Knedliky is basically boiled bread. What ?!? Yes, you heard me right and it’s delicious. I would not make a sandwich with it but it’s the perfect bread to wipe any dishes with sauce. Traditionally this is served with goulash with a lot of sauce 😉The main difficulty to make this bread is getting the right flour. They use coarse flour and it’s impossible to find in Canada. Robin hood brand has a thickener flour and it works like a pretty good replacement
You need :
- 250g hruba mouka (in Canada you can replace it with Robin Hood blending flour )
- half a rohlik ( in Canada replace with the rolled bun but make sure its 1-2 days old and not fresh)
- 7g instant dry yeast
- 155g milk
- 1/4tsp salt
- half an egg
Instructions
- In a stand mixer bowl combine half the milk with the yeast and let it bloom for 5 minutes. Add the flour and salt and mix, it will be really dry that’s ok. Cover and let rest 20 minutes.
- Add the egg and milk and using the hook knead for 5 minutes. While you wait cut the rolled bun into small pieces. Once the 5 minutes is passed, add the slices piece of bread and knead for another 3 minutes. Cover and let rest an hour.
- It’s now time to shape the dough. You want to roll it to form somewhat of a baguette about 8-9 inches long. It will need to fit in your pot.
- I rolled it about 10″ and as you can see below it expanded to 12″ ( the size of my pot) and wouldn’t move anymore. I would recommend doing 2 instead of 1 big.
- Put water in a large pot and bring to a boil. Add a tbsp of salt and add the dough to the water. Cook for 8 minutes. Turn the dough in the water so it boils the other side and cooks for 9 minutes.
- Remove the dough from the water and place it on a cooling rack. Using a toothpick, pierce a few holes so the steam from inside the bread can exit.
- Let cool at least 5 minutes before cutting it in slices with a serrated knife.
