Homemade Sourdough Bread.Domáci kváskový chlebík.



Bread is one of life´s simplest pleasures. The smell is unbeatable. It reminds me of family, comfort, home and happiness.

It is just so magical when you can create somethine out of nothing. 3 ingredients that ferment together. And what do we get? A beautiful loaf of bread that nourishes your body, soul and mind. Bread you can share with family and friends and they will love you for it.

I started baking proper bread almost two years ago. Baking bread the traditional way how its meant to be. No additives, just pure, real, simple, humble and yummy ingredients. Proper and beautiful sourdough bread.

If you decide to hop onto sourdough bread baking journey, come along, don´t be shy, have some fun! You will become addicted to baking this kinds of bread as you have never tastes anything like this in your entire life. I know it might sounds crazy, but trust me. Baking bread is beautiful. Yu use your hands when mixing the dough, you use your lovely energy and love when making it. Of course you will love it. And thr gorgeous smell comes as a bonus.

Sourdough bread has many, many health benefits that your body will thank you for. Because such a bread ferments naturally, it removes the phytic acid inside of the grains you bake with which means that this kind of bread is digested very easily by the body and you are able to ´unlock´ the grain and get all of the vitamins and minerals it offers. Sourdough bread helps to build a healthy gut bacteria and it also cleans the blood (good bye acne and eczemas!)  And the smell and taste is just unbelievable.

Do you need an another reason why to start baking bread? Healthy body, healthy mind. And because everything tastes better homemade.

Nothing will beat the satisfaction of taking out a gorgeous loaf of bread from your oven. It needs a little bit of practice, dedication and time but the baked goodies you will be able to master and make with your hands is unbelievable.

There are plenty of recipes to choose from when you are starting off with your sourdough baking, but today, I am showing you my favourite. 100% rye bread, Scandinavian style. Dark, dense, earthy, healing and so yummy. Not much labor involved. Only some of your love and time.

Embrace the simple things in life. Bake bread. Be happy. Share the love.


Homemade Rye Sourdough Bread

(makes 1 beautiful loaf)

for the starter:

1 tablespoon of your sourdough starter from the fridge (or learn how to make your own here )

140 g wholemeal rye flour

160g water, lukewarm


for the bread dough:

your starter mixture of flour, water and starter ou made the night before

300g wholemeal rye flour

250g lukewarm water

2 tsp very nice sea salt you love

1 tablespoon of blackstrap molasses or date sirup (mostly for adding some gorgeous dark colour to the bread, optional)


1 tsp of spices of your choice, optional (cumin, fennel, nigella seeds.. )

handful of seeds or a couple of tablespoons of ground linseeds (optional)


This is the process of my rye bread baking. I start the whole process in the morning but you can adapt it however you like into your life.

I start in the morning.

Mix together 1 tablespoon of your sourdough starter from the fridge (this is the sourdough starter you always keep in the fridge and use everytime you bake bread) and mix it together with flour and water.

Mix it in a glass jar or a glass bowl and use wooden spoon only as you don´t want to damage all the beautifully living bacteria in your starter.

Mix until a thicker paste forms. Cover with a clingfilm or put a plastic bag over the bowl. Leave it to ferment in a warm environment (kitchen counter) for about 10-12 hours or until bubbly. This fermented starter should smell a little acidic but still lovely, something like an apple cider vinegar.

If you want to know whether your starter is ready for baking your bread, try to take a little bit of the starter and putting in a cup filled with water. If it flows, there is enough gas for your bread-to-be.

Now, take about 1 tablespoon of your starter and out it to a small jar. Put a lid on the jar (but don´t screw it) and put it to the fridge. This is your fed starter you´ll need for another time when you decide to bake bread again. It´s your little sourdough baby, so look after it. :)

Take the leftover starter you have got (the one you made in the morning, minus 1 tablespoon you put into your fridge)and add in water, flour and salt. And any additional seeds and spices if you are using them.

Mix it all together until just combined. Try not to mix it too much, even if it´s tempting. There is not much gluten in rye flour so the dough won´t be anything you might think of – not strechy and elsatic, but wet, dense and dark.

Take a loaf tin and grease all of the insides with coconut oil (or fat of your choice). Sprinkle rye flour all over it to create a light layer of flour. This will prevent the bread from sticking to the pan.

Put your wet and sticky dough into the tin. With your wet hands, gently distribute the dough all over. Make the surfce of the bread look neat with your wet hands. Sprinkle with flour and cover the tin with a clean tea towel.

Leave this bread to ferment for about 6-8 hours. I usually do this overnight as I almost never sleep more than 6-7 hours.

In the morning (or after those 6-8 hours), the bread should have risen by about 2 cm and look nice and little puffy when touched. If your bread looks somthing like that, it´s time to bake!


Preheat your oven to 250°C. When preheated, put our bread in the oven and bake for 15 minutes. After 15 minutes of baking, lower the oven temperature to 160°C and continue baking for another 30 minutes.

Using tea towels, gently take the bread out of its tin, put back on a wire rack and bake for another 10 minutes.  The bread will sound hollow when tapped on the bottom.

And now, the hardest part of it all. You need to leave it cool. No matter how beautiful it smells, leave it. The crust holds the heat in the bread which means it´s still hot and moist inside.

When the bread is slightly cooled, wrap it in a linen tea towel and leave it to rest for about 12 hours (or overnight if baking at night). If you would cut into the bread straight away, you would end up with gooe-y, slimmy and damaged bread slices. So trust me and be patient, please. And, at least you will have something to be excited about when you wake up (or come home after work).

Enjoy your beautifully baked bread with anything you fancy. Store wrapped in a linen tea towel or slice and freeze. If it lasts?! :)





Chlieb je jednou z tych najkrajsich veci v zivote. Vona chlebiku je nicim neprekonatelna. Ta vona mi pripomina rodinu, komfort, domov a stastie.

Je to naozaj nieco magicke, ked ste z par ingrediencii (presnejsie troch), schopni upiect nieco tak uzasne ako je pecen chleba. 3 ingrediencie, ktore spolu nejaky cas fermentuju, kvasia a nazivaju. A co z tohojednoducheo kvaskoveho procesu ziskame? Nadherne kvaskovy pecen chlebika, ktory je uzasnou vyzivou pre vase telo, dusu a mysel. Chlebik, o ktory sa podelite s rodinou a priatelmi; chlieb, s ktorym sirite lasku a tu poslednu omrvinku co vam ostane.

Poriadny chlebik som zacala piect priblizne pred dvomi rokmi. A nebolo to ziadnou inou cestou nez tou tradicnou. Ziadne ingrediencie, ktore do chlebiku nepatria. Iba ciste, prave, skromne, poctive a chutne ingrediencie.

Ak sa aj vy rozhodnete pridat sa na kvaskovu cestu pecenia chlebika, je to jedno z najlepsich rozhodnuti, ktore mozete spravit pre vase zdravie. Kvaskovy chlebik ma velmi dlhu tradiciu a nespocetnemnozstvo zdravotnych benefitov. Veruze dokaze liecit telo! Tym, ze chlebik fermentuje, sa stava pre telo lepsie stravitelnym. Cisti krv, pomaha upravovat crevnu mikrofloru (pomaha pri zbavovani akne a roznych ekzemov). S viac ako 5000 rocnou tradiciou, vam dufam toto pecenie zmeni pohlad na pecenie chlebika.

Je naozaj mnoho receptov, s ktorymi mozte zacat. Ja vam dnes ponukam recept na 100% razny chlebik, ktory naozaj nestoji noho usilia. Len nejaky ten cas, lasku a nadsenie do pecenia. Razny chlebik je uzasne vonavy, vonia ´zemsky´ po zrnach zita, je hutny a nadherne vas vzdy zasyti. Je to jeden z mojich oblubenych, nieco na styl ciernych, raznych, skandinavskych chlebikov.

Budte vdacni za jednoduche veci v zivote. Upecte si chlebik. Majte sa dobre. Sirte dobro a lasku.
Domáci kváskový ražný chlieb
(mnozstvo na 1 krasny chlebík)

1 lyzica vasho kvasku z chladnicky (ak kvasok este nemate, zalozte si ten svoj tu !)
140g celozrnnej raznej muky
160g vlaznej vody

vas fermentovany kvasok, ktory ste si spravili vopred z muky, vody a kvasku
300g celozrnnej raznej muky
250g vlaznej vody
2 lyzicky vasej najoblubenejsej morskej soli

1 lyzica molasy alebo datloveho sirupu (pouziva sa hlavne na ziskanie tmavsej farby chlebika; je to volitelne, mozete pouzit no nemusite, chlebik bude tmavy tak ci tak:)

hrst semiacok alebo par lyzic pomletych lanovych semiacok (moze byt, nemusi)
1 lyzicka korenia alebo byliniek podla chuti (feniklove semiacka, rasca..)

Najprv si spolu podme nakrmit nas kvasok a pripravit si tak kvaskovy zaklad na nas zitny chlebik, ktory budeme piect. Ja vzdy zacinam s celym procesom rano, no vy si to vsetko mozte prisposobit tak, ako vam to bude najviac vyhovovat.
Takze zacnime rano.
V sklenenej miske alebo flasi si spolu zmiesajte vas kvasok z chladnicky (kvasok, ktory si odoberiete do chladnicky vzdy, ked peciete chlebik) spolu s mukou a vodou.
Ked zaobchadzate s kvaskom, pouzivajte drevene lyzicky/varesky a sklenene nadoby/flasky. Kvasok je haklivy na zelezo a kadeco ine a naozaj nechete o tieto krasne a mile bakterie prist.
Premiesajte dokym vam nevznikne hustejsia pasta. Misku zakryte foliou alebo cez misku natiahnite plastovu tasku. Polozte na teple miesto (kuchyna) a nechajte kvasit/fermentovat cca 10-12 hodin az dokym vas kvasok nebuble. Kvasok by mal vonat trosku kyslo ale pekne, nieco ako jablcny ocot.
Ak sa chcete presvedcit, ze vas kvasok je pripraveny na pecenie, trosku z neho odoberte a vlozte do pohara s vodou. Ak kvasok plava na vrchu, je v nom dostatok ´plynu´a bakterii a kvasok je pripraveny na pecenie.
Teraz si vezmite asi 1 lyzicu vasho kvasku, prelozte ho do mensej sklenenej flasky, polozte na flasku vrchnacik (ale nezatvarajte ho) a odlozte si kvasok do chladnicky. Toto je kvasok, o ktory sa treba starat, tento fesak vam bude piect chlebik! :)
A teraz, podme konecne na chlebove cesto. V mise si zmiesajte vas zvysny kvasok (teda kvasok, ktory ste si pripravili rano minus lyzica kvasku, ktory ste si odlozili do chladnicky), vodu, muku, sol a pripradne semiacka a bylinky/koreniny ak nejake pouzivate. Cesto premiesajte dovtedy, dokym sa ingrediencie nespoja. Pokuste sa cesto nemiesat prilis, nakolko by bol vas vysledny chlebik tazky.
Razna muka nema vela lepku, takze cesto nebude take ake si myslite. Nbude pruzne, elasticke a hodvabne, ale namiesto toho bude mokre, lepkave a tmave. Presne take ake ma byt na pecenie razneho chlebika! ;)
Vezmite si formu na chlebik a vymazte ju kokosovym olejom (alebo olejom podla chuti) a vysypte formu raznou mukou po vsetkych stranach. Muka zabrani tomu, aby sa chlebik prilepil.
Cesto prelozte do pripravenej formy a navlhcenymi rukami jemne rozprestrite cesto do formy. Navrchu ho uhladte, posypte troskou muky a zakryte cistou utierkou.
Takto dajte chlebik odpocivat a fermentovat na teple miesto (kuchyna) po dobu 6-8 hodin. Ja vzdy nechavam chlebik kysnut cez noc, nakolnik skoro nikdy nespim viac ako 6-7 hodin.
Po 6-8 hodinach by malo cesto zvacsit svoj objem – mal by si zvacsit o cca 2cm. Malo by pekne vonat a byt jemne na dotyk. Ak je tak, chlebik sa moze piect!
Ruru si predhrejte na 250°C. Ked je rura rozohriata, vlozte do nej chlebik. Pecte 15 minut, potom teplotu znizte a dopekajte dalsich 30 minut.
Po pol hodine chlebik opatrne vyberte z formy a dopekajte volne na mriezke asi dalsich 10 minut. Po poklepnuti na spodok chlebika, by mal vas fesak zniet duto.
Teraz prichadza ta najtazsia cast celeho pecenia. Chleb po dopeceni treba nechat vychladnut a nepustit sa do neho hned po upeceni. Korka chlebika stale drzi jeho teplotu, v akej sa piekol. Takze ak nechcete aby sa vam pokazila krasna bublinkova striedka chlebiku, nekrajajte ho. Ked je po dopeceni teply, zabalte ho do lanovej utierky a vychutnajte si ho po 10-12 hodinach po upeceni. Tak bude vychladnuti a s radostou sa don mozete vrhnut.
Preto peciem chlebik rano (alebo teda vecer), aby som sa po navarte z roboty (alebo po spanku) mala na co tesit. :)
Chlebik si vychutnajte s cim vas len napadne. Je uzasny so vsetkym.
Skladujte ho v lanovej utierke alebo ho nakrajajte a dajte zamrazit. Teda, ak vobec nejaky ostane na zamrazenie ?! :)

Dobru chut!



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