Search thousands of recipes reviewed by home cooks like you.

Polish Sourdough Rye Bread

Polish Sourdough Rye Bread

Lori

Lori

An old-fashioned sourdough rye bread from my grandmother's 90 year old neighbor! Let the starter rise overnight and make the bread the next day.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  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.
  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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  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 9x5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour.
  6. Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TRACEYS
38

TRACEYS

10/6/2003

I just started making bread & this was my first attempt at rye bread. I have to say this is a fairly easy recipe. The bread has a nice texture & it tastes good too. This recipe did make 2 9x5 loaves instead of 3.

wiggy
32

wiggy

2/5/2008

This recipe is great; use 4 cups of white flour not 8 cups; if someone actually did this, not much wonder it was dry; to make it more authentic double up on the caraway.....very nice!!!!!

HOUSEHUSBAND
20

HOUSEHUSBAND

11/12/2003

I found this bread was quite easy to prepare, fantastically fragrant with a wonderful taste. Gorgeous with lashings of butter and plum powidel...yum

More reviews

Similar recipes

ADVERTISEMENT