Back in the day baking bread at home was a daily routine. That was certainly true for the households of the Polish countryside, where breads were baked frequently in wooden stoves. These breads were characterized by their natural ingredients, pulled from the land and made right at home - baked with freshly ground flour straight from the mill, prepared with home-made sourdough, and baked to perfection with an unforgettable crunchy crust. Though most of us lack the time to recreate such breads at home today that doesn’t mean we can’t still enjoy their taste! At Polana.com we’ve pulled together a number of country-style breads, baked according to true Polish rustic tradition. This dark-rye unleavened loaf provides all the classic tastes and aromas of a Polish country-style bread but without the yeast. Enjoy the same traditional elements of a homemade dark rye bread but with a lighter taste!
Weight: approx 1lb. Bread comes sliced.
Dark & Medium Rye flour, wheat flour, water, salt.
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.