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Polish Corn Bread

breads, polish

1 sourdough starter:
2 cup cold water
6 cup rye flour
1 teaspoon active dry yeast
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1 bread:
4 cup warm water (105-110 f)
5 1/2 cup rye flour
5 1/2 cup all purpose flour
2 tablespoon salt
4 pkg dry yeast dissolved in 1/4 cup warm; water (105-110f)
1/4 cup ground cornmeal
2 teaspoon caraway seeds

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

Yield: 2 servings

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