* Exported from MasterCook *
Bread, Polish Buttermilk Rye
Recipe By :
Serving Size : 30 Preparation Time :0:20
Categories : Bread Bread-Bakers Mailing List
Ethnic Grains
Hand Made Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 butter -- (1/2 stick), melted
2 teaspoons salt
2 cups rye flour
6 cups all-purpose flour
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.
In a large bowl or bowl or a stand mixer, add all ingredients and mix
well. Knead on low 7 min in mixer or 10 min by hand.
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.
Heat oven to 400F. 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.
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 min or until internal temperature on an instant-read
thermometer registers 190-195F. Cool on wire racks.
Source:
"http://easteuropeanfood.about.com/od/polishbreads/r/lightrye.htm";
Start to Finish Time:
"0:50"
T(cook):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 135 Calories; 2g Fat (13.6%
calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber;
5mg Cholesterol; 172mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Enjoy this hearty bread with soup, as toast or even
in stuffing or sweet bread pudding.