Latvian Sourdough Rye Bread

I'm an official Latvian, I was born in Ogre in 1944. I've always loved Latvian sourdough rye and have been trying to duplicate the taste and texture in the bread machine. To the purist this would not be a true sourdough rye but the taste and texture is very close. You can't taste the beer in it. This bread freezes well and keeps in the refrigerator for a long time without going bad.

Cuisine: LatvianMain Ingredient: rye flour|rye flour|

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

Ready in 4 hours
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Original recipe makes 8 Servings

1 cupbeer at room temperature

1/2 cupCider vinegar

1 cupbread flour

1 1/2 cupwhole rye flour

1/4 cupplus 2 teaspoons gluten flour

1 teaspoondill weed

1 1/2 teaspoonsea salt

1 teaspooncaraway seeds

2 tablespoonsvegetable oil

1 tablespoonhoney or molasses

4 teaspoonsdry yeast

Latvian Sourdough Rye Bread Preparation

Put all ingredients in the bread maker in accordance with the manufactures instructions. Put on #6 or whatever the whole wheat number is for your machine. When the mixing and rising is complete remove from the bread maker and put into a greased loaf pan and bake in a 250 degree oven for 65 minutes.