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The Best Rye Bread

  • 3-4 cups rye meal or kibbled rye
  • 1 cup wholemeal rye flour
  • Starter - some dough from last time
  • Water
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • Handful of caraway seeds
  • 1 teaspoon dried yeast
  • 1 cup plain wheat flour
It is well and good to have breads with lots of ingredients but it is often good to "go simple".

Mix the rye meal or kibbled rye, wholemeal rye flour and some starter dough, adding water to make a mix of "porridgy" consistency. Leave to sour. This can take from 12 to 24 hours. I live in Australia and find that in the summer, no more than 12 hours is needed. In winter, it may be safe to let it be for up to 24 hours. Of course, the activeness of the starter will affect this as well. However....

When the souring process is done, add sugar, salt, caraway seeds, dried yeast, plain wheat flour, some water (about half a cup) and wholemeal rye flour to make a fairly stiff dough.

Knead by hand until the dough starts to "talk" (so the Latvians call that sound) and it starts to come away from the hand.

Form into loaves. I find that this quantity yields 2 good sized loaves. Put in bread pans (previously oiled), smooth over and leave in a warmish place until you notice a definite increase in size.

Remember to scrape out the dough container and store the "scrapings" in water in an airtight jar in the refrigerator. This is your starter for next time.

As for the bread in the pans, when the loaves have "grown," bake in a hot oven at 400°F or 200°C for about 50-60 minutes (be patient, you rascal). Unless you have a fan forced oven, you will need to keep an eye on the baking and turn the loaves (after about 20-30 minutes) to prevent from burning.

When done, extract from pans. Put on a wire rack or cool cookie sheet. Cover with thick tea towels and leave to cool off.

Very Latvian! Very yummy with or without any kind of topping.!!!

Any questions - Anna's bread rozitis@internode.on.net




Submitted by Tess M Nov 17, 2009 15 min 30 min 45 min
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