Baking ‘salinātā rudzu rupjmaize’ - Latvian rye bread

Combine rye flour, water, and sourdough starter in a large bowl; mix until smooth.

Cover the bowl with a damp cloth and let it rest for 12-24 hours at room temperature.

After resting, add salt, honey, and yeast to the mixture; stir until well combined.

Incorporate barley malt, caraway seeds, and sunflower seeds into the dough.

Knead the dough on a floured surface for 10-15 minutes until elastic.

Shape the dough into a ball and place it in a greased bowl; cover and let it rise for 1-2 hours until doubled in size.

Preheat the oven to 400°F (200°C).

Punch down the risen dough and shape it into a loaf; place it in a greased loaf pan.

Cover the loaf with a cloth and let it rise again for 30-60 minutes.

Score the top of the loaf with a sharp knife to allow for expansion.

Bake the bread in the preheated oven for 30-40 minutes until the crust is dark and the loaf sounds hollow when tapped.

Remove the bread from the oven and let it cool in the pan for 10 minutes.

Transfer the bread to a wire rack to cool completely before slicing.

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