Poland · Eastern Europe
Chleb Żytni
Also known as Polish rye bread
Poland's traditional rye sourdough, the backbone of the Polish table for centuries before wheat bread became common, valued for staying soft a week.
Method
Sourdough Tin-Bake
Hydration
80%
water to flour
Glycemic index
49
Low GI
Energy
225 kcal
per 100 g
Sensory profile
- sourness
- 6
- sweetness
- 1
- crispiness
- 3
- chewiness
- 6
- aroma
- 7
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 225 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 42 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 6.5 g |
| Sodium | 440 mg |
Typical values; recipes vary.
Texture
- Dense moist crumb
- Thick dark crust
Typical ingredients
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.