Attempting International Recipes | Latvian Dark Rye Bread

rye flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds fiber and nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up fermentation.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: none

Fennel seeds provide a similar flavor.

malt extract

🥗Healthier: honey

💰Cheaper: molasses

Honey offers sweetness without malt flavor.

Warm the buttermilk to blood warm temperature, testing it on your wrist to ensure it doesn't burn.

Measure out 800 ml of buttermilk and heat it on the stove, stirring to prevent separation.

Weigh out 750 g of rye flour, adding more if needed to reach the desired amount.

Add 4 tablespoons of sugar to the flour.

Add 1 tablespoon of salt to the mixture.

Add 1 heaping teaspoon of instant yeast.

Add 80 ml of apple juice to the mixture.

Mix all the ingredients together until well combined.

Knead the dough in the bowl or on a kitchen bench for 15 minutes until it becomes slightly sticky.

Place the dough back in the bowl and flatten it with wet hands.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens