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Polish Sourdough Rye Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 06 May 2018 22:23:51 -0700
v118.n016.5
* Exported from MasterCook *

                        Bread, Polish Sourdough Rye

Recipe By     :Barbara Rolek
Serving Size  : 20    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Grains                          Hand Made
                 Low Fat                         Side Dish
                 Snacks                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         For the Sourdough Starter:
   4        tablespoons  flour -- (medium rye)
   3        tablespoons  warm milk
                         For the Bread:
   4               cups  medium rye flour
   4               cups  all-purpose flour
   1         tablespoon  salt
   2 1/4      teaspoons  instant yeast -- (1 pkg)
   2        tablespoons  butter -- softened
   2 1/2           cups  warm water
   1              large  egg white -- room temperature, beaten
   1         tablespoon  caraway seeds

The sourdough starter in this Polish rye bread recipe gives it a 
delightful tang, but it takes two days to ripen, so plan accordingly. 
See the starter shortcut below.

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.

If you have leftovers, put them to good use in these leftover rye 
bread recipes.

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Yield: 2 loaves
Servings: 20

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.

Make the Dough:
In a large bowl, combine 4 cups rye flour and all-purpose flour, 
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.

Punch down dough, knead 1 minute and divide in half.

Shape and Bake:
Heat oven to 400F.

Shape each dough half into a round on 2 parchment-lined baking 
sheets. Cover with oiled plastic and let rise 30 minutes or until 
almost doubled.

Brush risen rounds with egg white and sprinkle with caraway seeds. 
Bake 35 to 40 minutes or until instant-read thermometer registers 190 
to 195F and bread sounds hollow when tapped.

Slide breads off baking pans and cool completely on a wire rack.on a wire rack.

S(Internet address):
   "<https://www.thespruce.com/polish-sourdough-rye-bread-recipe-1136844>"
Yield:
   "2 loaves"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 2g Fat (9.4% 
calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 
3mg Cholesterol; 338mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

NOTES : 2018 - 0306