Polish Rye Bread with Bran
Experience the heartwarming, rustic charm of homemade Polish Rye Bread with Bran, a wholesome loaf that combines the earthy flavors of rye flour and nutrient-packed wheat bran for a satisfying bite. Infused with the subtle sweetness of sugar and enhanced by the optional aromatic touch of caraway seeds, this bread offers a perfect balance of hearty texture and cozy, old-world flavor. With a golden crust and soft, slightly chewy interior, it's ideal for pairing with soups, cheeses, or simply a generous spread of butter. The recipe is surprisingly approachable, featuring straightforward steps like a frothy yeast activation and effortless hand-kneading for a beautifully elastic dough. Ready in just over two hours, this nutritious and flavorful bread makes an excellent addition to your baking repertoire—perfect for breakfast, lunch, or a snack. Don't miss the opportunity to bake this traditional delight straight from your kitchen!
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Recipe Information
Ingredients
- 3 cups Rye flour
- 1 cup All-purpose flour
- 1 cup Wheat bran
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 2 teaspoons Caraway seeds (optional)
- 2 tablespoons Vegetable oil
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-7 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, combine rye flour, all-purpose flour, wheat bran, salt, and caraway seeds (if using). Mix well to evenly distribute the dry ingredients.
Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. You may sprinkle additional flour as needed to prevent sticking, but avoid adding too much as the dough should remain slightly sticky.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it doubles in size.
Punch down the dough to release air bubbles and transfer it back to your floured surface. Shape it into a loaf or desired form and place it onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the shaped dough loosely with a towel and let it rise for an additional 30-40 minutes, or until it doubles in size again.
Preheat your oven to 400°F (200°C). If desired, score the top of the bread with a sharp knife to create decorative slashes.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 424.4 g | 154% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 16.3 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
