Chleb Żytni na Zakwasie (Polish Rye Sourdough Bread)
Local name: Chleb żytni na zakwasie
In short: A dense, tangy mixed rye and wheat loaf raised with a sourdough starter and baked in a pan, the everyday Polish bread with a chewy crust. It takes about 1 h 30 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 1 h
- Resting
- 8 h
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 165 kcal
Dark, moist and gently sour, rye bread is the bread many Poles grew up with. This loaf mixes rye and wheat flours, which gives a tender crumb that slices cleanly, and gets its rise and flavor from a sourdough starter rather than commercial yeast. The dough is more of a thick batter than a kneaded dough, so it is baked in a pan. The only hard part is waiting for the loaf to cool before cutting.
Instructions
- Stir the starter and lukewarm water together in a large bowl until milky. Add both flours, the salt and the caraway, and mix with a wet spatula for 3 minutes, until no dry flour remains. The dough will be sticky, closer to a thick batter than a kneaded dough.
- Cover the bowl and leave it in a warm place, about 26°C (79°F), for 2 hours, until the dough looks puffy and has risen slightly.
- Brush a 25 x 11 cm (10 x 4 1/2 in) loaf pan with the oil. With wet hands, scrape the dough into the pan and smooth the top, pressing out any large air pockets.
- Cover and proof for 1 1/2 to 2 hours, until the dough has risen by about half and fine cracks show on the surface. Heat the oven to 240°C (465°F) for the last 30 minutes.
- Bake at 240°C (465°F) for 15 minutes, then lower to 200°C (400°F) and bake for 40 to 45 minutes more, until the crust is dark and the loaf sounds hollow when tapped underneath. The center should reach 96°C (205°F).
- Turn the loaf out onto a rack and brush the top with water for a soft, shiny crust. Cool completely, at least 6 hours, and ideally wrap it in a cloth and wait until the next day before slicing.
Tips
- Use a lively starter that has doubled and turned bubbly within 6 hours of its last feeding. A weak starter gives a heavy, gummy loaf.
- Resist cutting early. Rye crumb sets as it cools, and a warm loaf turns gummy. Wrapped in a cloth, it stays fresh for 4 to 5 days and often tastes better on day two.
Questions and answers
How do I make a rye starter?
Mix 50 g (scant 1/2 cup) rye flour with 50 ml (3 tbsp plus 1 tsp) lukewarm water in a jar. Each day, discard half and feed with the same amounts. After 5 to 7 days it bubbles and smells pleasantly sour.
Why is my rye loaf dense?
Common causes are a weak starter, too short a proof, or slicing while warm. Rye also gives a closer crumb than wheat bread, so some density is normal.
How should I store it?
Wrap it in a clean cotton cloth and keep it at room temperature for up to 5 days. Slice and freeze for up to 3 months, and toast slices straight from the freezer.
How long does it take to make Chleb Żytni na Zakwasie (Polish Rye Sourdough Bread)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Chleb Żytni na Zakwasie (Polish Rye Sourdough Bread)?
About 165 kcal per serving, with 5 g of protein, 33 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 165 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 33 g |
| Fat | 1 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
