Rye bread baking, Latvian style

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: active dry yeast

Active dry yeast is more accessible and easier to use.

malt extract

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness and moisture without the cost.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

Mix rye flour, water, and sourdough starter in a large bowl until combined.

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

Add salt, caraway seeds, malt extract, and sugar to the mixture and stir until well incorporated.

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

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

Cooking Techniques

Spice Level:

Allergens