Wheat Rye Bread Recipe - Pšenično-žitný chléb - Czech Cookbook
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- Опубліковано 16 вер 2024
- Us Europeans just can't live without real bread. I say real because many breads sold today in US markets are so different. Now you can make your own loaf at home. It is super easy to make and you don't even need a mixer or be kneading it. And who doesn't like that? :)
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Thank you so much for this recipe! I've been trying many recipies to make chleb for my Czech husband. This is finally a winner! And it's so simple
I am happy to hear. :) Yes so simple and delicious.
I've been looking for a modern (quick!) version of Czech rye bread for ages, I'm SO glad I found yours today! Not only because I need this bread in my life, but because your videos are some of my most favorite on the whole Internet. Thank you SO much for sharing these recipes with the world! The Czech (and German) community here in East Texas certainly appreciate all of your effort.
Thank you so much for saying such wonderful things! I actually created even simplified version of this recipe. Can't wait to share with everyone. :) Many greetings to Texas! I can't wait to visit one day. :)
I grew up in Central Europe and fresh bread from bakery was eaten twice a day- in the morning and evening. Now, that I live in US, I usually go to Whole Foods to buy bread- that resembles real bread. No other regular grocery stores in US can make a good bread. I will definitely try this recipe!
I made this and your instructions were great. Can't wait until lunch time to try it. The bread smells so good, and the crust makes the same sound as yours did. 😊Having a go at a lentil soup to eat with it.
I hope you enjoyed it. :)
@@czechcookbook Yes we did enjoy it. Have already got another one sitting in a bowl overnight now.
That is wonderful! I am happy to hear. 😊 I will be making one today as well. ☺️
I have been trying to perfect my rye bread after all, we know how good it is for us. I made this bread and it is (as you say) amazing. We did wait 40 mins but it was really difficult waiting for the cool down. It was delicious, lovely crunchy crust and I managed to achieve the bread throwing in pot first time. Thanks for the recipe, great!!!
That is great! Good job. :) I am happy to hear you enjoyed it!
Very easy to make and tastes just like home. Thank you Kristyna!!
I am glad to hear. ☺️
Omg! I am so hungry! I love homemade bread 🍞 fresh out of the oven! Thank you for sharing!
Toasted with butter and honey is my favorite also.
Ceska chleba!!! I used to ask Babicka and Dedecek every morning, "Prosim, chleba a maslo!" Thanks for the memories Kristyna!
😊❤️🇨🇿
I grew up eating European style bread from Lentch's Bakery in South Bend, IN owned by Hungarians. NOTHING was better! Loved their rye or pumpernickle YUM!! I will have to try your recipe...Looks great1
Thank you Connie! I hope you enjoy the taste and that it will bring nice memories! :)
You should know that such bread is not typical european, it's typical only in ex Austria-Hungary and Germany, most of europe knows only white french style bread which is really terrible for Czechs when we are visiting other countries.
Europeans do know how to make the best most delicious breads. My son lives in Germany and raves about the bread. He told me that is what he misses the most when visiting the States...good substantial delicious bread. I have the exact same cast iron pot that I make Basque Shepherds Bread in so this will work out perfectly for the rye bread. Thank you for sharing your recipe! Bo Apetit!
Okay let's see....A beautiful European girl, that can bake and cook. Can we ask for more?...😊......This video is perfectly done. No confusion on the ingredients or rise time....No baloney....no silly discussion about how the flour must be sifted by virgins, and how the rye must come from a peasants farm in Lower Uzbekistan. Straight to the point. I wish all instructional videos were like this....
Thank you for a job well done.....By the way....The recipe works perfectly......😁
Thank you so much for all your compliments. ;)
My enamel Dutch oven said it was only safe to 450. So I cooked it at 450 for 30 min covered and then an additional 10 min uncovered. It turned out perfect! Took me right back to the CR when I tasted the caraway seeds!
That is great to know! Thank you for letting me know Derek! Many people don't have cast iron, so this is helpful. :)
Thank you for this tip. Mine is enamel too, so I read you and baked like you did.
Mmmm, I made a loaf of no knead rye bread the other day but I want to try your recipe. Looks amazing!
Oh, my God! Lady! Thank you! This is the bestest bread I have ever baked! Yum!
Danielle Bluestone I am happy to hear ☺️
Dobrý den děkuji moc za všechny Recepty.
The hardest bit is throwing the dough in the dutch oven!😁 The rest is very easy and very tasty! Thank you for sharing!
A big hello from Germany!
Greetings to Germany! ☺️ You can get the pot out and put the dough in easier. 😉
I get the pot out. I also place the dough on paper and put it in and bake with paper.
Oh my bad, just went to your website and you do have accurate g measurements, fantastic thank you
thank you beautiful Lady, because you have very cool kitchen, needs a lot of yeast, very few grams is enough. I love it.
My Czech husband loved it!!! Thank you!!!
New to baking and have made several runs at producing a good rye bread. Your recipe is the best, short list of ingredients, easy steps and the best taste. Texture, crust, easy to make, and really great tasting bread, wow, you rock. Thanks, you made my day and a lot more days down the road. Thanks for this post. Born in Germany so I know what great bread should taste like.😁😁👍👍👍👍
I am happy to hear! :)
My favorite part of the video was the throwing of the bread into the pot. I can only imagine the turmoil and heartbreak if you miss. I'm going to try it.
:D Some people do remove the pot out of the oven and put it on a stove to put the bread in this way. It is fun to throw it. I think I am more gentle now. :)
Great bread
Thank you for the recipe
Dear girl, your bread is just a best and easiest👌 ! I will make it in this evening, bake it tomorrow morning and tell you the results!Thanks Julia
This came out really good. Thanks. It seemed really wet, and no matter how much flour I added, it was difficult to handle. But I managed. I will definitely make this again.
Every flour hydrates differently so maybe try to use less liquid next time. :)
@@czechcookbook That is what I was thinking. Thanks.
Definitely going to make this! When I shape a bread for cast iron cooking I put it on parchment to rise and it's easy to put it into the HOT pan. The paper acts as a sling to carry and place it. Easy to remove from pan too. The paper browns but does not burn. But when I am feeling brave I will toss it in like she did. This is a beautiful video. Thank you!
Thank you Connie. Glad to hear you enjoyed it. :) Since the video I actually remove the heated pot with special heat resistance mitts and place the pot on the stove. This way I can carefully place the bread in. I don't throw it anymore. :D
I noticed that she says to add 2 teaspoons of salt yet the recipe says add 1 1/2 tablespoons. Perhaps this typo is the cause of many who commented that there was too much salt in the recipe. An alternative to throwing the dough in the pot is to place the unbaked loaf on a large piece of parchment paper and then lower the loaf into the pot. That is what I found successful. Also, when taking the baked loaf out, you might want to get a couple of spatulas to help maneuver the loaf out or just pick up the ends of the parchment paper and lift it out. I am planning to mix up this loaf this evening for some great bread in the morning!
I don’t know where you see 1 1/2 tablespoons. In my recipe I have 2 teaspoons and always have as I mentioned in the video. You must be talking about other recipe you clicked on.
I don’t throw the bread like that anymore but take the heated pot out carefully with oven mitts and place the bread inside. 😊
I am so very sorry. You are right. I was on another site and then for some reason I couldn't get back to your site to correct my error. Thank you for your response. Have a blessed happy new year.@@czechcookbook
Joanne Harwood no worries 😊 Thank you! Happy blessed new year!
I was looking for some video to show me how to make this. Glad I found yours.
:)
Going to try this today. Thanks so much. Love your channel. Just found it.
I hope you will enjoy it the recipe and my channel. :)
Thank you!
I love,love, love your cooking, you make look so easy and I can't wait to try some of your recipes.
Thank you Irma! :)
I've been looking for a good rye bread recipe and already have a Dutch and foundry gloves, and will try this method.
Wishing you success!
beautiful! I'm going to try it...
Mine is in the oven right now. I'm excited to eat this with brisket, salad and homemade coleslaw tonight!!
Yum! I hope it turned out great! :)
I love you bread!!! U are the best chef!!! Love ya.
Thank you Jose! :)
I love the simplicity of this bread.. I will make it very soon.. for my homemade pastrami sandwich's.. :)
:) Yes super simple. I actually created even more simplified version, which I will share a video in a near future. :)
Very good! I will make again.
I am glad to hear. :)
I have my own leaven so I would love the recipe using sourdough leaven.
Instead of dry yeast just add a spoon or two of leaven. 😊 It should work.
I add dark molasses, coco powder and espresso powder to get quick Russian dark rye with 2 teaspoons instant yeast and get rise in about 2 hours.
And the recipe is dairy and egg free, I never knew that! I can have traditional Czech bread without any modifications! Yaaaay!
That is right! 😊 I hope it brings back lots of wonderful memories! 😊
And its sugar free!
This came out great. But as a suggestion...instead of dumping the dough into the hot pot, put the dough on some parchment paper in a bowl, then gently lift it into the hot pot holding the corners of the paper. It's better for the dough not to be plopped in, and safer and easier for the cook. When ready to remove the lid for the finishing, you may wish to take out the pot, tilt the bread out and remove the paper. Then back in the pot without the lid until you have the finished color that you like. This is what I always do when baking with the cast iron pot for really good results.
After I made a video I actually do it differently now. :) I remove the hot pot from the oven and place it on the stove. Then I carefully put the bread in. I am not throwing it inside. My aunt would throw it, but I like my method better now. :)
@@czechcookbook The pot will hold the heat just fine!!
My oven only goes to 425 degrees F. Do I just bake longer? By the way, love your content. My mother is going to be 90 this year and loves me making her favorite Czech food. From N. California thank you.
Thank you 😊 That is wonderful to make your mom Czech food. ☺️ Yes bake the bread longer.
Hello
I saw you video and this recipe and instantly I took a liking to it. I do not come from a bread eating community but I like Rye bread so got very interested in it.
Can I ask you one question please? Can I use only rye flour (4 cups rye flour) for this recipe> If not what is the best ratio. My daughter does not me to use APF as much as possible.
I'll appreciate your reply. Thank you very much. May God bless you!
Thank you James! Yes you can, but bread will be more dense. But should work just fine. ;)
Pekny recept. Mate recept na chleb bez drozdi ? S pouzitim startru..Dekuji pozdrav z Kanady.
I have my own rye leaven and use it in this bread. I haven’t tried it yet completely without yeast, but it should work. I use 1/8 tsp dry yeast minimum and I add about 2 Tbsp of starter to a cup and add water to it. Because of starter there isn’t full two cups of water. I just noticed I wrote it all in English. I am sorry about that. Greetings to Canada. 😊
Dakujem pekne pani🥰👌
Rádo se stalo. Já děkuji za poklonu 😊
Love the throwing of the dough 😂 you are a bread boss
Ha ha. These days I actually take the pot out :D
Love it !!
It's amaaaazzzziiinnnggg!!!!!!
Yay! :)
Omg! Ty jsi super!
Dekuji! :)
Hi, Can you please tell me what size is the Dutch oven?
Gloria Jean Shaby 5 q
Great Video, Thank You. I don't have a pot to cook it in, I use a pizza stone and cook at 325°F for 30 to 35 minutes. The bread is done, but the crust is soft, and I am scared to death to try cooking at 425 - 450 °F. Any advice would be helpful, thanks again.
What is the maximum your pizza stone can go? I think it can go higher than 325F. I would try to raise the temperature.
@@czechcookbook Thanks for responding. Update: I cooked the bread at 400°F for 30 minutes, I just took it out of the oven,,, the crust is crunchy, and it looks perfect, [I haven't cut it open yet (too hot)]. Thank you, thank you,,, thank you.
Great! :)
Super recept. Jak poznam ze je chleba akorat vykynuty, ne malo ane prekynuty? Dekuji. Take Kristina :)
Jejda az ted vidim tento koment. Musi byt hezky nabublinkovany a zvetsit objem. Dele nez 14 hodin bych nenechavala. 6 minimalne pokud je v dome teplo. Jinak tech 8. Ja zadelam vecer pred spanim a upecu druhy den.
Im about to try your lovely bread recipe but im hoping that baking it in a ceramic dish with a lid at 250 degrees Celsius will turn out like yours.
Should be fine 😊
@@czechcookbook my bread turned out beautifully like a work of rustic art. However....my ceramic dish turned greyish black...oh woe is me 😳
@@Rashida961 Oh no :( Better to use cast iron. or lower the temperature.
Hi. I measured everything neatşy as per your link, but my dough doubled in almost two hours. Mine is not a very warm house, 22-23 deg usually. What could I have done wrong ? Or what can I do to slow it down other than holding and putting in a cooler place?
I have just folded it several times now and and covered again but it seems that it is rerising :). Thank you.
It is no problem that dough doubled. You don’t need to fold it. This is no knead recipe. What is important is the fermentation which takes longer time. 😊
@@czechcookbook I don’t know how, it came out good :). Eventually it was leavened in 2 hrs, so I kept it in the fridge for 4 more hours and stopped rising. Baked at 450 F for 30 min with lid, 12 min without. Not my best so far but it is delicious even as it is. I am sure it will be much much better if I could manage slow fermentation. Thanks a lot.
Does it matter on the rye flour if it's dark or light?
Not
We miss your videos. Come back to us.
Aww! I will. 😊 I actually recorded one recipe 3 times - 2 days and recipe didn’t work. There is a lot of work behind every video. But I am planning to record today. 😊
Can I use this bread as a bread bowl for goulash?
I didn’t try but if you make smaller ones it could work.
I am very interested in that bread and want to try that soon. My last rye bread was a little dry. I hope that will get me a better experience with rye. I have one questions though before I start. How warm is the room where you leave the dough resting for 6-12 hours? Does it have to be a warm area (60 - 70F° / 17 - 22C°)? OR can it rest in a more cooler area as well? Thanks a lot in advance!
You can do it in colder room as well but leave it for 12 hours. Wishing you better experience with rye bread. 😊
Can I use whole wheat bread in the recipe?
If you mean whole wheat flour then yes.
Hey there... Very good recipe but just a quick question
My oven can only get up to 230 degrees Celsius, so how long should I bake the bread?
Cheers :)
For 50 minutes with the lid and about 15 minutes without the lid or until beautifully brown. 😊
One more question you keep the temperature of the Owen all way long on 500 F ?
Yes 😊
@@czechcookbook Thank you!
I am diabetic and I was looking long time ago some bread what I can eat and my glicemic index moț going to go up.Thank you so much ,right now I will pleace it un the owen !
no heski ale mne bi zajimalo kde je lechkej recept na tvarohovij kolacki? anebo tvarohivi buchti? nebo jak udelat tvaroh. tadi to neprodavaji
Pokud se podíváte na má další videa, tak uvidíte recept na domácí tvaroh. Také mám recept na koláče s tvarohem. 😉
Our Dutch Oven is enameled and won't handle 500*. Can you suggest an alternative? Thanks!
Any pot that can handle 500F. Cast iron works the best since the heat is not an issue.
i will definitely try this recipe! but i have one question. 9:37 should it be 500 degrees fahrenheit or celsius? thanks
oh,i got to the site and it says fahrenheit,sorry :)
500 Fahrenheit
What sort of rye flour did you use: white, medium, black?
Gretchen Kopmanis I just bought regular rye flour in bulk.
Madame please give us your receipe❤
It is all in the video or in my hardcover cookbook. :)
How if I don't have that kind of pot?
You need a pot with handles and lid which can handle high temperatures. I also use enameled pot.
I wish my stove was as clean as her's!!
:) Thank you! I am just being careful whenever I bake anything so it doesn't leak out. If there is anything I clean it right away. :)
Mine is starting to look like a war zone.....
Hi! Does it really taste like a czech food or is there a difference since the ingredients are a bit different? Thanks!
Yes it does. It tastes more like bread from small bakery. Stores bought bread is using lots of different ingredients. You should try it to see. 😉
@@czechcookbook i definitely will thanks so much
Do you oil the Dutch oven before you heat it up?
No.
how many grams are 3 tsp of active dry yeast please?
10,5 grams
it is amazing! which state do you live in?
California :)
Hi , can I add instant yeast in the mix and how many hour need before baking? Thx
My recipe uses active instant yeast. Do you mean rapid rise instant yeast?
czechcookbook yes rapid
I don’t t have experience using this yeast. I wouldn’t recommend it since this bread gets better flavor by resting overnight. You can try it do it faster but I am not sure how it will work out.
czechcookbook yes I tried yesterday but give yeast smell and not baked well , lol but I tried your Goulash was excellent thank you
I am glad to hear about the goulash. :) Yes I thought it wouldn't work too well. :(
zdravim s Arizony, musim rict ze pulka kavovy lzicky drozdi uplne staci, nechat kynout 18 hodin
Taky dobre vedet. :) Zdravim do Arizony!
What is a cup in grams?
Here is my recipe in grams. www.czechcookbook.com/wheat-rye-bread-psenicno-zitny-chleb/
@@czechcookbook Thank you!
Can I use the sourdough starter?
And can Iake the tech and folding with this dough ?
You should be able to. Instead of dry yeast just add little bit of starter. :) Next question I don't understand.
Thank you
For the second question
I asked for the stretch and folding
I just mix my dough it.s a weet dough so can I do the folding easily after the autolyse step?
I have not tried it with starter only with yeast, so I am not sure if it will work the same way. It is worth to try it and see. Maybe try to bake first only small portion if it will rise well.
czechcookbook sure
Thank you very much
I just baked my bread
It has rised well ,i.m happy with the result
Thank you .
U naší babičky se jedl chleba se sádlem :)
Mnamka! My ho jedli se sadlem a prikusovali jablko. Uzasna kombineca i kdyz zni zvlastne. :D
Can you make a Czech style hot, the one where you put the hot dog in the bun?
I have a recipe for Czech style bread rolls. Some people did put hot dog in and it worked great. www.czechcookbook.com/bread-rolls-rohliky/
Thank You for always answering. I love Czech style hot dog."Parek"
Sure wish you would post the sourdough version. I wish so much to expand my rye sourdough assortment at my bakery in Kyiv, and this Czech Chleba would be perfect! But it's gotta be sourdough. ((
You can definitely experiment. Lady tried to use her sourdough starter and it worked perfectly. ;)
Use water, instead of flour
There is water ;) With just flour it wouldn't really work.
Show recipe
Linda Barsky this is a video recipe. Written detailed recipe is in my hardcover cookbook. 😊 amzn.to/2W3J5yL