Recipe for "Czech Republic" Bread

Discussion in 'Food & Drink' started by PegT, Oct 26, 2004.

  1. PegT

    PegT New Member

    Looking for a recipe for good ol' Czech Republic Bread. We have an au pair, from the Czech Republic, staying with us for the next year and we have been all over trying to assist her in finding the type of bread that she likes. American bread - is seemingly not as "dense and dark" as she is used to. Not even any local bakeries or supposed "Europe" bakeries are coming close.

    Would like to surprise her and make some.

    All recipes welcome.
     
  2. nikdo

    nikdo Well-Known Member

    I think the most traditional bread in central Europe is composed of one third wholemeal rye flour and two thirds wholemeal wheat flour (or better spelt flour). Often cooked mashed potatoes are added. Because of the rye flour it is necessary to use leaven (sourdough, ``kvásek'') instead of yeast. Malt extract is used to make the bread darker. The whole process is very time consuming (for example sourdough bread should be let cool for at least 12 hours) and difficult and I guess it's next to impossible to succeed unless you're an experienced baker.
     
  3. Harry

    Harry Active Member

    Hi,
    I'm not Czech but when I've been there I've loved the bread, specially at breakfast with cheese or salami... mmm... rich, dark and very tastey.

    I just did a Google search with the words 'recipe for czech bread' and dear Google came back with 64,000 results; perhaps you should try there?

    Harry
     
  4. Jana

    Jana Well-Known Member

    Well, I faced the same problem when I moved to US, tried to bake the "Czech" bread using American ingredients and the results were far from good :( ; after all I found that Pepperidge Farm Jewish Rye Bread - both seeded and seedless - are quite acceptable, resembling Czech bread a lot. The next best one is Arnold´s Jewish Rye Bread; all other brands are too soft and crustless.
     
  5. Malnik

    Malnik Well-Known Member

    Did anyone find any good Czech bread in the UK. Its that or i'm carrying a bag full back next week.....again!

    Mal
     
  6. brigitte

    brigitte Well-Known Member

    I am going to have to make it myself! I have a recipe book, and i've made bread before, so feel confident! I'm also going to do some serious shopping for ingredients now Christmas is over.
     
  7. cechofil

    cechofil Well-Known Member

    Look for Baltic Bakery breads carried in large and independent grocers alike. They have a good variety of dark breads with substance. I don't know if you are in their area of distribution but maybe you can order on-line. I know how hard it can be to find these things. I have a favourite Muesli made in Switzerland and I just order it on-line through a company in the US.
     
  8. Jan

    Jan Member

    If any one still interested in the bread made with USA flour, let me know. I'm baking very good version for 12 years in US and even my friends from Brno and Prague admits my bread is good or even better then the one in back home.
    Jan
    zuchla at hotmail dot com
     
  9. B J King

    B J King New Member

    I am very interested in your recipe. My husband is originally from the Czech Republic and I think the bread is what he misses most. We were back there in October 2004 and ate a lot of bread and drank a lot of beer. What a great vacation.
    B J King
     
  10. Eva2

    Eva2 Well-Known Member

    Jan,
    by all means post your recipe here for everyone's benefit. Thanks.
     
  11. Jan

    Jan Member

    OK, here we go:
    2 cups medium rye flour (Pillsbury)
    2 cups bread flour (if you can get King Arthur unbleached bread fl.)
    1 cup dry potatoes (Hungry Jack is the best)
    2 Tbs honey or 1 Tbs sugar
    1/2 cup dry milk
    2 cups warm water
    1 1/2 Tbs salt
    1-2 Tbs caraway seed
    2 cups of starter or 1 1/2Tbs instant yeast (Fleischman or Star)
    NOTE: if no starter is used add 2-3 Tbs of vinegar (no cider one, just regular from A&P or some other supermarket, their brand) and add more water 1 cup maybe, you have to try on your own, I use the starter.
    3/4 cups of gluten (make a better consistency)

    Now, this one "as is" is good for Bread machines. (You will have to "help" some of the older machines with mixing)

    For oven, start kneading and adding more bread flour, maybe 2-4 cups more till the dough is holding form on it's own.
    Let it now raise under cover for 5 to 6 hours (if you are in hurry, 2 hours will be enough).
    This longer time (or overnight in the fridge) will give the bread that great sour taste.
    Start kneading again adding even more bread flour if necessary.
    Try to get ball shape and put the dough on oil and flour surface, I'm using flat pan.
    Cover and let sit hour to hour and half till raise again. Cut the cross on the top with razor. If the bread collapse, start again with kneading, it just over raised, you need to add air again to the dough. It should at least double the size, even more.

    Now, this is very important!

    Get the oven as high as she goes.
    I do my at 500 Deg Fahrenheit.
    Put the bread on shelve 8" from the top and splash 1/2 cup of water to the oven and close the door . The steam will help the bread to rise up.
    Hold the temperature for 8 minutes on 500 Degree or longer with less heat till the bread is getting little of the color.
    Went the oven and get another 1/2 cup of water in with lowering the temperature to 375 Fahrenheit. Never open the oven between, unless you want to get there more water, but just on the beginning of the process.
    Check the color after 38 minutes, if need more add 8 minutes more. It should be darker gold color.
    If you like what you see, get the bread out and let it COOL!!!!
    Never cut hot bread!

    Now for the starter:
    1 cup bread flour
    1 cup of medium rye
    2 cups of hot water
    2 Tbs of yeasts

    When it's finish the fermentation (bubbling), store in the fridge. Add 1 cup of flour and 1 cup of hot water couple hours before you start with the bread. Use 1 to 2 cups of starter instead of yeasts. The raising of the dough will take longer. Some machines will need little more hand mixing on the beginning. Put back to the fridge the leftover of the starter, reuse next time. My is now about 5 years old. I do now use 1 bread plus 1 water cup and next time 1 rye plus 1 water, about 5 hours before mixing the dough.
    More question?
    Just ask.
    Let me know if you like it.
    Jan
     
  12. Maminka

    Maminka Member

    If anyone lives in or around Atlanta, the DeKalb Farmer's Market makes an excellent "chleba". They call it Bavarian rye, I think, but it is as close to Czech bread as you can get.
     
  13. ursula

    ursula Well-Known Member

    there is also hofers bakery in georgia following is address for website

    http://www.hofers.com/orderform.htm

    this very good, iorder the wndelsteiner bread. i cant live without decent bread. forget about merita. thats pap.
    ursula
     
  14. i must say that this is the best and closest thing i have found for czech bread! i am very glad that you p[osted this recipe on this site, i have made 4-5 loaves in the past 5 days, it is perfect! thank you thank you thank you
     
  15. Jan

    Jan Member

    Thanks.
    Jan
     
  16. alenastef

    alenastef Well-Known Member

  17. i found,while using Jan's recipe, after many tries, that adding 2 teaspoons of yeast along with the starter really helps get the bread rising. I also have added 1 cup of wheat flour and 1 cup white flour insted of 2 cups white flour. If you bake it at 500 for 10 mins then drop down to 425 for 25 mins it works well. I have been making this bread for the past 6 weeks while my tchnye (mother in law) is here from Blansko CZ. She loves it, we have been going through it like mad. I make 2 loaves every 4 or 5 days and it is gone fast so try it out...So thank you again Jan!
     
  18. davidturner

    davidturner New Member

    good discussion.
    I think the most traditional bread in central Europe is composed of one third wholemeal rye flour and two thirds wholemeal wheat flour (or better spelt flour). Often cooked mashed potatoes are added. Because of the rye flour it is necessary to use leaven (sourdough, ``kvásek'') instead of yeast. Malt extract is used to make the bread darker. The whole process is very time consuming (for example sourdough bread should be let cool for at least 12 hours) and difficult and I guess it's next to impossible to succeed unless you're an experienced baker.
    ----------
    San Marzano Tomatoes|Cerignola Olives
     
  19. Jan

    Jan Member

    sparky

    Each oven works their mysterious ways. What works for me may not work for you. And the recipe is just a guide for your own inspiration. I'm glad you still using it. I did bake this past month about 4 big round ones, over 5lb each and all of them just disappeared.
    Jan
     

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