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Bread is one of the staples of Polish cuisine (as is the case with many international cuisines). However, even the biggest bread lovers today are looking for healthier, less heavy options to build their sandwiches and compliment their breakfast and dinner meals. One great, classic option in the Polish bakery is wholemeal bread, called “Razowiec” in Polish (from razowa/wholemeal flour). The bread is baked with a mixed wholemeal flour made from a very coarsely ground grain, containing bran and having a darker color than a sieved “white flour.” As a result, the bread offers all the nutritious value available in the various components of the wheat kernel. It is a lighter bread (easily digestible with tons of dietary fiber) and it’s filled with many valuable vitamins and minerals.
Enjoy a slice of this guilt-free and delicious Polish wholemeal loaf built into a classic Polish sandwich, enjoy it for breakfast, or enjoy it as a side to a Polish stew, soup or any of your favorite Polish dishes! It’s also great simply with a spread of butter on top!
Weight: approx 1.95lb. Bread comes sliced.
Shredded rye flour, unbleached unbromated wheat flour, water, sourdough, salt, yeast.
How to defrost
- Remove bread from the freezer and leave at room temperature for up to six hours. You can also place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.
- Defrost bread in the oven. Preheat the oven to 325 degrees Fahrenheit. Remove the plastic wrap if used when initially freezing the bread. Wrap the loaf tightly in aluminum foil. Place bread in the oven for 20 to 30 minutes.
- Remove pre-sliced pieces of bread from loaves in the freezer. You can "snap" off a slice or two from the pre-sliced loaf. Simply reseal and replace the remainder of the loaf in the freezer. Toast the slices for quick defrosting and browning.