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Polish Corn Bread

Polish Corn Bread recipe image
This Eastern European bread features Cold water 5 1/2 c All purpose flour, Rye flour 2 tablespoon Salt, Active dry yeast 4 package Dry yeast dissolved in 1/4. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 2630.2
Dietary: Vegan, Vegetarian
Description
This Eastern European bread features Cold water 5 1/2 c All purpose flour, Rye flour 2 tablespoon Salt, Active dry yeast 4 package Dry yeast dissolved in 1/4. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cups Cold water
  • 5 1/2 cups All purpose flour
  • 6 cups Rye flour
  • 2 tablespoons Salt
  • 1 teaspoons Active dry yeast 4 package Dry yeast dissolved in 1/4
Directions
  1. 1
    ============================ -cup warm water (105-110F) BREAD: 1/4 c Ground cornmeal 4 c Warm water (105-110 F) 2 ts Caraway seeds 1.
  2. 2
    Start sourdough starter at least 3 days before baking:
  3. 3
    Combine the cold water, rye flour, and yeast in a bowl.
  4. 4
    Mix well; it will be lumpy.
  5. 5
    Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
  6. 6
    Remove the starter from the refrigerator 2 hours before beginning to make the bread.
  7. 7
    Transfer the starter to a large bowl and
  8. 8
    add the warm water, yeast, flours, salt, cornmeal and caraway seeds and
  9. 9
    mix until smooth, 5 minutes.
  10. 10
    Divide the dough in half.
  11. 11
    Shape into 2 even rounds.
  12. 12
    Place each round in a lightly greased bowl,
  13. 13
    cover with a clean cloth, and
  14. 14
    set aside to rise in a warm
  15. 15
    place until doubled in size, about 1-2 hrs.
  16. 16
    Place a roasting pan on the bottom of the oven and fill with hot water.
  17. 17
    Preheat the oven to 400F (204&# 194;°C).
  18. 18
    Sprinkle a baking sheet with corn- meal.
  19. 19
    Dampen your hands and reshape the bread into even round mounds.
  20. 20
    Place the loaves on a prepared baking sheet.
  21. 21
    Bake the bread until crusty, about 2 hours.
  22. 22
    If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam
  23. 23
    heat .
  24. 24
    Cool, or serve warm

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2630.2kcal
% Daily Value *
Total Fat 7.3g12%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 30.0mg2%
Total Carbohydrate 549.1g184%
Dietary Fiber 19.6g79%
Sugars 2.2g
Protein 72.3g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: active, baking, bread, cold, corn, dissolved, dry, eastern european, flour, package, polish, purpose, roasting, rye, salt, steaming, tablespoon, title, vegan, water
Read it online: https://www.chefs-mate.com/recipe/polish-corn-bread/