Rye Bread Ala Polish Papa

"My dad made this bread for years and gave loaves to everyone he knew. Once they tried it, they'd drop not-so-subtle hints begging for more. I've adapted it to a 100% whole grain recipe, but otherwise it's all his. Slightly sweet, dense, and delicious. Do not omit the wheat gluten or otherwise you'll be waiting all day for it to rise (as did my dad). Also, toasting the caraway seeds really brings out their flavor, but it isn't critical."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
12
Yields:
2 loaves
Advertisement

ingredients

Advertisement

directions

  • In a large mixer bowl, dissolve the yeast in the warm water.
  • Add the milk, sugar, salt, molasses, butter, wheat gluten, cooled caraway seeds, and 1 cup of rye flour.
  • Mix at low speed until smooth.
  • Switch to dough hook and mix in the rest of the rye flour.
  • Add the whole wheat flour and allow the mixer to knead for 5-10 minutes or until the dough is smooth and elastic.
  • Lightly oil the surface of the dough, cover with plastic wrap, and allow to rise in the same mixing bowl, until doubled.
  • Remove plastic wrap and deflate dough by kneading with dough hook for 1 minute.
  • Recover with plastic wrap, and allow to rise again, until doubled.
  • Again deflate dough, using mixer, and knead with dough hook until once again smooth and elastic, 1-2 minutes.
  • Cut dough in half and form each into a smooth, round loaf.
  • Place on a lightly greased cookie sheet, cover with plastic wrap, and allow to rise until doubled.
  • Bake in a preheated 375 degree oven for 30-35 minutes, or until loaves sound hollow when thumped on the bottom.
  • Remove from pan to cooling rack, and immediately brush with melted butter.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was great. The flavor was terrific. I didn't let it rise long enough for any of the rises, so it was a little dense. But it was moist. I think I added too much wheat flour, we had a dry day today, not a real bread making day. But we are going to try this recipe with some Kamut flour, rye flour and wheat flour. I doubled this recipe, but I only had 1 TBS total of caraway seeds and it was perfect, not too carawayed ;) .. Thank you Vina!!
     
  2. Very good rye bread. It had just the right amount of rye flavor. It sliced very well. I made this for our annual family fish fry-it was a hit! Thank you!
     
  3. this recipe created very nice loaves of bread. they rose wonderfully for me and they turned out soft and chewy. my only complaint is that there's a bit too much molassas flavor for my liking. other than that it's very good and worth the wait!
     
  4. WOW...just had some of this toasted & I must admit...it's wonderful....the directions are perfect & tho time consuming (the wait is the hardest) the bread was as stated, rich, moist, dense & chewy..just the way it should be... It's one I will make often..being a lover of rye!
     
Advertisement

RECIPE SUBMITTED BY

I live in Minnesota, and actually like the winter more than summer! (Must have Siberian ancestors!) The main focus of my life is, and always has been, children. I've spent the majority of my life either educating myself about children, having and raising children, or working with children. I presently work in an elementary school with children that have emotional/behavioral difficulties, and have three daughters of my own. I also have four grandsons (one an extra gift that came when my daughter very wisely married his dad) and will become Grandma to the the 5th baby in June. This one a little girl! I can not wait!! I received so much joy being a mother that finding that much joy, and more, in being 'Grandma' has taken me by surprise. They are all the best gifts ever given to me. Whatever free time I have is spent with my nose in a book, surfing the web for new recipes, or with my wonderful friends, both online and "in person".
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes