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The Hirshon Polish Garlic Rye Bread With Horseradish Leaves - Chleb na Liściu Chrzanu

The Hirshon Polish Garlic Rye Bread With Horseradish Leaves – Chleb na Liściu Chrzanu

  • Total Time: 0 hours


  • Part 1 of Leavain:
  • 1 Tbsp. (14g) ripe (fed) Polish sourdough starter
  • ¼ cup (56.5g) bottled water
  • ½ generous cup (56.5g) pumpernickel flour (or type 2000 rye flour if you can find it)
  • ***
  • Part 2 of Leavain:
  • 50g pumpernickel leavain from part 1
  • 200g bottled water
  • 250g dark spelt flour (type 1850 if you can find it)
  • ***
  • For the dough:
  • 2 tbsp. sunflower oil (preferred) or vegetable oil
  • 2 garlic cloves, minced or crushed (crushed gives a much stronger garlic flavor)
  • 200g bottled water
  • 1 flat Tbsp. Kosher salt
  • 1 Tbsp. honey
  • 250g white spelt flour (type 650 if you can find it)
  • 200g rye flour (type 720 if you can find it)
  • 2 large horseradish leaves (strongly preferred) or use Wasabi leaves or mustard greens
  • ***
  • For optional seed garnish (not in original recipe, but used in other Polish breads and TFD likes it)
  • 1 large egg white (room temperature, beaten)
  • ½ Tbsp. caraway seeds
  • ½ Tbsp. cumin seeds


  1. For part 1:
  2. In a medium bowl, combine all of the ingredients, cover, and let ferment at room temperature for 8 hours, or overnight. You can save what’s left over of this starter for future bread making, but use within 3 days.
  3. For part 2:
  4. Place the ingredients in a large, non-metallic bowl and mix thoroughly with a spoon. Cover with stretch foil and leave to ferment for 8-10 hours.
  5. For dough:
  6. Heat oil in a frying pan, then remove it from the burner and put in minced garlic. Stir and set aside to cool. Garlic should not brown.
  7. In the bowl with part 2 of the leavain, add water, salt, honey, spelt flour and mix thoroughly. Add garlic oil (discard solids) and rye flour, mix to combine ingredients, then knead for 5-7 minutes. Cover the bowl and set aside to rise for 3-4 hours. Every hour, fold the dough by pulling each edge inwardly (in the shape of an envelope) and turning it over in a bowl ‘upside down’.
  8. Place the risen dough on a flour-dusted board, shortly process and divide into two equal parts. Preform each of the parts: flatten and roll them. Cover with a cloth and leave to rest for 5 minutes.
  9. During this time, gently rinse the horseradish leaves with water, dry and place on a baking tray lined with baking paper.
  10. Proceed to final forming. Flatten the dough again and roll it up – this time carefully – pushing the edges towards the inside of the roll. Place the formed loaf on a leaf, repeat with a second portion of the dough. Cover and leave to grow until the loaves double in volume, mine took 3 hours.
  11. Preheat the oven to 225° C without convection heating.
  12. Brush the risen rounds with egg white and sprinkle them with caraway and cumin seeds.
  13. Cut the breads with a razor and lightly moisten them with water from a flower sprayer. Put below half the oven, bake for 15 minutes. Lower the temperature to 200° C and bake for another 20 minutes. Halfway through the baking time, open the oven door for a moment to release excess steam. The leaf increases humidity in the oven, which is beneficial, but only in the first phase of baking.
  14. Cool the baked bread on a wire rack. After cooling down, you can remove the leaf – it removes almost completely.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 790.4 kcal
  • Sugar: 14.12 g
  • Sodium: 865.4 mg
  • Fat: 11.65 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 152.07 g
  • Fiber: 21.92 g
  • Protein: 28.84 g
  • Cholesterol: 0.0 mg
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