This is a traditional recipe of our grandmothers to bake bread, with hints how to make sourdough starter according to the book /Kosowska Kuchnia Jarska/ printed in 1929 by M. Arcta, Warsaw. Rye bread is very popular in our country because rye is one of the few crops that are successful in most areas of Poland.
*Sourdough starter: *
* *
Mix half cup of rye flour with 1/3 cup of lukewarm water, cover with a kitchen towel and leave in a warm place for 3 days. Stir at least once every day. When bubbles appear at the top of the mixture and sour odor is released, the starter is ready. Some of the starter can be stored in the refrigerator or dried up for next time.
* Ingredients: *
5 ½ lbs wholewheat rye flour
4 cups water
3-4 tbs sourdough starter
salt
Mix a quarter of the flour with lukewarm water and sourdough starter and leave in a warm place until the next day.
Mix half of the remaining flour with the blend prepared the previous day. Let it rise for a few hours. Afterwards, add the rest of the flour and salt to taste, and knead the dough until smooth. Form into two bread loaves with wet hands, sprinkle the loaves with flour, and place on a floured pan in a warm place to rise for a couple of hours or until they almost double in size. Bake for 1- 1 1/2 hours at 375 degrees.
I make my grandmothers recipe, she was blind and did everything by feel but she taught my mom and we mastered the recipe, it is for home made sweet raisin bread, raisins optional. Smatnego(spelling is wrong)
There is no bread in the world as good as Polish Bread. Sigh. I have had Polish Croissants too... don't know what they are called in Polish.... but the pasty was light & crispy & they were shaped list a crescent and filled with this amazing apricot filling. Yum.
What about bread machines? My bread is always an awkward size and shape and always has a hole in the bottom. If I use rye, should it be 100% or mixed with wheat flour? Are there any seeds or anything else I could add for 'authenticity'?
Without the machine, my speciality is bagels. The boiling bit is the most fun. Supermarket bagels (in the UK at least) are just ring-shaped bread. Kneading is good for stress-relief.
If you like chewy, hard, stale if you don't eat it that day kind of bread, then, yes, Polish bread is for you. Ugh. Give me good old fashioned home-made white bread!
And not only bread sucks, why does everything in Poland have to be fried??? You have an oven - use it!!!
When I was growing up. My best friend was a Jewish boy. and his Dad was a baker.. Many a night that I spent helping them make bread and bagels.
For sour dough he used old rye bread soaked in water then squeezed dry. It was then added to the other ingredients and made beautiful rye bread. With caraway seeds.
I make it all the time. But just like the old guy. He never measured anything. He just looked at it and could tell when everything was right.
Then you'd like Paluchy. It's a long braided roll. They're only made in 1 place and by a family who only sells it there (off season maybe a local market...who knows). It's made fresh every morning and you have to wait in line to get it fresh, but no matter how long you wait it's worth it.
In the recipe ingredients you list wholewheat rye flour. Did you mean wholegrain rye flour as in the heading? Do you use only rye flour which is very low in gluten and does nto rise too well. Usually some white (wheat) flour is added. In fact the breads now comemrcially made in Poland contain less and less rye flour, only 30-40%. Many brands are becoming more and more like the cotton-fluff stuff the Brits call white bread.
When I’m abroad what I miss is the polish bread. So, I sometimes make bread in the similar way like you do, annab. But, I think that you forgot about one very important ingredient – that is yeast. We can mix it together with some sugar what boots yeast’s work. It’s essential, otherwise bread will be flat.
Another suggestion will be keeping in jar some bread dough as a starter for next time.