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Polish Sourdough Rye Bread Recipe - Chleb Zwykly na Zakwasie

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Polish Sourdough Rye Bread

Polish Sourdough Rye Bread

© 2008 Barbara Rolek licensed to About.com, Inc.
The sourdough starter in this Polish rye bread recipe gives it a delightful tang, but it takes two days to ripen, so plan accordingly. Many people are familiar with white sourdough breads but don't realize some deli ryes are made with a sourdough, too. Rye breads and wheat breads must be lightened with white flour, otherwise they would be too dense. Brushing with egg white before baking gives this bread a nice shine. And here are Leftover Rye Bread Recipes.

SHORTCUT: Instead of making a starter, substitute 1 1/2 cups buttermilk and reduce the water in the recipe from 2 1/2 cups to 3/4 cup.

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Makes 2 loaves Polish Sourdough Rye Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • Sourdough Starter:
  • 4 tablespoons medium rye flour
  • 3 tablespoons warm milk
  • .
  • Bread:
  • 4 cups medium rye flour
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 1 package (2 1/4 teaspoons) instant yeast (not rapid rise)
  • 2 tablespoons butter, softened
  • 2 1/2 cups warm water
  • 1 tablespoon caraway seeds

Preparation:

  1. To make the starter, 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.

  2. In a large bowl, combine the rye and white flours, salt, yeast, butter, water and starter. Knead 7 minutes by machine or 10 minutes by hand. Place in a clean, greased bowl, cover with plastic and let rise in a warm place until doubled, about 1 hour.

  3. Punch down dough, knead 1 minute and divide in half. Shape each half into a round on 2 parchment-lined baking sheets. Cover with oiled plastic and let rise 30 minutes or until almost doubled. Heat oven to 400 degrees.

  4. Brush risen rounds with egg white and sprinkle with caraway seeds. Bake 35-40 minutes or until instant-read thermometer registers 190-195 degrees and bread sounds hollow when tapped. Cool on a wire rack.
User Reviews

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 4 out of 5
Needs liquid, Member jimpres

I made the Polish Sourdough Rye Bread Recipe - Chleb Zwykly na Zakwasie today and after all the ingredients were combined the dough was flaky and crumbly. I had to add more water to get the dough to work. I used the buttermilk substitution method. The loaves came out well dense but with a good hard crust and soft middle.

3 out of 3 people found this helpful.

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