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Czech Rye Bread (Chleba)
5 from 30 votes

Czech Rye Bread (Chleba)

Czech Rye Bread, called Chleba, is a traditional round loaf made with a rye flour starter and enriched with potato and caraway seeds. This bread offers a dense yet tender crumb with a slightly tangy flavor profile from rye fermentation. The addition of potato contributes moisture and softness, while caraway seeds add an authentic aromatic touch typical of Bohemian baking. It’s versatile for sandwiches, spreads, or alongside soups.

Prep Time
20 mins
Cook Time
40 mins
Additional Time
2 hrs 45 mins
Total Time
3 hrs 45 mins
Servings: 1 loaf
Calories: 2242 kcal
Course: Bread
Cuisine: Czech

Ingredients

1st dough (yeast starter):
  • 1 cup rye flour
  • ⅔ cup water 110-115°F (40°C, lukewarm
  • 1 teaspoon honey
  • 1 ½ teaspoons active dry yeast
2nd dough (add to the starter):
  • 3 cups all-purpose flour
  • ⅔ cup water lukewarm
  • 3 teaspoons caraway seeds crushed or roughly ground
  • 1 potato boiled, shredded; or 2 Tbsp mashed potatoes, small
  • 2 teaspoons salt

Instructions

1st bread dough (yeast starter):
    Cup of Yum
  1. Sift 1 cup rye flour into a bowl and mix it with 1 ½ teaspoons active dry yeast. Dissolve 1 teaspoon honey or sugar in ⅔ cup lukewarm water, then pour it into the bowl with the flour. Use a wooden spoon to stir the mixture into a thick dough. Let the dough rise in a warm place for 60 minutes – I suggest placing the dough in your oven with a pot of hot water at the bottom.
2nd bread dough (add to the starter):
  1. Add 3 cups all-purpose flour, 3 teaspoons caraway seeds (crushed), 2 teaspoons salt, 1 small potato (boiled, cooled and shredded), and ⅔ cup lukewarm water to the fermented starter.
  2. Stir with a wooden spoon, then turn the mass onto a floured work surface. Knead the dough well by hand. The dough is quite sticky, so expect to end up with some dough on your hands.
  3. Return the dough to the bowl and let it rise for another 45–60 minutes. I put the dough back in the oven to proof.
  4. Prepare a round, deep bowl and a clean tea towel. Dust the cloth evenly with flour and line the bowl with it. Carefully transfer the raised dough to a bowl lined with a floured tea towel. Cover the bowl with a clean tea towel or plastic wrap and let it rise for another 30-45 minutes.
  5. About half an hour before the bread is proofed, turn the oven to 450 °F. Place the Dutch oven, including the lid, in the preheated oven and let it heat up.
  6. Prepare a cooling rack and heat-resistant oven gloves, placing them next to the oven. Open the oven and, if it has telescopic rails, slide them and the pre-heated dish out. With gloves on, carefully remove the lid and place it on the cooling rack.
  7. Put the risen bread into the pot. Cover it with the lid, slide the rails back in, and close the oven door. Bake covered for 30 minutes, then remove the lid, reduce the temperature to 380 °F, and bake for another 10 minutes or until a crusty skin forms.
  8. Turn out the bread and place it on a cooling rack. Leave to cool for at least two hours before slicing with a knife.

Notes

  • The recipe yields one 9-inch round loaf weighing about 28 ounces, which slices into 15-18 pieces.
  • Store cooled bread wrapped in a clean tea towel or plastic bag; it keeps well for several days.
  • Slice before freezing to allow convenient defrosting of individual portions.
  • Caraway seeds lend a traditional flavor customary in Czech rye bread.
  • Experiment with flour ratios as needed; increasing rye flour creates a denser loaf and stronger flavor.

Nutrition Information

Calories 2242kcal (112%) Carbohydrates 454g (151%) Protein 72g (144%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 5g (25%) Sodium 6124mg (255%) Potassium 1948mg (41%) Fiber 36g (144%) Sugar 18g (36%) Vitamin A 43IU (1%) Vitamin C 44mg (49%) Calcium 314mg (31%) Iron 27mg (150%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 2242

% Daily Value*

Calories 2242kcal 112%
Carbohydrates 454g 151%
Protein 72g 144%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Sodium 6124mg 255%
Potassium 1948mg 41%
Fiber 36g 144%
Sugar 18g 36%
Vitamin A 43IU 1%
Vitamin C 44mg 49%
Calcium 314mg 31%
Iron 27mg 150%

* Percent Daily Values are based on a 2,000 calorie diet.