bread_blog

Ingredients:

Makes: 1 loaf
Prep: 5 min.
Rest: 6-12 hours
Hands on: 5 min.
Preheating the oven / rising: 15 minutes
Bake: at 500F 25 min. with lid, 8-10 min. without the lid

2 1/2 cups all purpose flour (plus more for the pastry board)
1 1/2 cups rye flour
2 tsp salt
2 tsp caraway seeds (plus more for topping on the bread)
3 tsp yeast
2 cups water / whey

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30 Responses to Rye Bread – Chleba

  1. Mairi says:

    Looks good…. would appreciate recipe in metric grams mls for
    those of us living in Europe thanks

  2. Louis Fikes v Přerově says:

    Hi Kristýna. About 22 years ago, I used to use this exact same bread recipe except I did not bake it in a pot. This looks so good. I need to buy a pot to bake it in. What size (diameter) pot should I buy to bake this delicious looking bread? Thank you.

  3. Laurie Cooper says:

    Do you need to put oil on the pot before you put in the bread dough?

  4. Ludmila Turner says:

    Uz jsem ho delala 2x a vyborny! Moc dekuji za jednoduchy recept 🙂

  5. Doug Taylor says:

    I make one or two loaves a week of this bread! I no longer buy bread from the store! I have found an easier way to move the dough into the hot cast-iron pot. I take a smaller bowl, lightly oil with olive oil and dusted with flour. I transfer the dough into this bowl while the oven is heating. At 500°F, I take the cast-iron pot out and put on a heat resistant pad. I then dump the dough into the cast iron pot and quickly move it back into the oven, putting the lid on top .

  6. Jeff Baluch says:

    Just tried a piece of this after the first try making it. Fantastic. I’ll be making this again. The video was very helpful.

  7. yvonne j saucedo says:

    Can you use enamel coated cast iron? Also. Who has done this bread with whole wheat and rye flour combo??

  8. Deb says:

    doesn’t need any sugar??

  9. carol says:

    Does the bottom of the pot have to be the same size as the loaf of bread, or can you use a pot a few inches larger in diameter than the loaf of bread?

  10. Joanne Sawyer says:

    Thank you, Kristyna, for sharing your family recipe! I just made a loaf of Chleba, and I waited “almost”an hour before cutting into the loaf. Love the taste! I don’t have a cast iron pot but I do have a round stoneware cloche —a round stone base with sides and a bell-shape stoneware cover. I heated the oven to 475 F, and the bread baked 25 minutes and then 7 minutes at 425 without the cloche cover. I tested the inside temperature of the bread and it was perfect: 205 F for this type of bread. Rye bread is so tasty!

  11. Lisa says:

    I look forward to trying this – it looks very similar to the rye bread that my Oma always had in Fulda, Germany.

  12. Dave Kleiser says:

    We don’t yet have a cast iron Dutch oven. Is there another way? Thanks!

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