Poroj

Poroj is a type of bread common in certain regions of Eastern Europe, particularly in parts of Ukraine and its surrounding areas. It is typically made from a leavened dough, often featuring rye flour as a primary ingredient alongside wheat flour. The inclusion of rye gives poroj a distinct, earthy flavor and a denser texture compared to breads made solely with wheat.

The preparation of poroj involves a fermentation process, usually through the use of sourdough starter or yeast. This fermentation contributes to the bread's characteristic aroma and taste. The dough is then shaped, often into a round or oblong loaf, and baked until a firm crust forms. Some variations of poroj may include additional ingredients such as seeds, herbs, or spices, though the basic version is quite simple.

Poroj is a staple food, frequently served with meals or as a base for sandwiches. Its nutritional profile often includes fiber and certain vitamins and minerals, particularly when made with a higher proportion of whole grain flours. The tradition of making and consuming poroj is deeply ingrained in the culinary heritage of the regions where it is popular, reflecting local agricultural practices and food customs.