Latvian Rye Sourdough Bread

Ingredients

In this adaptation of California Sourdough Bread to Latvian cuisine, we replace the original bread flour with a combination of rye flour and wheat flour. This change gives the bread a distinctively Latvian flavor and texture. Additionally, we incorporate traditional Latvian sourdough techniques to enhance the tanginess and chewiness of the bread. We alse have the original recipe for California Sourdough Bread, so you can check it out.

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) wheat flour 250g (2 cups) wheat flour
• 400ml (1 ¾ cups) water 400ml (1 ¾ cups) water
• 200g (7 oz) sourdough starter 200g (7 oz) sourdough starter
• 10g (2 tsp) salt 10g (2 tsp) salt

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 43g, 1g
• Protein: 6g
• Fiber: 6g
• Salt: 400mg

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, wheat flour, and water. Mix until a shaggy dough forms.
2. 2.
   Add the sourdough starter and salt to the dough. Knead for 10-15 minutes until the dough becomes smooth and elastic.
3. 3.
   Place the dough in a clean bowl, cover with a damp cloth, and let it rise at room temperature for 12-24 hours, or until doubled in size.
4. 4.
   Preheat the oven to 220°C (425°F). Place a baking stone or a baking sheet in the oven to preheat as well.
5. 5.
   Shape the dough into a round loaf and place it on a piece of parchment paper. Let it rest for 30 minutes.
6. 6.
   Score the top of the loaf with a sharp knife or a razor blade.
7. 7.
   Transfer the loaf, along with the parchment paper, onto the preheated baking stone or baking sheet.
8. 8.
   Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let it cool completely on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Use a high-quality, stone-ground rye flour for the best flavor and texture.
• Sourdough starter — Ensure your sourdough starter is active and bubbly before using it in the recipe.

Tips & Tricks

• For a stronger sourdough flavor, extend the fermentation time during the rising process.
• To achieve a darker crust, brush the loaf with water before baking.
• Experiment with adding seeds such as caraway, fennel, or sunflower for additional flavor and texture.
• Store the bread in a paper bag to maintain its crustiness.
• Toast slices of this bread and serve with butter and honey for a delightful breakfast treat.

Serving advice

Serve the Latvian Rye Sourdough Bread sliced and accompanied by Latvian smoked fish, sausages, or pickled vegetables. It also pairs well with hearty soups and stews.

Presentation advice

Present the Latvian Rye Sourdough Bread on a wooden cutting board or a traditional Latvian bread basket. Slice the bread thickly to showcase its dense texture and rustic appearance.