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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53 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!

  13. Iva says:

    Mate někde psané instrukce? 🙂 Děkuji!

  14. Sherry says:

    I have a cast iron Dutch oven but there is no lid for it. Can I just use aluminum foil?

    • czechcookbook says:

      I think it would be difficult. Heated lid helps the bread to rise. Do you have maybe some baking sheet that would handle 500F?

  15. Cathy says:

    Kristýna, I made this 2 weeks ago, it was so easy and was amazing!! It tasted just like the bread my grandmother made on Sunday’s for dinner. Making it again today. Thanks so much. You are a delight to watch, make it so easy and simple. Thanks again.

  16. Ella says:

    Hi Kristyna, first I want to say every recipe I have tried from your website has been delicious. Anytime time I make the rye bread in my cast iron pot the crust on the is EXTREMELY hard to cut. Any ideas why this happens? Once I really enjoy making your recipes. Thank you so much for sharing them with us.

    • Ella says:

      The crust on the Bottom is too hard to cut

      • czechcookbook says:

        Another thing you can also try after it is done baking is to have the bread sitting on a wooden board or some other surface. Which might create moisture under the bread and softened the bottom crust. Also putting the bread in a bag after it cools of should soften the crust.

  17. Ella says:

    On my question I don’t understand why it says “ your comment is awaiting moderation”.
    I asked Kristyna why my rye bread has a very hard crust on the bottom. I posted my question on a February 18, 2018 can you please check? Thanks, Ella

    • czechcookbook says:

      I am sorry I didn’t have a chance to get back to it. Try to bake it for less time. You can also lower the temperature little bit. I hope it will get better.

  18. Ella says:

    Thank you so much. When help me out it’s like having you in my kitchen like a personal chef. Love ALL YOUR RECIPES. Ella

  19. Lenka says:

    Thank you, Kristina
    Zodpověděla jste všechny moje otázky a vyřešila trable s moukou tady v USA. Jsem Vám opravdu vděčná.

  20. Judy Zapletal says:

    Can this be made in a bread machine ?

  21. Jirka says:

    Thank you Kristyna.
    For over 20 years i’m watching bread making recepies after recepies , tried this or that , and failed every time.
    Thanks to you i can now make perfect and tasty bread every time.
    Hats down.
    Thank You

  22. Sylvia says:

    Thank you very much for this recipe Kristynka! It was easy and turned out great! Even my husband who doesn’t like bread as much as I do loved it! All your recipes are easy to understand and you are awesome! Thank you!!!

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