poniedziałek, 30 listopada 2015

Traditional Polish sourdough bread!

 Recipe suitable for Thermomix, which makes it very easy to make and it always turns out good. When this bread is baked, the whole house smells wonderfully! That is how any home with loving people should smell like. That is how holidays should smell, and the fragrance associations will improve our mood every time we will bake this traditional Polish bread:).  Also the taste of this crunchy wheat and rye bread is unique. It's natural, healthy, without enhancers and synthetic ingredients. It stays fresh for a long time, although it never has the chance to get stale at my home where we almost always eat it instantly.



  •  2 tbsp of sourdough
  • 250 g wheat flour
  • 250 g rye flour
  • 2 tsp of salt
  • 1 tsp of sugar
  • 250 g of previously boiled water
  • 250 g sparkling water
  • 60 g of oatmeal
  • 40 g of sunflower seeds
  • 40 g of linseed
  • 40 g of pumpkin seeds


  • I put both flours
  • sourdough
  • water (both previously boiled and sparkling)
  • salt and sugar into the Thermomix and mix in the interval position, for 2,5 minutes
  • I add the seeds and oatmeal and mix once again for 2,5 minutes in the interval position
  • I put aside 2 tablespoons for the sourdough for future baking
  • I keep the sourdough in a jar in the fridge (it stays good for about 2 weeks)
  • I put the dough into a baking form which I've previously covered with a baking sheet
  • The dough should rest and rise for a few hours (I leave it overnight)
  • Before baking, I smear the dough with olive oil
  • The bread should be baked for 1,5 hours in 200°C


Sourdough recipe:

Day 1 in the afternoon. Mix 100 g of warm, previously boiled water and 100 g of rye flour in a glass or clay bowl – it should have the consistency of sour cream; put it aside in a warm place without drafts and cover with a cloth made from natural fiber.

Day 2. In the morning, stir the sourdough and keep it in the same warm place without drafts. In the evening add 50 g of rye flour and 50 g of warm water, mix and once again put aside in a warm place.
Day 3. The sourdough starts to have a sour smell. Add 50 g of flower and 50 g of warm water, mix and once again put aside and cover with a cloth.
Day 4. In the morning mix the sourdough and keep it in the warm place. In the evening add 50 g of rye flour and 50 g of warm water. Stir and put into a warm place.
Day 5. The sourdough should be ready in the morning. The air bubbles indicate the fermentation. Stir it softly one final time and put aside in a warm place.

In the evening we can make sourdough bread according with the given recipe.
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2 komentarze:

  1. What a lovely Christmas present! To open up my email and find this link to this gorgeous recipe! Will definitely be making this soon! I even have the rye starter in my fridge!

  2. Valerie, Your blog is like a Christmas present ! Thank you !