Print Friendly Recipe
- 2 cups (475 ml) buttermilk
- 1/2 tsp (2 ml) baking soda
- 1/4 cup (60 ml) butter
- salt to taste
- 1 tsp (5 ml) fennel seeds
- 1 Tbsp (15 ml) caraway seeds
- 2/3 cup (150 ml) molasses
- 1/3 cup (80 ml) water
- 1 envelope active dry yeast or 1 cake compressed yeast
- 3 cups (700 ml) all-purpose flour, sifted
- 3 cups (700 ml) rye flour
- 1/4 cup (60 ml) melted butter
- 1 tsp (5 ml) caraway seeds
- Combine the buttermilk and baking soda.
- Heat the next 6 ingredients in a saucepan. Bring to a boil, then immediately remove from heat and allow to cool to lukewarm.
- Dissolve the yeast in this lukewarm mixture and gradually sift the flours into this, mixing thoroughly all the time.
- Place on a lightly floured board and knead until smooth.
- Put dough in a greased bowl and allow to rise until doubled in bulk in a warm place (about 2 hours).
- Punch down, knead again, and separate into 2 balls.
- Place these on a lightly greased cookie sheet, brush with the melted butter, sprinkle with caraway seeds, and allow to rise again until doubled.
- Preheat oven to 350 degrees (175 C.) and bake for about 45 minutes, or until crust is lightly browned and crisp.
- Drizzle with butter again when removed from the oven.
- It's from my Polish cookbook: The Best of Polish
Cooking by Karen West.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.