The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Polish Milk Rye

Filomatic's picture
Filomatic

Polish Milk Rye

Polish Milk Rye (chleb z mlekiem) from The Rye Baker, page 309.  It uses  a wet rye sponge as well as commercial yeast and has 60% medium rye (home ground and sifted), 40% bread flour, eggs, milk, molasses, and caraway seeds.

It's was a fast developing dough that shaped easily with gentle handling.  It's tasty and has quite a subtle flavor and would go with practically anything.  I can't recall working with a dough with such low hydration (~60%) since I started making sourdough.

Comments

isand66's picture
isand66

I was a recipe tester for the book and don't recall if I made this one or not, but it certainly looks like it is worth giving it a go.  For a low hydration dough your crumb looks fantastic and this must taste great.

Happy Baking!

Ian

Filomatic's picture
Filomatic

Thanks Ian. The inclusion of yeast really blows this bread up quickly, and then it’s shaped easily with very little handling.

The most care I had to take was in removing the dough from the bowl. I’m glad I didn’t leave it in the mixing bowl as he recommended. It was easier to remove without sticking or degassing in my larger ceramic bowl. Once on the deck, it cut in half cleanly and it all but shaped itself. 

Phil

dabrownman's picture
dabrownman

to put on that fine bread for sure.  You must be having all kinds i great sandwiches!  Lucky you!  It's not all white bread n SF!  Well done and happy baking Filomatic

Filomatic's picture
Filomatic

Thanks, dab.  It's rarely white bread in my kitchen!  It didn't take long for me to fall in love with the flavor of high percentage whole grain breads. 

A word of caution for anyone considering making this recipe.  The keeping quality was not good, which is no surprise given the low hydration.  I managed to make it last through to this morning (day 4) only by using it for eggs on toast.  It was quite nice the first couple days, but day 3 is was dry and crumbly.