Czech Sourdough Rye Bread [Šumava] in Bread Machine

"If you've been to the Czech Republic you've seen this bread at all the stores, bakeries and restaurants. This bread machine recipe comes very close to the taste and texture. You will need to obtain or produce a thick rye-based sourdough starter and be sure to proof it."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by jacquelinelevine photo by jacquelinelevine
photo by jacquelinelevine photo by jacquelinelevine
Ready In:
24hrs 15mins
1 2lb loaf




  • Add ingredients according to your bread machine manual and press the dough cycle. The dough will need to rise, up to 24 hours, in the bread machine until doubles in size. You can then bake it, in your bread machine, for one hour.

Questions & Replies

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  1. debhodny
    Is there a recipe for the sour dough starter?
  2. Herb G.
    Why "non dairy milk"? How much "non dairy milk" was used in traditional Czech baking? What ingredient should a former-dairy-farmer in Wisconsin use?


  1. Bonnie G #2
    Don't know how authentic it is as I know nothing about Czech bread but the taste is all over this. And using the bread machine takes making rye bread to a new ease. Great crusty outside, and light and fluffy on the inside, with a great rye flavor. The only thing I did a little different was just use the dough setting on the Bread Machine, take out and knead slightly, allow it to rise until double, then brush with an egg wash and top with a sprinkle of seeds and bake in the oven for 50 minutes. Yum, the perfect rye bread.
  2. chomik85
    The most delicious bread I've made so far! Thank you, thank you, thank you! For a girl from Poland used to really good bread it's like a life saver :) I didn't have instant mashed potatoes so I substituted it with potato starch, and I used whole rye flour in place of rye flour. I also let the bread rise until it tripled its volume, so 10-15 min little longer than what the whole wheat setting of the bread machine uses. This way the bread is crispy on the outside and soft and light inside.
  3. petra.koerner
    I was born in czech republic and the czech bread is the one thing I am missing in the usa, I am super happy with this recipe. Although it is not just like it it comes very very close!
  4. Petalpages
    Yum!!! This is so fantastic. I caught the wild Bozeman yeast for my Rye Sourdough Starter. I didn't have wheat gluten, so I just left it out. The whole family loved this recipe. I'll definitely be making it again. Thanks for the great recipe!



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