Bread in Polish tradition

Bread has a long tradition in Poland that dates back centuries. Research shows that over 96% of Polish households buy bread on a daily basis. It is so fundamental to the Polish way of life that it forms a key part of many national celebrations and festivals, including Christmas, harvest time and Easter. It also plays an important role in many Polish weddings, where it is offered to the newlywed couple by the parents of the bride as a gesture of welcome into the family. Traditionally, Poles also mark their freshly baked bread with a ‘cross’ in a homage to the ‘holy cross,’ as a type of blessing.

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Recipe 
The smell of this bread reminds me about my Polish grandmother. In the scent of this bread is enchanted a sheer joy of happiness of a careless childhood.  Enjoy! 

Makes 2 loaves 
Prep Time: 20 minutes 
Cook Time: 40 minutes 
Ingredients: 

Sourdough Starter:
4 tablespoons medium rye flour 3 tablespoons warm milk 

Bread:
4 cups medium rye flour
4 cups all-purpose flour
1 tablespoon salt
1 package (2 1/4 teaspoons) instant yeast (not rapid rise) 2 tablespoons butter, softened
2 1/2 cups warm water
1 tablespoon caraway seeds 

Preparation: 
1. To make the starter, in a small bowl, mix together the 4 tablespoons rye flour and milk. Cover with plastic and set in a warm place to ripen for two days or until it smells pleasantly sour.

2. In a large bowl, combine the rye and white flours, salt, yeast, butter, water and starter. Knead 7 minutes by machine or 10 minutes by hand. Place in a clean, greased bowl, cover with plastic and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough, knead 1 minute and divide in half. Shape each half into a round on 2 parchment-lined baking sheets. Cover with oiled plastic and let rise 30 minutes or until almost doubled. Heat oven to 400 degrees.

4. Brush risen rounds with egg white and sprinkle with caraway seeds. Bake 35-40 minutes or until instant-read thermometer registers 190-195 degrees and bread sounds hollow when tapped. Cool on a wire rack.

Thanks to http://www.shipton-mill.com/…/polish-sourdough-rye-bread-re…

Photos via Warszawskie Muzeum Chleba, Artur Hojny, mistrzbranzy.pl, polishvillage read.co.uk, magazynsquare.pl, wiecznatulaczka.pl, altom.pl, wronicz.com, smakizpolski.com.pl, zapachhleba.blogpost.compixabay.com, parkypat.pl, piekarniaregionalna-liszki.pl, beawkuchni.comhttp://www.zchatynakoncuwsi.pl, smakizpolski.com.pl, chlebowydom.eu

You can visit Warszawskie Muzeum Chleba, entry is free
WARSZAWSKIE MUZEUM CHLEBA
ul. Jadowska 2, 03-761 Warszawa
tel.: 22 818 16 26, E-mail: [email protected]

Źródło: Love Poland