Polish sourdough multigrain bread is deliciously soft with a rustic texture. Make it anytime and serve with soup, meat dishes, or simply with buttered toast!
Polish Sourdough Multigrain Bread Recipe
Sourdough is one of the most popular traditional Polish breads! Eaten in homes across Poland almost weekly, it’s no wonder there are many variations of sourdough bread, from plain to seeded and more.
We have our own special recipe too! Handed down by Pat’s grandma, babcia Jadzia it’s one of my all-time favorite breads! Every time we visit her, she welcomes us with this delicious multigrain bread.
The best part is that you can add any grains of your choice. I love it when it’s made with oats, bran, and sunflower seeds, but really any grains will work.
Babcia Jadzia uses the same sourdough rye starter for this bread that she uses to make żurek. It’s the best idea since the bread goes well with zurek and many other soups!
Another thing about sourdough bread is that it will last for almost two weeks, so it’s really perfect!
How To Make Babcia Jadzia’s Sourdough Multigrain Bread?
Mix the homemade sourdough starter, rye flour, and water in a bowl. If you don’t have time to make the starter at home, you can use a storebought rye sourdough starter.
Cover the bowl with a kitchen cloth and set aside for 12 hours before adding the rest of the ingredients and mixing again. Now leave the bread alone for another hour and a half for it to rise.
Preheat the oven to 392°F (200°C). Oil a large 16 x 4″ bread pan or two small bread pans and sprinkle them with breadcrumbs or flour.
Knead the dough again and place it in the pan. You can add some grains to the dough mix if you also want it crunchy.
Oil the top of the bread using your hand or a silicone brush and sprinkle it with any grains you prefer. I like to use sunflower, poppy seeds, and sesame seeds.
Bake the bread for 1 hour and 15 minutes. If you want the bread crust to be crispier, sprinkle it with water a few times during baking.
Tips For Making Polish Sourdough Multigrain Bread
- You can make rye sourdough starter at home using this recipe.
- Keep sprinkling the crust with cold water so it gets crunchy!
- If you love eating bread but don’t like washing the loaf pans, use these disposable molds instead.
- Sprinkle the bread with sunflower seeds, poppy seeds, pumpkin seeds, or any other seeds you like!
- You can replace the oats/bran in the bread with any seeds of your choice.
- Always make more bread than you think you need. Toasted leftover sourdough bread tastes amazing!
- You can also add grains to the dough mixture so that the bread has a grainy texture.
- Serve for breakfast with Polish scrambled eggs or warm butter!
- Serve for dinner with zurek or bigos stew!
FAQs About Polish Sourdough Multigrain Bread
Can I Use Yeast Instead Of Sourdough Starter?
If you absolutely cannot find sourdough starter or have no time to make it, yes, you can use yeast, but the taste of the bread will change. If it’s possible, try this recipe for sourdough starter a week in advance or buy sourdough starter online.
What Other Breads Can I Make With Sourdough Starter?
Other Polish bread you can make with the sourdough starter are chleb zytni an zakwasie, Kashubian bread, and more!
Why Is The Sourdough Multigrain Rye Bread So Popular?
The multigrain sourdough bread lasts for a long time, so it’s perfect for normal families who are maybe on a budget sometimes. It’s also very filling, so you don’t want to eat much, making it the perfect addition to many meals.
How To Store Polish Sourdough Multigrain Bread?
The Polish multigrain bread can be stored for a really long time. It will last for a week in a covered dish on the counter, for about 2 weeks in the refrigerator, or for 3 to 4 months in the freezer.
Polish Sourdough Multigrain Bread Recipe
Polish Sourdough Multigrain Bread Recipe
Polish sourdough multigrain bread is soft with a rustic texture. The grainy bread goes really well with soup, meat dishes, or simply with buttered toast!
Ingredients
Step 1
- 8 oz (230g) of rye sourdough starter
- 1 ½ cups (240g) of rye flour
- 1 cup of water
Step 2
- 1 cup (160g) of rye flour
- 3 cups (480g) of all-purpose flour
- 2 tbsps of instant yeast
- 3 tbsps of oats
- 3 tbsps of whole bran
- 3 tbsps of sunflower seeds
- 2 tsp of salt
- 1 ½ cup of water
Instructions
- In a big bowl, mix all ingredients for step 1.
- Cover the bowl with a clean kitchen cloth and leave for about 12 hours.
- After 12 hours, add all the ingredients for step 2 and mix.
- Leave to rise for 1.5 hours.
- Preheat the oven to 392°F (200°C).
- Oil large 16 x 4'' (or two small bread pans) with oil and sprinkle with breadcrumbs or flour.
- Knead the dough and place it in the pan. Press the dough to make sure there are no free spaces inside.
- Using a silicone brush, oil the top of the bread. You may decorate it with grains of your choice (sunflower, poppy seeds, sesame seeds, etc.)
- Bake for 1 hour and 15 minutes. If you want your bread's skin to be more crispy, sprinkle it with water a few times during baking.
Notes
You may replace the oats/bran with any seeds of your choice.
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Nutrition Information:
Yield:
35Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 177mgCarbohydrates: 39gFiber: 4gSugar: 0gProtein: 6g
These data are indicative and calculated by Nutritionix
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