Polish Rye Bread
A hearty, light (in color) rye bread. I found this in a European bread book I borrowed from Silvia (our landlord) while in Spain.
Cream the yeast with the milk and honey.
Pour the yeast mixture into the flours, add the water and mix until it makes a stiff dough.
Turn out the dough onto a lightly floured surface and knead 8-10 minutes.
Place in a large, lightly oiled bowl, cover with lightly oiled plastic film and leave to rise for about 3 hours, until doubled.
Punch down the risen dough, shape it into an oval shape, and place on a prepared pan. Cover and let rise 1-1½ hours, until doubled.
Preheat oven to 425 F [220 C].
Slash 2 long cuts into the dough, 1” apart.
Bake 30-35 minutes.
If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.
Copyright © 2000-2009 Jim Seavey and Verna Norris
All Rights Reserved