Rye Bread Ala Polish Papa Food

POLISH BUTTERMILK RYE BREAD RECIPE

Steps:

• Serve and enjoy!

POLISH SOURDOUGH RYE BREAD (CHLEB NA ZAKWAS ŻYTNI)

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.

POLISH SOURDOUGH RYE BREAD

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.