Latvian Sourdough Rye Bread
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.
- Preparing Time: 10 minutes
- Total Time: 4 hours
- Served Person: 8
sourdough
rye
latvian
bread
bread machine
oven
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 tablespoons vegetable oil
- 1/2 cup cider vinegar
- 1 teaspoon caraway seeds
- 1 cup bread flour
- 1 teaspoon dill weed
- 1 cup beer at room temperature
- 1 1/2 cup whole rye flour
- 1/4 cup plus 2 teaspoons gluten flour
- 1 1/2 teaspoon sea salt
- 1 tablespoon honey or molasses
- 4 teaspoons dry yeast
- 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
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.
