Bohemian Rye Bread

Soups.and.Goulash's picture

Jan. 19, 2012


Warm water 1/2 Cup (8 tbs)
Warm water 2 Cup (32 tbs)
Active dry yeast/1 small yeast cake 1/4 Ounce
White flour 1 Cup (16 tbs)
Sugar 1 Teaspoon
Melted shortening 2 Tablespoon
Rye flour 6 Cup (96 tbs)
Caraway seed 1 Tablespoon
Salt 1 Tablespoon


Combine yeast, sugar and 1/2 cup lukewarm water. Allow to set in warm place for 5 minutes.

Add additional 2 cups warm water, 3 cups rye flour, melted shortening and caraway seed. Mix

well; cover with waxed paper and let rise in warm place for 2 hours, until bubbly on the top.

Combine remaining 3 cups rye flour and white flour. Add mixture and salt to dough. Mix well,

then knead on floured bread board until dough is not sticky. Knead in more flour as necessary.

Shape into large ball and place in greased, lightly floured bowl. Cover with waxed paper or

cloth and let rise about 1 3/4 hours until light and doubled in size. Turn onto board and knead

until there are no bubbles. Form into 1 round or 2 long loaves and place on floured baking

pan. Brush top with melted butter or margarine and pierce in several places with fork. Let rise

about 1/2 hour. Bake at 350F(preheated oven) for about 1 hour, or until light golden brown.

When finished baking, brush with water for a hard crust, or with melted butter or margarine for

a soft crust. For a round bread bowl, cut a lid in the round loaf like a jack-o-lantern and hollow

out the center of the bread. Fill the bread bowl with goulash and serve.

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Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2742Calories from Fat 382

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 5859 mg244.13%

Total Carbohydrates 531 g177%

Dietary Fiber 148 g592%

Sugars 11 g

Protein 105 g210%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet