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 ¾ oz fresh yeast     20 grams ⅔ cup milk, lukewarm     140 ml 1 tsp clear honey     5 ml ⅔ 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 1-1½ 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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