* 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"
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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