Rye Bread – Chleba



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

    1. On my website you will find conversion chart I made.

  2. 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.

    1. Hi Louis, it is 27cm in diameter. Good luck baking it. I hope you will enjoy it! 🙂

      1. Is this about a 2 qt size?

        1. I am using 5 qt

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

    1. I always have my skillet seasoned. After each wash I put peanut oil in the pot. Against rust.

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

    1. To mám radost, ze se daří a chutná!

  5. 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 .

    1. That is a great idea Doug! Thank you for sharing! I am glad you enjoy this bread!

      1. When making the bread in Prague, I have fresh yeast in 42 gm cube. Will 1/2 a cube be sufficient?

        1. 42g = 3tsp

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

    1. I am glad to hear!

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

    1. I have not tried it yet but if it can handle 500F I don’t see why it wouldn’t work.

      1. Don’t use the enameled cast iron – it will have burn marks you can’t get out, I know….:(

        1. Oh no! I am sorry it happened!

  8. doesn’t need any sugar??

    1. Correct, no sugar.

      1. This bread was so good my family ate it up I will definitely be making again!!

        1. So glad to hear!

  9. 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?

    1. You can but the bread might not be as high.

  10. 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!

    1. That is great Joanne! Glad you enjoyed it! 🙂

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

    1. I hope it will taste very close and it will bring some nice memories. 🙂

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

    1. Can be any other pot or baking dish that can handle 500F.

  13. Mate někde psané instrukce? 🙂 Děkuji!

    1. Budou v tištěné kucharce na které pracuji.

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

    1. 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. 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.

    1. Thank you Cathy! I am happy you are enjoying this Bread! 🙂

  16. 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.

    1. The crust on the Bottom is too hard to cut

      1. 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. 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

    1. 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. 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

    1. I am glad to help.

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

    1. Tak to mě těší!

  20. Can this be made in a bread machine ?

    1. I don’t think it would be good idea. There is no kneading required.

  21. 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

    1. Thank you Jirka! I am so happy to hear that! 🙂 Nothing like traditional real Bread. 🙂

    2. Good to hear you are successful with this recipe. I have epic fails even with “easy” bread instructions. I will try this with slight reservations as to my success!

      1. I actually created even simpler recipe 😉 I hope to record it soon. This way you don’t even need a pastry board. 😉

  22. 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!!!

    1. Aww! That makes me happy! ☺️ Thank you!

  23. Kristinko dosla moc Rey mouka muzu pouzit jinou dekuju PETRA

    1. Ano určitě. Dá se klidně jen z hladké.

  24. I’ve been trying to find your recipe for thopenky. I rub a cut garlic clove in a small skillet. Then I add a piece of rye bread I have brushed lightly with bacon grease and cook until each side is toasted. This is the way my dad made it and I absolutely love it. Can’t find any one else who likes it. Is there a different way to make it?

    1. I don’t have the recipe yet for Topinky. I am planing on recording it. I have never tried it the way you do it. We pretty much fry the bread in oil or lard. Than cover with fresh garlic clove smearing it on it. And salt on top.

  25. Hello Kristinka, can you pleas let me know which brand of rye flour you used? In US they do not have rye flour as in our country.
    Dakujem vopred.

    1. I live in USA so I did use organic rye flour Bob Mills. I buy it in big bag.

  26. King Aurthur makes a Rye Blend flour with white, rye, pumpernickel and I bleached all-purpose flour. I am going to try your recipe using this flour and see how it turns out. Thank you so much for all you do. I grew up enjoying my mother’s Czech cooking, she was Czech. Have visited the Czech Republic several times and love all the food, especially roast pork, roast duck and knedlicky both fruit and bread. Mom also make a sweet fried dough that she sprinkled with cinnamon and sugar. I even love jitrnice sausages, with the wooden sticks on each end but they are difficult to find in the states and we only found them in a few places in the Czech Republic. We enjoy the white ones.

    1. Please let me know how it worked. 🙂 I love jitrnice! 🙂

  27. is all purpose flour, UK plain flour please or plain bread flour?

    1. All purpose is plain flour. We do have bread flour but I don’t use it.

  28. My hubby is so happy I found your website. I’ve made everything from potato salad to your delicious rye bread! He misses the food from Czech so he sees your site as a Godsend. Thank you!


    1. That is so wonderful of you to say! Thank you! 🙂 Makes me happy to see you are enjoying my recipes. 🙂

  29. I made this for the first time today, used 2 cups whole wheat & 2 cups dark rye flours. Turned out perfectly – will make another loaf of this healthy bread for my cancer support group to try. Thank you for your great recipes, my family loves them. You take the fear out of baking with yeast!

    1. Thank you Deborah! This makes me happy to hear. ☺️

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