An Easy Czech bread recipe / Jednoduchy recept na cesky chlebaEasy Czech bread recipe | Czechmatediary
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An Easy Czech bread recipe / Jednoduchy recept na cesky chleba

2508473399_864ea92138I know I have posted a bread recipe in the past but – thanks to my awesome high school friend Eva – I have an easier version for you.Β  You don’t have to wait days and days until your dough ferments anymore, you just simply ad a package of yeast. Remember, bread-making is an artistry so don’t worry if your first one does not look like a magazine-cover snap shot!
PS: Also, if you have a baking stone, use that, but if you don’t just use a baking tray.
CZ: Sice jsem jiz v minulosti recept na cesky chleba publikovala, ale ted mam pro vas verzi mnohem jednodussi; nemusite kvasit svoje vlastni testo, proste tam hodite pytlicek s drozdim! Recept pochazi od me stredoskolske kamaradky Evy, ktera si ho velmi pochvaluje (a ja samozrejme take). A nevzdavejte to, kdyz se vam ten bochnik parkrat nepovede – to vite, peceni chleba, to je veda!!
PS: Jestli mate kameny pekac tak pecte chleba na nem, jestli ne, tak pouzijte tormalni pekac.


  • 5 cups of flour: bread flour works the best (rye or whole wheat flours are harder to deal with)
  • about 2 cups of flour to add to the dough (and onto your hands) while kneading the dough (step 3)
  • 2.5 cups of tepid water
  • 1 Tbs of caraway seeds
  • 2 Tsp of salt
  • 1/2 Tsp of sugar
  • 1 package of quick-rising yeast

METHOD: 1. Mixing the dough mixing the bread dough / image

  1. In a large mixing bowl mix together half a cup of warm water, sugar and yeast. Wait about 15 minutes until the yeast rise.
  2. Mix in 1 cup of flour and stir well using a wooden spatula.
  3. Ad in the rest of the water (with the 2 Tsp of salt mixed in it) and the rest of the flour. Stir it vigorously until a sticky, thick dough forms – about 5 minutes. Remember, the longer you stir it, the more oxygen you let into the dough and more gluten forms, which means you will have a better bread!
  4. Stir inΒ  caraway seeds
  5. Scrape down the sides of the bowl and let it stand in a warm place for about 2 hours, covered with a dish cloth.

2. Kneading the dough kneading the bread dough/ image

  1. Dust a clean counter with flour
  2. Scrape the dough out of the bowl and knead it with smooth, steady strokes for about 8 minutes (keep adding a little bit of flour in-between strokes every time it starts to get sticky)
  3. Keep your hands floured but resist adding a lot of flour (PS: rye flour gets really sticky)
  4. Lightly cover the dough with plastic wrap and let it rest for 10 minutes
  5. Remove the plastic and knead again until the dough is smooth and elastic (5 – 7 minutes more)

PS: You can also mix the dough in a bread machine, on medium-low speed for 7 minutes.

3. Devide and shape the loaves

  1. Cover a rimless baking sheet with parchment paper and set aside
  2. Cut the dough into 2 equal pieces with a chef’s knife
  3. Shape each piece into a round
  4. Dust the parchment paper lightly with flour and place the loaves on the paper about 3 inches apart, smooth side up.
  5. Sift some more flour over the loaves, as if you were dusting them with confectioner’s sugar
  6. Cover them lightly with plastic wrap and leave them at RT until they have inflated and bubbles are visible just bellow the surface (about 1 to 1 and 1/2 hours); when you press a fingertip into the dough it will spring back slowly.
  7. (OPTIONAL: About 1 hour before baking, place a baking stone on the middle rack of the oven) Place a cast-iron skillet on the lower rack. Heat the oven to 425 degrees.
  8. (Slide the loaves, still on the parchment, onto the baking stone) Place loaves together with the baking tray and a parchment paper into the heated oven. Place 3/4 cup of ice cubes in the skillet to produce steam (the hard bread crust creates that way).
  9. Bake until the loaves are ruddy brown, 30 to 40 minutes
  10. Slide the loaves, still on the parchment paper, onto a wire rack so that cooler air can circulate around them.
  11. Cool for about 5 minutes and peel off the parchment paper
  12. Cool them completely on the wire rack for about 1 hour before slicing
home-made rustic Czech bread / image

finished product!

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27 comments… add one
  • Elena September 7, 2009, 8:34 pm

    Potrebovala bych poradit ohledne tohoto receptu. Chleba vyborne vonel a vyborne chutnal, jenom u bodu 3 jsem mela velke problemy – testo bylo velice velice velice lepive a hodne teklo. Muzu pridat vice mouky? Je to 5 cups dohromady, nebo 1 cup navic na zacatku a potom 5 cups (takze dohromady 6 cups)? Dekuji

  • Tanja September 7, 2009, 10:31 pm

    Ahoj Eleno, urcite, pridavej tam po troskach mouky, hlavne na ruce, az se to testo neni tekute. Ja udelam vzdycky tak dva hnety, a pak to zase posypu troskou mouky a namocim si do mouky dlane; a pak zase dva hnety atd…nevzdavej to!!!

  • Elena September 8, 2009, 9:40 am

    Dekuji moc za radu, urcite to nevzdam πŸ™‚

  • Tanja September 11, 2009, 6:34 pm

    Ahoj Eleno a dalsi kuchtici, zmenila jsem ‘all-purpose flour’ na ‘bread flour’ (doh!!) a pece se s ni mnohem lepe! Testo je hutnejsi – tedy se hur micha – ale lepe kyne!

  • Elena September 12, 2009, 8:53 am

    To je nahoda, zrovna pred par dny jsem si bread flour vsimla v obchode a koupila ho. πŸ™‚ Dekuji

  • Elena October 3, 2009, 7:58 pm

    Delala jsem chleba podruhe, pouzila jsem bread flour a vyslo to vyborne. Dekuji

  • Tanja October 4, 2009, 12:44 pm

    Ahoj Eleno! Ja jsem tak rada,ze se to nekomu taky povedlo!!!! A lidi si nemysli, ze si vymyslim!!!
    Diky moc, ze jsi si dala ten cas a nechala tu pozitivni (uspesny) koment πŸ™‚

  • janney October 6, 2009, 12:42 am

    v tomot tydnu take zkusim stesti, tak jsem zvedava…jen prosimte co je RT, kde to mam nechat 1 az 1 a pul hodiny? A kamam mam dat ten led v troube?
    Diky moc..pak dam vedet jak jsem dopadla

  • janney October 11, 2009, 11:24 am

    Tak take hlasim,ze se povedlo πŸ™‚
    Mam dva krupave bochnicky.
    Zabralo mi to tedy skoro celou sobotu – ale to je spis tim cekanim.Samotne prace zase tolik nebylo.
    Mela jsem trochu trable s tou parou,ale nakonec jsem si vzpomnela na jeden trik z Cech a potrela jsem maslovackou uz skoro upecene bochnicky a to studenou vodou asi trikrat po 3 minutach. to se to pekne parilo, takze jsme kurky docilila.
    Myslis,ze je mozne pridat trochu wheat mouky – to testo je trochu moc svetle na muj vkus.
    Diky moc za recept πŸ™‚

  • Nancy Patek December 17, 2010, 5:08 pm

    I am looking for a recipe for a heavy, heavy bread that my husbands babi made. She called it BAC (batz), it was more like a frypan sized potato pancake loaded with garlic and pork cracklings made from grated potetoes, and started on the top of the stove and finished in the oven. HELP! She has passed, and we cannot come close to duplicating this family treasure.

  • bojar October 15, 2011, 5:52 am

    Nancy, this sounds like bramboraky, which I make often (sans the pork cracklings but that does sound good), for my family and although I am the only Czech in my family, they all eat them ’till they can’t eat NO MORE! Delicious!!! Here is how: Grate a bunch of potatoes (uncooked) (of course after peeling them) drain the excess water, add an egg, a little flower (to make it all ‘stick’ together when frying), salt to taste, a pinch of ground pepper, a couple of cloves of garlic (smashed with butter knife with a pinch of salt until they turn into paste), and a little marjoram (I use marjoram leaves, not ground). A little note on flavors: Potatoes absorb salt easily, so that even when I seemingly over salt, after frying it doesn’t taste salty; the opposite is true with marjoram (a little goes a long way!). Also the flower: You will have to experiment with this yourself according to your taste, I don’t like them too flowery, just enough to make it all stick together. And what kind of potatoes? YOUR CALL! (I don’t like Russets, too powdery…) I guess, this is where you would add your cracklings…? Then form pancakes in a pan, and fry them up on an iron or a non stick pan on a little bit of oil until golden….yummy! Some people like to serve them with a side of sour cream or apple sauce or both, but I like them ‘straight’! The beauty of this recipe is that you can adjust it all to your liking or until it comes out just like your hubby’s babi used to make it!!

  • bojar October 15, 2011, 5:55 am

    I think I just spelled flour flower. Please don’t use flowers in this recipe!!LOL

  • bojar October 15, 2011, 6:04 am

    Tanja, I’ve been looking for a ‘real’ bread recipe for a long time. Thanks a bunch (dekuji mnohokrat), I’ve got to try this, although I’m sure that it won’t be that simple for me, as I live in Colorado high country, (near Aspen), and so far I’ve had to modify all recipes for high altitude. Any suggestions, anybody? My knedliky are still an ongoing adventure…I will post the results, when I’m expert at this….Thanks again!

  • Tanja October 15, 2011, 9:25 am

    Hi Bojar, thanks for the recipe! I have never had bramboraky with apple sauce…sounds very interesting πŸ˜‰ Got to try it. I like them just the way they are, but I am sure that’s true for all Czechs.

  • Tanja October 15, 2011, 9:25 am

    PS: Flour and flower…I make that mistake all the time!

  • michal May 6, 2012, 3:37 pm

    mam jednoduchy recepis na knedliky vyjdou 100%

  • Tanja May 6, 2012, 9:47 pm

    tak sem s nim Michale :))

  • Vero November 23, 2012, 1:39 pm

    So to clarify. Are you supposed to use 5 or 10 cups of flour? 10 sounds like a lot!

  • Tanja November 23, 2012, 2:13 pm

    Oops, that does sound like a lot! I am pretty sure it was supposed to be 2 cups of flour. But you will know once you are in the midst of making the dough. It will just feel right πŸ™‚

  • Thyronx March 26, 2013, 12:24 pm

    zadny druhy nema pristup do diskuze.
    Toz at si trhnou nohou. Mohl jsem jim doporucit chleba jaky neumi zadny cesky pekar a je bezne k dostabni hned v nekolika provedeni na Floride (nikoliv v Publix kde se pece ze smesi a ne mouky) a celou radu dalsich potravin z Polska, Madarska, a okoln9ch zemich.
    Ziji v USA skoro 30 let a vim kde se co prodava a posila na UPS nebo Fedexem. Vzdyt o nic porece nejde ani o to ze se da koupit za 4 – 5 dolaru i ceska hruba mouka treba z Predmeric, tady na Floride i v Michiganu a Illinois i jinde..
    Upeci si sam dobry chleb ze zitneho kvasku jaky neumi hned tak nekdo je preci snadne a dokonce lze sehnat i fresh yeast (cerstve klasicke kvasnice). Toz zvatlejte o nicem protoze tyto stranky patri nekolika jedincum kteri si zdeluji bezpochyby jen tajnost kde co a jak koupit a pak upatlat.

  • Zdenek B Robes April 7, 2013, 2:32 am

    mas kliku, mi zijeme v Samoa kde nedostanes poradnou mouku na rohliky ci chleba. Manzelka to vozi z Australie v kufru abych mohl udelat knedliky. Kvasnice jsou jenom praskove. Ale za to si delame Valaske klobase a udime si maso a jine.
    Dovoz zde je mizerny jenze pracujeme na tom abychom sehnali neslane maslo, syry a mouku z NZ.
    S pozdravem,

  • Maria June 11, 2013, 7:29 am

    Thank you for the wonderful recipe. I was looking for an easy but good czech rye bread. My mother used to make a wonderful czech rye but it requires a starter and I don’t always have time to bake bread that often. The bread has a wonderful texture and taste. Even my friends that do not like rye bread liked this one.
    As for the flour, I used 3.5 cups of white unbleached flour and 1.5 cups of rye. then a few extra TBS of sugar.

  • Suzzie March 6, 2016, 8:28 pm

    What is the qty for the yeast? Its only sold in a jar here, so a measurement of possible? Looking forward to trying this out, my family is czech, we just returned from a visit with my Babi there, first time for hubby, and we are bread snobs now haha.

  • Tanja March 13, 2016, 3:03 pm

    Suzzie, I used one little package of the regular store-bought yeast.

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