Recently I found my local Polish shop sold fresh yeast in small blocks, so I have been trying out lots of yeast buns and bread recipes.
This is one for Polish Rye Bread based on a recipe in the following book, which is easy to make and the bread is super.
- 225g rye flour
- 225g strong flour
- 1 tablespoon of caraway seeds
- 2 teaspoons of salt
- 20g of fresh yeast (or 10g of dried)
- 140ml of lukewarm milk
- 1 teaspoon of honey
- 140ml of lukewarm water
- In a jug mix the milk, yeast and honey.
- In a large bowl mix the flour, caraway seeds and salt.
- Make a well in the centre of the flour.
- Pour the yeast mixture into the well.
- Add the water and slowly mix the flour and liquid together until a dough forms.
- Turn the dough into a lightly floured surface and knead for 10 minutes (set a timer!).
- Place the dough into a bowl and cover (a shower cap is good for this).
- Leave until this has doubled in size (around 3 hours if warm).
- Turn the dough out onto a lightly floured surface and lightly knock back.
- Shape into an oval loaf.
- Grease a baking tray.
- Place the loaf onto the baking tray.
- Dust with some rye flour.
- Cover and leave to rise until doubled in size (around 90 minutes if warm).
- Pre-heat the oven to GM7 – 220°C
- Use a sharp knife to make 2 long cuts in the top of the loaf.
- Bake for 30-35 minutes.
- Leave to cool before cutting.