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Polish Buttermilk Rye Bread Recipe

User Rating 3.5 Star Rating (3 Reviews)


Polish Buttermilk Rye Bread

Polish Buttermilk Rye Bread

© 2008 Barbara Rolek licensed to About.com, Inc.
It's the buttermilk in this recipe for Polish Buttermilk Rye Bread that gives it the tang usually associated with rye breads. It takes the labor and time out of creating a sour starter.

While white bread has its place in Polish cuisine, Poles are particularly fond of rye breads and black breads that are made with 100% rye flour and use no white flour to lighten the loaf.

Enjoy this hearty bread with soup, as toast or even in stuffing or sweet bread pudding. And here are Leftover Rye Bread Recipes.

SHORTCUT: Follow this Quick Tip for faster rising.

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Makes 2 loaves of Polish Buttermilk Rye Bread

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 1 tablespoon instant yeast (not rapid rise)
  • 1 1/2 cups buttermilk, at room temperature
  • 1/4 cup (1/2 stick) butter, melted
  • 2 teaspoons salt
  • 2 cups rye flour
  • 6 cups all-purpose flour


  1. In a large bowl or bowl or a stand mixer, add all ingredients and mix well. Knead on low 7 minutes in mixer or 10 minutes by hand.

  2. Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled.

  3. Heat oven to 400 degrees. Line a large baking pan with parchment paper. Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic and let rise until almost doubled.

  4. Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts (use a lame or razor blade) in the dough and bake 25-30 minutes or until internal temperature on an instant-read thermometer registers 190-195 degrees. Cool on wire racks.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Buttermilk rye bread, Member HenrickJP

I changed the recipe slightly in that I put in 3 cups bread flour and 3 cups rye flour. It took quite a bit of kneading to get it elastic but it did and it rose beautifully and tasted fantastic. The instant yeast we get in South Africa comes in smaller bags than that of overseas so I used 2 bags of instant yeast not the quickrise one tho.

18 out of 18 people found this helpful.

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