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Thursday, April 7, 2016

polish sourdough rye bread

Ingredients

  • Servings: 3
  • 2 (.25 ounce) packages active dry yeast
  • 1 teaspoon white sugar
  • 2 cups water
  • 4 cups rye flour
  • 1 cup buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 8 cups bread flour
  • 1 tablespoon caraway seed

Recipe

  • the night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. let stand until creamy, about 10 minutes. stir in the rye flour until the mixture is smooth. cover and let stand overnight.
  • the next day, dissolve the remaining package of yeast in the buttermilk. add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine. add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). when the dough has become a smooth and coherent mass, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
  • lightly oil a large mixing bowl. place the dough in the bowl and turn to coat with the oil. cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.
  • preheat oven to 350 degrees f (175 degrees c).
  • turn the dough a lightly floured surface and divide into three pieces. form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. cover and let rise until nearly doubled, about 1 hour.
  • bake at 350 degrees f (175 degrees c) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.

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