Polish Rye Bread With Bran Recipes

POLISH RYE BREAD WITH BRAN

Steps:

• Heat the water and milk to lukewarm.
• Add yeast with 1 tablespoon honey to milk.
• Add 2/3 cup flour and let stand in warm place 20 minutes.
• In another bowl, mix all ingredients but egg.
• Knead 15 minutes.
• Cover with cloth and let rise 90 minutes.
• Put into greased narrow loaf pans and let rise 2 hours.
• Brush with egg.
• Bake in preheated 375 degree oven for 40 minutes.

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. 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.

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.