Bread is an important part of a Polish meal. It therefore should not come as a surprise that there are numerous types of Polish bread. It is interesting to note that the preferences of people differ from region to region. Bread is such a big part of Polish culture that greeting visitors with chlebem i solą or salt and bread is a symbol of Polish hospitality!
While white bread is popular in most of regions but you will find that Poles also love their rye bread and brown bread. In some places, they even have 100% rye bread which is called black bread. This is because rye has a brown-black color which makes bread baked solely with rye turn dark brown or black. These rye bread are extremely healthy since they use no white flour.
The Polish buttermilk rye bread has a mild sour tang to it. This is caused due to the sourness of the buttermilk that is used in the recipe. Not only does the buttermilk add a softness to the bread but it also eliminates the need to make a sour starter. This means that this bread is so much easier to make when compared to the other sourdough bread recipes.
Polish Buttermilk Rye Bread Recipe – Chleb Żytni Na Maślance
Part I – Knead All The Ingredients
Use a large mixing bowl. Add in 2 ½ cups of all purpose flour, 1 cup of rye flour, 1 ½ tbsps. of instant yeast, 1 tsp of salt and ½ tsp of sugar. Mix the ingredients so that they combine with the flour well. Add in 2 tbsps. of warm water and 1 cup of warm buttermilk. Knead all the ingredients for 3-5 minutes. You can do this with your hands or with a food processor.
Part II – Place The Dough In A Big Bowl
Place the dough in the center of a bowl. The bowl needs to be large enough that the dough can rise. Cover the bowl with a clean kitchen cloth to prevent the dough from drying. Place the bowl in a warm area. Set aside for 1 hour. This is approximately the time it will take for the dough to double in size.
Part III – Knead The Dough Again
Once the dough has risen, gently knead the dough again and place it in a floured proofing basket. Don’t worry if you don’t have a proofing basket. You can make one by lining a strainer with a clean kitchen cloth. Sprinkle flour over the cloth before placing the dough inside.
Part IV – Wait For Another Hour
Cover the dough with a kitchen cloth once more. Keep the dough aside for another hour. The dough will grow once more.
Part V – Preheat the oven to 410°F (210°C).
Part VI – Carefully transfer The Dough
Line a baking tray with parchment paper. This will keep the dough from sticking to the pan. Carefully transfer the dough to the baking tray.
Part VII – Brush The Bread With Water
Gently brush the bread with water. This will give the bread a nice crust.
Part VIII – Bake For 10 minutes, Then Reduce The Temperature To 355°F (180°C).
Part IX – Bake For Another 35 Minutes
FAQ About The Polish Buttermilk Rye Bread Recipe
Is Polish Buttermilk Rye bread Healthy?
Polish buttermilk rye bread is very healthy. The rye flour contains a lot of fiber which is great for your digestion. If made without extra additional sugars, rye breads can help control your sugars thanks to the fiber content. The fiber also helps make you feel full faster which is great for portion control.
In addition to all this, rye bread also contains Vitamin B complex and minerals like iron and folate.
What Are The Disadvantages Of Rye Bread?
Rye bread has many benefits. One potential downside is that rye bread contains gluten and hence cannot be a part of a gluten-free diet. Depending on who makes it, rye bread may also contain higher added sugars. This could be a cause for concern for people who are diabetics. When you make Polish buttermilk rye bread at home, you know exactly what you add in. So this second disadvantage can be eliminated.
What Are Some Other Easy To Make Polish Bread Recipes?
As mentioned before, bread is an important part of Polish meals. People either buy bread or make it at home. Here are some easy recipes that you can try should you want to make your own Polish bread.
- Polish sourdough multigrain bread recipe
- Polish sourdough rye bread recipe
- Polish rye bread with yeast recipe
- Easy spelt flour bread recipe
- Polish flat bread recipe
- Polish sweet bread with raisins recipe
- Polish Easter bread stuffed with sausage recipe
- 2 ½ cups (300g) of all-purpose flour
- 1 cup (120g) of rye flour
- 1 cup of warm buttermilk
- 2 tbsps of warm water
- 1 ½ tbsps of instant yeast
- 1 tsp of salt
- ½ tsp of sugar
- Knead all the ingredients for 3-5 minutes. Do it using your hands or in a food processor.
- Place the dough in a big bowl and wait for 1 hour for the dough to double its size.
- Knead the dough again and place it in a floured proofing basket. If you don't have the basket, simply line the strainer with a clean kitchen cloth, then sprinkle it with flour.
- Wait for another 1 hour for the dough to grow.
- Preheat the oven to 410°F (210°C).
- Carefully transfer the dough to the baking tray lined with parchment paper.
- Brush the bread with water.
- Bake for 10 minutes, then reduce the temperature to 355°F (180°C).
- Bake for another 35 minutes.
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Amount Per Serving: Calories: 111Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 187mgCarbohydrates: 22gFiber: 2gSugar: 1gProtein: 4g
These data are indicative and calculated by Nutritionix