Zakopianski is a traditional Polish bread with a unique flavor. It comes from the mountain resort town of Zakopane, which is in the Tatras. When I was a child, it was very famous, but now I can't find it on the market. I only made it once, a month ago, so the loaf isn't as nice as it should be and the crust isn't as smooth and shiny as it should be. But my loaf tasted just like I remember it from when I was a kid.
It needs to be made with sour milk or buttermilk that has been naturally fermented and has lactic acid bacteria living in it. Some of you might have trouble getting this. But I think other fermented milk items might work. Also, you might not know exactly what kinds of flour we use in Poland. I guess you could use any good bread flour.
BTW, it's easy to make because you don't have to knead it.
- 250 grams bread rye flour (rye flour type 720 in Poland)
- 250 grams bread wheat flour (type 750 in Poland)
- 320 grams sour milk or buttermilk (that has gone bad)
- 2 grams instant dried yeast
- 9 grams kosher salt
- Approximately 1 gram caraway, to taste
- Some black caraway (or poppy seeds/black sesame seeds) for the top
- Prepare the "sour poolish":
- In a bowl, mix 200 grams of sour milk or buttermilk with 2 grams of yeast.
- Add 250 grams of rye flour and stir well.
- Let the mixture sit in a warm place for eight hours.
- Preparing the dough:
- Combine the "sour poolish" with the remaining sour milk or buttermilk.
- Add salt, caraway, and a little water if needed.
- Mix all the ingredients for 12 minutes.
- Set the dough aside for 20 minutes without mixing it.
- Shaping and proofing:
- Shape the dough into a round loaf and place it in a round proofing basket.
- Cover and let it proof for 50 minutes in a warm place.
- Optionally, sprinkle black caraway or desired toppings on top.
- Preheat the oven to 220°C or 430°F.
- Put the loaf in the oven and bake at 350°F for 5 minutes.
- Reduce the heat to 190°C or 380°F and bake for another 25 minutes.
- Remove the bread from the oven.
- Brush it with cold water.
- Allow the bread to cool before serving.
Enjoy your homemade rye bread!