Best Polish Rye Bread With Bran Recipes

12 TRADITIONAL POLISH BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish bread in 30 minutes or less!

POLISH SOURDOUGH RYE BREAD (CHLEB NA ZAKWAS ŻYTNI)

Steps:

• In a small bowl, mix together the 4 tablespoons rye flour and milk.
• Cover with plastic and set in a warm place to ripen for two days or until it smells pleasantly sour.
• In a large bowl, combine 4 cups rye flour and the all-purpose flour, salt, yeast, butter, water, and starter. Knead 7 minutes by machine or 10 minutes by hand.
• Place the dough in a clean, greased bowl, cover with plastic, and let it rise in a warm place until doubled, about 1 hour.
• Punch down the dough, knead it for 1 minute and divide it in half.
• Heat the oven to 400 F.
• Shape each dough half into a round on two parchment-lined baking sheets. Cover each round with oiled plastic and let them rise 30 minutes or until almost doubled.
• Brush the risen rounds with egg white and sprinkle them with caraway seeds. Bake 35 to 40 minutes or until instant-read thermometer registers 190 to 195 F and bread sounds hollow when tapped.
• Slide the bread round off the baking pans and cool them completely on a wire rack.
• Slice, serve, and enjoy! If you have leftover rye bread and it's starting to go stale, put it to use making rye croutons to enjoy on salads and soups.

POLISH SOURDOUGH RYE BREAD

Steps:

• 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. Add the onion slice. Cover and let stand overnight.
• The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, baking soda, 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 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.
• 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 until the volume has doubled.
• Preheat over to 350 degrees F.
• 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 double, about 1 hour.
• Bake at 350 for about 35 minutes 0r until the loaves sound hollow when tapped.

POLISH FRY BREAD

Steps:

• Scrub the potato clean, then boil it in the water.
• Remove the potato from the water to cool.
• Reserve the water.
• Peel the potato and discard the skin (or use for something else).
• In a small bowl, combine the yeast, milk, and sugar. Set it aside until it is bubbly.
• If the yeast mixture does not get bubbly, your yeast is dead. Get some fresh yeast, make sure your milk is not too warm, and try again.
• Now, mash the potato and measure out 1 cup. Use the remaining mashed potato elsewhere.
• Combine 4 c flour with the softened butter, then add the salt and 1 c mashed potato. Taste it and adjust the salt as needed.
• Add the eggs and bubbly yeast mixture.
• Using only as much potato water as needed, create a dough.
• Set the dough aside in a warm place, covered with a damp towel for maybe an hour and ½ , to rise until doubled in size.
• On a floured surface, roll out the dough until it is ½ in thick.
• Do not work the dough any more than necessary.
• Cut out 3 in circles.
• Set the circles aside to rise again.
• Heat the oil until very, very hot.
• Take the dough circles and stretch them out. Three inch circles should make about six inch breads.
• Fry the breads until they are golden, turning them to get both sides done.
• Dust the tops of the breads with garlic salt.
• Enjoy!

RYE BREAD ALA POLISH PAPA

Steps:

• In a large mixer bowl, dissolve the yeast in the warm water.
• Add the milk, sugar, salt, molasses, butter, wheat gluten, cooled caraway seeds, and 1 cup of rye flour.
• Mix at low speed until smooth.
• Switch to dough hook and mix in the rest of the rye flour.
• Add the whole wheat flour and allow the mixer to knead for 5-10 minutes or until the dough is smooth and elastic.
• Lightly oil the surface of the dough, cover with plastic wrap, and allow to rise in the same mixing bowl, until doubled.
• Remove plastic wrap and deflate dough by kneading with dough hook for 1 minute.
• Recover with plastic wrap, and allow to rise again, until doubled.
• Again deflate dough, using mixer, and knead with dough hook until once again smooth and elastic, 1-2 minutes.
• Cut dough in half and form each into a smooth, round loaf.
• Place on a lightly greased cookie sheet, cover with plastic wrap, and allow to rise until doubled.
• Bake in a preheated 375 degree oven for 30-35 minutes, or until loaves sound hollow when thumped on the bottom.
• Remove from pan to cooling rack, and immediately brush with melted butter.

POLISH BEER RYE BREAD (BREAD MACHINE)

Steps:

• Open the container or beer and let stand at room temperature for a few hours to go flat.
• Place all the ingredients in the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

POLISH RYE BREAD WITH BRAN

Steps:

• Heat the water and milk to lukewarm.
• Add yeast with 1 tablespoon honey to milk.
• Add 2/3 cup flour and let stand in warm place 20 minutes.
• In another bowl, mix all ingredients but egg.
• Knead 15 minutes.
• Cover with cloth and let rise 90 minutes.
• Put into greased narrow loaf pans and let rise 2 hours.
• Brush with egg.
• Bake in preheated 375 degree oven for 40 minutes.