This sourdough rye bread is made according to Poland’s favorite bread-making traditions. Its soft and tangy taste is complimented by a thick, lightly burnt crust. This loaf tastes just like homemade! - just like grandma used to make it. Snack on this bread on its own, enjoy with butter and jam or as a side to favorite Polish dishes!
Weight: 1.25lb. Bread comes sliced.
Sourdough, rye flour, water, yeast and 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.