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Bread and Baguettes

Czech Rye Bread

1 large loaf
Czech Baking

This is a delicious Czech version of popular Czech Rye Bread. It is full of flavor and is even more supported by caraway seeds. Yes, it takes some time since you need to raise and deflate the dough, but if you actually count how much time you really spend, you...

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... may realize (as I did a few years ago) that the whole process of making bread takes just minutes (+baking). For that reason, the preparation of this bread is perfect for days when you are at home. This bread is so good that it would be no surprise if it becomes your favorite.

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Tom the Chef Tom the Chef Founder
November 8, 2023
Example of Bread and Baguettes: Rye Bread on the cututtingboard, cut to showcase the inner part, kitchen in the background
  • 30 min.
  • 3 ½ h +
  • 3/5
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Ingredients:

* You can use any rye flour you have available. For a more earthy flavor, dark rye flour will be a great choice, and for a little lighter flavor, classic medium organic rye flour would be great to use. The medium rye is closest to traditional Czech Rye bread.

Tools:

Recipes

Best served with:

Brie Dip/ Spread
Cheese – Garlic Dip/ Spread
Quick Creamy Spread

Directions:

1. Dough:

1.1. Add into the kitchen mixer with a hook attachment:

3 ½ cups of bread flour
1 cup of rye flour
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
2 TSP of caraway seeds (whole)
1 TBSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

1.2. Add:

2 ¼ cups of water

Knead on a low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

1.3. Then, increase the speed to medium-high and knead until a compact dough is formed (about 1 – 2 minutes).

Note:

  • The dough should not be too sticky (at least not too much).
  • If it sticks to the mixing bowl after about 2 to 3 minutes of processing, add 2 TBSP of flour and process for 1 – 2 minutes. That should solve the problem. If not, add a little more flour.

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2. Rising the dough:

2.1.

Remove the bowl with the dough from the mixer and cover the bowl with plastic wrap.

2.2.

Let it rise in a warm place until it doubles in size (about 2 – 3 hours).

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2.3. Deflate the dough right in the bowl using a dough scraper, folding the dough from one side, then over the other side of the dough, and finally press it down. Repeat this process a few times from all sides of the dough. After deflating, let the dough rise until it doubles in size before another deflation (about 1 – 2 hours). The deflation process is best to repeat at least 3 times, but more would be even better.

Note:
Intervals between deflating can be longer (even overnight), so it’s better to make it fit your schedule. If you want to rise your bread longer, keep it at room temperature (not in a warm place) and use a significantly larger bowl to provide the dough enough space while it’s rising. Make sure that the total rising time (including all deflations) won’t be longer than 24 hours. 

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3. Shape bread:

3.1.

Place the dough on a surface and form the bread loaf by stretching the dough. To stretch the dough, place the bowl scraper at a slight angle against the bottom part of the dough while making sure that the bottom of the bowl scraper is touching the table.

3.2.

Then, keeping one hand on the top of the dough, push the scraper to move the dough slightly. The dough will roll slightly and stretch at the same time.

3.3.

Repeat this step a few times until a loaf of bread is shaped. Each time, turn the dough about 90° to the right (usually about 2 times from each of the four sides).

3.4.

Generously flour the proofing basket and place the shaped loaf in it.

3.5.

Flour the top of the loaf.

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4. Proofing:

4.1.

Let your bread loaf proof in a proofing basket in a warm place for about 20 – 30 minutes before baking (do not go much longer than that).

5. Baking:

Bake in an oven or on a grill with a pizza stone and pizza paddle.

A.

Oven baking:

1.

Preheat your oven to 450°F with the first upside-down baking sheet in the center of your oven (without parchment paper) and a small heatproof bowl with water (in the bottom of the oven).

2.

Flip the raised bread from the basket onto a second upside-down baking sheet that is covered with parchment paper.

3.

Score the top of the bread with a razor/knife (4 – 6 cuts on the top of the bread).

4.

Carefully slide the parchment paper with the bread from the baking sheet to another baking sheet located in the oven.

5.

Add ice cubes to a small heatproof bowl with water. Optionally, add other ice cubes during baking for a crispier crust.

6.

Bake until done (about 20 – 40 minutes depending on the thickness and shape of the bread). Test with a toothpick.

B.

Grill baking:

1.

Preheat the grill to 500°F. While preheating keep a pizza stone on one side and a small heatproof bowl with water on the other side. Keep the temperature about 500°F and if possible, focus on less direct heat with the fire preferably on the side of pizza stone.

2.

Flip the raised bread from the basket onto a lightly floured pizza paddle.

3.

Score the top of the bread with a razor (4 – 6 cuts on the top of the bread).

4.

Carefully slide the bread from the pizza paddle onto the pizza stone on the grill.

5.

Add ice cubes into a small heatproof bowl with water. Optionally, add other ice cubes during baking for a crispier crust.

6.

Bake until done (about 20 – 40 minutes, depending on the thickness). Test with a toothpick.

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You can freeze bread for later usage (it stays great in a freezer for up to a half year). Defrost in only 3 – 4 hours.

About the Author:
Tom the ChefFounder
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