Sourdough Bread

On the whole, Polish-style bread is characterised by a smooth egg-basted crust and a firm crumb. The staple bread in Poland is a regular wholewheat loaf which sometimes includes a few additions such as fennel, sunflower or poppy seeds. When it comes to making bread, we believe in keeping things simple. Our philosophy is that good breadmaking only requires four things: flour, water, salt and yeast. Even the latter is optional – many traditional Polish recipes employ a fermentation process that is set in motion via a sour dough starter instead of using yeast. If you use good quality flour, there is really no need to add preservatives or additives such as artificial colours or flavours, so we choose not to use them.

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