Rye Bread Ala Polish Papa
Experience the warmth of tradition with "Rye Bread Ala Polish Papa," a rustic and hearty bread recipe inspired by Polish baking heritage. Crafted with a harmonious blend of rye and bread flours, this loaf boasts a subtle sweetness from honey and optional hints of caraway seeds for a classic flavor profile. The dough, enriched with olive oil, rises to perfection and bakes into a golden crust with a soft, chewy interior. Whether you’re slathering it with butter, pairing it with soups, or serving it as part of a charcuterie board, this homemade rye bread is as versatile as it is satisfying. Perfect for bread-baking enthusiasts and beginners alike, this recipe combines simple ingredients with time-honored techniques for a truly artisanal result.
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Recipe Information
Ingredients
- 250 grams rye flour
- 250 grams bread flour
- 7 grams dry yeast
- 300 ml warm water
- 1.5 teaspoons salt
- 2 teaspoons caraway seeds (optional)
- 2 tablespoons honey
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the rye flour, bread flour, salt, and caraway seeds (if using). Mix well.
In a smaller bowl, dissolve the dry yeast and honey in the warm water. Let sit for 5-10 minutes until the mixture becomes foamy.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes on medium speed.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
Cover the loaf loosely with a kitchen towel and let it rise again for about 30-40 minutes.
Preheat your oven to 220°C (430°F). If desired, slash the top of the loaf with a sharp knife to create decorative patterns.
Bake the bread in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 36.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1492 mg | 32% | |
*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.
