Simplified Rye Bread – Zjednodušený chleba


Makes: 1 loaf
Prep: 5 minutes
Rest: 6 – 12 hours
Preheating the Oven: 15 minutes
Bake: 500 °F (260 °C) 40 minutes with lid, 10 minutes without the lid

4 cups (560 g) all purpose flour
2 cups (280 g) rye flour
3 tsp salt
3 tsp caraway seeds
3 tsp active dry yeast
3 cups (710 ml) water or whey liquid

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  1. Help! I’ve made this twice now and couldnt get it out of the dutch oven in one piece either time! Broke off pieces to nibble on and LOVE the flavor. Just can’t get it out as a loaf!! Whay should I do???

    1. Did you preheat the pot? It can’t be put into non preheated pot otherwise it will stick. I explained this all in my video.

  2. I baked this wonderful bread tonight in our 8 qt cast iron dutch oven. It was the perfect size! I did notice that the bottom of the bread was very hard (perhaps 1/8 in thick). Even the bread knife we had was having a hard time cutting through the bottom crust. I was wondering if perhaps I cooked it a little too long? I followed the cooking temperature and time as stated (500 for 40 min then lid off for 10 min). Also, I added 1 tsp of sugar to the recipe for fear the yeast need it to activate. I noticed you did not use sugar in this recipe.

    1. There is no need for sugar. Oftentimes I also have thicker bottom crust. Try to place the oven rack and bread on it as high as possible but still be able to have the lid on.

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