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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 439.2mg||15 %|
|Potassium 274.5mg||7 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 49.3g|
|Protein 10.8g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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