{"id":20,"date":"2013-07-06T19:54:00","date_gmt":"2013-07-07T02:54:00","guid":{"rendered":"http:\/\/nybakersbench.com\/?p=20"},"modified":"2013-07-06T19:54:00","modified_gmt":"2013-07-07T02:54:00","slug":"polish-100-rye-bread-with-prunes-chleb-zytni-ze-sliwka","status":"publish","type":"post","link":"http:\/\/nybakersbench.com\/?p=20","title":{"rendered":"Polish 100% Rye Bread with Prunes (Chleb zytni ze sliwka)"},"content":{"rendered":"

As many of you know, I’ve been fascinated with rye for years (am working on a book about it). Here’s one of my faves, a wonderfully flavored, wonderfully simple Polish rye made with prunes.<\/p>\n

Yield: Two 21.5 oz.\/610 g loaves<\/strong><\/p>\n

\"Plum_rye_crumb\"<\/a><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\nIngredient<\/strong><\/td>\nVolume<\/strong><\/td>\nOz<\/strong><\/td>\nGr<\/strong><\/td>\nPct<\/strong><\/td>\n<\/tr>\n
Sponge<\/strong><\/td>\nRye sour<\/td>\n1 cup<\/td>\n\n

6.70<\/p>\n<\/td>\n

\n

189<\/p>\n<\/td>\n

\n

34%<\/p>\n<\/td>\n<\/tr>\n

<\/td>\nWater<\/td>\n\u00bd cup<\/td>\n\n

4.00<\/p>\n<\/td>\n

\n

113<\/p>\n<\/td>\n

\n

20%<\/p>\n<\/td>\n<\/tr>\n

<\/td>\nMedium rye flour<\/td>\n1\u00be 2 cups<\/td>\n\n

8.20<\/p>\n<\/td>\n

\n

235<\/p>\n<\/td>\n

\n

42%<\/p>\n<\/td>\n<\/tr>\n

Dough<\/strong><\/td>\nCoarse rye meal<\/td>\n\u00bd cup<\/td>\n\n

2.40<\/p>\n<\/td>\n

\n

70<\/p>\n<\/td>\n

\n

12%<\/p>\n<\/td>\n<\/tr>\n

<\/td>\nMedium rye flour<\/td>\n2 cups<\/td>\n\n

8.80<\/p>\n<\/td>\n

\n

250<\/p>\n<\/td>\n

\n

45%<\/p>\n<\/td>\n<\/tr>\n

<\/td>\nWater<\/td>\n1 cup<\/td>\n\n

9.50<\/p>\n<\/td>\n

\n

270<\/p>\n<\/td>\n

\n

48%<\/p>\n<\/td>\n<\/tr>\n

<\/td>\nGranulated sugar<\/td>\n2 Tbs<\/td>\n\n

0. 80<\/p>\n<\/td>\n

\n

22<\/p>\n<\/td>\n

\n

4%<\/p>\n<\/td>\n<\/tr>\n

<\/td>\nTable salt<\/td>\n2 tsp<\/td>\n\n

0..0<\/p>\n<\/td>\n

\n

12<\/p>\n<\/td>\n

\n

2%<\/p>\n<\/td>\n<\/tr>\n

<\/td>\nPitted prunes<\/td>\n\u00bd cup<\/td>\n\n

3.00<\/p>\n<\/td>\n

\n

85<\/p>\n<\/td>\n

\n

15%<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

1. Combine the sponge ingredients and let stand at room temp overnight.<\/p>\n

2. Combine the sponge and the dough ingredients, except for the prunes, and mix until smooth and evenly hydrated. Ferment at room temp for 5-6 hours.\u00a0 The dough will be very bubbly.<\/p>\n

3. Soak the prunes in warm water for about 30 minutes, dry them on paper towels and chop coarsely. Fold the prunes into the dough, divide into well-greased loaf pans and let proof about 2 hours at room temp, until the top of the dough shows bubbles on top.<\/p>\n

4. Preheat your oven to 45oF\/230C with the baking surface in the center. Brush the loaves with water and bake with lots of steam for 10 minutes, then reduce the temp to 400F\/200C and bake for another 40-50 minutes, until the loaves are nice and brown.<\/p>\n

5. Brush the top crusts with boiling water as soon as you remove them from the oven and let cool for at least 12 hours before cutting.<\/p>\n

\"Plum_rye_loaf\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

As many of you know, I’ve been fascinated with rye for years (am working on a book about it). Here’s one of my faves, a wonderfully flavored, wonderfully simple Polish rye made with prunes. Yield: Two 21.5 oz.\/610 g loaves … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","hentry","category-rye"],"_links":{"self":[{"href":"http:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":3,"href":"http:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"predecessor-version":[{"id":25,"href":"http:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions\/25"}],"wp:attachment":[{"href":"http:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}