The recipe for making Prague bread. Bread traditions of Czech cuisine

12.08.2021

Prague bread rich in vitamins and minerals such as: vitamin PP - 15.5%, chlorine - 36.4%, iron - 11.1%, cobalt - 19%, manganese - 41.3%, copper - 13.4%, molybdenum - 18.3%

Why is Prague Bread useful?

Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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You can see a complete guide to the most useful products in the appendix.

Bread Czech Republic is, of course, not France. Despite the fact that baguettes have long penetrated the assortment of Czech bakeries, the Czechs still try to follow their own traditions. In many Czech cafes and restaurants, bread is only served if you order it additionally. Locals say that they "eat without bread", since the national cuisine of the Czech Republic is already rich in fatty, fried and simply very hearty dishes.

A kind of bread substitute in Czech cuisine - dumplings - pieces of flour or potato dough cooked in steam or in boiling water. Flour dumplings are usually made like this: dry bread is ground back into flour, then eggs, milk, salt and spices are added to it. Then the resulting dough is shaped like an ordinary loaf of bread and boiled in boiling water. The finished product is cut into pieces and served with hot dishes with gravy.

Important! Dumplings should never be eaten hands, in This is considered bad form in the Czech Republic. When consumed, they are cut with a knife and dipped in copious gravy.

Have you ever tried Czech dumplings?

Yes, I liked the dumplings very much - an unusual interesting taste.

1 (20.0 % )

Yes, Czech dumplings are delicious - especially when combined with goulash.

1 (20.0 % )

Yes, we liked the dumplings - a very satisfying and appetizing dish.

0 (0.0 % )

Yes, but I didn't like the dumplings, they were somehow tasteless.

2 (40.0 % )

Yes, but I didn't like the dumplings at all, very heavy food.

0 (0.0 % )

No, I have never tasted dumplings.

1 (20.0 % )

In the Czech Republic, there is also ordinary bread, the demand for it is not very great, but it also has its own characteristics - various spices and seeds are added to it. The most popular one is Šumava (Czech Šumava) - dense bread made from a mixture of rye and wheat flour with the addition of caraway seeds.

Of the confectionery products, it is necessary to note the Karlovy Vary payments. The recipe for waffles was invented by Karlovy Vary housewives around 1780 as a light dietary sweetness for tea and coffee.

At first, Karlovy Vary waffles were produced only with chocolate and nut filling. Today you can taste 15 types of crispy plates - for example, tiramisu, apple and herbal liqueur flavors.

Another very popular treat in the Czech Republic is "trdlo" - tubes made of yeast dough wound on steel cylinders. When "trdlo" is baked, it is rolled in ground nuts and powdered sugar.

The aroma of fresh baked goods spreads throughout the area and attracts dozens of buyers.

Czechs are big sweet tooth. Coffee and cake is a ritual for a Czech. There are two main types of cakes in the Czech Republic: Dort - a cake made up of layers of cream, chocolate and biscuit and Fez - lighter square cakes, often with some fruit.

As you can see, there is something to see, in the sense - to try!

P.S. From travels we often bring new recipes for breads and unusual pastries. Unfortunately, the Czech Republic is not a country from which you can bring something original. Throughout history, Czech cuisine has been influenced by the culinary traditions of neighboring countries. As a result, Czech cuisine has evolved from numerous borrowings. For example, dumplings are found not only in the Czech Republic, they are found in Bavarian and German cuisine. But we were so fascinated by the picturesqueness of the country and the historical sights of its capital - the beauty of Prague, that upon returning home we baked our own "Prague" bread - with an original appetizing crust, in the appearance and ringing crunch of which we tried to convey all the charm and hospitality of the famous Prague streets and squares paved with echoing paving stones. Unusual, beautiful, with a signature color - the crust gives the BONAPE Prague bread a special charm and uniqueness, and thanks to the special technology of its production, the bread acquires not only an original look, but also a unique flavor.

Worth trying!

A large baguette with a delicate crumb and a delicate creamy aroma based on wheat sourdough. In a large and friendly family, everyone will surely get a piece of Baghetti.

baking wheat flour, water, margarine, pressed yeast, salt.

baguette "Alpine yeast-free"

Yeast-free! "Pure" recipe like high-mountain Alpine air is widely known for its unique composition! The duet of benefit and taste is embodied in this original version of the familiar baguette baked by masters in French bakeries, while retaining the familiar crunch of a golden crust. Natural sourdough and a special manufacturing technology provide a characteristic large-pored crumb structure, and the combination with rye malt gives a noble color, attractive aroma and enhances useful properties.
classic baguette "Parisian"

A wheat baguette baked according to classic French recipes. One of the most popular types of bread in the world. The thick baked crust and the crumb of a thin long bun permeated with large pores are a real Parisian baguette with Rue Norvins, where the old boulangerie is located. Buyers from all over the city flock here for the seductive aroma of freshly baked bread. We have baked this legendary baguette for you with love, preserving its old recipe and original taste.

baking wheat flour, water, salt, pressed yeast, vegetable oil.

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baguette Fitness

✌ Winner of the "Best Russian Bread - 2016" award
The most valuable set of cereals and oilseeds, bright pieces of carrots and malt combined in a baguette "Fitness" BONAPE. For the health-conscious, the baguette is a great addition to any meal.

baking wheat flour, water, toasted malt wheat flour, gelatinized whole-wheat flour, rye flour, vegetable oil, whole-ground rye flour, acidity regulators: lactic acid, acetic acid, potato starch, antioxidant wheat ascorbic acid gluten, sunflower seeds, barley groats, dried carrots, flax seeds, sesame seeds, pressed yeast, salt.

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baguette Finnish

Favorite classics in a new version. An appetizing baguette with a rich taste and aroma of malt will appeal to lovers of rye-wheat breads. Easily recognizable due to its graceful shape and original appearance. The aromatic grain dressing gives it a multitude of flavors, creating a completely new and magnificent composition for connoisseurs of classic baguettes with a crispy crust and an airy large-pored crumb.

baking wheat flour, water, peeled rye flour, malt extract, sesame seed, flax seed, salt, edible poppy seed, pressed yeast, vegetable oil, coriander.
baguette "Provence" with mushrooms

In France, every baker has his own recipe, a unique set of ingredients and a little secret for a delicious baguette. Taking care of its customers, BONAPE also bakes baguettes of various lengths, shapes and according to a special branded recipe. This delicious bread with a delicate crust and fine-pored crumb is distinguished by an unusually soft mayonnaise filling, saturated with the aroma and taste of forest mushrooms.

baking wheat flour, water, mayonnaise, pressed yeast, sugar, salt, dried mushrooms, refined sunflower oil, mushroom flavor is identical to natural.
French loaf with garlic filling

Absolutely everything in this baguette is delicious: both a thin crispy crust and an even fine-pored crumb obtained thanks to painstaking and correct kneading of the dough from the highest quality flour, and, of course, the main ingredient is a garlic filling with a delicate taste and inviting aroma. Now with a new recipe! The new filling is prepared only from olive and butter, which are essential elements for a healthy diet, contain "Omega-6" and "Omega-9", as well as vitamins A, B, D, E, PP. Do not deny yourself the pleasure of trying your favorite baguette with a new and improved filling. Bon Appetit!

baking wheat flour, water, butter, margarine, olive oil, pressed yeast, salt, vegetable oil, concentrated garlic, dried dill, dried parsley.
baguette onion

Minimum ingredients - maximum taste pleasure! This is how briefly and succinctly we can say about our baguette Lukova. Delicate baguette with the addition of fried onions, which has a rich aroma and piquant taste.

baking wheat flour, water, fried dried onions, vegetable oil, pressed yeast, salt.
baguette with Garlic filling

Original sourdough rye-wheat bread with crispy crust and fine-pored crumb. Its main secret is in a delicate mayonnaise-garlic filling with a delicate noble taste. Flavored mini baguette slices are great as a stand-alone savory snack or as an addition to salads and soups.

baking wheat flour, water, peeled rye flour, refined sunflower oil, egg yolk, sunflower seed, granulated sugar, rye sourdough, pressed yeast, salt, fried malt wheat flour, concentrated garlic, dried dill, dried parsley, acidity regulator - citric acid, mustard flavor identical to natural.
baguette Gourmet

Delicate rye-wheat baguette with a rich taste and aroma of malt with spices. Fragrant spices (cumin, anise, coriander, fennel) give it multifaceted flavors, creating a completely new magnificent composition for connoisseurs of classic baguettes.

baking wheat flour, water, peeled rye flour, pressed yeast, malt extract, fermented rye malt, unfermented rye malt, vegetable oil, granulated sugar, salt, caraway seeds, coriander, fennel, anise.
Half-baguette

Delicate and nutritious baguette with a thin crust and delicate fine-pored crumb. The small graceful shape of the half-baguette makes it an excellent base for making sandwiches and sandwiches.

baking wheat flour, water, mayonnaise, granulated sugar, pressed yeast, salt.
half-baguette cereal

✌ Winner of the "Best Russian Bread - 2016" award
Multi-grain baguette for proper nutrition. This bread contains all the main cereals necessary to maintain the strength of the body during the day. Sesame seeds are nutritious and healthy. Flax seeds have a strengthening effect on the cardiovascular system and the gastrointestinal tract. The kernel of sunflower seeds contains unsaturated fatty acids that contribute to the normalization of cholesterol metabolism in the body. The small graceful form of the cereal half-baguette makes it an excellent base for making sandwiches and sandwiches.

baking wheat flour, water, sunflower kernels, peeled rye flour, soy groats, roasted malt wheat flour, barley malt extract, sesame seeds, flax seeds, oat flakes, salt, pressed yeast.
classic mini-bag "Parisian"

A variation of the famous French baguette with a crispy amber crust and airy crumb of pale white color with large and irregular pores. Freshly baked baguette has an exceptional taste and an alluring, truly unique aroma. An excellent base for sandwiches.
bread "Mediterranean yeast-free"

Yeast-free sourdough bread. It contains flour from durum wheat, due to which the bread crumb acquires elasticity and a beautiful golden color, and the composition of the bread is enriched with beta-carotene necessary for the human body.

durum wheat flour, bakery wheat flour, natural wheat sourdough, water, salt, unfermented rye malt, beta-carotene.
bread with cheese

It can be tasty and healthy not only in dreams! Low-calorie yeast-free wheat bread with the addition of delicate cream cheese will give you true delight. Does not contain sugar.

baking wheat flour, water, cheese, salt, sourdough.
bread "Greek"

Bread made according to the classic recipe of Greek bakers, the unique technology gives the crumb a unique structure, and the product aroma and appearance.
bread "Artezano yeast-free"

The secret of this bread's unsurpassed taste lies in the sourdough. The use of "live" yeast when kneading the dough enhances the taste and aroma of bread, significantly increases its useful properties and contributes to the preservation of the excellent quality of the bread during storage.

baker's wheat flour, natural wheat sourdough, water, salt, unfermented rye malt
Alsatian bread

Classic bread baked in Alsatian villages. With a unique taste and aroma, with a crispy, dense crust.

baking wheat flour, water, salt, pressed yeast.
Italian bread "Bokatta"

Classic Italian bread for a large family with a crispy crust and large-pored crumb. Ideal with seafood and curd cheese

baking wheat flour, water, salt, pressed yeast, vegetable oil.
bread "Marathon"

Hearty and nutritious bread made from a variety of grains rich in fiber and minerals. The high content of sunflower and flax seeds enriches the bread with vitamins E and P. Bright slices of orange carrots give the bread a colorful and unique flavor.

baking wheat flour, water, sesame seeds, flax seeds, oatmeal, sunflower seeds, dried carrots, pressed yeast, salt, vegetable oil.
bread with ham and cheese

Hearty bread with a soft, delicate crumb. Chopped ham and cheese add juiciness to the bread. Delicious and nutritious product ideal for a picnic. Convenient to take with you on the road.

baking wheat flour, water, ham, cheese, margarine, mayonnaise, granulated sugar, pressed yeast, salt, tomato paste.
Ciabatta "Premium yeast-free"

✌ Winner of the award "The Best Bread of the Moscow Region - 2016"
A variation of the famous Italian bread made with natural sourdough. Its distinctive feature is a crumb with a large, unevenly distributed, increased porosity. The use of wheat sourdough gives the crumb a beautiful creamy color, reduces its crumbiness and prolongs its freshness.

bakery wheat flour, natural wheat sourdough, water, salt, unfermented rye malt.
Ciabatta "Premium yeast-free" with olives

Yeast-free! Wheat bread with juicy whole olives according to an old Italian recipe based on live sourdough.

baking wheat flour of the highest grade, water, olives, natural wheat leaven, salt, unfermented malt.
Italian bread "Ciabatta" classic

Ciabatta (Italian ciabatta) is a traditional Italian bread with a large-porous crumb and a crispy crust sprinkled with flour. The bread got its name due to its flat and rectangular shape (ciabatta means “carpet slippers”, “worn out shoes”, “slippers” in Italian). Due to its excellent taste, Ciabatta is especially popular all over the world. The bread is ideal for making all kinds of sandwiches, snacks and sandwiches. It is often served with salads and soups. In addition, Ciabatta pairs well with ham, cheeses and wine.

baking wheat flour, water, salt, pressed yeast, vegetable oil.
Italian bread "Ciabatta" with olives

The taste and aroma of this bread will remind you of sunny Italy. A soft, aromatic crumb with trademark large pores lurks under the golden crisp crust. Ripe juicy olives give the bread a special slightly tart taste. The bread got its name due to its flat rectangular shape (ciabatta in translation from Italian means “carpet slippers”, “worn-out shoe”, “slippers”). Due to its excellent taste, it is especially popular all over the world. Ciabatta with olives is ideal for making all kinds of sandwiches, snacks and sandwiches. It is often served with salads and soups. It goes well with ham, cheeses and wine.

baking wheat flour, water, canned olives (black), salt, vegetable oil, pressed yeast
Focaccio bread with tomato and cheese

Focaccio is a popular type of Italian wheat bread with a large-porous crumb and aromatic, rich taste. A successful combination of cream cheese, ripe juicy tomatoes and aromatic greens turns this bread into a delicious snack. The bread can be recommended with full confidence to all lovers of classic Italian pizza.

baking wheat flour, water, cheese, vegetable oil, dry tomato filling (tomato powder, oregano, thyme, onion, sucrose, corn starch), salt, pressed yeast
corn bread

Healthy bread with whole pieces of corn, sunflower and pumpkin seeds, giving the crumb an appetizing aroma and rich taste, and an attractive golden color to the crust! Wheat gluten, which is part of bread, contains natural protein and minerals. Corn, pumpkin and sunflower seeds are rich in trace elements and vitamins, which makes bread not only tasty, but also healthy.

baking wheat flour, water, pieces of corn, sunflower seeds, wheat gluten, salt, pumpkin seeds, margarine, pressed yeast.
loaf "British"

Appetizing fluffy bread of the original shape with the content of flour from durum wheat. Has a dense crispy crust and a delicate fine-pored crumb. Mild, aromatic, served for breakfast, will become a real source of energy for the whole day.

bakery wheat flour, durum wheat flour (durum), water, salt, pressed yeast.
baton batard

Lush loaf of premium wheat flour. Has a classic shape with three oblique cuts. Thin glossy crust preserves the freshness of the delicate white crumb for a long time, giving the loaf a pleasant taste and aroma.

baking wheat flour, water, granulated sugar, margarine, pressed yeast, salt, vegetable oil.
Low-calorie and easily digestible rye-wheat bread for dietary nutrition with a low glycemic index. Based on lactic acid culture.

peeled rye flour, bakery wheat flour, water, rye sourdough, molasses, fermented rye malt, salt.
bread "Prague"

The idea of creating this bread was inspired by a walk along the ancient streets of Prague Castle. Fascinated by the amazing city, we baked bread with an unusual crust, in appearance and mouth-watering crunch of which we tried to convey all the charm and hospitality of the famous Prague streets and squares paved with echoing cobblestones. Unusual, beautiful, with a signature color - the crust gives the bread "Prazhsky" a special charm and uniqueness, and thanks to the special technology of its production, the bread acquires not only an original look, but also a unique flavor. Prazhsky bread is molded by hand. It is baked in a hearth oven, making it golden brown and crispy. It has a pleasant aroma and an original crumb structure inherent only in this bread - fine-porous, elastic with small inclusions of grain shell particles of peeled rye flour, which contain a full set of bioactive substances. The traditional round shape and correct diameter of the Prazhsky bread make it ideal for making sandwiches. The festive type of bread will allow them to decorate both a family dinner and a celebration.

bakery wheat flour, peeled rye flour, water, rye sourdough, salt, pressed yeast.

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Austrian bread

For lovers of breads with a high content of rye flour. Has a spicy aroma of caraway and malt, characteristic of Austrian breads. The use of traditional classical cooking technology using natural lactic acid sourdough gives the bread the ability to keep fresh for longer. It will be a great addition to any main course and salads. Perfect with rich broth.

peeled rye flour, baking wheat flour, water, rye sourdough, granulated sugar, salt, fermented malt, pressed yeast, caraway seeds.
bread "Geneva"

Custard rye-wheat bread with delicate fine-pored crumb, thin crust and rich spicy caraway flavor.

bakery wheat flour, peeled rye flour, water, sugar syrup, potato flakes, barley malt, barley, salt, pressed yeast, vegetable oil, caraway seeds.
Nordlander bread

Sunflower seeds are the main ingredient in this wonderful rye sourdough bread. They give the bread a special unique taste and endow it with their useful properties. Sunflower seeds are rich not only in vegetable oil, but also in B vitamins, fat-soluble vitamins (A, E, and D), polyunsaturated fat acids that are beneficial for skin and hair.

sunflower seeds, peeled rye flour, bakery wheat flour, water, rye sourdough, granulated sugar, fermented rye malt, roasted malt flour, salt, vegetable oil, oat flakes, flax seed, sesame seeds, ground caraway seeds, coriander ground, dry sourdough, potato fiber.
Finnish rye bread

Bread based on natural lactic acid sourdough with a low glycemic index, with a finely porous crumb and a thin crust with a delicate aroma of "Viennese" spices.

baking wheat flour, water, peeled rye flour, molasses, salt, pressed yeast, roasted malt wheat flour, corn starch, a mixture of spices (caraway seeds, coriander, fennel anise), vegetable oil.
bread "Live grain"

✌ Winner of the "Best Bread of Russia - 2017" award
Rye-wheat custard bread with flax and sunflower seeds. The bread contains valuable ingredients: barley malt and chopped rye grains, which are rich in high nutritional value, vitamin and mineral composition.

bakery wheat flour, peeled rye flour, water, rye, barley malt, sunflower seed, flax seed, sesame seed, sugar syrup, potato flakes, pressed yeast, salt, gluten, vegetable oil.
"English" oat bread

Oat bread has long been considered a valuable product with a high content of complex carbohydrates, which are of great importance in the daily diet and play an important role in human digestion and life. There is an opinion that it was the British, with their inherent pedantry and boundless love for oatmeal, who for a long time were looking for the correct national recipe for bread and were the first to use this cereal in baking. Subsequently, bread based on oat flour has become widespread throughout the world among lovers of healthy bread delights.

baking wheat flour, c., chopped oatmeal, peeled rye flour, water, rye sourdough, malt extract, sugar syrup, potato flakes, pressed yeast, salt, vegetable oil.

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Munich bread

Munich is the largest and most colorful Bavarian city, which is famous all over the world for its sensitive attitude and boundless love for malt. And, where else in Munich, the recipe for traditional German bread with the brightest taste and aroma of rye malt was born ?! With trepidation about the preservation of the original recipes, we carefully observe the proportions of the ingredients in order to obtain the same Munich bread. The love of Bavarian craftsmen for malt and rye can be felt in every piece of BONAPE Munich bread.

peeled rye flour, premium grade wheat flour, water, rye sourdough, sugar syrup, fermented rye malt, malted rye flakes, crushed rye malt, potato flakes, sugar, vegetable oil, pressed yeast, wheat gluten, salt.

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bread "Pyrenees"

Bread based on natural lactic acid sourdough, with a delicate fine-pored crumb and a thin crust.

baking wheat flour, water, peeled rye flour, rye sourdough, margarine, granulated sugar, peeled bakery rye flour, roasted malt wheat flour, salt, pressed yeast.
bread "Riga" new

The famous dark-colored rye bread based on sourdough with a dense structure and a rich spicy caraway flavor. Bread combines the taste and benefits of wheat and rye flour, has a balanced composition, contains many essential amino acids, mineral salts, fiber, macronutrients and microelements, providing healthy and nutritious nutrition. An excellent base for sandwiches with sausage, pates, salted fish, cheeses. It will harmoniously complement the taste of the first courses.

baking wheat flour, water, peeled rye flour, unfermented rye malt, fermented rye malt, pressed yeast, salt, rye sourdough, granulated sugar, cumin.
Country bread

Nutritious bread based on natural lactic acid sourdough with a low glycemic index, with the addition of sunflower seeds.

peeled rye flour, baking wheat flour, water, sunflower seeds, granulated sugar, rye sourdough, fermented rye malt, semolina, salt, roasted malt wheat flour, pressed yeast, caraway seeds, ground coriander, dry sourdough, potato fiber.
Bavarian bread

Bread based on natural lactic acid sourdough, an analogue of GOST Borodinsky bread with spices: cumin, anise, coriander.

peeled rye flour, bakery wheat flour, water, fermented rye malt, granulated sugar, rye sourdough, malt extract, pressed yeast, salt, coriander, caraway seeds, anise.
bread "Village"

Appetizing round bread with a thin crispy crust, baked according to a traditional rustic recipe from a mixture of wheat and rye flour. It goes well with any kind of food.

baking wheat flour, water, peeled rye flour, salt, pressed yeast.
linseed bread

✌ Winner of the "Best Russian Bread - 2016" award
Healthy rye-wheat bread made with flax flour, flax seeds and sunflower seeds. It does not stale for a long time, retaining its elastic medium-porous structure and glossy appetizing crust. Very satisfying due to the rich protein and fiber content in flaxseed flour. It is characterized by a high content of amino acids necessary to maintain the strength of the body. Suitable for people with a healthy lifestyle.

baking wheat flour, water, peeled rye flour, linseed flour, rye sourdough, sunflower seed, flax seed, granulated sugar, margarine, pressed yeast, salt, vegetable oil.
homemade bread (with cranberries)

Truly homemade bread - with a thin crust and elastic fine-porous crumb, which will not only help satisfy hunger, but also give a feeling of warmth and home comfort. Spicy notes of dried cranberries, carefully shading the classic taste and aroma of rye malt, give the bread a pleasant sour-sweet taste and aroma of freshness.

baking wheat flour, water, peeled rye flour, swelling rye flour, wheat bran, malt barley extract, roasted wheat flour, dried cranberries, granulated sugar, barley malt, wheat malt, pressed yeast, corn starch, salt, vegetable oil.
grain bread

Multigrain bread for proper nutrition. This bread contains all the main cereals necessary to maintain the strength of the body during the day. Pumpkin and sesame seeds are nutritious and healthy. Flax seeds have a strengthening effect on the cardiovascular system and the gastrointestinal tract. The kernel of sunflower seeds contains unsaturated fatty acids that contribute to the normalization of cholesterol metabolism in the body. Bran has a beneficial effect on the intestinal microflora, normalizes the digestion process.

baking wheat flour, oat bran, wheat germ, poppy seed, wheat malt, extract of barley malt, sunflower kernels, oatmeal, millet, corn grits, soybean groats, flax seeds, wheat gluten, wheat bran, rye flour, water , sesame seeds, salt, pressed yeast, roasted malt wheat flour.
bread "Pount Fruit"

Sourdough rye-wheat bread with the addition of a large amount of dried fruits (raisins, cranberries, prunes, dried apricots) and hazelnuts. It has a rich spicy taste. Cardamom, ginger, nutmeg add spice to the baked goods, and cinnamon adds zest to the bread, the enveloping aroma of which will fill the house with warmth and a festive mood.

baking wheat flour, water, peeled rye flour, dried grapes, hazelnuts, dried cranberries, dried apricots, prunes, rye sourdough, swelling rye flour, wheat bran, extract of barley malt, roasted wheat flour, sugar, a mixture of spices, pressed yeast, malt extract, salt.

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Italian bread "Bokatta" with seeds

Flavored rye-wheat bread according to the classic Italian recipe with a characteristic large-porous crumb, crispy crust and a high content of flax and sesame seeds. Due to the addition of natural malt extract and poppy seeds, it has a pleasant aroma and special taste. An excellent base for sandwiches, pickles. Perfectly goes with rich broth.

baking wheat flour, water, peeled rye flour, malt extract, sesame seed, flax seed, salt, edible poppy seeds, pressed yeast.
corn bread

Portion whole grain mini breads according to the classic German recipe with a high content of rye flour, rye grain and seeds. They will be a useful addition to main dishes and will decorate a stylish festive table.

peeled rye flour, bakery wheat flour, water, rye grain, malted rye flakes, sunflower seeds, sesame seeds, sugar syrup, malt extract, pressed yeast, salt, oil.

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graham bread

The bread contains various grains rich in fiber and minerals. The high content of sunflower and flax seeds enriches bread with vitamins E, P.

baking wheat flour, v.s., sunflower kernels, malt flour, salt, roasted malt flour, soy groats, flax seeds, wheat gluten, wheat bran, rye flour, water, pumpkin seeds, pressed yeast, salt, vegetable oil, wheat flour roasted malt.
Classic Swiss roll bread. Often referred to as "German ciabatta" due to the similar crumb structure and thick crisp crust. Lightly malty wurzelbrot, crispy on the outside and soft on the inside, is one of the most popular breads in Northern Europe.
Italian bread "Ciabatta" dark

An original variation of traditional Italian bread with a large pore crumb and crispy crust. The bread got its name due to its flat rectangular shape (ciabatta in translation from Italian means “carpet slippers”, “worn-out shoe”, “slippers”). The excellent taste of Ciabatta Dark makes it an excellent base for sandwiches with sausage, pâté, salted fish, and cheeses. The light aroma of rye malt will perfectly emphasize the taste of the first courses.

baking wheat flour, water, salt, vegetable oil, pressed yeast, malt extract.
Valois bun

Flavored rye-wheat bun with malt and spices. A great alternative to a varied amount of wheat buns.

baking wheat flour, water, peeled rye flour, wheat sourdough, pressed yeast, malt extract, fermented rye malt, unfermented rye malt, sunflower oil, sugar, salt, caraway seeds, coriander, fennel, anise.
Danish bread

Nutritious and easily digestible rye-wheat bun with sunflower seeds based on natural fermented milk sourdough. Sunflower seeds enrich bread with E group vitamins.

baking wheat flour, peeled rye flour, water, rye sourdough, sunflower seed, margarine, granulated sugar, salt, peeled rye baking flour, roasted malt wheat flour, pressed yeast.
bun French

A classic French bun with a delicate fine-pored crumb and a mild creamy taste has long become a full-fledged replacement for sliced breads in restaurants in France, Germany and Italy. Ideal for making breakfast sandwiches. Good with butter, jam or jam to accompany your morning cup of coffee or hot chocolate.

baking wheat flour, water, margarine, granulated sugar, pressed yeast, salt, whole milk powder.
bun French with sesame

This bun with the most delicate fine-pored crumb and soft creamy taste has long won the love of Parisians. A versatile and impeccable treat will come in handy with any dish. Buns can be served instead of bread (hot and butter or cold), or you can use them to make sandwiches. Small neat sesame seeds, fried until golden brown, give the fragrant ruddy buns a unique aroma.

baking wheat flour, water, sesame seeds, margarine, granulated sugar, pressed yeast, salt, whole milk powder.
corn bun

The look and taste of these cute buns will help you wake up faster, have a hearty breakfast and tune in to a positive mood. On a cloudy morning, the bright sunny color of corn buns will warm with its warmth, and the amazing aroma of popcorn will cheer you up, reminding you of childhood. Buns can be served with first courses instead of bread or as a dessert for tea, greased with honey.

baking wheat flour, water, corn, corn flour, wheat gluten, vegetable oil, pressed yeast, salt, wheat bran.
mini picolo with cheese

An airy bun stuffed with sun-dried tomatoes under an appetizing cheese cap will quickly satisfy your hunger and give you a feeling of fullness.

baking wheat flour water, sun-dried tomatoes, cheese product (skim pasteurized milk, hydrogenated vegetable fat, water, salt, bacterial starter cultures, rennet of animal origin, egg product, sugar, sesame seeds, pressed yeast, margarine, salt, powdered milk.

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Garlic ciabatta

Picat version of Mini Ciabatta with original filling of butter and olive oils, garlic and aromatic parsley, which gives the bread a piquant taste and rich aroma. According to its taste, it can be used both as an independent snack, and as an addition to other dishes - vegetable soups, broths, salads.

baking wheat flour, water, butter, olive oil, salt, pressed yeast, dried parsley, concentrated garlic.

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Italian bread "Ciabatta" small

Classic Italian bread with a crispy crust and large-porous crumb for connoisseurs of the unique aroma of rye malt.

baking wheat flour, water, salt, vegetable oil, pressed yeast, malt extract.
mini italian bread "Ciabatta" classic

Small wheat flour ciabatta for sandwiches and sandwiches. Ideally combined with aromatic ham, sun-dried tomatoes, basil and delicate cream cheese.
Bun for sandwiches and sandwiches. The crispy crust and airy large-pored crumb perfectly combine the taste and aroma of freshly baked bread, and the original "diamond" shape of the bun adds to its attractiveness.

baking wheat flour, water, salt, vegetable oil, pressed yeast.
bun Multigrain

Multigrain baked goods for proper nutrition. It contains all the main cereals necessary to maintain the strength of the body during the day. The small, graceful shape of the bun makes it a great base for making neat sandwiches.

baking wheat flour, water, oat bran, wheat germ, poppy seed, wheat malt, extract of barley malt, sunflower seed, oat groats, millet, corn grits, flax seed, wheat gluten, wheat bran, rye flour, sugar, pressed yeast, salt.
cereal hamburger bun

Ideal for making burgers and cheeseburgers easy at home. The bun has all the beneficial properties of the cereals that make up its composition.

baking wheat flour, water, oat bran, wheat germ, poppy seed, wheat malt, extract of barley malt, sunflower seed, oat groats, millet, corn grits, wheat gluten, rye flour, margarine, dry milk, pressed yeast, sugar, sesame seeds, salt.
hamburger bun

Ideal for making burgers and cheeseburgers easy at home.

baking wheat flour, water, margarine, powdered milk, pressed yeast, sugar, sesame seeds, salt.

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bun Mon Villa

Wheat bun with cuttlefish ink giving the crumb a deep black color. The original base for seafood sandwiches.

baking wheat flour, water, margarine, pressed yeast, sesame, salt, granulated sugar, whole milk powder, cuttlefish ink, food coloring.
Turnover with bacon and cheese

Puff pastry triangular envelope. It got its name from the English word "turnover", which translates as "overturn", "wrap". Smoked bacon, delicate cream cheese and aromatic parsley wrapped in puff pastry create an amazing composition of taste and aroma.

baking wheat flour, margarine, bacon, cheese, water, mayonnaise, flax seed, sesame seed, granulated sugar, pressed yeast, salt, fried onions, gluten, dried parsley, ground pepper.
Turnover with meat and cabbage

Puff pastry triangular envelope. It got its name from the English word "turnover", which translates as "overturn", "wrap". Homemade minced meat and juicy stewed fresh cabbage in a noble outfit of yeast puff pastry will quickly satisfy hunger and give you a feeling of fullness.

baker's wheat flour, minced meat (beef, pork), white cabbage, water, margarine, onions, sugar, pressed yeast, salt, wheat gluten, ground black pepper.

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Snack with ham and cheese

In translation from English, snack means "light snack". BONAPE offers a delicious nutritious puff with mouth-watering ham and cheese filling - a handy snack throughout the day.

baking wheat flour, water, ham, margarine, cheese, granulated sugar, pressed yeast, melange, egg powder, powdered milk, salt.
Snack with chicken and cheese

Puff pastry fillings are good both sweet, dessert and savory. For example, this chicken and cheese snack is perfect for a snack table.

baking wheat flour, water, chicken breasts, margarine, cheese, granulated sugar, mayonnaise, pressed yeast, egg powder, whole milk powder, salt.
Snack with meat

Thin puff pastry with tender meat filling. An excellent dish for breakfast and dinner.

baking wheat flour, water, minced meat (beef, onions, chicken eggs, vegetable oil, ground black pepper, salt), margarine, mayonnaise, sesame seeds, granulated sugar, pressed yeast, egg powder, powdered milk, salt.
Egg and onion snack

The delicious filling of eggs and green onions is wrapped in tender puff pastry. Snack is good with both cold milk and hot broth.

baking wheat flour, water, margarine, chicken eggs, green onions, sugar, pressed yeast, egg powder, milk powder, salt.
Sausage puff

Sausage rolled into puff pastry and baked in the oven was invented in Germany. There this dish is known as Wurstchen im Schlafrock - "sausage in a nightgown." Later, baking became widespread in the UK and the USA under the name Pigs in a blanket - "a pig in a blanket". Today, this elegant hot snack is popular all over the world. Appetizing sausages in puff pastry are convenient to serve instead of traditional sandwiches. The sausage has a delicate mild taste, and the light dough, crumbling in thin layers, literally melts in your mouth.

baking wheat flour, water, sausage, margarine, sugar, pressed yeast, gluten, salt.
Puff with sausage and cabbage

The masterpiece variety of sausage baked goods, be it small dairy or elegant Weisswurst, will impress not only ordinary people, but also lovers of culinary creativity. One of these filling options with adaptation to the taste preferences of Russians is inspired by German culture and an integral dish of most German establishments - juicy sausages with cabbage. Freshly stewed cabbage and allspice black pepper delicately complement the classic sausage taste under a thin layer of puff pastry.

baking wheat flour, sausage, fresh white cabbage, water, margarine, onions, sugar, pressed yeast, salt, wheat gluten, ground black pepper.
Spinach puff

Thin flavored puff pastry and a light composition of fresh spinach and curd are an exquisite addition to a mug of herbal tea or a glass of low-fat milk.

bakery wheat flour, fresh frozen spinach, water, margarine, curd product (skimmed milk powder, cream, milk fat substitute, sourdough water), sugar, pressed yeast, salt, wheat gluten, ground black pepper.

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Danes with tomatoes and cheese

Airy pastry with a delicate structure of thin puff pastry and spicy filling. An original combination of cream cheese, ripe juicy tomatoes and aromatic greens turns these pastries into a delicious snack.

baking wheat flour, water, margarine, cheese, melange, dry tomato filling (tomato powder, oregano, thyme, onion, sucrose, corn starch), pressed yeast, sugar, salt, gluten, vanillin.
Danes with ham and cheese

Delicious puff pastry stuffed with juicy ham and delicate cream cheese - what could be nicer and tastier for your morning coffee? Thanks to the skill of our bakers, the danes dough turns out to be airy and tasty at home, and the appetizing filling, perfectly complementing its taste, makes the puff filling and nutritious.

baking wheat flour, water, cheese, ham, pressed yeast, sugar, salt, gluten, vanillin.
Danes with cheese

A fragrant puff with cheese filling is a convenient snack during the day. The dough, scattering in thin layers, literally melts in your mouth, and the delicate filling gives the baked goods a juiciness and delicate creamy taste.

baking wheat flour, water, margarine, cheese, melange, pressed yeast, sugar, salt, gluten, vanillin.
Faprice with chicken and mushrooms

Unusually delicious pastries with a spicy filling - a mix of juicy ham, assorted vegetables and delicate cream cheese. An attractive aroma is complemented by a fragrant composition of spices: thyme, oregano, black pepper.

baking wheat flour, water, margarine, chicken legs, cheese product, mushrooms, vegetable oil, onions, sugar, pressed yeast, salt, wheat gluten, ground black pepper.
Faprice with ham

Original pastries in the shape of a rose with a delicate filling of chicken and fresh mushrooms, with the addition of aromatic cream cheese and allspice black pepper.

baking wheat flour, water, margarine, ham, cheese product, mushrooms, bell pepper, olives, tomato powder, oregano, thyme, onion, sucrose, egg products, sugar, pressed yeast, salt, wheat gluten, black pepper ground.
Croissant with cheese

Puff pastry is delicious and delicious. It can be used both as a dessert and as an appetizer. For example, a croissant with cheese goes well with ham as a hot original sandwich or with fresh tomatoes and basil as a cold sandwich.

baking wheat flour, water, margarine, cheese, powdered milk, granulated sugar, pressed yeast, egg powder, salt, vanillin, cheese flavoring.
Creamy croissant

The famous flaky pastries of French chefs and an invariable symbol of the European morning. Delightful in taste, delicate on the inside and graceful on the outside. Scattered in thin layers, they literally melt in your mouth. No classic French breakfast is complete without this truly royal delicacy, as well as a cup of coffee or hot chocolate. Do not deny yourself the pleasure of trying real French croissants from BONAPE for breakfast. Together with a cup of tart coffee from freshly ground beans or hot tea, they will give you real pleasure.

baking wheat flour, water, margarine, sugar, pressed yeast, gluten, salt, butter flavor identical to natural, vanillin.
Stick with boiled condensed milk and nuts

Airy puff with boiled condensed milk and crushed peanuts. Decorated with snow-white icing sugar on top. A find for those who wanted to take a break from the kaleidoscope of exotic tastes.

baking wheat flour, water, boiled condensed milk, margarine, roasted peanuts, sugar, pressed yeast, gluten, salt, vanillin.
Vanilla stick

Airy flaky strip with delicate vanilla cream and chocolate pieces. Decorated with snow-white icing sugar on top. A find for those who wanted to take a break from the kaleidoscope of exotic tastes.

baking wheat flour, water, vanilla cream, margarine, chocolate drops, sugar, pressed yeast, gluten, salt, vanillin.
Almond coffee cake

Literally translated as "coffee bun". Airy dessert made from thin puff pastry with exquisite grape and almond filling. Tempting, right?

baking wheat flour, water, almond filling, margarine, dried grapes, sugar, pressed yeast, melange, gluten, salt, vanillin.
Vanilla cream coffee cake

Airy dessert made from thin puff pastry with delicate vanilla cream and chocolate pieces.

baking wheat flour, water, vanilla cream, margarine, chocolate drops, sugar, pressed yeast, melange, gluten, salt.
Lingonberry coffee

Puff snail with lingonberry has a multifaceted taste. A tart taiga berry with a slight bitterness in combination with airy dough and almond cream creates a pleasant refreshing taste. Baking will delight lovers of sweet desserts who cannot imagine their life without delicious joys.

baking wheat flour, water, margarine, almond filling, dried grapes, fresh frozen lingonberries, sugar, pressed yeast, egg products, wheat gluten, salt, vanillin.
Cranberry coffee

Delicious and crispy pastries with an amazing balance of flavors. The sweetness of the almond filling and the bittersweet taste of juicy cranberries are surprisingly intertwined, creating an incomparable harmony. Definitely worth a try!

baking wheat flour, water, margarine, almond filling, dried grapes, fresh frozen cranberries, sugar, pressed yeast, egg products, wheat gluten, salt, vanillin.
Vanilla rosean

Rosean is an airy Viennese pastry made of puff pastry in the shape of an elegant bud with a delicate vanilla aroma. Inside each "rose" there is a delicate vanilla cream. A real delight from the dough!

baking wheat flour, water, vanilla cream, margarine, sugar, pressed yeast, gluten, salt, vanillin.
Cherry rosean with marzipan

Rosean - airy Viennese pastries in the shape of an elegant bud. Inside each "rose" there is an exquisite filling, in which the pleasant sourness of cherries and the sweetness of soft marzipan are harmoniously intertwined. Such pastries saturate and give true delight with the taste of classic puff pastry and the refined aroma of sweet filling.

bakery wheat flour, cherry filling, margarine, almond filling, water, sugar, pressed yeast, almond petals, salt, gluten, vanillin.
Fruit and berry mesh

Mesh is a classic design of a puff pastry dessert familiar to everyone from childhood with a sweet filling. One of the most popular puffs. Neat, beautiful, home-style delicious pastries will instantly gather the whole family at the table for an evening tea in a warm and cozy atmosphere.

baking wheat flour, margarine, water, fruit and berry jam, sugar, pressed yeast, salt, vanillin.
Cheese duet with cherries

Cottage cheese and cherries are the perfect baking duo. The airiness of the classic puff pastry is perfectly combined with the tenderness of cottage cheese and the slight sourness of cherries, creating together a delicate multifaceted taste of an afternoon dessert.

baking wheat flour, water, cherry filling, cottage cheese, curd filling, margarine, sugar, salt, pressed yeast, gluten, vanillin.
Orange duet with chocolate

Just three ingredients - puff pastry, oranges and chocolate cream, in combination, create a delicious dessert with a deep chocolate taste and juiciness of sweet and sour citrus, which can win the hearts of the most sophisticated gourmets.

bakery wheat flour, orange filling, chocolate filling, margarine, sugar, pressed yeast, salt, gluten, vanillin.
Cherry strudel

Unusually delicious layered dessert according to the original recipe with sweet cherry filling.

baking wheat flour, water, cherry filling, margarine, sugar, pressed yeast, salt, vanillin.
Bagel with boiled condensed milk

Hearty sweet pastries. Delicate structure of thin dough in a duet with an abundance of delicious sweet filling make this dessert extremely tasty and desirable.

baking wheat flour, water, boiled condensed milk, margarine, sugar, pressed yeast, powdered sugar, salt, vanillin.
Bagel with cherries

Hearty flaky pastries. Delicate structure of thin dough in a duet with an abundance of delicious sweet filling make this dessert extremely tasty and desirable.

baking wheat flour, water, cherry filling, margarine, sugar, pressed yeast, powdered sugar, salt, vanillin.
Fagotini with cottage cheese

Airy flaky product with delicate curd filling. Made according to a classic recipe known and loved all over the world. The composition includes margarine, milk, sugar and vanilla, thanks to which the dough of finished products is aromatic, tender and tasty.

baking wheat flour, water, cottage cheese, margarine, dry curd filling, sugar, pressed yeast, gluten, salt, vanillin.
Fagotini with apple

Airy puff pastry with apple filling. Made according to a classic recipe known and loved all over the world. The composition includes margarine, milk, sugar and vanilla, thanks to which the dough of finished products is aromatic, tender and tasty.

baking wheat flour, apple filling, margarine, water, whole milk powder, sugar, gluten, salt, pressed yeast, vanillin.
Fagotini with poppy seeds

A puff yeast product with a pleasant crumbly dough structure and an interesting juicy filling of apple jam (with its characteristic sourness) and aromatic sweet poppy. It will successfully complement any tea drinking, and the extraordinary poppy aroma will create a unique comfort, reminding the taste of childhood.

bakery wheat flour, poppy seed filling, margarine, water, sugar, apple jam, pressed yeast, salt, gluten, vanillin.
Maple Syrup Pigtail

Amber and aromatic filling with a subtle hint of caramel, classic yeast-free dough with a creamy taste and large crunchy sugar are three components, the combination of which will impress lovers of desserts.

baking wheat flour, water, filling with maple syrup aroma, margarine, sugar, salt.
Pineapple pigtail

baking wheat flour, water, pineapple filling, margarine, sugar, salt.
Pigtail cherry

The pigtail can be classified as one of the most popular puffs. Neat beautiful pastries made of puff yeast-free dough with sweet filling looks spectacular on the table, children like it.

baking wheat flour, water, cherry filling, margarine, sugar, salt.
Stripe with apricot

Sunny pastries based on yeast-free puff pastry with a layer of aromatic apricot jam will cheer you up and bring back summer warmth. A great addition to homemade tea with close friends and family.

baking wheat flour, water, margarine, apricot jam, sugar, salt, citric acid.
Strudel steik with apricot

If you want something tasty, but at the same time tender and certainly light, then this classic yeast-free puff is for you! The combination of thin airy dough and delicate apricot jam makes this product an unusually tasty delicacy and an excellent tea treat.

baking wheat flour, water, apricot jam, margarine, sugar, salt, citric acid.
Strudel steak with kiwi

If you want something tasty, but at the same time tender and certainly light, then this classic yeast-free puff is for you! The combination of thin airy dough and delicate kiwi fruit confiture makes this product an unusually tasty delicacy and an excellent tea treat.

baking wheat flour, water, kiwi with apple, margarine, sugar, salt, citric acid.
Strudel steak with strawberries

If you want something tasty, but at the same time tender and certainly light, then this classic yeast-free puff is for you! The combination of thin airy dough and delicate strawberry confiture makes this product an unusually tasty delicacy and an excellent tea treat.

baking wheat flour, water, strawberry jam, margarine, sugar, salt, citric acid.
Strudel steak with apple

If you want something tasty, but at the same time tender and certainly light, then this classic yeast-free puff is for you! The combination of thin airy dough and delicate apple jam makes this product an unusually tasty delicacy and an excellent tea treat.

baking wheat flour, water, apple jam, margarine, sugar, salt, citric acid.
donuts "Berlin" with strawberry jam

baking wheat flour, water, strawberry jam, vegetable oil, egg products, margarine, powdered sugar, pressed yeast.
donuts "Berlin" with boiled condensed milk

Berliner Donut, or more often Berliner, is a medium-sized, sweet yeast dough fried in oil, popular in Germany and Austria. It has a uniform golden color on both sides, and a smooth white belt in the middle. Their distinctive feature is a large amount of filling: confiture, cream, mousse, condensed milk. Everyone will find something to their liking. The surface of the donut is decorated with snow-white powdered sugar. This delicate, surprisingly tasty product will undoubtedly become your favorite delicacy and will decorate any festive table. Give in to temptation - enjoy real Berlin donuts from BONAPE!

bakery wheat flour, confectionery filling with boiled condensed milk flavor, vegetable oil, egg products, margarine, powdered sugar, pressed yeast.

Czech cuisine captivates with the amazing taste and aroma of hearty dishes and the simplicity of the ingredients! Meat and vegetable snacks in a thick spicy sauce, savory gravies, mouth-watering soups - it's all about lunch in the Czech Republic.

And, by the way, about soups: the most amazing soup that is remembered by everyone who has visited this wonderful country is soup in bread!

Miracle soup

Soups in the Czech Republic are mostly pureed, puree. A thick, aromatic treat in every spoon! The broth is thickened with flour. Pounded vegetables and meat, potatoes, mushrooms cut into small pieces are placed in the soup. In bread, you can serve garlic soup (garlic), and potato (bramborachka), and onion (tsibulachka), and spicy goulash soup (gulashova).

In the Czech Republic, soups are usually eaten without bread. The soup itself is quite thick and satisfying. As for the soup in bread, after the soup is eaten, you can eat a delicious "plate" saturated with broth.

Broths themselves are also popular in the Czech Republic, but they are served in regular bowls: too thin for a bread base.

What is soup in bread served with?

Soup in bread "bowls" is delicious on its own. But often Czech chefs fill the soup with sour cream and chopped herbs. Such soups are served with cheese croutons (in particular, onion and garlic), with a boiled egg (mushroom). In general, what to serve soup with depends on what kind of soup will be in the bread.

Almost any "bread" soup with beer goes well.

Secrets of delicious soup in bread

If you decide to cook this wonderful soup at home, then take into account these useful little things:

The soup must be thick and pureed.
Only round loaves are suitable for this soup.
It is better to choose rye bread.
It's a good idea to dry the bread in the oven (10 minutes) before pouring the soup.
The more meat, the tastier the soup! Unless, of course, we are talking about a vegetarian version of the soup.

If you have the right skills and, say, a bread maker, then an excellent option is to bake the soup bread yourself.

Czech bread soup recipes

How to prepare a fragrant thick Czech soup? There are many recipes!

Recipe number 1. Cheese soup in bread

Cheese puree soup is simply impossible to resist! And if it is served in warm, fresh crispy bread, then it is a real culinary miracle! By the way, if you replace the chicken broth with water, then fans of vegetarian cuisine will also enjoy this soup.

Cheese soup.

You will need:

Chicken broth - 2 l;
Cheese - 400 gr. (preferably soft);
Garlic - 2-3 cloves;
Butter - 20 gr.;
Flour - 30 gr.;
Carrots - 1 pc.;
Dry white wine - 250 ml;
Onions - 2-3 heads;
Salt, black pepper, fresh savory, herbs - to taste;
Small round loaves (preferably wholemeal).

Preparation:

We put the broth on high heat, it is necessary for it to boil.
While it is boiling in butter, fry finely chopped garlic and onions, as well as carrots, cut into small cubes. Add flour to vegetables, mix,
fry until the flour turns light brown.
Add the fried dressing to the broth, mix. Cook until vegetables are tender. Reduce heat to medium.
Now we put grated cheese into the broth, pour in the wine. Cook, stirring, until the cheese is completely dissolved.
Salt, pepper, season with savory.
We cut off the top of the loaves, remove the crumb with a knife (only carefully so as not to damage the integrity of the bread), scrape out the rest with a spoon.
We pour hot soup into "plates". Decorate with herbs.
Ready! A fragrant, incredibly tasty and quick-to-prepare cheese soup in bread is ready!

Well, what's the drooling? Then run to the grocery store and cook! Or another option - go to Prague! Put on your pants, apply for a visa and in a couple of weeks you are there. And you will eat deliciously, and the beer there is real, and you can go to the TV tower, and with a light gait, and if you want to admire it. And the theaters are there! And museums!

Recipe number 2. Goulash soup in bread

Lovers of meat dishes will surely appreciate the goulash soup in bread! Thick, easy to cook.

Goulash soup.

You will need:

Beef (or pork) - 350 gr.;
Beef broth - 2 l.;
Butter - 100 gr.;
Garlic - 2-3 cloves;
Potatoes - 1 kg;
Flour - 150 gr.;
Onions - 150 gr.;
Salt, black pepper, paprika - 20 g each;
Caraway seeds, marjoram, fresh herbs - to taste.

Preparation:

Fry finely chopped garlic and onion in butter (50 g) until transparent.
Cut the meat into small pieces and put in a pan with onions and garlic, fry for 5 minutes. Sprinkle with salt and spices.
Pour in the broth, let it boil and cook over low heat.
Less often potatoes in small cubes and put in soup.
In the remaining oil, fry the flour until brown, add to the soup.
Cook the soup for another half hour, season with marjoram.
Pour the soup into cooked bread pots, decorate with herbs.
Ready! Delicious and hearty goulash soup in bread will decorate any table on a regular weekday and for a holiday.

Recipe number 3. Mushroom soup in bread

Vegetable soup in bread is no less tasty than meat soup! Try it yourself!

Mushroom soup.

You will need:

Mushrooms - 300 gr. (fresh or frozen);
Potatoes - 2-3 pcs.;
Cream - 100 ml.;
Flour - 50 gr.;
Onions - 1 pc.;
Cream cheese - 50 gr.;
Vegetable oil for frying;
Salt, pepper, herbs - to taste.

Preparation:

Cook finely chopped potatoes until half cooked.
Fry onions and mushrooms in a pan. Set aside a few mushrooms for decoration. Add flour to the remaining mushrooms and onions and fry until brown.
Add the stir-fry to the boiling water over the potatoes. Pour in the warmed-up cream there and put the cheese, cut into small pieces.
Cook over low heat until the potatoes are cooked.
Cool the soup, now beat until smooth (using a blender). We warm it, season with salt and pepper.
Pour the soup into cooked bread pots, put mushrooms on top and season with herbs.
The soup is ready! You can serve.

Soup bread

You can buy small round loaves, or you can bake such bread at home. Then your food will become truly unique and truly Czech: after all, it is served there in fresh bread.

You will need:

Warm water - 750 ml.;
Honey - 4 teaspoons;
Yeast (fast acting) - 5 teaspoons;
Rye flour - 800 gr.;
Wheat flour - 800 gr.;
Salt - 4 tbsp. spoons.

Preparation:

Dissolve honey in warm water.
In a separate bowl, mix both types of flour and yeast, add the mixture to the honey solution.
Add salt. Mix thoroughly.
We leave for a quarter of an hour, covered with foil.
Knead the dough on a floured surface. Add flour: the dough should stop sticking to your hands.
Lubricate the pan with vegetable oil, put a ball of dough there, cover with a lid and leave for 60 minutes. The dough should double in size.
We take out the dough and divide into 4 parts. Roll up 4 balls and leave them for another 60 minutes, covered with clean dry towels.
We heat the oven to 260 degrees.
Make a small cut on each ball with a knife (shallow straight line).
Lightly moisten each ball with water, put in the oven.
After a minute we take out the dough, sprinkle it with water again and put it back.
We repeat the procedure 2-3 more times.
Leave the bread in the oven for 20 minutes until a crust forms.
Ready! Delicious homemade bread will be an excellent addition to any soup: meat, vegetable, mushroom, cheese.

Where to taste soup in bread in Prague?

"Kolkovna"- This pub serves excellent potato soup with mushrooms in bread.
"Pivovarsky Dum"- here you will be treated to national dishes: goulash, and, of course, soup in bread.

"Inferno" (Strahov Monastery)- in this institution it is recommended to try potato-cheese soup in bread, and also garlic-mushroom soup.
"Novomestsky pivovar"- connoisseurs praise the garlic stew in bread.
"Potrefena Husa"- and here you can taste wonderful potato soup in bread.
"Skorepka"- great goulash in bread and aromatic garlic soup in bread.

Czech beer house "Kolkovna". Eat soup - here.

You can pamper yourself and your loved ones with this wonderful dish at any time. Making soup in bread is easy, but eating is delicious! This fragrant and hearty dish can hardly be called the first course: it will replace a whole lunch or dinner.