- 1 large Egg Yolk (for the egg wash)
- 1 tablespoon Heavy Cream (to mix with yolk)
- 1 tablespoon Sesame Seeds or Poppy Seeds (optional for topping)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, 1 tablespoon of sugar, and 1/2 cup of flour. Let it sit in a warm spot for about 15 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the frothy yeast mixture with the warm milk, melted butter, honey, and the egg. Whisk until well combined.
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3
Gradually add the remaining 3 1/2 cups of flour and the salt. If using a mixer, use the dough hook attachment on low speed until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand or 5-7 minutes in the mixer. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
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6
Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide it into 4 equal portions.
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7
To shape the Kalach, roll each portion into a thick oval. Use a knife or a bench scraper to cut a curved slit (a 'smile') along one side, creating a flap that looks like a handle.
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8
Pull the 'handle' slightly to stretch it and tuck the edge back toward the 'belly' of the bread, creating the classic padlock shape. Ensure the slit is deep enough so it doesn't close up during baking.
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9
Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely and let them proof for another 30-40 minutes.
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10
Preheat your oven to 375°F (190°C). Prepare the egg wash by whisking the egg yolk and heavy cream together in a small ramekin.
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11
Gently brush the tops of the proofed loaves with the egg wash. For an authentic touch, sprinkle the 'belly' of the bread with poppy seeds or sesame seeds if desired.
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12
Bake for 25-30 minutes until the bread is a deep, rich golden brown and sounds hollow when tapped on the bottom.
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13
Transfer the Kalach to a wire rack and let them cool for at least 15 minutes before slicing. This allows the internal crumb to set perfectly.
💡 Chef's Tips
Always use a kitchen scale for the flour if possible; too much flour makes the Kalach dense rather than fluffy. If the 'handle' of the bread keeps shrinking back, let the dough rest for 5 minutes to relax the gluten before finishing the shape. For a softer crust, you can brush the finished loaves with a little bit of melted butter immediately after taking them out of the oven. Avoid over-proofing during the second rise, or the distinct padlock shape will blur and lose its definition in the oven.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted cultured butter and a dollop of honey. Pairs beautifully with a glass of cold milk or a steaming cup of Russian Caravan tea. Use leftovers for exceptional French toast or bread pudding the next day. Serve alongside a bowl of hot Borscht to soak up the savory beet broth.