Polish Corn Bread Recipe

Step 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.

Step 2

Remove the starter from the refrigerator 2 hours before beginning to make the bread.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Makes 2 large loaves.

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

Things You'll Need

  • 2c Cold water
  • 6c Rye flour
  • 1ts Active dry yeast
  • 4c Warm water (105-110 F)
  • 5 1/2c Rye flour
  • 5 1/2c All purpose flour
  • 2tb Salt
  • 4pk Dry yeast dissolved in 1/4 cup warm water (105-110F)
  • 1/4c Ground cornmeal
  • 2ts Caraway seeds

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