Polish cuisine, like that of many other nations in Europe, is influenced by the cuisines of its neighbors. Bordering Poland to the west, Germany has influenced the Polish menu in many ways. Among many foods adapted from the German menu are baked goods. This sourdough rye bread inspired by German tradition has a soft texture and a lightly browned crust. A great bread to build into a sandwich or enjoy as a side to Polish foods like biala kielbasa, sour-rye soup (zurek), sauerkraut stew and more!
Weight: Half 1lb. Bread comes sliced.
Rye flour, wheat flour, water, natural sourdough, yeast, 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.