Latvian Sourdough Rye Bread

Name: Latvian Sourdough Rye Bread
Prep time: 10 min
Total time: 4 h
Yield: 8
Cuisine: Latvian
Ingredients: 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

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.

Category: Bread

Cuisine: Latvian

☆☆☆☆☆

1 review

Ready in 4 hours

by hoverdood

Ingredients

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

Directions

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.

Reviews

How long do you leave this dough to rise?? Before or after shaping? It is in the bowl now....waiting for an answer!

cherinharris-tuck

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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

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