|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's the buttermilk in this recipe for Polish Buttermilk Rye Bread that gives it the tang usually associated with rye breads. It takes the labor and time out of creating a sour starter.
While white bread has its place in Polish cuisine, Poles are particularly fond of rye breads and black breads that are made with 100% rye flour and use no white flour to lighten the loaf.
Enjoy this hearty bread with soup, as toast or even in stuffing or sweet bread pudding. And here are Leftover Rye Bread Recipes.
Shortcut: Follow this Quick Tip for faster rising.
- 1 cup water (lukewarm)
- 1 teaspoon sugar
- 1 tablespoon instant yeast (not rapid rise)
- 1 1/2 cups buttermilk (at room temperature)
- 1/4 cup butter (melted)
- 2 teaspoons salt
- 2 cups rye flour
- 6 cups all-purpose flour
Gather the ingredients.
In a large bowl or a bowl of a stand mixer, add all ingredients and mix well.
Knead on low 7 minutes in mixer or 10 minutes by hand.
Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled.
Heat oven to 400 F. Line a large baking pan with parchment paper.
Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic, and let rise until almost doubled.
Brush risen dough with egg whites for a shiny crust or plain water.
Make 4 diagonal shallow cuts (use a lame or razor blade) in the dough.
Bake 25 to 30 minutes or until internal temperature on an instant-read thermometer registers 190 to 195 F.
Cool on wire racks.
Serve and enjoy!