Polish Rye Bread Recipe in The Bread Kitchen

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt maintains moisture and tang.

Dissolve honey in lukewarm milk.

Add yeast to the milk and let it stand for 10 minutes.

Mix rye flour, strong white flour, salt, and caraway seeds in a large bowl by hand.

Add the frothy yeast mixture and lukewarm water to the flour mixture and mix to a smooth dough.

Knead the dough on a lightly floured surface for about 10 minutes.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 2.5 hours.

Turn the dough out onto a lightly floured surface, punch it down, and knead for another 2 minutes.

Shape the dough into a slight oval and place it on a lightly greased baking tray.

Cover the dough with a plastic bag and let it rise for another 2 hours until doubled in size.

Dust the loaf lightly with flour and slash it with a sharp knife along its length.

Bake in a fan oven at 190°C (220°C in a normal oven) for about 25 minutes until golden brown.

Let the loaf cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens