Authentic and Delicious Polish Sourdough Rye Bread Recipe

This recipe will guide you through the steps to create a loaf of flavorful and hearty Polish sourdough rye bread. Made with a combination of rye and wheat flours, this bread has a dense texture and a tangy flavor that is characteristic of traditional Polish baking. By using a sourdough starter, you will achieve an authentic taste that is worth the extra time and effort. Enjoy this bread on its own, toasted, or as a base for sandwiches and spreads.

Ingredients

• 2 cups rye flour
• 2 cups bread flour
• 1 ½ cups water
• ½ cup active sourdough starter
• 2 teaspoons salt
• 1 tablespoon caraway seeds (optional)

Directions

1. In a large mixing bowl, combine the rye flour, bread flour, water, and sourdough starter. Stir until a shaggy dough forms.
2. Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes.
3. After the resting period, sprinkle the salt and caraway seeds (if using) over the dough. Use your hands to knead the dough for about 10 minutes, or until it becomes smooth and elastic.
4. Place the dough back into the bowl, cover it, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
5. Preheat your oven to 450°F (230°C).
6. Transfer the risen dough onto a floured surface and shape it into a round or oval loaf. Place the loaf on a greased or parchment-lined baking sheet.
7. Cover the loaf with a clean kitchen towel and allow it to rise for an additional 30 minutes.
8. Using a sharp knife, make a few slashes on the top of the loaf to allow for expansion during baking.
9. Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Interesting Facts