POLISH SOURDOUGH RYE BREAD
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.
Provided by Lori
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 36
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 31.9 g, Cholesterol 0.3 mg, Fat 0.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 237 mg, Sugar 0.7 g
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Jithu Nepali
[email protected]This bread is just okay. It's not bad, but it's not great either.
Tyler Brinkman
[email protected]This recipe is too complicated. I don't have the time or patience to make this bread.
caitlin engel
[email protected]I followed the recipe exactly, but my bread didn't turn out as good as the pictures. I'm not sure what I did wrong.
Rifat GAMER
[email protected]This bread is a bit too sour for my taste. I think I'll try using less sourdough starter next time.
Purnoor Abro
[email protected]I'm not a huge fan of rye bread, but this recipe is pretty good. It's got a nice flavor and texture.
Selin Lopez
[email protected]This bread is a bit dense, but I like it that way. It's very filling and satisfying.
Iuri Melo
[email protected]I highly recommend this recipe to anyone who loves rye bread.
Worship Takavada
[email protected]This bread is perfect for breakfast, lunch, or dinner. It's also great for sandwiches and toast.
Jane S. Groves
[email protected]I'm so glad I found this recipe. I've been looking for a good sourdough rye bread recipe for ages.
FOOD GODDESS
[email protected]This is the best rye bread I've ever had. It's so flavorful and moist.
vania rzmz
[email protected]I love the flavor of this bread. It's got a nice sour tang to it.
Ramzan Azhar
[email protected]This bread is so easy to make. I just mixed all the ingredients together and let it rise. It was ready to bake in no time.
Stephanie Marshall
[email protected]I made this bread for a party last weekend, and it was a huge hit! Everyone loved it. I'm definitely going to be making this again for my next party.
Top Yo
[email protected]This bread is perfect for sandwiches. It's sturdy enough to hold up to all your favorite toppings, but it's also soft and fluffy. I highly recommend this recipe.
Adeel Ahmed
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rye bread. But I'm so glad I did! This bread is delicious! It's got a nice crusty exterior and a soft, chewy interior. I'll definitely be making this again.
Ngonidzashe choko
[email protected]This bread is dense and chewy, just the way I like it. The sourdough flavor is also very pronounced. I'm really happy with how this turned out.
Aiden Rouse
[email protected]Wow! This bread is amazing! I love the combination of rye flour and sourdough starter. It gives the bread a unique flavor that I've never tasted before. I'll be sure to make this again and again.
Yurii Kostiuk
[email protected]I'm a beginner baker, and this recipe was easy to follow. The bread turned out great! It's got a nice tang to it, and the crust is so crispy. I'll definitely be making this again.
Aqib Naseer
[email protected]This Polish sourdough rye bread is phenomenal! The crust is perfectly crisp, the crumb is moist and flavorful, and the overall taste is out of this world. I've been baking bread for years, and this is by far the best rye bread I've ever made. Thank y