Like many Polish immigrants, I have a deep fondness for Polish bread. Each time I move to a new location, my first mission is to find stores that carry rye bread. There’s nothing quite like a fresh, warm loaf of rye bread. American wheat bread often feels bland, lacking flavor and filled with unnecessary additives. Polish rye bread, by contrast, is made simply from whole rye flour and water, offering an incredible taste and maintaining its freshness for many days.
After years living in Seattle, I have yet to find good rye bread, which led me to start baking it myself. In this issue, I will share a recipe and some stories about Polish rye sourdough bread. If you have a better recipe or know a place that makes and sells quality bread, please let us know.
GiveBIG 2025 concluded yesterday, but the website is still accepting donations. If you missed the event, you can still show your support and appreciation. This year’s fundraiser exceeded our wildest expectations, reaching 98% of our goal. Amazing! We are humbled by and grateful for your generosity. Thank you so much!
