Polish Sourdough Rye Bread

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1 teaspoon white sugar
  • 2 cups water
  • 4 cups rye flour
  • 1 cup buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 8 cups bread flour
  • 1 tablespoon caraway seed
  • Directions

  • Step 1

    The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight.

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  • Step 2

    The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture,the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.

  • Step 3

    Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.

  • Step 4

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 5

    Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9×5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour.

  • Step 6

    Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.

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