POLISH SOURDOUGH RYE BREAD (CHLEB NA ZAKWAS ŻYTNI)
Sourdough adds tang to this Polish rye bread recipe that features a caraway-seed topping. The starter will take two days to ripen or use the shortcut.
Provided by Barbara Rolek
Categories Bread
Time 1h
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the 4 tablespoons rye flour and milk.
- Cover with plastic and set in a warm place to ripen for two days or until it smells pleasantly sour.
- In a large bowl, combine 4 cups rye flour and the all-purpose flour, salt, yeast, butter, water, and starter. Knead 7 minutes by machine or 10 minutes by hand.
- Place the dough in a clean, greased bowl, cover with plastic, and let it rise in a warm place until doubled, about 1 hour.
- Punch down the dough, knead it for 1 minute and divide it in half.
- Heat the oven to 400 F.
- Shape each dough half into a round on two parchment-lined baking sheets. Cover each round with oiled plastic and let them rise 30 minutes or until almost doubled.
- Brush the risen rounds with egg white and sprinkle them with caraway seeds. Bake 35 to 40 minutes or until instant-read thermometer registers 190 to 195 F and bread sounds hollow when tapped.
- Slide the bread round off the baking pans and cool them completely on a wire rack.
- Slice, serve, and enjoy! If you have leftover rye bread and it's starting to go stale, put it to use making rye croutons to enjoy on salads and soups.
Nutrition Facts : Calories 184 kcal, Carbohydrate 36 g, Cholesterol 13 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 324 mg, Sugar 0 g, Fat 2 g, ServingSize 2 loaves bread (20 servings), UnsaturatedFat 0 g
SOURDOUGH BREAD: 100% SOURDOUGH RYE BREAD
There are many ways to make rye bread, but very few versions contain 100 percent rye flour. Rye has so little of its unique type of gluten (6 to 8 percent) that it is hard to develop the structure and lift necessary for a decent crumb without the addition of a fair amount of high-gluten wheat flour. However, there are many people who love dense rye bread, and there are others who eat it because they can tolerate the gluten of this bread but not the gluten in wheat breads. A lot of drama goes on inside a sourdough rye bread. Rye flour is high in natural sugars and dextrins and contains pentosan, a gum protein that causes the dough to become gummy if it is mixed as long as wheat breads. Also, the wild-yeast starter creates an acidic environment that slows down the enzymatic release of sugar during the mixing cycle, but at the same time allows for the sugars to emerge from the grain during the fermentation cycle as the enzyme activity kicks in. If properly mixed and fermented, the result is a sweet, creamy, yet chewy texture quite unlike that of any other bread.
Yield makes two 1-pound loaves
Number Of Ingredients 9
Steps:
- The day before making the dough, make the rye starter. Mix together the barm and rye flour in a bowl, adding only enough water to form a ball. It should be firm and a little tacky but not sticky or spongelike. Work quickly. It is not necessary to develop the gluten, only to hydrate all the flour and form a shaggy but firm dough. Lightly oil a bowl and transfer the starter to the bowl, rolling it around to coat it lightly with the oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 4 hours or longer, or until the dough doubles in size (it will become softer and stickier as it rises). Refrigerate overnight.
- Also on the day before making the final dough, make the soaker. Combine the coarse rye flour and water in a bowl. Cover the bowl with plastic wrap and let it sit at room temperature overnight.
- The following day, remove the rye starter from the refrigerator 1 hour before making the dough. Cut the starter into about 10 small pieces with a pastry scraper or serrated knife. Mist with spray oil, cover the pieces with a towel or plastic wrap, and let sit for 1 hour to take off the chill.
- To make the final dough, stir together the rye flour, salt, and seeds in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the soaker and the starter pieces. With a large metal spoon, stir in enough lukewarm water to bring everything together to form a ball (or mix on low speed with the paddle attachment).
- Sprinkle rye flour on the counter and transfer the dough to the counter. Sprinkle the dough with more rye flour and gently knead the dough until all the pieces of starter are assimilated into the dough and the dough forms a very tacky ball (or mix on medium speed with the dough hook). This will take 5 to 6 minutes by hand (4 minutes by machine). Add flour as needed (or small amounts of water if the dough is tight). Let the dough rest on the counter for 5 minutes, and then give it a few more turns to complete the kneading. It should register 77° to 81°F. (This dough will not make a good windowpane when stretched because of the low gluten content.) Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment for approximately 4 hours, or until the dough nearly doubles in size.
- Sprinkle rye flour on the counter and transfer the dough to the counter, being careful to degas it as little as possible. Divide the dough into 2 equal pieces, sprinkle them with rye flour, and gently shape them into bâtards. Line a sheet pan with baking parchment and sprinkle the parchment with coarse rye flour, semolina flour, or cornmeal. Place the loaves on the pan at least 4 inches apart. Mist the dough with spray oil and cover loosely with plastic wrap.
- Either proof the dough for 2 hours at room temperature or slip the entire pan into a food-grade plastic bag and immediately refrigerate overnight. If you are holding the dough overnight, remove the pan from the refrigerator 4 hours before baking and proof the dough at room temperature, or until about 1 1/2 times its original size. It will have spread sideways as well as upward.
- Prepare the oven for hearth baking as described on pages 91-94, making sure to have a steam pan in place. Preheat the oven to 500°F. Remove the pan from the bag or lift off the plastic, and let the dough sit exposed for 5 minutes, then score it.
- If you are baking on a stone, slide the parchment and dough onto the back of a sheet pan or onto a peel and then transfer it to the stone (or bake the bread directly in the sheet pan on which it was rising). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, mist the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 425°F and bake for 10 minutes. Rotate the loaves 180 degrees, if necessary, for even baking and continue baking for another 10 to 15 minutes, or until done. The internal temperature should register approximately 200°F and the crust should be hard and somewhat coarse (it will soften as the bread cools).
- Transfer the breads to a rack and let them cool for at least 1 hour before slicing or serving.
- Lean, standard dough; indirect method; wild yeast
- Day 1: 4 to 5 hours firm rye starter and soaker
- Day 2: 1 hour to de-chill starter; 6 minutes mixing; 6 hours fermentation, shaping, and proofing; 25 to 30 minutes baking
- The bread is best when made with a variety of grinds, from fine white rye to coarse pumpernickel or even rye chops (cracked rye kernels). This version uses a blend and also utilizes the soaker method to condition the grain and develop enzyme activity.
- If you make rye bread regularly, you can keep a rye barm on hand in addition to your regular barm. Otherwise, you can use your regular barm starter and turn it into a rye starter, but it will contain a proportion of wheat. To make a pure rye-only starter, consult the Commentary on page 229.
- Allow 3 days to make this bread (or start early on the second day to bake it around dinnertime). Because it is low in gluten, the bread will have a fairly tight crumb, not large and irregular as with standard hearth breads. The dough is slightly softer than French bread, but not as wet as ciabatta and other rustic doughs. This added hydration provides some physical leavening (steam) in support of the biological (wild-yeast) leavening provided by the starter. The result is a relatively dense loaf with a long shelf life.
- This same formula also can be used for making spelt bread, another wheat relative that is lower in gluten (mainly it is lower in gliaden, which is the offensive half of gluten to those with sensitivities). Just substitute spelt for rye and follow the same directions.
- As always with rye breads, the use of caraway, anise, or other seeds is optional. This bread is delicious with or without them.
- 100% Sourdough Rye Bread %
- (FIRM RYE STARTER)
- Barm: 77.8%
- White rye flour: 100%
- Water (approx.): 44.4%
- Total: 222.2%
- (SOAKER)
- Coarse rye flour: 100%
- Water: 200%
- Total: 300%
- (FINAL DOUGH)
- White rye flour: 100%
- Firm rye starter: 74.1%
- Soaker: 44.4%
- Salt: 2.8%
- Caraway seeds: 3.7%
- Water (approx.): 51.9%
- Total 276.9
SOURDOUGH RYE BREAD
I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. Mainly because of the shape of the finished loaf, so I mix and knead it in the bread machine, and after the first rise, I shape and bake in the oven.
Provided by pammyowl
Categories Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
- Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
- Let rise, take out and form as desired.
- Let rise again, and heat your oven to 350.
- Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
- Let cool completely, slice and enjoy!
POLISH SOURDOUGH RYE BREAD
An old-fashioned sourdough rye bread from my grandmother's 90 year old neighbor! Let the starter rise overnight and make the bread the next day.
Provided by Lori
Categories Rye Bread
Yield 36
Number Of Ingredients 9
Steps:
- The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight.
- The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
- Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.
- Preheat oven to 350 degrees F (175 degrees C).
- Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 31.9 g, Cholesterol 0.3 mg, Fat 0.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 237 mg, Sugar 0.7 g
CRUSTY SOURDOUGH RYE BREAD
Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)
Provided by Debs Recipes
Categories Sourdough Breads
Time 2h55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
- Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
- Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
- Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
- Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.
- NOTE: If you opt to let your starter and rye combination stand for several hours, you can get by without the additional yeast ~ Just plan on increased rising times.
POLISH SOURDOUGH RYE BREAD
From Susan Wiggs' book Winter Lodge: Pine Box Traditions. "It's a Polish wedding tradition to give a new bride a supply a starter for sourdough rye bread. I suspect it's a combination of tradition and desperation on the part of the bride. It just doesn't seem fair to add the pressure of making a good bread right out of the gate to everything else the poor girl is juggling."
Provided by Stephanie Z.
Categories Sourdough Breads
Time 1h35m
Yield 3 loaves
Number Of Ingredients 10
Steps:
- The night before making the bread, in a medium-sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Add the onion slice. Cover and let stand overnight.
- The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, baking soda, salt, 4 cups of the bread flour and stir to combine.
- Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all the flour).
- When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
- Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour until the volume has doubled.
- Preheat over to 350 degrees F.
- Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly double, about 1 hour.
- Bake at 350 for about 35 minutes 0r until the loaves sound hollow when tapped.
Nutrition Facts : Calories 1743.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 3.3, Sodium 2841.8, Carbohydrate 366.1, Fiber 25.6, Sugar 10.7, Protein 52.6
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