Polish corn bread

Yield: 2 servings

Measure Ingredient
2 cups Cold water
6 cups Rye flour
1 teaspoon Active dry yeast
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4 cups Warm water (105-110 F)
5½ cup Rye flour
5½ cup All purpose flour
2 tablespoons Salt
4 packs Dry yeast dissolved in 1/4 cup warm water (105-110F)
¼ cup Ground cornmeal
2 teaspoons Caraway seeds

SOURDOUGH STARTER:

BREAD:

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.

Source: New York Cookbook, Molly O'Neill, 1993

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