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Polish Rye Bread
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Serves/Makes:2 loaves

  • 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.

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