Pumpernikiel
Polish pumpernickel; very dark, dense rye bread.
Chleb & the Polish Loaf
Jajecznica ze Szczypiorkiem
Scrambled eggs with chives on bread.
Jajecznica na Chlebie
Jajecznica na chlebie is the Polish breakfast plate in its plainest form: soft folded scrambled eggs in butter, spooned onto a dense slice of rye chleb, the eggs taken as seriously as any filling.
Chleb
Poland's everyday wheat-rye loaf, cut a finger thick for the open kanapka, and the 1930 decree that fixed its bakery dough at 25 parts wheat to 75 parts rye.
Chleb Żytni
Sour-leavened Polish rye, cut a finger thick and buttered edge to edge, under smalec, twaróg or herring as an open kanapka, with a Kraków rye loaf on record since 1421.
Chleb ze Smalcem (Góralski)
On chleb ze smalcem the fat is the whole spread: smalec, rendered pork lard set firm with skwarki and onion, on thick sour rye, a brined cucumber beside it to cut the richness. The butter of the poor.
Chleb z Masłem
Bread and butter; the simplest base for any kanapka.
Chleb Razowy
Whole grain bread; dark, dense rye bread common in Poland.
Chleb Razowy
Sunflower razowy around cold egg paste, radish and chives, built to order at selected Putka bakery counters in Warsaw: a heavy, sour, crunchy kanapka.
Chleb Pomorski
A thick slice of Pomeranian wheat-rye bread under lard, onion and pickled cucumber, or butter and smoked fish, as eaten in Poland's northern provinces.
Chleb na Zakwasie
Sourdough bread; traditional fermentation method.
Chleb na Zakwasie
A rye starter of flour and water raises Poland's everyday loaf, sours the crumb, and sets the tone for a single buttered slice with something cold on top.
Chleb Góralski
Highlander bread from Podhale: a thick-crusted rye or wheat-rye loaf cut in slabs for lard, smoked oscypek and bryndza, replacing the oat-and-potato moskol.