Polish Sourdough Rye Bread Recipe

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.

—TRACEYS

See full review »

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.

—GTG352J

See full review »

17 Ratings

See other versions of this recipe!

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!!!!!

—wiggy

See full review »

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

—HOUSEHUSBAND

See full review »

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.

—jimpres

See full review »

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.

—D.Olk

See full review »

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.

—Mary

See full review »

Mar 19, 2009

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

—Phil

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Rye Beer Bread

Sourdough Rye

New York Rye Bread

Buttermilk Rye Bread

Sourdough Bread I

Sauerkraut Rye Bread

Polish Egg Bread

Sourdough Bread II

Plain and Simple Sourdough Bread

Quick Sourdough Bread

ADVERTISE WITH US

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.

Nutritional Information

Polish Sourdough Rye Bread

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 156
** Calories from Fat: 7

% Daily Value *
** Total Fat 0.8g 1 %
** Saturated Fat 0.1g < 1 %
** Cholesterol < 1mg < 1 %
** Sodium 237mg 9 %
** Potassium 77mg 2 %
** Total Carbohydrates 31.9g 10 %
** Dietary Fiber 2.5g 10 %
** Protein 5g 10 %
** Sugars 0.7g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 16 %
** Thiamin 30 %
** Niacin 27 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.