How To Make Black Rye Bread

Discover the heart of Latvian cuisine with this authentic recipe for Black Rye Bread, a staple deeply rooted in tradition. With its crusty exterior and soft interior, this bread promises to transport you to the cozy kitchens of Latvia. Perfect for pairing with butter or jam, it's a versatile addition to any meal.

Ingredients

🥣 500g Wholemeal rye flour
🌾 10g Dry instant yeast
🍬 1 tablespoon Sugar
🌿 2 tablespoons Caraway seeds
🧂 1 teaspoon Salt
🍏 200ml Apple juice
🥛 300ml Buttermilk warmed
🫒 Cooking oil spray Frylight
💧 50ml Water

Instructions

1- Combine Dry Ingredients:

• In a Kenwood Chef Titanium stand mixer bowl, add wholemeal rye flour, dry instant yeast, sugar, and caraway seeds.

2- Initial Mix:

• Use the dough hook to mix these dry ingredients on low speed.

3- Add Wet Ingredients:

• Gradually introduce salt, apple juice, and warmed buttermilk to the mixer bowl.

4- Knead Dough:

• Let the mixer knead the mixture until a cohesive dough forms.
• If necessary, briefly knead by hand with wet hands to manage the stickiness.

5- First Prove:

• Cover the bowl and set aside the dough for 1 to 2 hours to rise until doubled in size.

6- Prepare Baking Tray:

• Line a rectangular baking tray with parchment paper.
• Spray it with Frylight cooking oil.

7- Shape Dough:

• With wet hands, remove the dough from the bowl.
• Shape it into a loaf (or smaller loaves) and transfer it to the prepared tray.

8- Add Toppings:

• Sprinkle and gently press caraway seeds onto the bread surface.

9- Moisten Surface:

• Lightly brush the loaf with water using a silicone brush.

10- Second Prove:
- Allow the dough to rise for an additional 30 minutes to 1 hour.

11- Preheat Oven:
- Preheat the Indesit oven.

12- Bake (Initial):
- Place the tray in the oven and bake at 250°C for about 10 minutes.

13- Bake (Final):
- Lower the temperature (unspecified) and continue baking until golden brown and cooked through.

14- Cool:
- Let the bread cool on the tray for about 1 hour.

15- Slice and Serve:
- Carefully slice the cooled bread and serve.

Prep Time: 10-15 minutes
First Proving: 1 to 2 hours
Second Proving: 30 minutes to 1 hour
Baking Time: Initial 10 minutes at 250°C; continue at lower temperature until done
Cooling Time: About 1 hour
Total Time: Approximately 3 hours 40 minutes to 5 hours 15 minutes, excluding the full baking time after lowering temperature
Servings: Specific not provided
Calories, Proteins, Fats, Carbohydrates: Specific values per serving not provided
Equipment:

• Stand Mixer: Kenwood Chef Titanium
• Dough Hook: Attachment for stand mixer
• Baking Tray: Rectangular
• Parchment Paper: For tray lining
• Cooking Oil Spray: Frylight
• Silicone Brush: Orange
• Oven: Indesit
• Oven Mitt: White
• Bread Knife: Serrated
• Wooden Cutting Board

Cooking Tips

• Buttermilk Temperature: Warm to room temperature for optimal yeast activation and rising.
• Handling Sticky Dough: Wet your hands for easier handling of rye dough.
• Cultivating a Crust: Brushing the dough with water before baking helps form a crusty exterior.
• Baking Technique: Start with a higher temperature and lower to finish for the perfect crust and even baking.

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Latvian Black Rye Bread