Few things evoke the essence of Polish home cooking like the rich aroma of freshly baked rye sourdough bread, or chleb żytni na zakwasie. This dense, tangy bread has nourished generations, carrying with it the deep flavors of tradition, patience, and natural fermentation. Unlike modern yeast-based breads, this one requires time, a living starter, and a touch of rustic spirit.
The Heart of the Bread: Zakwas (Sourdough Starter)
At the core of Polish rye bread is zakwas—a natural sourdough starter made from flour and water, left to ferment over several days. Once active, this culture can last for years, even decades, improving in flavor and strength with each passing bake.
To make your own starter:
- Mix 100g rye flour with 100ml filtered or boiled-and-cooled water in a jar.
- Leave loosely covered at room temperature.
- For the next 4–6 days, discard half and feed with 50g rye flour + 50ml water daily.
- When it’s bubbly, tangy, and pleasantly sour, it’s ready to use.
Ingredients for One Loaf
Preferment (Zaczyn):
- 100g active rye sourdough starter
- 150g rye flour
- 150ml lukewarm water
Main Dough:
- All of the preferment
- 350g rye flour
- 300ml lukewarm water
- 1.5 tsp salt
- Optional: 1 tbsp honey or molasses
- Optional: caraway seeds or sunflower seeds
The Baking Process
1. Prepare the Preferment
The night before baking, combine the starter, rye flour, and water. Cover and let it sit for 12–16 hours at room temperature. By morning, the mixture should be alive with bubbles and a distinctive tang.
2. Mix the Dough
In a large bowl, mix the preferment with the remaining rye flour, water, and salt. Add honey or seeds if desired. Rye dough will be sticky and heavy—not suitable for kneading in the usual way. Stir until well combined.
3. Proofing
Transfer the dough to a greased loaf pan (traditionally a keksówka) and smooth the top with wet hands. Cover with a cloth and let rise for 4–6 hours, until slightly puffed.
4. Baking
Preheat your oven to 220°C (430°F). For a crisper crust, place a tray of hot water in the oven for steam. Bake for 45–50 minutes. The loaf is ready when it sounds hollow when tapped or reaches 95°C (203°F) internally.
5. Cooling & Resting
Let the bread cool completely on a rack. For the best texture and flavor, wrap the cooled loaf in a cloth and allow it to rest for at least 12 hours before slicing.
A Slice of Polish Soul
Polish rye sourdough bread is more than just food—it’s a connection to centuries of rural life, family kitchens, and the deep rhythms of fermentation. Eaten simply with butter and salt, or topped with lard and pickled cucumber, or cheese, it remains a staple in Polish homes.
