Polish Rye Bread
This rye bread recipe uses a 50:50 mixture of rye flour and white flour. The result is a lighter texture than a traditional rye loaf.
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Makes: 1 loaf
  • 225 g (8 oz) rye flour
  • 225 g (8 oz) strong white flour
  • 140 ml (4¾ fl oz) lukewarm water
  • 140 ml (4¾ fl oz) lukewarm milk
  • 2 tsp dried yeast
  • 1½ tsp salt
  • 1½ tsp caraway seeds (optional)
  • 1 tsp honey
  1. Dissolve the honey in the milk. Add the dried yeast, mix and leave for 10 minutes for the yeast to activate.
  2. Mix the flours, salt and caraway seeds in a large bowl. Make a well in the centre and add the yeast/milk and the water. Mix to a smooth dough.
  3. Knead the dough firmly on a floured surface for 10 minutes until the dough is smooth and elastic.
  4. Shape the dough into a ball, place in a lightly oiled bowl, cover and leave in a warm place for the dough to double in size. This could take 2-3 hours.
  5. Turn the dough out onto a floured surface, knock it back and knead for a further 2 minutes.
  6. Shape the dough into an oval loaf and place on a lightly-greased baking sheet.
  7. Cover with oiled film or place in a large plastic bag and leave in a warm place for the loaf to double in size. This could take around 2 hours.
  8. Dust the loaf lightly with flour and make two long slashes in the top of the loaf about 3 cm (1") apart.
  9. Bake at 190°C/375°F fan oven, 220°C/430°F conventional oven for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
  10. Place on a wire rack to cool.
Substitute the milk with water if you prefer.

The lower gluten content of rye flour makes this dough harder to knead than a dough made with white flour. It also takes longer to rise too, but the result is worth it!

When thinly sliced this bread is excellent for eating with smoked meats, fish or cheeses.