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    You are in: Home / Recipes / Polish Sourdough Rye Bread Recipe
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    Polish Sourdough Rye Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    1 hrs

    35 mins

    poo235's Note:

    From Susan Wiggs' book Winter Lodge: Pine Box Traditions. "It's a Polish wedding tradition to give a new bride a supply a starter for sourdough rye bread. I suspect it's a combination of tradition and desperation on the part of the bride. It just doesn't seem fair to add the pressure of making a good bread right out of the gate to everything else the poor girl is juggling."

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      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. Add the onion slice. Cover and let stand overnight.
    2. 2
      The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, baking soda, salt, 4 cups of the bread flour and stir to combine.
    3. 3
      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 the flour).
    4. 4
      When the dough has become a smooth and coherent mass, turn it out onto 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.
    5. 5
      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 until the volume has doubled.
    6. 6
      Preheat over to 350 degrees F.
    7. 7
      Turn the dough onto 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 double, about 1 hour.
    8. 8
      Bake at 350 for about 35 minutes 0r until the loaves sound hollow when tapped.

    Ratings & Reviews:

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    Nutritional Facts for Polish Sourdough Rye Bread

    Serving Size: 1 (2198 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1743.8
     
    Calories from Fat 55
    18%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 3.2 mg
    1%
    Sodium 2841.7 mg
    118%
    Total Carbohydrate 366.1 g
    122%
    Dietary Fiber 25.5 g
    102%
    Sugars 10.7 g
    42%
    Protein 52.6 g
    105%

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