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Polish Polish Corn Bread Recipe
Printable Version of Polish Polish Corn Bread Recipe Here |
(2 servings)
SOURDOUGH STARTER:
2 c Cold water
6 c Rye flour
1 ts Active dry yeast
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BREAD:
4 c Warm water (105-110 F)
5 1/2 c Rye flour
5 1/2 c All purpose flour
2 tb Salt
4 pk Dry yeast dissolved in 1/4 cup warm water (105-110F)
1/4 c Ground cornmeal
2 ts Caraway seeds
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1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.
2. Remove the starter from the refrigerator 2 hours before beginning to make the bread.
3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes.
4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs.
5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal.
6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm.
Makes 2 large loaves.
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