Simplified Wheat Rye Bread – Zjednodušený pšenično-žitný chléb


Ingredients:

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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23 comments
  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. Thanks for replying! Yes, I did pre heat the dutch oven both times and both times I couldn’t get it out. I seem to be the only one with this problem. I’ll keep trying as I think this is a wonderful bread!!!

      1. That is strange. 🙁 Did you try my regular Rye Bread recipe? That one works even with non-preheated pot.

    3. Dobre den, my friend – my guess is that your cast iron pot is not properly seasoned. Please do this : heat your pot over the stove until slightly smoking. Carefully put in 2 T. of vegetable oil and use a paper towel to oil the inside. Continue to let get very hot. It will smoke some. Then turn off the stove and let sit. When cool, wipe out any remaining oil. Repeat this process 3 times. Then you should have no problem.

      Měj se dobře! (be well)

  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.

  3. Delame tento vyborny chleb uz asi rok bez jakykoliv problemu.
    Zkusil jsem tento zjednoduseny recept a bohuzel 3 cups je malo. Musim dat 5 jinak je testo pri michani tuhe a suche.
    Kde delam chybu ?

    1. Ona každá mouka saje jinak. A jste v USA?

      1. Dobry den.
        Bydlim v Kanade.
        Zapomel jsem uvest ze se jedna o cups of water.

        1. Ano pochopila jsem. Zda se ze vaše mouka saje více vody. Tudíž je potřeba přidat vodu. I když se mi zda teda hodně o dva cups.

        2. A ten obyčejný je v pohodě?

          1. Priznam se ze i u toho obycejneho musim pridat vice vody (asi 3/4 cup). Jinak se mi testo drobi a nema konzistenci jako ten Vas.
            Ale jinak moc dekuji , protoze Vas recept je vynikajici. Jen mi trvalo asi 25 let nez jsem konecne nasel ten spravny recept.
            Holt jsem musel pockat az na Vas. Tak to nekdy chodi. Byt na spravnem miste ve spravny cas.

          2. Tak to určitě tou jinou moukou. Tak to mě těší ze jste našel a ze jsem mohla pomoci. Bez chleba to proste nejde.

  4. How do you treat your cast iron pans ?
    Thank you

  5. When I lived in Praha 6, I used to go to Albert store and buy the bread everyday. Is this the same kind of bread that they sell there? It was the bread that was the most popular in the store. It was delicious and now that I am back in the states, I would love to be able to make the bread that we ate everyday that we lived there.

    1. Yes it is very similar. Homemade bread is better in my opinion. 😉 This is more old fashioned.

  6. The bread is slightly wet. Should I bake it longer in lower temperature?

  7. I enjoyed watching your rye bread video as well as the tips. I recently got an oblong ceramic coated Dutch oven that is good up to 500 F. I was planning to use it for bread baking. I didn’t know that it should not be pre-heated empty. So thanks for the heads up. Right now I am baking rye bread based on a Czech recipe for dalamanky. The amount of the dough is just right for one loaf of bread. I had to tweak the recipe a bit, but now I am getting consistent results every time. I bake it on a baking sheet over a tray of steaming water to get a crisp crust. I also brush the loaf with egg white, which gives the crust a shiny finish. Lately I started adding chopped walnuts to the dough. I have lived in Canada for over 50 years now, but I still love what you call the “real bread”. I would like to be notified of any of your new Czech recipes via email, if that is possible. Stay safe. Be well.

    1. Dalamanky are delicious. 🙂 Nothing can compare to the “real bread” 🙂 I tried to subscribe you to my email list, but it looks like you are already subscribed so you should be getting my emails. 🙂 Stay safe and healthy Jane!

  8. I don’t bake, but my mother, who is now almost 80 always had, and she often said that the flour bought in Canada and the US always make all her baking taste different and have a different texture than when she backed using the same recipe at home.
    Have you found that or heard similar tales? I wonder what the difference in flour is, and if nowadays one can find the same flour here in the States as back home? Or perhaps it could be the passage of time that has changed the basic products that were once in use, I guess.

    She always complained about how her Vanočka turned out most, but I didn’t care. I ate every piece that I could sneak. 🙂

    1. Hm I never had problems with flour in USA. All was turning out great for me. 🙂

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