Plecovník Czech Sausage Bread

This is Plecovník, a savory Easter loaf from Czech Silesia, stuffed with smoked meat and sausages. It smells just as good as it tastes—warm, rich, and comforting straight from the oven. Once a festive treat, it is now making a well-deserved comeback. I am excited to share the recipe with you!

➜ About the recipe

This traditional loaf hails from the Hlučín region in Czech Silesia, a place known for its rich culinary heritage. What makes Plecovník truly special is its striking cross-section: each slice reveals rounds of sausage and tender meat nestled in a soft, airy crumb. 

The dough is leavened with yeast, and here is a delightful twist—beer is used as the liquid. As it bakes, the fat released from the meat infuses the bread with a deep, satisfying flavor.

→ The other regional name for Plecovník are Pecynek and Šoldra.

➜ What is Czech Silesia?

Czech Silesia is the smallest of the three historical lands that make up the Czech Republic—the other two being Bohemia and Moravia. It lies in the northeast of the country, near the borders with Poland and Slovakia. Silesia is known for its distinct culture and rich culinary traditions.

➜ Ingredients

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

• All-purpose flour – or plain flour. In the Czech Republic, I use so-called Hladká mouka. Read more about the types of flour in the Czech Republic.
• Instant yeast – Lately, I have started using instant yeast instead of active dry yeast because you can mix it right in with the other ingredients. You do not need to proof it in liquid first.
• Water
• Beer – I used light Czech beer from the Krušovice brand. The beer gives the bread its distinct flavor. If you use a more bitter beer, it will add a slight bitterness to the taste. You can also try using dark beer. Or simply go with your favorite kind.
• Sausages, smoked pork belly – Use spicier sausages for a rich flavor. As for the meat, I recommend smoked pork, such as pork belly. Since the dough does not contain any fat, the crumb is meant to soak up the fat released during baking—so it is best to choose a fattier cut.
• Sugar – just a small amount to help the yeast rise more effectively.
• Fresh garlic, salt and water – to brush over the loaf

Kitchen equipment: The dough for Plecovník tends to be quite sticky, so I highly recommend using a dough scraper (affiliate link)—a small plastic tool—for handling it. It is inexpensive, and when working with yeast dough, this little helper can make a big difference!

→ NOTE: I prepare the dough in a stand mixer fitted with a dough hook. However, you can also make it by hand in a bowl using a wooden spoon. The manual method takes more effort and a bit of experience, but it works just as well.

➜ How to make plecovník

In a mixing bowl, combine the flour with instant yeast and sugar. I like to use a balloon whisk for this step—it blends everything quickly and evenly.

Pour the flour mixture into the bowl of a stand mixer. In a separate container, mix the beer and water, then warm the liquid to about 110–115°F (38°C). Pour the warmed mixture into the flour.

Start mixing the dough at a low speed. After about a minute, the ingredients will come together into a rough dough. Increase the speed to medium-high and knead for about 8 minutes. The dough should become elastic and slightly sticky.

Use a dough scraper to transfer the dough to a clean bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.

I like to use this dough proofer from the Czech brand Tescoma:

You can also let the dough rise in your oven with the light on or place a pot of hot water at the bottom to create a warm, humid environment.

→ Read How to rise the dough quickly in the oven.

While the dough rises, remove the sausages and smoked meat from the fridge. Cut the meat into smaller pieces and let everything sit at room temperature.

Crush the garlic and mix it with salt and water—this will be used to brush the loaf.

Prepare a baking sheet by dusting with flour where the loaf will be placed.

Generously flour your work surface and spread the flour with your hand. Turn the dough out and gently stretch it into a rectangle. The longer side should match the length of your baking sheet. You can place the finished loaf diagonally on the sheet to give it more space.

Arrange the sausages and smoked meat on the dough, lining the sausages along the long edge.

Carefully roll up the dough into a log, using a dough scraper if needed. Pinch the seam and tuck in the ends to seal the loaf.

Place the loaf seam-side down on the floured part of the baking sheet. Cover with a clean kitchen towel and let it rise again for about 30 minutes.

MY TIP: For the second rise, I place the baking sheet in a turned-off oven with a pot of hot water at the bottom. The gentle heat and moisture help the dough rise beautifully. In this setup, I skip the towel—the steam keeps the surface from drying out.

Preheat your oven to 450°F (230°C). Bake the loaf for 15 minutes, then brush it with the garlic water. Lower the temperature to 350°F (170°C) and continue baking for another 35 minutes.

Once out of the oven, brush the bread again with garlic water. Transfer to a wire rack and let cool completely before slicing.

➜ Serving suggestions

Plecovník is a beloved bread that housewives in the Hlučín region have been making for festive occasions for generations. In the past, it was closely tied to Easter celebrations, but today it remains popular—especially among younger cooks who proudly prepare it as a traditional regional delicacy.

Slice the cooled loaf and enjoy the surprise hidden inside! You can slice it in advance and arrange the pieces on a serving plate or leave the whole loaf on a cutting board and cut fresh portions as needed.

This bread also makes a wonderful way to introduce Czech cuisine at gatherings, potlucks, or parties—it is always a conversation starter!

Also, check out this recipe for Czech Rohlíky bread rolls!

➜ Storage

Because Plecovník contains meat, I recommend storing it in the refrigerator. Once the loaf has fully cooled, wrap it tightly in plastic wrap and refrigerate—it will keep well for up to five days.

Plecovník also freezes nicely. For best results, place the cooled loaf in a freezer-safe bag as soon as possible and freeze. Use within three months for the best flavor and texture.

⇢ Not into meat? Try my recipe for traditional Czech Chleba (rye bread).

➜ Video for plecovník

I have recorded a short video and uploaded it to my YouTube channel—check it out to learn how to make traditional Czech Plecovník bread!

➜ Useful tips

• If your Plecovník is a day or two old, try toasting slices in a pan with a little butter on both sides—it turns into a real culinary treat!
• When shaping the loaf, I formed it directly on the floured baking sheet rather than on the work surface. Both methods work well and give a similar result.
• As the bread bakes, the meat releases fat into the crumb, enriching the flavor and creating a wonderfully savory bite. The beer adds a hint of bitterness and brings a touch of Czech authenticity to the recipe.