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Recipe Special Delivery: Polish Sourdough Rye Bread

Louise Hyson <lhyson@mindspring.com>
Mon, 22 Jan 2001 04:18:28 "GMT"
Found this recipe thru searching on Google for Polish rye bread - it's 
easier on my arthritic fingers to e-mail rather than type it all out - hope 
this is what you are looking for.  If not, there are a few thousand pages 
waiting to be looked at.

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Polish Sourdough Rye Bread
Submitted by: Lori
An old-fashioned sourdough rye bread from my grandmother's 90 year old 
neighbor! Let the starter rise overnight and make the bread the next day.

Servings: 36

2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
2  cups water
4  cups rye flour
1 cup buttermilk, room temperature
1 teaspoon baking soda
1 tablespoon salt
8  cups bread flour
1 tablespoon caraway seed

1. 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.
2. 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.
3. 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.
4. Preheat oven to 350F (175C).
5. 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.
6. Bake at 350F (175C) for about 35 minutes or until the bottom of the 
loaves sound hollow when tapped.

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