I grew up in Latvia eating this kind of bread all the time. It is super common. Of course, every town and every baker will have their own little tweaks that distinguish their bread from others, and they all take great pride in their product understandably so.
The magic ingredient is the fermented rye malt. Without it this bread will not taste the way it should. Rye malt is used not only for bread making, but also for the popular drink Kvass. It adds a distinct roasted sweet flavour kind of like coffee. In fact, there are rye bread recipes that use coffee for that reason too.
Apart from the rye malt, the technique in this recipe is super important. There are four elements which make this bread what it is.
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The scald which is there to gelatinize the flour and soak the malt and caraway seeds for maximum flavour, but more importantly for a distinct springy chewy texture.
The autolyse. This dough contains a small amount of white wheat flour and it is the only source of gluten. By autolysing it we will give the dough more structure and help it keep its shape and prevent the surface from tearing when baked.
The paste. Before the final proof a small amount of dough is removed and mixed with water and later used to brush the surface of the loaf to give it a beautifully smoot and shiny crust.
My First Attempt At An Eastern European Rye Bread (recipe And Thoughts In The Comments
All the ingredients have been split up in separate sections and you do not have to do any math to calculate anything. Simply follow the recipe as it is written.
This is a simplified recipe for home use. They can get a lot more involving and time consuming. We will explore this in depth in the future.
*I am using room temperature wate, which is around 22C (72F). If your kitchen is particularly cold or warm, then adjust the water temperature up or down accordingly.
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Enjoy! This bread will keep fresh for a long while. It will easily last a week. Slice it nice and thin and top it with your favourite toppings.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
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Enjoy! This bread will keep fresh for a long while. It will easily last a week. Slice it nice and thin and top it with your favourite toppings.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Samosa was one of my favourite snacks when I was on vacation in India a couple of years ago. It was being sold all over the place especially for...
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You already know how much I love my rough puff pastry. It’s crumbly and flaky and makes for the best wrapper for a delicious filling. And when it...
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