This Sourdough Polish Rye Bread won first place at the Minnesota State Fair back in 2016. That tells you how delicious it was. We’re still thinking about it after all these years =) Caraway seeds and molasses flavor this rye bread to perfection.

Loving to Bake

Randy Bush created this best-ever bread recipe. His father was a baker, so naturally, Randy picked up his mad baking skills and carried on his love of bread. Randy was inspired to develop this particular bread when a friend – who was originally from Poland – said he missed the breads from home. He perfected the recipe. The response was so positive, he had to see how it would stack up against others who also baked as a hobby.

Bound for Blue Ribbon Glory

Randy entered his Sourdough Polish Rye Bread in the Minnesota State Fair ‘s annual baking competition, sometimes referred to as the unofficial baking Olympics of Minnesota. Well, Randy nailed it like an Olympic gymnast because the judges voted it #1. They noted how enticing the aroma was and how truly perfect the texture was. In other words, Randy’s home-baked bread was a home run.

Pro Tip

Plan accordingly if you’re going to replicate this award-winning recipe. Randy makes his mature rye starter over the course of a few weeks, by combining a tablespoon each of rye flour and water, and adding the same to that each day for at least two weeks. You will have enough to use, plus extra to keep maturing if needed.

Do you love bread baking? Do you want to further develop those baking skills honed during the pandemic? Give Randy’s Sourdough Polish Rye Bread recipe a go. One taste and you’ll know why its worth the time and effort. And if you’re looking for more blue ribbon breads, try these biscuits or this olive nut bread.

Enjoy,

Cyndi