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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2			22.2	2.4504	2.8656	0.10800000000000001
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
rye flour	4	cups		1664.0	351.3856	81.4592	11.3664
buttermilk	1	cup		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1	tablespoon		-	-	-	-
bread flour	8	cups		3956.56	794.9288	131.3008	18.1936
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.