Polish Rye

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.

8

oz

rye flour

 

 

225

grams

8

oz

white bread flour

 

 

225

grams

10

ml

caraway seeds

 

 

10

ml

2

tsp

salt

 

 

10

ml

oz

fresh yeast

 

 

20

grams

cup

milk, lukewarm

 

 

140

ml

1

tsp

clear honey

 

 

5

ml

cup

water, lukewarm

 

 

140

ml

 

 

whole wheat flour (whole meal) for dusting

 

 

 

 

Mix the flours, caraway seeds and salt in a large bowl and mix well.
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 1-1 hours, until doubled.

Preheat oven to 425 F [220 C].

Slash 2 long cuts into the dough, 1” apart.

Bake 30-35 minutes.

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