Latvian Harvest Bread

Ingredients

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) bread flour 250g (2 cups) bread flour
• 2 tsp active dry yeast 2 tsp active dry yeast
• 2 tsp salt 2 tsp salt
• 1 tbsp molasses 1 tbsp molasses
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• Optional: 1/2 cup sunflower seeds or chopped walnuts for added texture and flavor Optional: 1/2 cup sunflower seeds or chopped walnuts for added texture and flavor

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 1g (0g saturated)
• Carbohydrates: 48g (2g sugars)
• Protein: 6g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, bread flour, yeast, and salt.
2. 2.
   In a separate bowl, mix the molasses with warm water until dissolved.
3. 3.
   Gradually pour the molasses mixture into the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
4. 4.
   If using, add the sunflower seeds or chopped walnuts and mix well.
5. 5.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F) and place a baking stone or baking sheet inside to heat up.
7. 7.
   Transfer the risen dough onto a floured surface and shape it into a round or oval loaf.
8. 8.
   Place the loaf onto the preheated baking stone or sheet and slash the top with a sharp knife.
9. 9.
   Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour can be dense and absorbent, so it's important to measure it accurately. If the dough feels too dry, gradually add a little more warm water until it reaches the desired consistency.
• Active dry yeast — Make sure the yeast is fresh and active. If unsure, proof the yeast by dissolving it in warm water with a pinch of sugar and waiting for it to foam before adding it to the dough.

Tips & Tricks

• For a richer flavor, you can substitute some of the water with buttermilk or yogurt.
• To achieve a darker crust, brush the loaf with water before baking and sprinkle some rye flour on top.
• For a softer texture, wrap the cooled bread in a clean kitchen towel for a few hours before slicing.
• Experiment with different toppings such as smoked salmon, pickled herring, or cream cheese to enhance the flavors of the bread.
• Leftover bread can be toasted and used as a base for open-faced sandwiches or crumbled into breadcrumbs for coating meats or vegetables.

Serving advice

Serve the Latvian Harvest Bread sliced and accompanied by a selection of Latvian cheeses, smoked fish, pickles, and butter. It is also delicious when toasted and served with a spread of cream cheese or topped with avocado and a sprinkle of sea salt.

Presentation advice

To showcase the rustic beauty of the Latvian Harvest Bread, present it on a wooden cutting board or a traditional Latvian bread basket. Sprinkle some rye flour on the surface for an authentic touch. Optionally, garnish with fresh herbs such as dill or chives.