Simplified Wheat Rye Bread – Zjednodušený pšenično-žitný chléb


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. 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.

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