5.0 from 3 votes
Czech Veka White Bread
Do you like Czech bread? Try Veka, a white baguette-like bread found in Czech stores! Here's a simple yeast dough recipe that makes two loaves of soft bread with a crispy golden crust.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 15 mins
Total Time
1 hr 48 mins
Servings: 2 loaves
Calories: 1041 kcal
Course:
Bread
Cuisine:
Czech
Ingredients
- 4 cups all-purpose flour plus more if the dough is too sticky
- 1 ½ cups lukewarm water
- 2 teaspoons active dry yeast
- ¼ teaspoon granulated sugar
- ½ Tablespoon salt
- 1 and ½ Tablespoons vegetable oil sunflower or Canola
Instructions
- Add 4 cups all-purpose flour, 2 teaspoons active dry yeast, ¼ teaspoon granulated sugar, and ½ Tablespoon salt to the bowl. Pour in 1 ½ cups lukewarm water and 1 and ½ Tablespoons vegetable oil.
- Knead into a smooth, elastic dough: First, roughly mix all the ingredients in a bowl with a fork. Transfer the dough to a work surface and finish kneading by hand. If the dough is too sticky, gradually add more flour until it becomes elastic.
- Divide the dough into two equal pieces and shape each into a bun. Dust them with a bit of flour to prevent the surface from drying out. Cover the buns with a clean kitchen towel and let them rise in a warm place for about 45 minutes.
- Roll out each of the risen buns on a lightly floured work surface into an oval about 13 inches (33 cm) long.
- Turn the rolled oval so the longer side is facing you and roll it up with your hands. Transfer both pieces of veka to a baking sheet lined with baking paper. Slightly press in the ends of the bread. Cover with a kitchen towel and leave to rise in a warm place for another 30 minutes.
- Heat the oven to 420 °F, and place the rack in the center. Place a small pot of boiling water in the bottom of the oven and close the oven door to allow steam to build up inside.
- Brush the risen Veka loaves on top with a mixture of whisked egg and water.
- Place the brushed Vekas in the oven with the steam and quickly close the door. Reduce the oven temperature to 400°F and bake for about 15-18 minutes until the surface is golden.
Cup of Yum
Notes
- STORAGE:
- The basic recipe makes 2 loaves of Veka bread.
- Allow the Veka to cool completely. Then cut it on a bias into ½ inch (1-1.5 cm) thick slices.
- STORAGE: Veka bread tastes best the day you bake it. It remains soft and moist for up to three days after baking. If you don't use it all up, wrap it in a kitchen cloth and store it in a dark place, such as a bread bin.
- Use the slices of veka to make Czech open-faced sandwiches (Chlebíčky) or top them with various spreads, such as garlic cheese spread or ham spread.
Nutrition Information
Calories
1041kcal
(52%)
Carbohydrates
196g
(65%)
Protein
31g
(62%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.1g
Sodium
1763mg
(73%)
Potassium
382mg
(11%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin C
0.04mg
(0%)
Calcium
47mg
(5%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 1041
% Daily Value*
| Calories | 1041kcal | 52% |
| Carbohydrates | 196g | 65% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1763mg | 73% |
| Potassium | 382mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.