Rye Bread Ala Polish Papa Recipes

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.

RYE BREAD ALA POLISH PAPA

Steps:

• In a large mixer bowl, dissolve the yeast in the warm water.
• Add the milk, sugar, salt, molasses, butter, wheat gluten, cooled caraway seeds, and 1 cup of rye flour.
• Mix at low speed until smooth.
• Switch to dough hook and mix in the rest of the rye flour.
• Add the whole wheat flour and allow the mixer to knead for 5-10 minutes or until the dough is smooth and elastic.
• Lightly oil the surface of the dough, cover with plastic wrap, and allow to rise in the same mixing bowl, until doubled.
• Remove plastic wrap and deflate dough by kneading with dough hook for 1 minute.
• Recover with plastic wrap, and allow to rise again, until doubled.
• Again deflate dough, using mixer, and knead with dough hook until once again smooth and elastic, 1-2 minutes.
• Cut dough in half and form each into a smooth, round loaf.
• Place on a lightly greased cookie sheet, cover with plastic wrap, and allow to rise until doubled.
• Bake in a preheated 375 degree oven for 30-35 minutes, or until loaves sound hollow when thumped on the bottom.
• Remove from pan to cooling rack, and immediately brush with melted butter.

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.