Ingrédients pour Polish Rye Bread With Bran
- 1 tablespoon honey + 1/4 cup honey
- 2 teaspoons active dry yeast
- Buttermilk
- 1 cup water
- 2/3 cup all-purpose flour + 2 cups rye flour
- Rye Flour
- Wheat Bran
- 1 teaspoon salt
- Oil
- 1 large egg
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Comment préparer Polish Rye Bread With Bran
- Heat 1 cup of water and 1/2 cup of milk to lukewarm (approximately 105-115°F).
- In a large bowl, dissolve 2 teaspoons of active dry yeast with 1 tablespoon of honey in the warm milk mixture. Let stand for 5 minutes until foamy.
- Add 2/3 cup of all-purpose flour to the yeast mixture. Stir to combine and let stand in a warm place for 20 minutes.
- In a separate large bowl, combine: 2 cups rye flour, 1/2 cup wheat bran, 1 teaspoon salt, 1 tablespoon caraway seeds (optional), and 1/4 cup honey.
- Add the yeast mixture to the dry ingredients. Gradually add 1/2 cup additional warm water until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic. Add more flour as needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 90 minutes, or until doubled in size.
- Grease two narrow loaf pans (approximately 8.5x4.5 inches). Gently shape the dough into two loaves and place them into the prepared pans.
- Cover the loaves loosely with plastic wrap and let rise for another 60-90 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- Beat 1 large egg with 1 tablespoon of water. Brush the tops of the loaves with the egg wash.
- Bake for 40-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Remove from the pans and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
59g
Fat
18g
Carbs
70g
