Latvian Dark Caraway Bread Recipe | EU Politics Explained by Baking Latvian Dark Caraway Bread

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while all-purpose flour is more accessible.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough is convenient, while yeast can speed up the process.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides sweetness with a unique flavor, while sugar is a common alternative.

Make a pre-dough with 140 milliliters of water, 140 grams of wholemeal rye flour, and 20 grams of rye sourdough in one bowl.

In a second bowl, make another pre-dough with 70 grams of crushed dry malt flakes and 300 milliliters of hot water.

After 12 hours, combine both pre-doughs with 300 grams of wholemeal rye flour and 100 milliliters of lukewarm water, and let it rise for another 12 hours.

Prepare 180 milliliters of water, 300 grams of plain flour, 260 grams of wholemeal rye flour, 1 gram of fresh yeast, 22 grams of salt, 45 grams of sugar beet syrup, and 8 grams of caraway seeds.

Knead the combined dough by hand for 5 minutes.

Take 40 grams of the dough and set it aside in a separate bowl with 35 milliliters of water.

Line a proving basket with a kitchen towel, place the main dough inside, cover it, and leave it to prove for around 60 minutes.

Place the dough on baking paper and apply the reserved dough and water mixture on top.

Decorate the dough with a traditional pattern before sliding it into the oven preheated to 250 degrees Celsius.

Bake for 40 minutes, reducing the heat to 190 degrees Celsius after 10 minutes, and finally place the loaf with a mixture of 3 grams of potato starch and 200 milliliters of boiling water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens