Saldskabmaize (sweet-sour rye bread)
Ingredients: 4 kg finely ground rye flour, 2 litre water, 2 tablespoons caraway seeds, 4 slices rye bread or 50 gr yeast.
(The dough can be made with the whey of farm or regular cheese. Nowadays, sometimes a few teaspoons of sugar, lemon or orange rinds are added to the dough).
|Start the work in the evening. Sift the flour, pour half of it into the dough trough and add boiling water. Mix thoroughly. When the dough has cooled to lukewarm, add crumbled rye bread or mix in soaked, mashed slices of rye bread. Mix the dough well, sprinkle it with flour, cover the trough and leave it in a warm place to turn sour. The next morning beat the dough thoroughly with a wooden stirrer, add caraway seeds and add 1/3 of the remaining flour. When the dough has completely risen, knead in the remaining flour. The dough is ready when it no longer stick to the hands. Sprinkle the dough with flour, cover it, leave it to rise. Heat the oven. When the oven is heated and the dough has risen, its surface cracked, form the loaves. In comparison to rye bread you should make smaller, longer, narrower, loaves. Smooth the surface, smear it with beer, whey, or water. The bread bakes for approximately one hour. Take the baked loaves out and smear them with water, in your palm, then cover them with a clean cloth.|
© The Latvian Institute, 1999
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