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Czech Rye-Wheat Bread

The Quirky Foodster Team

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Ingredients

  • 300 g (2.4 cups) rye flour
  • 300 g (2.4 cups) plain wheat flour
  • 200 g (1 cup) active rye sourdough starter
  • 1.5 tsp salt
  • 1 tsp caraway seeds
  • 350 ml (1.5 cups) warm water

Method

  1. In a large bowl, combine the rye and wheat flours with the salt and caraway seeds.
  2. Add the sourdough starter and warm water, mixing into a firm, slightly sticky dough.
  3. Knead for 8-10 minutes until the dough becomes smoother and more elastic.
  4. Shape into a round loaf, place in a floured proofing basket, cover, and let rise in a warm place for 3-4 hours until visibly puffed.
  5. Preheat the oven with a Dutch oven or baking stone inside to 230°C (450°F).
  6. Turn the loaf out, score the top, and bake covered for 20 minutes, then uncovered at 200°C (390°F) for a further 30-35 minutes until deeply browned.
  7. Cool completely on a wire rack before slicing.

Introduction: Named after the Šumava mountain region, this dense rye-wheat sourdough loaf with a thick, dark crust is a
staple of Czech tables, served alongside soups, spreads and cold cuts.

Cultural Background: Named after the Šumava mountain region, this dense rye-wheat sourdough loaf with a thick, dark crust is a
staple of Czech tables, served alongside soups, spreads and cold cuts. Its slightly sour, malty flavour comes
from a traditional rye sourdough starter (kvásek) passed down through generations of Czech bakers.

Tips: Resist slicing the bread while warm — rye bread needs several hours to fully set its crumb structure after
baking.

Variations: A small proportion of whole rye grains soaked overnight can be folded into the dough for extra texture.

Storage: Store wrapped in a cloth at room temperature for up to 5 days; it keeps notably well due to the sourdough.

Reheating: Not typically reheated; toast slices lightly if desired.

Nutrition: Approx. 140 kcal, 4g protein, 1g fat, 28g carbohydrate per slice (loaf yields about 16 slices).

FAQs

Q: Do I need a rye sourdough starter specifically?
A: Yes, a rye-based starter gives the characteristic tang and rise; a wheat starter can substitute in a pinch but changes the flavour slightly.

Q: Why does the bread need such a long rest before slicing?
A: Rye bread's crumb continues to set as it cools, and slicing too early can make it seem gummy.

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