Linkách

Linkách is a type of bread that originated in the Czech Republic. It is a dense, dark rye bread, typically made with a high proportion of rye flour and sourdough starter. The dough is often allowed to ferment for an extended period, contributing to its characteristic sour flavor and chewy texture. Linkách is usually baked in a round or oval shape and has a thick, dark crust.

The preparation of linkách involves a meticulous process, beginning with the creation of a sourdough starter, which is a culture of wild yeast and bacteria. This starter is then combined with rye flour, water, and salt, and left to ferment. The long fermentation time is crucial for developing the complex flavor profile and improving the digestibility of the bread. After fermentation, the dough is shaped and baked at a high temperature, which helps to create the robust crust.

Linkách is a staple in Czech cuisine and is often served with savory dishes such as stews, soups, or cured meats. It is also popular as a base for open-faced sandwiches, commonly topped with butter, cheese, or cold cuts. The bread's robust flavor and dense texture make it a satisfying accompaniment to a variety of meals. Its nutritional profile, due to the high rye content, is also noteworthy, offering dietary fiber and various minerals. While traditionally made at home, linkách can also be found in bakeries throughout the Czech Republic and in some specialty food stores internationally.