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Rye Bread, Polish
Rye Bread, Polish
Here is the recipe that I have for rye bread: According to my sources in Poland - a cup (what they call a "glass) is 1/4 liter or 8.9 oz. depending on what you're measuring. Kwas or Starter: 10 drops of spiritus (100% grain alcohol) I guess vodka would do as well 2 T. grated onion -squeezed to release juice 2 dkg. yeast (you have to measure this one - I don't have an equivalent) 1 1/2 cups white rye flour (for the professional bakers out there - the original recipe specifies 720 or 580 white rye - whatever that means) 1/3 cup stone ground rye ( professionals - here is specifies 2000 type) 1 cup warm water Mix this together in the order listed and then sift 3 mm. of flour (white rye - 720 or 580) over top. Let sit at room temperature for 30 hours. It should double in size. After 30 hours, again sift 1/4 cup white rye on top (the 720 or 580 but once you choose a type, stick with it) and mix in water (the recipe only tells to use enough water for a "soft" consistency - no number given [Maybe the profs out there would have a number for those of us who are lost without our measuring cups](remember, when I use "cup" I am referring to the 8.9 oz or 1/4 liter for liquid so you have to do the conversion) Again, sift about 3 mm. of flour on top and let sit for 12 hours. It should increase to 1 1/2 times it's original size. After 12 hours - mix in 3/4 cups white rye flour and 1/2 cup warm water Again - sift 3 mm. of flour on top and let sit for 6 hours. It should double in size, be warm and smell of ethyl alcohol??? (yes- that is what the recipe says) Now for the Bread: For one loaf: 20 dkg. starter (weigh) 1/2 cup wheat flour (650 rich (translated) 3 pinches salt water (no amount given - NEED HELP HERE) 4 dkg. yeast Mix until elastic consistency. Line a bowl with a floured cloth. Sift layer of flour over cloth. Put dough in bowl, sift flour over, cover with floured cloth and let rise until double. (After this point - the directions become very vague - for me at least) Form into loaf and brush with water. Bake at 428F (220 C) until internal temp of 338F (170C) about 1 hour. GOOD LUCK!!! Tamara Pittsburgh |
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