Polish Rye Bread - BC20 Style
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It's the week before Christmas. In pre-Covid times, we would have been enjoying our usual pre-Christmas trip to Eastern Europe. The beauty of the Christmas markets, wonderful food, the chance of crisp snow and toasty-warm apartments.
But, this year, we're ice-bound at home. There's a need to be cheered up, so I'm making Polish rye bread - BC20 style, of course.
INGREDIENTS for one loaf
225 gms rye flour
225 gms strong white flour
140 gms tepid water
140 gms tepid milk
5 gms honey
8 gms crushed sea salt
10 gms caraway seeds
7 gms instant active yeast
¼ teaspoon of Vitamin C powder (optional - but it does help the rise)
Mix all the ingredients together and then knead until you have a fairly robust dough.
Lightly flour a work surface and turn out the dough onto it.
Knock it back and then shape it into a boule or oval loaf.
|There are two mixes here...one for the boule and one for the oval|
Place it onto a baking sheet, and dust the loaf with wholemeal flour.
Cover and return to the warm place.
Leave it to proof for between one and one and a half hours until it has doubled in size.
Tip: Watch the dough, not the clock.
Slash the dough twice longways and bake for about 30 - 35 minutes until the loaf is golden brown and hollow when tapped underneath.
Cool on a wire rack