Looking for recipe for Polish "black" bread.

HeLp...

I have been searching on line for a while now and have not had any luck. When I was in Radom Pl. there was”black" bread that the bakery shop in the "block" sold. It was heavy (not light) and firm. It was a small loaf (but I'm sure it could be made any size). It wasn't Pumpernickel (sp) or Rye(I don't think it was Rye at least).

It has to be the best bread I have had Kanapki with.

If anyone has any idea of a recipe I would be most grateful.

I would like to surprise my Polish Bride by baking her some good authentic Polish Cleb.

MMMMNIAMMMM :P

It was probably some form of chleb żytni razowy (wholegrain rye). There are dense, heavy breads in Poland baked in long squarish loaves, stretches of which are cut off and sold by weight. The recipe would probably be a very involved several-day procedure uisng sour-dough starter, extensive kneading, rising, re-kneading and in the end it could be a flop after all that effort. Polish bread ovens (piec chlebowy) have just the right heat, humidity and ventilation required, and these are nearly impossible to reproduce at home. But hunt about on the net. In English they may call it whole rye, whole-grain rye or maybe even just black bread. POWODZENIA - GOOD LUCK!