Polish · bread
Chleb Razowy (Polish Rye Bread)
Chleb Razowy (Polish Rye Bread) reads sweetness 7.0, nutty 4.3 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Polish bread, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 7.4 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 5.0 / 10
- Aromatic & Spice — 3.2 / 10
The measured notes (of 18)
Sweetness 7.0 · Nutty 4.3 · Salinity 3.6 · Umami 3.1 · Warm Spice 3.0 · Richness 2.4 · Funk & Ferment 2.3 · Herbaceous 2.0 · Earthy 1.9 · Bitterness 1.8 · Fruity 1.3 · Floral 0.7 · Sourness 0.7
What's in it (7)
- 2 cups rye flour
- 1 cup bread flour
- 1/2 cup sourdough starter
- 1 cup water
- 1 1/2 tsp salt
- 1 tsp caraway seeds
- 1 tbsp malt syrup
Time & effort: about 20 min · effort: involved
Nutrition (per 100 g, engine-estimated): 188.6 kcal, 6.7 g protein, 2.1 g fat, 35.8 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Mix rye flour, bread flour, starter, water, salt, caraway seeds, and malt syrup into a dense, sticky dough and knead briefly.
- Shape into a loaf, place in a greased tin, and allow to proof for 2 to 4 hours.
- Bake at 220°C for the first 15 minutes, then reduce to 190°C for a further 30 to 35 minutes until the loaf sounds hollow when tapped.
- Cool completely on a rack before slicing.
Dishes with a similar flavor shape
- Borodinsky Bread (Бородинский хлеб) — Russian
- Hotteok (호떡) — Korean
- Miso-Glazed Eggplant (Nasu Dengaku) — Japanese
- Yaksik (Sweet Steamed Glutinous Rice with Jujube and Chestnut) — Korean
- Chicken Smoked Chinese Chicken — Chinese
Keep reading: what sweetness, nutty, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.