Serves
8 - 10 people
The Czech Republic (Czechia)
Nothing in the world smells better than freshly baked bread! This easy recipe, which can be made by hand or in a food processor, recreates the traditional taste and texture of Czech rye bread without the need for a sourdough starter. Best served piping hot with a dollop of butter!
INGREDIENTS:
14 oz (400g) strong white bread flour
11 ½ oz (325g) rye flour
2 x ¼ oz (7g) packs of fast-action dried yeast
1 tbsp salt
4 tbsp sugar
2 tsp caraway seeds
1 tbsp fennel seeds
3 tbsp lard (vegetable shortening)
1 pint (475ml) water
In a large mixing bowl, combine the flours with the yeast, salt, sugar and seeds. Mix well.
In a saucepan, gently heat the water and lard until the lard has melted. Slowly pour the hot liquid into the flour mixture, stirring all the time just until the dough comes together. You may not need to add all the liquid, but the dough should be quite sticky.
Knead the dough for about 5 minutes, either in a food processor with a dough hook or by hand (although it is easier in a food processor as the dough benefits from being really moist). Cover with a clean cloth and allow to rise somewhere warm for about an hour.
Punch the dough down, divide in two and shape into round loaves. Place on a non-stick baking sheet and allow to rise for a further 30 minutes. Preheat the oven to 375°F (190°C) and bake for 35 to 40 minutes until golden brown and hollow when tapped.