Cuisine: The Polish Palate
•
Course: Baking
•
Diet: Vegetarian, Dairy-Free, High-Carb, Low-Fat

Chleb Wiejski Gdański (Gdańsk Rustic Country Bread)

A robust, crusty Polish country loaf with a hint of earthy rye, baked to a dark mahogany finish with a chewy, deeply satisfying crumb.
Prep time 25m
Temp 230°C (446°F)
Cook time 1h 20m
Rest time 4h
Total 5h 45m
Yield 1
Per serving:
1830 kcal
386g Carbs
62g Protein
8g Fat
By Adam Dworak

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Ingredients

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Kitchen Kit

  • Large Mixing Bowl
  • Dough Scraper
  • Proving Basket
  • Baking Stone
  • Bread lame
  • Kitchen Scales
  • Wire rack
  • Measuring Jug
  • Whisk
  • Baking Parchment
  • Roasting Tray

Method

  1. In a large measuring jug, pour in the warm Water. Add the Honey, then crumble the Fresh Yeast directly into the liquid. Whisk well to dissolve the yeast, and leave it for 10 minutes until it develops a frothy, bubbly head.
  2. In a large mixing bowl, tip in the Strong White Bread Flour (Mąka pszenna chlebowa Typ 750) and the Dark Rye Flour (Mąka żytnia Typ 2000). Scatter the Salt directly over the flours and whisk them thoroughly so the seasoning is evenly distributed and won't directly hit the yeast all at once.
  3. Pour the active yeasted liquid into the flour mixture. Use your hands or a rigid dough scraper to bring it all together into a rough, shaggy mass.
  4. Turn the dough out onto a clean worktop. Do not dust with extra flour. Knead vigorously for 10 to 15 minutes using the slap-and-fold method until the dough transforms from a sticky paste into a smooth, elastic ball that passes the windowpane test (stretch a small piece thin enough to let light through without tearing).
  5. Lightly oil a large bowl, drop the dough inside, and cover with a damp tea towel. Leave it in a warm, draft-free spot to bulk ferment for 60 to 90 minutes, or until doubled in size.
  6. Tip the dough out onto the counter and knock it back gently with your knuckles to expel the largest air bubbles.
  7. Shape the piece into a tight, round boule by repeatedly tucking the edges underneath itself to build surface tension until the top is smooth and taut.
  8. Place the shaped loaf upside-down (seam-side up) into a floured proving basket (or a bowl lined with a heavily floured tea towel). Cover and leave for its second proof for 60 minutes.
  9. While the dough proves, heavily pre-heat your oven. Put a Dutch oven (or a heavy baking stone and a roasting tray on the bottom shelf) inside and set it to 230°C. You need a solid 30 to 40 minutes of heat-up time to ensure the iron or stone is blistering hot.
  10. Carefully turn the proved dough out onto a piece of baking parchment. Score the top swiftly with a razor or sharp knife in a cross or single deep slash to guide the expansion.
  11. Transfer the dough (on its paper) into the screaming hot Dutch oven, pop the lid on, and bake for 25 minutes. If using a baking stone, load the bread and immediately pour boiling water into the bottom roasting tray to create steam, slamming the door shut.
  12. After 25 minutes, remove the Dutch oven lid to allow the crust to colour. Bake for a further 20 minutes until the crust is a deep, dark mahogany brown and the loaf sounds hollow when tapped firmly on the base.
  13. Transfer the baked bread immediately to a wire rack. Let it cool completely (at least 90 minutes) before slicing; cutting into it whilst hot will ruin the crumb texture, leaving it gummy.
Chef's Note & Storage
Store in a bread bin or a paper bag at room temperature for up to 3 days. Never put it in the fridge, or it will stale instantly. For longer storage, slice and freeze, toasting directly from frozen.
00:00

A Proper Northern Loaf: The Spirit of Gdańsk

Gdańsk has always been a crossroads. As a jewel of the Hanseatic League, its port saw a relentless flow of grain, spice, and culture. The traditional chleb wiejski (country bread) from this region reflects that maritime heritage—a robust, practical loaf built to sustain dockworkers and merchants alike. It leans heavily on wheat for structure but is fortified with rye, yielding an earthy, complex crumb and a thick, mahogany crust that crackles when it cools. We are not messing about with commercial pap here; this recipe makes one proper, hefty loaf that demands a bit of elbow grease, patience, and a roaring hot oven.

CHEF'S SECRET: The crust is everything. If you don't own a heavy cast-iron Dutch oven to trap steam, create a sauna in your standard oven. Chuck a heavy roasting tray on the bottom shelf while the oven pre-heats. The second your dough goes in, pour a cup of boiling water straight into the hot tray and slam the door shut. That initial blast of steam keeps the crust soft enough to expand, giving you maximum oven spring before it sets crisp.

❖

The Hydration & Handling

At roughly 70% hydration, this dough will feel slightly tacky to begin with. Resist the urge to dump handfuls of extra raw flour onto your worktop—it ruins the crumb and dulls the flavour. Instead, wet your hands slightly or use a plastic dough scraper to work the mass. Use the 'slap and fold' technique to build gluten: lift the dough, slap it onto the counter, and fold it over itself. It will transform from a shaggy, stubborn mess into a silky, elastic pillow right under your palms.

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Cook’s Notes & Discussion

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Chleb Wiejski Gdański (Gdańsk Rustic Country Bread)
Cuisine:The Polish Palate
Course:Baking
Diet:Vegetarian, Dairy-Free, High-Carb, Low-Fat

Chleb Wiejski Gdański (Gdańsk Rustic Country Bread)

By Adam Dworak

A robust, crusty Polish country loaf with a hint of earthy rye, baked to a dark mahogany finish with a chewy, deeply satisfying crumb.

Prep 25m
Temp 230°C
Cook 1h 20m
Rest 4h
Total 5h 45m
Yield 1

Kitchen Kit

  • •Large Mixing Bowl
  • •Dough Scraper
  • •Proving Basket
  • •Baking Stone
  • •Bread lame
  • •Kitchen Scales
  • •Wire rack
  • •Measuring Jug
  • •Whisk
  • •Baking Parchment
  • •Roasting Tray
Per serving:
1830 kcal
386g Carbs
62g Protein
8g Fat

Ingredients

  • 400 g Strong Wheat Flour (Bread Flour)
  • 100 g Dark Rye Flour
  • 350 ml Water
  • 10 g Honey
  • 9 g Salt
  • 20 g Fresh Yeast

Method

Step-by-step instructions.

Chef's Note:
Store in a bread bin or a paper bag at room temperature for up to 3 days. Never put it in the fridge, or it will stale instantly. For longer storage, slice and freeze, toasting directly from frozen.
  1. In a large measuring jug, pour in the warm Water. Add the Honey, then crumble the Fresh Yeast directly into the liquid. Whisk well to dissolve the yeast, and leave it for 10 minutes until it develops a frothy, bubbly head.
  2. In a large mixing bowl, tip in the Strong White Bread Flour (Mąka pszenna chlebowa Typ 750) and the Dark Rye Flour (Mąka żytnia Typ 2000). Scatter the Salt directly over the flours and whisk them thoroughly so the seasoning is evenly distributed and won't directly hit the yeast all at once.
  3. Pour the active yeasted liquid into the flour mixture. Use your hands or a rigid dough scraper to bring it all together into a rough, shaggy mass.
  4. Turn the dough out onto a clean worktop. Do not dust with extra flour. Knead vigorously for 10 to 15 minutes using the slap-and-fold method until the dough transforms from a sticky paste into a smooth, elastic ball that passes the windowpane test (stretch a small piece thin enough to let light through without tearing).
  5. Lightly oil a large bowl, drop the dough inside, and cover with a damp tea towel. Leave it in a warm, draft-free spot to bulk ferment for 60 to 90 minutes, or until doubled in size.
  6. Tip the dough out onto the counter and knock it back gently with your knuckles to expel the largest air bubbles.
  7. Shape the piece into a tight, round boule by repeatedly tucking the edges underneath itself to build surface tension until the top is smooth and taut.
  8. Place the shaped loaf upside-down (seam-side up) into a floured proving basket (or a bowl lined with a heavily floured tea towel). Cover and leave for its second proof for 60 minutes.
  9. While the dough proves, heavily pre-heat your oven. Put a Dutch oven (or a heavy baking stone and a roasting tray on the bottom shelf) inside and set it to 230°C. You need a solid 30 to 40 minutes of heat-up time to ensure the iron or stone is blistering hot.
  10. Carefully turn the proved dough out onto a piece of baking parchment. Score the top swiftly with a razor or sharp knife in a cross or single deep slash to guide the expansion.
  11. Transfer the dough (on its paper) into the screaming hot Dutch oven, pop the lid on, and bake for 25 minutes. If using a baking stone, load the bread and immediately pour boiling water into the bottom roasting tray to create steam, slamming the door shut.
  12. After 25 minutes, remove the Dutch oven lid to allow the crust to colour. Bake for a further 20 minutes until the crust is a deep, dark mahogany brown and the loaf sounds hollow when tapped firmly on the base.
  13. Transfer the baked bread immediately to a wire rack. Let it cool completely (at least 90 minutes) before slicing; cutting into it whilst hot will ruin the crumb texture, leaving it gummy.

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History

A Proper Northern Loaf: The Spirit of Gdańsk

Gdańsk has always been a crossroads. As a jewel of the Hanseatic League, its port saw a relentless flow of grain, spice, and culture. The traditional chleb wiejski (country bread) from this region reflects that maritime heritage—a robust, practical loaf built to sustain dockworkers and merchants alike. It leans heavily on wheat for structure but is fortified with rye, yielding an earthy, complex crumb and a thick, mahogany crust that crackles when it cools. We are not messing about with commercial pap here; this recipe makes one proper, hefty loaf that demands a bit of elbow grease, patience, and a roaring hot oven.

CHEF'S SECRET: The crust is everything. If you don't own a heavy cast-iron Dutch oven to trap steam, create a sauna in your standard oven. Chuck a heavy roasting tray on the bottom shelf while the oven pre-heats. The second your dough goes in, pour a cup of boiling water straight into the hot tray and slam the door shut. That initial blast of steam keeps the crust soft enough to expand, giving you maximum oven spring before it sets crisp.

❖

The Hydration & Handling

At roughly 70% hydration, this dough will feel slightly tacky to begin with. Resist the urge to dump handfuls of extra raw flour onto your worktop—it ruins the crumb and dulls the flavour. Instead, wet your hands slightly or use a plastic dough scraper to work the mass. Use the 'slap and fold' technique to build gluten: lift the dough, slap it onto the counter, and fold it over itself. It will transform from a shaggy, stubborn mess into a silky, elastic pillow right under your palms.