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Seedless Polish Rye Bread More Recipes Like This

Polish Bread recipes

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Ingredients: Metric Units
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 425F for 30-35 min. Loaf will sound hollow when tapped on the bottom.

Allow to cool completely on wire rack.

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Contributed on: and modified on Monday November 19th, 2007