Polish Corn Bread
Yield
2 loavesPrep
Cook
2 hrsReady
3 daysLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sourdough starter | |||
| 2 | cups |
water
cold |
|
| 6 | cups |
rye flour
|
|
| 1 | teaspoon |
yeast, active dry
|
|
| bread | |||
| 4 | cups |
water
warm, 105-110 degrees F |
|
| 5 ½ | cups |
rye flour
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
salt
|
|
| 4 | each |
yeast, active dry
packages, active dry, with one cup warm water (105110f) |
*
|
| ¼ | cup |
cornmeal
ground |
|
| 2 | teaspoons |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sourdough starter | |||
| 473 | ml |
water
cold |
|
| 1.4 | l |
rye flour
|
|
| 5 | ml |
yeast, active dry
|
|
| bread | |||
| 946 | ml |
water
warm, 105-110 degrees F |
|
| 1.3 | l |
rye flour
|
|
| 1.3 | l |
all-purpose flour
|
|
| 3E+1 | ml |
salt
|
|
| 4 | each |
yeast, active dry
packages, active dry, with one cup warm water (105110f) |
*
|
| 59 | ml |
cornmeal
ground |
|
| 1E+1 | ml |
caraway seeds
|
|
Directions
- Start sourdough starter at least 3 days before baking: Combine Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
- Remove the starter from the refrigerator 2 hours before 3. Transfer the starter to a large bowl and add the warm water, smooth, 5 minutes.
- Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1 to 2 hrs.
- Place a roasting pan on the bottom of the oven and fill with hot. Preheat the oven to 400℉ (200℃). Sprinkle a baking sheet with corn- meal.
- Dampen your hands and reshape the bread into even round Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm.
