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Polish Sauerkraut Bread Recipe – Chleb Z Kapustą Kiszoną

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Freshly baked Polish Sauerkraut Bread on a wooden board with a jar of spread in the background.

Polish sauerkraut bread has a very interesting tangy taste to it. This is because of the sauerkraut used in the recipe. The finely chopped sauerkraut changes the texture of the bread very marginally. In fact, much like Polish potato bread, you will find that the bread has a bit more bounce than commercially made bread. It can be eaten on its own. It can also be served with toppings such as cheese.

Sauerkraut – Kapusta Kiszona

Kapusta kiszona in glass jars.
Kapusta kiszona – the Polish version of sauerkraut!

Sauerkraut can be loosely translated into sour cabbage. The name works very well because it is made by chopping the cabbage really fine and fermenting it with different types of lactic acid bacteria. It is this fermentation process that gives the sauerkraut its distinctive sour taste.

Sauerkraut is a German recipe. In Poland, we have kapusta kiszona which is a similar recipe. In fact, kapusta kiszona is the national dish of Poland and well-loved by Poles everywhere. 

The traditional way of making kapusta kiszona is very interesting. After chopping the cabbage fine and salting, it is then kneaded by walking on it. Don’t worry about hygiene. Anyone who walks on the kapusta kiszona has to wash their feet thoroughly before. It is very similar to the wine-making process in France.

Sauerkraut is a very popular accompaniment to food. It is also used in cooking. The Polish sauerkraut bread recipe is one very good example. It is very easy to make but it does take a lot of time especially when it comes to waiting for the dough to rise.

Polish Sauerkraut Bread Recipe – Chleb Z Kapustą Kiszoną

Part I – Squeeze out And Finely Chop the Sauerkraut.

Chop the sauerkraut fine. Squeeze it out such that there isn’t any extra juices. This will prevent the liquid from changing the consistency of the bread dough.

Part II – Knead All The Ingredients In A Bowl

Use a large mixing bowl. Add in 3 tsps. of instant yeast, 2 cups of all purpose flour, 1 cup of whole wheat flour, 2 tsps. of salt, 1 tsp of sugar and 1 tbsp. of garlic powder or ground cumin. Mix all the ingredients together such that they mix well with the flour. 

Now add in the 1 cup of squeezed sauerkraut, 1 cup of warm water and 4 tbsps. of oil. If you are replacing sugar with honey, add it in this part of the recipe. Knead the ingredients together. To do this, you can use your hand or the food processor. 

Knead the ingredients together.
Knead the ingredients together.

Part III – Pour The Dough Into A 12” Baking Pan

Line a baking pan with parchment paper. This will prevent the dough from sticking to the bottom. Pour the dough into the baking pan.

Pour the dough into a baking pan.
Pour the dough into a baking pan.

Part IV – Cover The Pan With A Clean Kitchen Cloth

Cover the pan with a clean kitchen cloth. This will prevent the dough from drying. Keep it in a warm area without drafts and wait for 1-2 hours. During this time, the yeast will do its work and the dough should double in size.

Part V – Bake At 392°F (200°C) for 35 minutes.

Perfectly bakes Polish sauerkraut bread
Perfectly bakes Polish sauerkraut bread

Polish Sauerkraut Bread Recipe Frequently Asked Questions

What Are Some Easy Polish Bread Recipes?

Polish bread is very popular and once you get the hang of kneading the dough, you will find that many of the recipes require simple variations. Here are some easy Polish bread recipes that you can try at home. 

Why Is Yeast Important In The Recipe?

Yeast is the most important ingredient in any bread recipe. It ferments the sugar in the dough and produces carbon dioxide. Since carbon dioxide is gas, it tries to escape and in the process causes the bread to rise. This gives the bread its nice porous and soft texture.

How Do I Ensure That My Dough Doubles In Size?

After kneading the dough, cover it and keep it in a nice warm area. Usually, the dough will take an hour or two to double in size. If you are trying to make bread in a cold country, try setting the dough at the side of a stove that is in use. The warmth of the stove will help the dough rise faster.

Yield: 20 slices

Polish Sauerkraut Bread Recipe - Chleb Z Kapustą Kiszoną

Homemade Polish Sauerkraut Bread with a jar of spread on a rustic wooden table with a colorful cloth in the background.
Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 15 minutes


  • 1 cup of sauerkraut
  • 3 tsps instant yeast
  • 2 cups of all-purpose flour
  • 1 cup of whole wheat flour
  • 1 cup of warm water
  • 2 tsps of salt
  • 4 tbsps of oil
  • 1 tsp of honey or sugar
  • (optionally) 1 tbsp of garlic powder or ground cumin


  1. Squeeze out and finely chop the sauerkraut.
  2. Knead all the ingredients in a bowl (using your hands) or in a food processor.
  3. Pour the dough onto the 12'' bread pan lined with parchment paper.
  4. Cover the pan with a clean kitchen cloth and wait for about 1-2 hours until it doubles its size.
  5. Bake at 392°F (200°C) for 35 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 98Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 297mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g

These data are indicative and calculated by Nutritionix

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