Polish Rye Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 g rye flour
- 225 g wheat flour, type 550
- 2 teaspoons caraway seeds
- 2 teaspoons salt
- 20 g yeast, fresh
- 140 ml milk, lukewarm
- 140 ml water, lukewarm
- 1 teaspoon honey, more liquid
Print Recipe
Pin Recipe Instructions
- Mix the flour, salt and caraway seeds in a bowl and make a well in the center.
- Stir the yeast with the milk and honey until smooth, pour into the hollow and work with the water and flour mixture to form a smooth dough. Knead for at least 10 minutes.
- Put in a lightly oiled bowl and cover with a lightly oiled cling film and let rise in a warm place until it is twice as high.
- Grease the tray or line it with baking paper.
- Fold back the dough on a floured surface, shape into an oval loaf and place on the baking sheet. Dust with wholemeal flour and cover and let rise again in a warm place until it is twice as big.
- Heat up the oven as high as you can. Cut deep into the bread twice lengthways, put it in the oven, reduce the heat to 220 ° C and bake for 30-35 minutes.
- Let cool on a wire rack.
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