Polish Sour Bread
This is a recipe for traditional Polish sour bread that uses a sourdough or Kwas starter.
Ingredients: 1 kg rye flour, 500 g wheat flour, 500 ml sourdough starter or kwas, 250 ml milk 1 tbsp honey, 1 tsp salt, caraway, cumin and sesame seed
Combine ingredients and knead.
Allow to rise in a warm place for one hour.
Form loaves and put them into greased and floured pans.
Allow to rise for at least one hour and, in any case, until the dough is well above the sides of the pans.
Put a pan of hot water in the overn. It will steam and make the crust crispy. Remove the pan after 20 minutes of baking the bread.
When properly risen, put into hot oven, 220 degrees C. Turn down heat and allow temperature to drop to 100 degress C and bake until the internal temperature of the bread is 94 degrees C. (Use a meat thermometer to check the bread's internal temperature.)
To bookmark or link to this page, use Polish Sour Bread