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.

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„Tajemnica bułeczek Bollego” i inne historie z cyklu „Tappi i przyjaciele” – czyli o tym, jak dobre bułeczki mogą zmienić świat na lepsze

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.