This is a traditional Latvian rye bread recipe that has been passed down through generations. It is a staple in the Latvian diet and is often served with meals. The bread is dense, dark, and has a distinct sour flavor that is unique to rye bread. This recipe is perfect for those who want to try their hand at traditional Latvian baking.
Ingredients
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1 cup warm water
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2 tsp active dry yeast
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1 tbsp sugar
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2 cups rye flour
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1 tsp salt
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2 tbsp caraway seeds
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1 cup all-purpose flour
Bread
Traditional
rye
Latvian
Bakery
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- short description
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Dissolve yeast and sugar in warm water
Mix in rye flour, salt, and caraway seeds
Knead dough and let rise
Shape dough into a loaf and let rise again
Bake at 350°F for 45 minutes
- detailed description
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In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes until it becomes frothy.
Add the rye flour, salt, and caraway seeds to the yeast mixture. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for about 10 minutes, adding the all-purpose flour as needed.
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place it on a baking sheet, cover it again, and let it rise for another hour.
Preheat your oven to 350°F. Bake the loaf for about 45 minutes, or until it sounds hollow when tapped on the bottom.
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