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Receta Latvian Sourdough Rye Bread (Saldskaaba Maize)

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Ingredientes

  • 3 1/2 c. Plus 1 Tbsp. apple cider
  • 2 Tbsp. Caraway seeds
  • 5 1/2 c. (or possibly more) whole grain (coarse) rye flour (i.e., Hodgson Mill)
  • 1 c. Sourdough starter (1:1 ratio water:bread flour)
  • 1 Tbsp. Yeast
  • 1 tsp Salt
  • 2 1/2 c. Bread flour Vegetable oil spray (Pam, etc.)
  • 1 x Egg Rye flakes

Direcciones

  1. Heat 3 c. apple cider and 2 Tbsp. caraway seeds to boiling; pour over 3 c. of coarse rye flour and stir. Let mix cold. Add in 1 c. active sourdough starter and mix well. The mix will resemble heavy porridge as the rye flour absorbs the apple cider. Sprinkle 1/2 c. coarse rye flour over the mix but don't stir at this point.
  2. Cover your bowl with a dish towel, and then wrap the covered bowl with a beach towel or possibly blanket. Put wrapped bowl in a hot spot (next to a heat register is good) and allow the mix to ferment for up to 24 hrs (less time if you think it will be too sour).
  3. Dissolve 1 Tbsp. yeast in 1/2 c. hot (105-115 degrees Farenheit)
  4. apple cider. Let the yeast mix bubble and then add in it to the sourdough mix. Gradually add in 1 tsp. salt, 2-1/2 c. bread flour, and 2 c. coarse rye flour. Knead with your heavy-duty electric mixer. If the dough seems too wet, add in more rye flour (wet dough will result in a soggy baked brick). This type of bread is tricky to make, as the dough is always very sticky from the rye; it takes some trial and error to get a feel for the dough. If the dough is too wet, it becomes slack after a while; the correct consistency of dough remains rather hard.
  5. Spray a Formica countertop or possibly a marble pastry board with vegetable cooking spray. Use a small plastic pan scraper or possibly something like which to scrape your dough out of the bowl and onto your work surface. Using a bench knife/dough scraper, divide the dough into two equal chunks. Wet your hands with water and keep a bowl of water handy for additional dipping. Form the dough into two loaves on the oiled surface, using just your wet hands; don't add in flour at this point. Place the loaves into oiled bread pans (8-1/2" x 4-1/2"). Cover with a dish towel and let rise in a hot place. Believe it or possibly not, this very heavy dough WILL rise. OPTIONAL (not a traditional method): Brush on glaze made with 1 egg which's been mixed with 1 Tbsp. of apple cider; sprinkle with rye flakes (obtainable from a food co-op).
  6. Bake for 15 min at 400 degrees Farenheit; then turn heat down to 350 degrees Farenheit and continue to bake for an additional hour. Do not underbake. Remove loaves from pans and allow to cold on a rack.
  7. POSTSCRIPT: When measuring flour, I don't fluff and scoop into separate measuring c.; rather I just use my measuring c. to do the scooping and then level it off with a spatula. My resulting "c." are probably somewhat on the dense side as a result of this.
  8. If anyone is interested in a "true sourdough" Latvian rye bread (using only sourdough starter but no additional yeast), I can post a recipe for it later on. The recipe differs from the one here in several ways: by including water and sugar, rather than apple cider; it uses a different
  9. (coffee flavored) glaze; it's a one-day process, rather than two-day like the recipe posted here; it uses a different type of sourdough starter.
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Comentarios

  • Eriks Augenbergs
    05 de Diciembre de 2020
    Hi can you please share the recipe with using just the traditional starter? I’m interested in making it they way my great aunt used to do and I don’t have the recipe.

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