Latvian Sourdough Rye Bread

1 review, 5 star(s). 100% would make again

Ready in 4 hours

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.


1 cup beer at room temperature
1/2 cup Cider vinegar
1 cup bread flour
1 1/2 cup whole rye flour
1/4 cup plus 2 teaspoons gluten flour
1 teaspoon dill weed
1 1/2 teaspoon sea salt
1 teaspoon caraway seeds
2 tablespoons vegetable oil
1 tablespoon honey or molasses
4 teaspoons dry yeast

Original recipe makes 8 Servings



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.

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If it appears to dry during the initial mixing add more cider vinegar; if too moist add more rye flour. [I posted this recipe.]
hoverdood 5y ago

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