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rupjmiaze Latvian rye sourdough bread
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Rupjmaize

This traditional Latvian sourdough rye bread has a great combination of sourness and sweetness and is flavoured with caraway seeds and molasses. The recipe is adapted from a recipe by George Matthes at Deutsche Welle.
Course bread
Cuisine Latvia, Northern Europe
Keyword bread, rye, sourdough
Prep Time 20 minutes
Cook Time 1 hour
Proofing 1 day 2 hours
Servings 1 large loaf

Ingredients

Starter 1

  • 140 g water
  • 140 g rye flour
  • 20 g rye sourdough starter recently fed

Starter 2

  • 70 g rye flakes
  • 300 g boiling water

Starter 3

  • 100 g water
  • 300 g rye flour

Dough

  • 180 g water
  • 300 g all-purpose flour
  • 260 g rye flour
  • 1 g dry yeast
  • 45 g dark molasses 2 tbsp
  • 22 g salt
  • 8 g caraway seeds 2 tsp

Instructions

Starter 1

  • Combine water, rye flour, rye starter dough.

Starter 2

  • Combine just boiled water with rye flakes.

Resting 1 - 12 h

  • Cover both starters with clingfilm and let them rest for 12 h at room temperature.

Starter 3

  • Combine starter 1 and starter 2 with 100 g water and 300 g rye flour.

Resting 2 - 12 h

  • Cover with clingfilm and let the new starter rest 12 h at room temperature.

Dough

  • Prepare the final dough by mixing water, salt, molasses, caraway seeds and yeast. Add all purpose flour and rye flour.
  • Combine with the starter.

Resting 3 - 45 min

  • Let the dough rest for 45 min at room temperature, covered (a towel is fine).

Form the loaf

  • Reserve 40 g of dough and mix with 35 g water. Set aside.
  • Tip the rest of the dough on a floured surface and shape into a rough, long loaf.
  • Cover a towel with flour and place it in a bread pan. Be generous with the flour.
    If you have an oblong proofing basket, use that instead.

Resting 4 - 60 min

  • Let loaf rise for 60 min.
  • Preheat oven to 250C with baking stone or thick pan.

Bake loaf

  • Tip the loaf onto a piece of parchment paper. Use your hands to coat the loaf in the reserved dough dissolved in water.
  • Decorate the loaf by pressing the lengths of your fingers into the sides at an angle.
  • Move the parchment paper onto the baking stone / pan.
  • Bake for 10 min at 260 C.
  • Reduce heat to 190C. Bake for an additional 30-40 min.
  • The bread is done when it sounds hollow if you knock on the bottom.