Latvian Sourdough Rye
Barry Harmon
can make it pretty well.
I'm having a bit of trouble with the composition of the sourdough
development; can't decide how much bread flour to use.
It's a sourdough with yeast, a lot of stone ground rye flour, caraway seeds
and a lot of apple cider.
The taste is really intense, what with the rye, the caraway and the cider
combining in a fairly dense bread with a very, and I mean very, dark, chewy
(tough?) crust.
When I get it perfected, I'll post it.
Here's where I got it
http://recipes.wikia.com/wiki/Latvian_Sourdough_Rye_Bread
Barry
janet
The rye bread recipe I've put together is:
Night before make a sponge of 1.5 cups bread flour and 1.5 cups flour
and about a 1/4 tsp yeast--I use red star
Next morning, add:
2 tsp salt
1 tsp ground coriander
1 T caraway seeds
2 T molasses
2 T King Arthur rye bread improver
2 cups rye flour
1 pkg yeast--rest of packet in 1/2 cup water
mix and let it set for a bit. Then add enough more bread flour to
make a sort of stiff dough. Knead some. Let it sit a bit while you
get a greased bowl ready for it to rise in. Knead some more until it
feels smooth and springy. Put in greased bowl and let rise. Then
dump out and put in two bread pans, let rise again. Then bake. Makes
two small loaves. I usually let it sit out overnite and then slice it
the next morning and freeze it sliced for toast or sandwiches.
Janet