---
title: "Polish Bread"
url: /polish-bread/
canonical_url: https://flowers-recipes.com/polish-bread/
language: en
alternates:
  pl: https://flowerek.com/chleb-polski/
  de: https://barbaras-kochbuch.de/chleb-polski-polnisches-brot/
  en: https://flowers-recipes.com/polish-bread/
  x-default: https://flowers-recipes.com/polish-bread/
published: "2011-09-10"
last_updated: "2011-09-10"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
related:
  - /walnut-bread/
  - /sourdough-bread-on-horseradish-leaves/
  - /world-bread-day-baguette/
  - /liskas-favorite-bread/
categories:
  - "Baking & Desserts"
  - Bread
tags:
  - bread
  - "baked goods"
servings: "1 serving"
time: "~ 40 minutes"
image: https://flowers-recipes.com/images/2011/09/chleb-polski2-230x150.jpg
summary: "Delicious, perfect in flavor. The dough is easy to shape and makes a beautiful loaf that stays fresh for a long time. And the smell!"
---

# Polish Bread

Delicious, perfect in flavor. The dough is easy to shape and makes a beautiful loaf that stays fresh for a long time. And the smell!

**This page in other languages:** [Polski (pl)](https://flowerek.com/chleb-polski.md) · [Deutsch (de)](https://barbaras-kochbuch.de/chleb-polski-polnisches-brot.md)

**Published:** September 10, 2011 · **Author:** Basia · **Servings:** 1 serving · **Time:** ~ 40 minutes

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Walnut Bread](https://flowers-recipes.com/walnut-bread/) — Walnut bread is slightly sweet thanks to the apricots, but it's aromatic, unusual, and tastes great with cheeses and chu
- [Sourdough Bread on Horseradish Leaves](https://flowers-recipes.com/sourdough-bread-on-horseradish-leaves/) — Whole grain sourdough bread baked on horseradish leaves, which give it wonderful flavor and aroma. Slightly dense, with 
- [World Bread Day - Baguette](https://flowers-recipes.com/world-bread-day-baguette/) — A fluffy, lightly crisp and wonderfully fragrant baguette, or Parisian roll. Baked for World Bread Day. Perfect for brea
- [Liska's Favorite Bread](https://flowers-recipes.com/liskas-favorite-bread/) — A very good wheat-rye bread that stays fresh for a long time, with a springy crumb and lots of small holes.

## Ingredients

- 200 g whole rye sourdough starter (130% hydration)
- 550 g bread flour (I used 300 g spelt flour and 150 g rye flour)
- 50 g stone-ground whole wheat flour or 50 g wheat bran
- 1 tsp malt
- 1 tbsp salt
- 300 g lukewarm water
- optional: ¼ - ½ tsp instant yeast
- optional: 2 tbsp caraway seeds

## Instructions

Oh, it's been a long time since I had a post with bread in the starring role. It's all because my sourdough starter died while I was on vacation, the next one didn't turn out, and I got a bit discouraged. But now I'm back to baking bread.

[Polish bread by Tatter](http://piekarniatatter.blogspot.com/2008/09/polski.html) is delicious, perfect in flavor and simple to make. The dough is easy to shape and makes a beautiful loaf that stays fresh for a long time. And the smell!

If you don't know how to make a rye starter, check HERE or go to [Tatter](http://pracowniawypiekow.blogspot.com/2009/02/zakwas-zytni-krok-po-kroku.html) or [Liska](http://piekarniatatter.blogspot.com/2008/02/zakwas-zytni.html). There you'll also learn about hydration and bread-baking methods.

**Instructions:**

Mix all the ingredients in a large bowl. Knead into a smooth, elastic dough and leave it in a tightly covered bowl for 2-2½ hours. In the meantime, fold the dough 2-3 times. Shape it into an oval loaf, place it in a proofing basket and let it rise for 1-1½ hours (shorter if there is yeast in the dough, longer if it's sourdough only. Just don't let it overproof).

Meanwhile, heat the oven with a baking sheet or baking stone to 260°C (500°F). Put the bread on a baking sheet dusted with flour, quickly score it and bake with steam for 10 minutes. Lower the temperature to 230°C (445°F) and bake for another 20-25 minutes. If the bread doesn't brown evenly, you can turn it around halfway through baking.

Enjoy!

Polish bread

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