Big Daddy Bakes: Riga Bread

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up the fermentation process.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness with a unique flavor.

Combine rye flour, water, and sourdough starter in a large bowl.

Mix until a sticky dough forms.

Cover the bowl with a cloth and let it rest for 1-2 hours until bubbly.

Add salt, caraway seeds, malt, and honey to the dough.

Knead the dough on a floured surface for about 10 minutes until smooth.

Shape the dough into a loaf and place it in a greased baking pan.

Cover the pan with a cloth and let it rise for 1-2 hours until doubled in size.

Preheat the oven to 220°C (428°F).

Bake the bread for 30-40 minutes until the crust is dark brown and sounds hollow when tapped.

Remove the bread from the oven and let it cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens