 Prądnik bread | |
| Alternative names | Chleb prądnicki |
|---|---|
| Type | Bread |
| Course | Bread |
| Place of origin | Poland |
| Serving temperature | Cold |
| Main ingredients | Dough:secale |
Prądnik bread (Polish:Chleb prądnicki) - is a traditionalsecalebread baked inKraków. The bread may be produced in huge loaves amounting to 14kg. It is a protected produce, undergeographical indications and traditional specialities in the European Union.[1][2]
Prądnik bread was produced in villages located on the banks of thePrądnik River - in Prądnik Czerwony andPrądnik Biały, from the fourteenth-century. Formerly, the river's upper coursegravitational potential energy was harvested for the use ofwatermills formillingflour. The oldest document to mention Prądnik bread originates from 1421, when theBishop of Kraków, Albert gave his cook two domains (źreb) of land by thePrądnik River and tasks him with baking bread for the bishopric.
Byroyal prerogative, on May 26, 1496, KingJohn I Albert gave the bakers on the River Prądnik (among others) the right to sell bread inKraków once a week, during the market occurring on Tuesdays. Bakers outside of Kraków had limitations on their sale and production of bread, having only received full commercial rights in 1785.[3]
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