Polish Sourdough Rye Bread Recipe - Allrecipes.com
Polish Sourdough Rye Bread Recipe

Polish Sourdough Rye Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. 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.
  6. Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2003

I just started making bread & this was my first attempt at rye bread. I have to say this is a fairly easy recipe. The bread has a nice texture & it tastes good too. This recipe did make 2 9x5 loaves instead of 3.

 
Most Helpful Critical Review
Nov 12, 2003

I was sorely disappointed with this recipe. I've been looking for an "authentic" Eastern European rye bread, but this was definately not it. The loaf came out dry, fairly hard, and absolutely flavorless. I'd look elsewhere for a good rye load.

 
Feb 05, 2008

This recipe is great; use 4 cups of white flour not 8 cups; if someone actually did this, not much wonder it was dry; to make it more authentic double up on the caraway.....very nice!!!!!

 
Nov 12, 2003

I found this bread was quite easy to prepare, fantastically fragrant with a wonderful taste. Gorgeous with lashings of butter and plum powidel...yum

 
Mar 09, 2010

Recipe has to much flour and not enough liquid to make the bread. 4 C of flour may work but needed more liquid at that. I have it rising now. Bread came out to be 4" tall two loaves. Used 2 1/2 cups water and 1 1/2 cup butter milk and only 4 C bread flour, and 4 C rye flour. Tastes just fine. A little less rye flour will make it rise more. But it is fine as is.

 
Jan 11, 2011

This was a horrible waste of a lot of organic flour. When I added 4 cups of rye flour, it was so thick and heavy that I knew it was never going to work out. I was right. It never rose at all-total mess.

 
Feb 11, 2010

The recipe says to add an additional 8 cups bread flour and there is no way that much flour will work int he recipe. I had a hard time getting 4 cups of bread flour worked into the dough.

 
Mar 19, 2009

This is so easy to make !!!!! Ive made this many times ,continues to be our favorite .

 

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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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