Seedless Polish Rye Bread
Polish Bread recipes
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2 c. rye flour
2 c. white flour
2 tsp. salt
2 Tbsp. yeast
2/3 c. warm milk
1 tsp. clear honey
2/3 c. warm water
A dense, crusty dark bread perfect for Reuben sandwiches!
Note: Make sure you have plenty of time; this dough is a slow riser.
Warm the milk in a saucepan or in the microwave. It should be as warm as a cozy bathtub or a baby's bottle, no warmer. In a small bowl, combine yeast, milk, and honey. Set aside.
In a large bowl, combine flours and salt. After yeast mixture gets a bit frothy, add to flour. Knead. Add water gradually until dough comes together.
Spray a large bowl with nonstick spray, cover, and leave to rise in a warm place until doubled in bulk: about 3 hours.
Punch down dough and shape into an oval loaf. Place on a baking sheet sprayed with nonstick spray. Return to warm place and allow to rise again, until doubled in size.
Bake at 425°F for 30-35 min. Loaf will sound hollow when tapped on the bottom.
Allow to cool completely on wire rack.
Submitted by Gretchen Grant
Contributed on: and modified on Monday November 19th, 2007