An Easy Czech bread recipe / Jednoduchy recept na cesky chleba - Czechmatediary (2024)

ElenaSeptember 7, 2009, 8:34 pm

Potrebovala bych poradit ohledne tohoto receptu. Chleba vyborne vonel a vyborne chutnal, jenom u bodu 3 jsem mela velke problemy – testo bylo velice velice velice lepive a hodne teklo. Muzu pridat vice mouky? Je to 5 cups dohromady, nebo 1 cup navic na zacatku a potom 5 cups (takze dohromady 6 cups)? Dekuji

TanjaSeptember 7, 2009, 10:31 pm

Ahoj Eleno, urcite, pridavej tam po troskach mouky, hlavne na ruce, az se to testo neni tekute. Ja udelam vzdycky tak dva hnety, a pak to zase posypu troskou mouky a namocim si do mouky dlane; a pak zase dva hnety atd…nevzdavej to!!!

ElenaSeptember 8, 2009, 9:40 am

Dekuji moc za radu, urcite to nevzdam 🙂

TanjaSeptember 11, 2009, 6:34 pm

Ahoj Eleno a dalsi kuchtici, zmenila jsem ‘all-purpose flour’ na ‘bread flour’ (doh!!) a pece se s ni mnohem lepe! Testo je hutnejsi – tedy se hur micha – ale lepe kyne!

ElenaSeptember 12, 2009, 8:53 am

To je nahoda, zrovna pred par dny jsem si bread flour vsimla v obchode a koupila ho. 🙂 Dekuji

ElenaOctober 3, 2009, 7:58 pm

Delala jsem chleba podruhe, pouzila jsem bread flour a vyslo to vyborne. Dekuji

TanjaOctober 4, 2009, 12:44 pm

Ahoj Eleno! Ja jsem tak rada,ze se to nekomu taky povedlo!!!! A lidi si nemysli, ze si vymyslim!!!
Diky moc, ze jsi si dala ten cas a nechala tu pozitivni (uspesny) koment 🙂

janneyOctober 6, 2009, 12:42 am

v tomot tydnu take zkusim stesti, tak jsem zvedava…jen prosimte co je RT, kde to mam nechat 1 az 1 a pul hodiny? A kamam mam dat ten led v troube?
Diky moc..pak dam vedet jak jsem dopadla

janneyOctober 11, 2009, 11:24 am

Tak take hlasim,ze se povedlo 🙂
Mam dva krupave bochnicky.
Zabralo mi to tedy skoro celou sobotu – ale to je spis tim cekanim.Samotne prace zase tolik nebylo.
Mela jsem trochu trable s tou parou,ale nakonec jsem si vzpomnela na jeden trik z Cech a potrela jsem maslovackou uz skoro upecene bochnicky a to studenou vodou asi trikrat po 3 minutach. to se to pekne parilo, takze jsme kurky docilila.
Myslis,ze je mozne pridat trochu wheat mouky – to testo je trochu moc svetle na muj vkus.
Diky moc za recept 🙂

I am looking for a recipe for a heavy, heavy bread that my husbands babi made. She called it BAC (batz), it was more like a frypan sized potato pancake loaded with garlic and pork cracklings made from grated potetoes, and started on the top of the stove and finished in the oven. HELP! She has passed, and we cannot come close to duplicating this family treasure.

bojarOctober 15, 2011, 5:52 am

Nancy, this sounds like bramboraky, which I make often (sans the pork cracklings but that does sound good), for my family and although I am the only Czech in my family, they all eat them ’till they can’t eat NO MORE! Delicious!!! Here is how: Grate a bunch of potatoes (uncooked) (of course after peeling them) drain the excess water, add an egg, a little flower (to make it all ‘stick’ together when frying), salt to taste, a pinch of ground pepper, a couple of cloves of garlic (smashed with butter knife with a pinch of salt until they turn into paste), and a little marjoram (I use marjoram leaves, not ground). A little note on flavors: Potatoes absorb salt easily, so that even when I seemingly over salt, after frying it doesn’t taste salty; the opposite is true with marjoram (a little goes a long way!). Also the flower: You will have to experiment with this yourself according to your taste, I don’t like them too flowery, just enough to make it all stick together. And what kind of potatoes? YOUR CALL! (I don’t like Russets, too powdery…) I guess, this is where you would add your cracklings…? Then form pancakes in a pan, and fry them up on an iron or a non stick pan on a little bit of oil until golden….yummy! Some people like to serve them with a side of sour cream or apple sauce or both, but I like them ‘straight’! The beauty of this recipe is that you can adjust it all to your liking or until it comes out just like your hubby’s babi used to make it!!

bojarOctober 15, 2011, 5:55 am

I think I just spelled flour flower. Please don’t use flowers in this recipe!!LOL

bojarOctober 15, 2011, 6:04 am

Tanja, I’ve been looking for a ‘real’ bread recipe for a long time. Thanks a bunch (dekuji mnohokrat), I’ve got to try this, although I’m sure that it won’t be that simple for me, as I live in Colorado high country, (near Aspen), and so far I’ve had to modify all recipes for high altitude. Any suggestions, anybody? My knedliky are still an ongoing adventure…I will post the results, when I’m expert at this….Thanks again!

TanjaOctober 15, 2011, 9:25 am

Hi Bojar, thanks for the recipe! I have never had bramboraky with apple sauce…sounds very interesting 😉 Got to try it. I like them just the way they are, but I am sure that’s true for all Czechs.

TanjaOctober 15, 2011, 9:25 am

PS: Flour and flower…I make that mistake all the time!

michalMay 6, 2012, 3:37 pm

mam jednoduchy recepis na knedliky vyjdou 100%

TanjaMay 6, 2012, 9:47 pm

tak sem s nim Michale :))

VeroNovember 23, 2012, 1:39 pm

So to clarify. Are you supposed to use 5 or 10 cups of flour? 10 sounds like a lot!

TanjaNovember 23, 2012, 2:13 pm

Oops, that does sound like a lot! I am pretty sure it was supposed to be 2 cups of flour. But you will know once you are in the midst of making the dough. It will just feel right 🙂

ThyronxMarch 26, 2013, 12:24 pm

zadny druhy nema pristup do diskuze.
Toz at si trhnou nohou. Mohl jsem jim doporucit chleba jaky neumi zadny cesky pekar a je bezne k dostabni hned v nekolika provedeni na Floride (nikoliv v Publix kde se pece ze smesi a ne mouky) a celou radu dalsich potravin z Polska, Madarska, a okoln9ch zemich.
Ziji v USA skoro 30 let a vim kde se co prodava a posila na UPS nebo Fedexem. Vzdyt o nic porece nejde ani o to ze se da koupit za 4 – 5 dolaru i ceska hruba mouka treba z Predmeric, tady na Floride i v Michiganu a Illinois i jinde..
Upeci si sam dobry chleb ze zitneho kvasku jaky neumi hned tak nekdo je preci snadne a dokonce lze sehnat i fresh yeast (cerstve klasicke kvasnice). Toz zvatlejte o nicem protoze tyto stranky patri nekolika jedincum kteri si zdeluji bezpochyby jen tajnost kde co a jak koupit a pak upatlat.

Zdenek B RobesApril 7, 2013, 2:32 am

Thyronx,
mas kliku, mi zijeme v Samoa kde nedostanes poradnou mouku na rohliky ci chleba. Manzelka to vozi z Australie v kufru abych mohl udelat knedliky. Kvasnice jsou jenom praskove. Ale za to si delame Valaske klobase a udime si maso a jine.
Dovoz zde je mizerny jenze pracujeme na tom abychom sehnali neslane maslo, syry a mouku z NZ.
S pozdravem,
Zdenkove

MariaJune 11, 2013, 7:29 am

Thank you for the wonderful recipe. I was looking for an easy but good czech rye bread. My mother used to make a wonderful czech rye but it requires a starter and I don’t always have time to bake bread that often. The bread has a wonderful texture and taste. Even my friends that do not like rye bread liked this one.
As for the flour, I used 3.5 cups of white unbleached flour and 1.5 cups of rye. then a few extra TBS of sugar.
děkuji

SuzzieMarch 6, 2016, 8:28 pm

What is the qty for the yeast? Its only sold in a jar here, so a measurement of possible? Looking forward to trying this out, my family is czech, we just returned from a visit with my Babi there, first time for hubby, and we are bread snobs now haha.

TanjaMarch 13, 2016, 3:03 pm

Suzzie, I used one little package of the regular store-bought yeast.

JakubJanuary 20, 2019, 6:39 pm

Do you use a cover with the baking stone?