Czech Rye Bread
1 large loaf 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... Read more ... 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. Read less x saved Tom the Chef Founder November 8, 2023 30 min.3 ½ h +3/5 30 min. 3 ½ h + 3/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Piano Whisk1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl1x Plastic Wrap1x Bowl Scraper1x Proofing Basket1x Baking Sheets + Oven or Grill + Pizza Stone and Pizza Paddle1x Small Heat Proof Bowl1x Razor or sharp knife1x Ice Cubes1x Cooling Rack 1x Measuring Cups 1x Measuring Spoons 1x Piano Whisk 1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl 1x Plastic Wrap 1x Bowl Scraper 1x Proofing Basket 1x Baking Sheets + Oven or Grill + Pizza Stone and Pizza Paddle 1x Small Heat Proof Bowl 1x Razor or sharp knife 1x Ice Cubes 1x Cooling Rack 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. 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. 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). 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. 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. 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 # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.