Traditional Polish Sourdough Rye Bread
This Traditional Polish Sourdough Rye Bread is steeped in rich cultural heritage, often presented at Polish weddings as a heartfelt gift for newlyweds. Originating from Susan Wiggs' book, 'Winter Lodge: Pine Box Traditions', it combines the deep, earthy flavors of rye with the tanginess of sourdough, making it a robust addition to any meal or a delightful standalone treat. The unique blend of ingredients, including buttermilk and caraway seeds, creates a bread that’s not just a staple, but a story on the table, connecting generations through the art of bread-making.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
active dry yeast
2 packages (or 4 1/2 teaspoons) (separated)
white sugar
1 tablespoon (none)
warm water
2 cups (at 80°F)
onion
1 slice (none)
rye flour
4 cups (divided)
buttermilk
1 cup (room temperature)
baking soda
1 teaspoon (none)
salt
1 tablespoon (none)
bread flour
8 cups (divided)
caraway seed
1 tablespoon (optional)
Instructions
1
The night before baking, prepare the sourdough starter. In a medium mixing bowl, dissolve one packet (or 2 1/4 teaspoons) of active dry yeast with 1 tablespoon of white sugar in 2 cups of warm water (80°F). Let it sit for approximately 10 minutes until it becomes creamy.
2
Gradually stir in 4 cups of rye flour, mixing until the mixture is smooth and lump-free. Add a slice of onion for flavor and cover the bowl with a clean cloth. Allow the mixture to rest overnight at room temperature.
3
On the next day, dissolve the second packet of active dry yeast in 1 cup of room temperature buttermilk. Stir this mixture into your rye flour mixture.
4
Add 1 teaspoon of baking soda, 1 tablespoon of salt, and 4 cups of bread flour. Mix well until combined.
5
Gradually incorporate the remaining 4 cups of bread flour, adding 1/2 cup at a time. Stir until the dough becomes a cohesive mass; you may not need to use all the flour.
6
Transfer the dough to a lightly floured surface and knead it for about 8 minutes, until smooth and elastic. If using, sprinkle the caraway seeds over the dough and knead them in until fully distributed.
7
Lightly oil a large mixing bowl and place the kneaded dough inside, turning it to coat in oil. Cover the bowl with a damp cloth and let it rise in a warm area for about 1 hour, or until it has doubled in size.
8
Preheat your oven to 350°F (175°C).
9
Punch down the risen dough and turn it out onto a floured surface. Divide the dough into three equal pieces, shaping each piece into a loaf.
10
Place the formed loaves into three lightly greased 9x5 inch loaf pans. Cover again and let them rise until they are nearly double in size, about 1 hour.
11
Once risen, bake in the preheated oven for approximately 35 minutes. The bread is done when it sounds hollow when tapped on the bottom. Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Polish Sourdough Rye Bread?
It is a robust, earthy bread with a tangy sourdough flavor, traditionally gifted to newlyweds at Polish weddings.
What is the origin of this specific recipe?
This recipe originates from Susan Wiggs' book, 'Winter Lodge: Pine Box Traditions'.
How many packages of yeast are required?
The recipe requires 2 packages (or 4 1/2 teaspoons) of active dry yeast, used in separate stages.
What is the correct temperature for the warm water?
The water used to dissolve the first yeast packet should be at 80°F.
Why is an onion slice added to the starter?
A slice of onion is added to the rye flour mixture to provide a unique depth of flavor during the overnight rest.
How long does the sourdough starter need to rest?
The sourdough starter mixture should rest overnight at room temperature.
What kind of flour is used for the starter?
4 cups of rye flour are used to create the initial sourdough starter.
What temperature should the buttermilk be?
The buttermilk should be at room temperature before being mixed with the second yeast packet.
When is the baking soda added?
Baking soda is added on the second day, along with salt and the first portion of bread flour.
How much salt does the recipe call for?
The recipe requires 1 tablespoon of salt.
How much total bread flour is used?
A total of 8 cups of bread flour are used, added in two separate 4-cup stages.
How long should the dough be kneaded?
The dough should be kneaded for approximately 8 minutes until it is smooth and elastic.
Are caraway seeds a required ingredient?
No, caraway seeds are an optional ingredient used for additional flavor.
How do I prepare the bowl for the first rise?
Lightly oil a large mixing bowl and turn the dough within it to ensure it is fully coated in oil.
How long is the first rise for the dough?
The first rise takes about 1 hour, or until the dough has doubled in size.
What is the required oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How many loaves does this recipe produce?
This recipe makes three loaves of bread.
What size loaf pans are needed?
The recipe calls for three 9x5 inch loaf pans.
How long is the second rise in the pans?
The shaped loaves should rise for about 1 hour until they have nearly doubled in size.
What is the total baking time?
The bread bakes for approximately 35 minutes.
How can I tell if the bread is finished baking?
The bread is done when it sounds hollow when tapped on the bottom.
How long should the loaves cool in the pans?
Allow the loaves to cool in their pans for 10 minutes before moving them.
Where should the bread cool after being removed from the pans?
The loaves should be transferred to a wire rack to cool completely.
Is sugar used in the recipe?
Yes, 1 tablespoon of white sugar is used to help activate the yeast.
How many total ingredients are in this recipe?
There are 10 ingredients listed in the recipe.
What should the yeast mixture look like after sitting for 10 minutes?
It should appear creamy once the yeast and sugar have dissolved in the warm water.
How is the bread flour added to the dough?
Bread flour is added in two stages: first 4 cups are mixed in, then the remaining 4 cups are added 1/2 cup at a time.
What tags are associated with this recipe?
Tags include bread, sourdough, rye, polish, wedding tradition, homemade, artisan, caraway, buttermilk, and traditional.
Is this a quick bread or a yeast bread?
This is a yeast-leavened sourdough bread that requires overnight preparation.
Can I substitute the bread flour?
The recipe specifically calls for bread flour to achieve the necessary structure and elasticity for the rye dough.