Tag: mąka razowa

Sourdough rye bread/Chleb żytni na zakwasie

This full of flavour, dense, dark rye sourdough bread is made with traditional sourdough starter and with pre-soaked whole-rye flour. It is mixed with boiling water and left over night. The soaked  rye gives the bread a subtle sweet note and also contributes to the bread’s great keeping quality….

Whole-rye and whole-wheat sourdough bread/Razowy chleb pszenno-żytni na zakwasie

This bread is made with a combination of white bread flour, whole-wheat flour and sourdough based on whole-rye flour. The “pre-ferment” is prepared the day before and left to ripen for 12-16 hours. The whole process of making this bread takes minimum effort and gives us great results – the moist centre, somewhat denser crumb with…