As the detailed instructions are available on the original webpage, here is my attempt in pictures. I made only one loaf worth, ie. half the recipe. I didn't end up using all the bread flour, in hindsight I probably should have. Compared to the pretty pictures in the original recipe, my loaf looked quite different.
|Wet ingredients ready to mix into the rye flour|
|1:12 pm: Ready for the rye 'paste' to rise|
|2:59 pm: After nearly two hours, the dough had flattened,|
but hadn't risen a whole lot
|3:22: Bread flour and caraway seeds mixed in and kneaded|
|3:52: Decently risen|
|3:54 pm: Shaped, but didn't manage a smooth surface|
|4:14 pm: Proofed and ready for the oven|
|5:04 pm: Not a lot of oven spring|
|Dull crust but sliced decently|
|Tight crumb at the bottom|
The bread didn't slice very thin, but it tasted good. We had it with soup and soy slice - roasted red pepper sandwiches.
Date: Sept 3, 2011
Recipe: Polish Buttermilk Rye from this website.
Flours: Rye flour, bread flour
Bread specific ingredients: Caraway seeds
Sweetener used: Molasses and sugar
Comments: The recipe lists ¼ C water (for two loaves) in the ingredient list but doesn't mention it's use later. I skipped the egg wash which would explain the dull crust. Should have used all the bread flour which would have helped stiffen the dough and get a smooth surface during shaping.