Polish Sourdough Rye Bread Recipe

Ingredients
<br>- 2 (.25 ounce) packages active dry yeast
<br>- 1 teaspoon white sugar
<br>- 2 cups water
<br>- 4 cups rye flour
<br>- 1 cup buttermilk, room temperature
<br>- 1 teaspoon baking soda
<br>- 1 tablespoon salt
<br>- 8 cups bread flour
<br>- 1 tablespoon caraway seed
<br><p></p>Directions
<br>step 1: The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight.
<br>step 2: The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture,  the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
<br>step 3: Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.
<br>step 4: Preheat oven to 350 degrees F (175 degrees C).
<br>step 5: Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour.
<br>step 6: Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.
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Ingredients
- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon white sugar
- 2 cups water
- 4 cups rye flour
- 1 cup buttermilk, room temperature
- 1 teaspoon baking soda
- 1 tablespoon salt
- 8 cups bread flour
- 1 tablespoon caraway seed

Directions
step 1: The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight.
step 2: The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
step 3: Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.
step 4: Preheat oven to 350 degrees F (175 degrees C).
step 5: Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour.
step 6: Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.

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