Radziwillow wholemeal bread

Bread has for a long time been an inherent part of staple diet. In the past, villagers made bread mainly from rye flour. Ethnographic surveys show that almost every household in the Radziwiłłów village had a traditional stove for baking bread. It was usually done once a week – on Saturdays in most cases, when there was not much field work. Bread prepared according to the traditional recipe could be eaten for a week or even longer, as it preserved
its freshness

The recipe is from:
Dariusz Marcinowski
ul. Topolowa 3
96-332 Radziwiłłów
Polska
[email protected]

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