Polish Rye Bread Recipe Sourdough - Chleb Zwykly Did Zakwasie

Baking rye bread recipe Polish gives a delicious taste, but it takes two days to mature, so plan accordingly. Many people are familiar with the white sourdough bread, but do not realize some sausages are made with yeast Ryes, too. Loaves of rye bread and wheat flour should be illuminated with white, otherwise it would be too dense. Brushing with egg white before baking bread gives a beautiful sheen.

QUICK: instead of the starter, replace 1 1 / 2 cups of buttermilk and water to reduce the recipe for 2 1 / 2 cup and 3 / 4 cup.

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Makes 2 loaves of sourdough rye in Poland

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Ingredients:

* Pan:

* 4 tablespoons half rye flour

* 3 tablespoons hot milk

*.

* Pain:

* 4 cups medium rye flour

* 4 cups flour

* 1 teaspoon salt

* 1 package (2 1 / 4 tsp) instant yeast (not rapid rise)

* 2 tablespoons butter, softened

Cup water * 2 1 / 2 warm

* 1 tablespoon caraway seeds

Preparation:

1. For the appetizer, in a small bowl, mix together 4 tablespoons of rye flour and milk. Cover with plastic and set in a warm place to ripen two days, or until it smells pleasantly sour.

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

Third Punch down dough, knead 1 minute and divided into two halves. Shape each half into a round of 2 lined with parchment paper baking. Cover with oiled plastic and let rise 30 minutes or until almost doubled. Preheat oven to 400 degrees.

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