Latvian Sourdough Rye Bread
I'm an official Latvian, 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 wouldn't be a true sourdough rye, but the taste and texture are 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.
I'm an official Latvian, 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 wouldn't be a true sourdough rye, but the taste and texture are 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.
- Carbohydrate 56.03670625 g
- Cholesterol 0 mg
- Fat 3.908613125 g
- Fiber 6.73931263306737 g
- Protein 10.7802178125 g
- Saturated Fat 0.386270836234375 g
- Serving Size 1 1 Serving (117g)
- Sodium 439.186989583333 mg
- Sugar 49.2973936169326 g
- Trans Fat 0.558277523596875 g
- Calories 299 calories
Step-by-step
- 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.
Dense doughs containing high percentages of whole rye flour present a persistent diagnostic challenge because traditional instant-read thermometers often slide right past the crumb structure to measure trapped steam pockets instead of actual structural setting. Achieving the correct bake inside a low 250 degree oven requires reliance on specific tactile and visual cues rather than internal probe readings. When the 65-minute baking window elapses, invert the greased loaf pan and tap the bottom surface sharply with your knuckles; a hollow resonance indicates that the moisture has sufficiently driven off and the gluten network has fully set.
Integrating heavy rye flour alongside bread flour and vital wheat gluten demands careful management of rising phases, particularly when coordinating room temperature beer with viscous liquids like honey or molasses. Because fermentation rates fluctuate with ambient kitchen temperatures, monitor the dough volume during the bread machine cycle rather than trusting the clock alone. Should cider vinegar prove too sharp, substitute apple cider vinegar at a 1:1 ratio to temper the acidity while maintaining the necessary pH balance for yeast activity.
Allowing the loaf to cool completely on a wire rack before slicing prevents the interior from compressing into a gummy texture. Storing the cooled bread in the refrigerator preserves its moisture content across several days without requiring special wrapping.
