Polish Rye Bread With Bran Recipe

Experience the rustic charm of Poland with this hearty, whole grain rye bread! Made with a blend of rye flour, wheat bran, and a touch of honey, this recipe yields a deeply flavorful and satisfying loaf perfect for sandwiches, dipping, or enjoying alongside your favorite soup. Impress your family and friends with this authentic Polish baking tradition.

Prep Time 30 mins

Cook Time 280 mins

Calories 1103 kcal

Protein 74g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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.