12 Traditional Polish Breads Recipes
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
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