Seedless Polish Rye Bread

Polish Bread recipes

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: Saturday November 17th, 2007 and modified on Monday November 19th, 2007