annab
6 Aug 2006
Food / Bread Baking in Poland [65]
*Wholegrain Rye Polish Bread Recipe*
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.
*Wholegrain Rye Polish Bread Recipe*
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.