Discover the hearty, wholesome goodness of authentic Eastern European grain bread with Polonia Bakery Sunflower Bread — a rustic artisan loaf crafted by a traditional Polish bakery in the USA. Weighing approximately 1.4 lbs, this beautifully dense rye and wheat bread is generously loaded with sunflower seeds, delivering a richly nutty flavor, a satisfying chewy texture, and a deeply rustic character that sets it apart from ordinary supermarket loaves.
Rye and wheat bread with sunflower seeds is a beloved staple across Poland and Eastern Europe — a bread built for real nourishment and real flavor. The combination of hearty rye flour, wholesome grains, and toasted sunflower seeds creates a loaf that is dense yet tender, earthy yet subtly sweet, with a flavor complexity that deepens with every slice. Baked in the authentic Polish tradition by Polonia Bakery, this bread honors the simple, honest philosophy of Eastern European baking — quality ingredients, traditional methods, and a commitment to flavor above all else.
How to Enjoy Polonia Bakery Sunflower Bread:
- Slice thick and serve with quality butter, cottage cheese, or cream cheese
- Top with smoked salmon, pickled herring, or cured meats for a classic Eastern European open sandwich
- Pair with hearty soups, borscht, or żurek to soak up every drop of flavor
- Toast and spread with honey or jam for a wholesome, satisfying breakfast
- Use as the base for robust sandwiches with smoked meats, cheese, and mustard
- Serve alongside a charcuterie board as an authentic Eastern European bread alternative
This is a real bread without any additives and preservatives!
You can store un-sliced bread on the counter for 2-3 days. The bread can be frozen. Put the loaf in plastic bag and freeze for up to 2 months. Then you can reheat it for crunchy fresh taste – pre-heat oven to 350 degrees. Take off the plastic bag and place the bread directly on the rack and bake for 15 minutes. Let it rest for a few minutes before slicing.
Ingredients: wheat flour, sunflower seeds, rye flakes, rye flour, salt, yeast
