Rye Bread Ala Polish Papa Recipe

Name: Rye Bread Ala Polish Papa
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Active Dry Yeast; 1 cup warm (105-115°F) water; 1 cup milk; Brown Sugar; 1 1/2 teaspoons salt; 1/4 cup molasses; 1/4 cup (1/2 stick) softened unsalted butter + 2 tablespoons melted unsalted butter; 3 1/2 - 4 cups rye flour; 1 1/2 cups whole wheat flour; Vital Wheat Gluten; 1 tablespoon toasted caraway seeds

This authentic Polish rye bread recipe, passed down through generations, is a must-try for bread lovers! Slightly sweet, incredibly dense, and bursting with caraway flavor, this 100% whole grain loaf is a testament to traditional baking. My dad's secret? Wheat gluten – don't skip it! This ensures a perfect rise every time. Prepare to be amazed by the rich, robust flavor and irresistible aroma. Perfect for sandwiches, alongside soups, or simply enjoyed on its own.

Prep Time 30 mins

Cook Time 35 mins

Calories 1755.3 kcal

Protein 92g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rye Bread Ala Polish Papa

Active Dry Yeast
1 cup warm (105-115°F) water
1 cup milk
Brown Sugar
1 1/2 teaspoons salt
1/4 cup molasses
1/4 cup (1/2 stick) softened unsalted butter + 2 tablespoons melted unsalted butter
3 1/2 - 4 cups rye flour
1 1/2 cups whole wheat flour
Vital Wheat Gluten
1 tablespoon toasted caraway seeds

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How to Make Rye Bread Ala Polish Papa

In a large mixer bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm (105-115°F) water.
Add 1 cup milk, 1/4 cup granulated sugar, 1 1/2 teaspoons salt, 1/4 cup molasses, 1/4 cup (1/2 stick) softened unsalted butter, 2 tablespoons wheat gluten, 1 tablespoon toasted caraway seeds, and 1 cup rye flour.
Mix at low speed until smooth.
Switch to the dough hook and mix in 2 1/2 - 3 cups rye flour, adding gradually until a shaggy dough forms.
Add 1 1/2 cups whole wheat flour and knead with the dough hook for 5-10 minutes, or until the dough is smooth and elastic.
Lightly oil the surface of the dough, cover the bowl with plastic wrap, and let rise in a warm place until doubled in size (about 1-1.5 hours).
Remove plastic wrap and deflate the dough by kneading with the dough hook for 1 minute.
Recover with plastic wrap and let rise again until doubled (about 45-60 minutes).
Deflate the dough again using the mixer and knead with the dough hook for 1-2 minutes until smooth and elastic.
Cut the dough in half and shape each half into a smooth, round loaf.
Place loaves on a lightly greased baking sheet, cover with plastic wrap, and let rise until almost doubled (about 30-45 minutes).
Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the loaves sound hollow when thumped on the bottom.
Remove from the baking sheet to a wire rack and immediately brush with 2 tablespoons melted unsalted butter.