Polish Sourdough Rye Bread (Chleb Na Zakwas Żytni)
A tangy Polish rye bread features a sourdough base and a caraway-seed topping, with an option for a quicker starter.
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Instructions
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Preheat oven to 400 F.
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For the starter, combine 4 tablespoons rye flour and milk, then cover and ripen in a warm place for two days until sour, or use a shortcut.
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In a large bowl, combine 4 cups rye flour, all-purpose flour, salt, yeast, butter, water, and the prepared starter, then knead for 7 minutes by machine or 10 minutes by hand.
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Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled.
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Punch down the dough, knead for 1 minute, and divide into two halves.
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Shape each dough half into a round on separate parchment-lined baking sheets; cover with oiled plastic and let rise for 30 minutes until almost doubled.
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Brush the risen rounds with egg white, sprinkle with caraway seeds, and bake for 35 to 40 minutes until an internal temperature of 190 to 195 F is reached and the bread sounds hollow.
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Slide the bread from the pans and cool completely on a wire rack.