Polish Sourdough Rye Bread Recipe - Chleb Zwykly na

Zakwasie
The smell of this bread reminds me about my Polish grandmother. In the scent of this bread is enchanted a sheer joy
happiness of a careless childhood. :

Enjoy!

Makes 2 loaves

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

Sourdough Starter:
4 tablespoons medium rye flour
3 tablespoons warm milk

Bread:
4 cups medium rye flour
4 cups all-purpose flour
1 tablespoon salt
1 package (2 1/4 teaspoons) instant yeast (not rapid rise)
2 tablespoons butter, softened
2 1/2 cups warm water
1 tablespoon caraway seeds

Preparation:

1. To make the starter, in a small bowl, mix together the 4 tablespoons rye flour and milk. Cover with plastic and se
warm place to ripen for two days or until it smells pleasantly sour.

2. In a large bowl, combine the rye and white flours, salt, yeast, butter, water and starter. Knead 7 minutes by mac
minutes by hand. Place in a clean, greased bowl, cover with plastic and let rise in a warm place until doubled, a
hour.

3. Punch down dough, knead 1 minute and divide in half. Shape each half into a round on 2 parchment-lined bakin
Cover with oiled plastic and let rise 30 minutes or until almost doubled. Heat oven to 400 degrees.

4. Brush risen rounds with egg white and sprinkle with caraway seeds. Bake 35-40 minutes or until instant-read th
registers 190-195 degrees and bread sounds hollow when tapped. Cool on a wire rack.