|Polish Sourdough Rye Bread|
"An old style sourdough rye bread from my grandmother's ninety 12 months vintage neighbor! Let the starter upward push overnight and make the bread day after today."
- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon white sugar
- 2 cups water
- 4 cups rye flour
- 1 cup buttermilk, room temperature
- 1 teaspoon baking soda
- 1 tablespoon salt
- eight cups bread flour
- 1 tablespoon caraway seed
|Prep :||Cook : 36M||Ready in :|
- 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 mins. Stir in the rye flour till the combination is clean. Cover and allow stand in a single day.
- The subsequent day, dissolve the closing package of yeast in the buttermilk. Add the rye flour aggregate, the baking soda, the salt, four cups of the bread flour and stir to mix. Add the ultimate four cups of bread flour, half cup at a time, stirring well after each addition (you can not need to feature all of the flour). When the dough has grow to be a easy and coherent mass, turn it out onto a gently floured floor and knead till easy and supple, about eight mins. Sprinkle the caraway seeds at the dough and knead them in until they are evenly distributed at some stage in the dough.
- Lightly oil a massive blending bowl. Place the dough in the bowl and flip to coat with the oil. Cover with a damp cloth and let rise in a warm region for approximately 1 hour or till the quantity has doubled.
- Preheat oven to 350 stages F (175 degrees C).
- Turn the dough onto a gently floured floor and divide into 3 portions. Form each piece right into a loaf and vicinity in 3 gently greased 9x5 inch bread pans. Cover and let upward thrust till almost doubled, approximately 1 hour.
- Bake at 350 degrees F (a hundred seventy five tiers C) for about 35 mins or until the lowest of the loaves sound hollow while tapped.
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