These breads have been created to stand out with their rye personality and mild nutty whole-wheat and seeds notes. Their distinctive characteristic is a dense, but not overly dark crumb. Think of hounds barking, crushing through the snow, following the fox trail; think of strong men cutting the wood amidst cold winter, think of ringing laughter and steaming hot food made over the fire – situations when a mere croissant, airy baguette, or elegant yet not filling Danish pastry would not be enough. This is what we are talking about right now. These are the breads to accompany your savoury journeys into Polish cuisine, but that are also open to experiments with sweet spreads, like honey and jams or a hipster poached egg over an avocado slice.
If we have to name one all-embracing Polish bread – this will be it. With millions of variations and faces, sending his stern yet loving glance both over the shoulder, into the past and forward - into the future, like a Slavik deity of abundance Svetovid, who with his four faces was aware of everything, was present in every season and was always ready to withstand any invasion. An invasion of hunger, we mean. Classical and never out of fashion, rolled in a mixture of healthy seeds, full of fibre and wholegrain awesomeness.
Here you become privy to the three magic factors of the art of baking: inner power of the sourdough, time and temperature. Placed into a container, the dough rises, following its own physics and chemistry, forming a dome shaped crust, with slick, straight sides and bottom.
A nations' favourite, a staple of home food for every day. Like Teutates - “God of the People” - an important Celtic deity, mentioned by the Roman poet Lucan as far as the 1st century AD, protecting his tribe and his nation, this loaf is a shield against “the slings and arrows of outrageous fortune”. A healthy mix of flax, millet, sunflower and sesame seeds along with rye and wheat flours assures you of some stability in this turbulent world; certainly in your breadbasket and in your memory.
We live in a world of constant changes. Good thing is that sometimes these changes also include finding long-forgotten gems from the past, commanding them to the vanguard of the pursuit of a healthier inside and prettier outside lifestyle, and attaining it!
This is what occurs in the case of spelt, a hardier and more nutritious cousin to modern wheat, or maybe even its parent. Rich in fibre and packed with vitamins, spelt gives especially nutty and maltish flavour to baked goods. Try it and you will never go back to refined flour breads.
As the name suggests, you are looking at a focal point of all Slavic and Baltic bread culture.
In addition to its extraordinary taste, aroma and texture, rye bread also has a lower glycaemic index. When it comes to making a health-conscious choice, opting for food with a lesser effect on your blood sugar levels ensures you have more energy and could help your efforts to control weight.
This is not just bread. It is a super power slow carbs bread that give you energy and let you go on and on and on.
Made from whole spelt flour, rye malt, sourdough, rye flour and a tiny bit of wheat flour to stabilize the dough and give it the necessary leavening boost, Pro-Body Bread (or as we also call it – Index Bread) can serve as a special option for those who need to control quality and quantity of carbs they consume. The nutritional values and special qualities of this bread may be especially appreciated by those who seek low GI (Glycaemic Index) foods, or just like healthier bread choices.