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 yeast (instant, not rapid rise)
- 1 1/2 cups buttermilk (at room temperature)
- 1/4 cup or 1/2 stick butter (melted)
- 2 teaspoons salt
- 2 cups rye flour
- 6 cups all-purpose flour
- In a large bowl or bowl or 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 degrees. 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.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|