The Fresh Loaf

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Polish-Ukrianian Rye - Chleb Bezkidzki (Poland)

CalBeachBaker's picture

Polish-Ukrianian Rye - Chleb Bezkidzki (Poland)

Today's bake: Polish-Ukrianian Rye - Chleb Bezkidzki (Poland)

Source: The Rye Baker by Stanley Ginsberg

Note: Changed TDW from 1.374  kg to 2.0 kg.,used plant-based buttermilk.


Another recipe from The Rye Baker. This is my 1st attempt making this bread  and I am pleased with the results and the taste. I did not see the rise that I expected but I think that is due to the high percentage of rye flour and I am possibly milling the flour a little darker than the medium-grade that is called for in the original recipe.

Make again? - Yes

Changes/Recommendations: I would probably increase the hydration a little due to the fresh ground flours.



This bread fermented a bit less than expected but it baked nicely and the crumb is firm and has nice dairy/buttermilk  notes and the crust is nice and chewy with a malty flavor. As with the Borodinsky, I am enjoying the mouthwatering tang of the rye sourdough in this bread.

This is a really nice medium density bread that would go well with most rich foods.

Recipe and Process are below for those that are interested.

After the steam portion of the bake.





Benito's picture

Another lovely rye bread Tony, you’re really on a rye kick.  What is this plane based buttermilk you used, I don’t think I’ve even seen that before?


CalBeachBaker's picture

I've purchased some rye grain in bulk and I'm getting my mill and sifter dialed in to make the various grades of rye flour needed in the rye breads I've been looking at in The Rye Baker and elsewhere.

Here's the formula for the plant-based buttermilk I got online:

Buttermilk-Plant Based
• 170 ml unsweetened plant milk of your choice (I used almond milk)
• 11ml lemon juice or white vinegar
1. Mix the milk and the lemon juice or white vinegar in a jar or bowl until well combined.
2. Let the mixture rest at room temperature for about 10 minutes. After this time, the milk will
thicken and curdle.

It seemed to work well, the bread tastes good.


Econprof's picture

The rye series. I hope you keep it up!

CalBeachBaker's picture

So many rye breads, so little time. More to follow.