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Chleb żytni razowy na zakwasie (Polish Sourdough Rye Bread)

  • Author: Polish Housewife
  • Category: Bread
  • Cuisine: Polish

Description

A dense dark bread, chock full of sunflower seeds


Scale

Ingredients

  • 10 cups rye flour
  • 4 1/4 cups water, adding more if needed
  • 2 teaspoons salt
  • 12 cups sunflower seeds

Instructions

  1. Mix 50 g (1/2 cup) of flour and 50 ml (1/4 cup) of warm water in a glass vessel
  2. Cover with a cloth and leave in a warm place for 24 hours
  3. Repeat this process for the next 3 days, stirring in 50 g of flour and 50 ml of water each day
  4. Your sourdough starter will be growing for 4 days
  5. On the fifth day, transfer your starter to a large bowl and add 500 g (4 cups) of rye flour and 500 ml (2 1/2 cup) warm water (44 C or 110 F), mix and cover with a cloth and leave in a warm place for 8 hours or overnight
  6. To the dough, add 150 ml (3/4 cup) water and the salt
  7. Next add 500 g (4 cups) rye flour and seeds
  8. Knead the dough lightly; it should still be a little sticky
  9. Divide dough into two parchment lined loaf pans
  10. Lightly score the top of the bread diagonally, in both directions giving a criss-cross pattern
  11. With a pastry brush, brush the tops of the loaves with boiling water*
  12. Cover with a cloth and leave to rise in a warm place for 2 hours
  13. Preheat the oven to maximum temperature for 15 minutes, reduce the temperature to 200 C or 400 F Brush loaves again with boiling water,* put in the oven and bake for 55 minutes
  14. Cool before slicing
  15. Bread stays fresh for about a week
  16. Yield 2 – (8 or 9 inch) loaves