Latvian Rye Bread

Ingredients

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) wheat flour 250g (2 cups) wheat flour
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• 2 tablespoons molasses 2 tablespoons molasses
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 39g, 2g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, wheat flour, and salt.
2. 2.
   Dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture and molasses to the flour mixture. Mix well until a sticky dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
8. 8.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 40-45 minutes until the crust is dark and crispy.
10. 10.
    Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Use a good quality rye flour for the best results. If you can find stone-ground rye flour, it will add a rustic touch to the bread.
• Molasses — Molasses adds depth of flavor and a rich color to the bread. If you prefer a milder taste, you can substitute it with maple syrup.

Tips & Tricks

• To achieve a darker crust, brush the loaf with water before baking.
• For added flavor, you can sprinkle caraway seeds or sunflower seeds on top of the loaf before baking.
• Allow the bread to cool completely before slicing to ensure a clean cut.

Serving advice

Serve Latvian Rye Bread sliced and spread with butter or topped with Latvian cheese. It is also delicious when used as a base for open-faced sandwiches.

Presentation advice

Present the Latvian Rye Bread on a wooden cutting board or a traditional Latvian bread basket. You can also sprinkle some rye flour on top of the loaf for an authentic touch.