Latvian Dark Caraway Bread Recipe | EU Politics Explained by Baking Latvian Dark Caraway Bread
Published May 25, 2023, 8:20 a.m. by Jerald Waisoki
This is a recipe for Latvian dark caraway bread, a type of bread that is popular in latvia and other parts of Europe. The bread is made with a sourdough starter, which gives it a unique flavor. The dough is also flavored with caraway seeds, which give the bread a slightly spicy taste. The bread is typically baked in a round shape and has a dark brown crust.
Latvian dark caraway bread is a traditional bread that has been made for centuries. The bread is made with a sourdough starter, which gives it a unique flavor. The dough is also flavored with caraway seeds, which give the bread a slightly spicy taste. The bread is typically baked in a round shape and has a dark brown crust.
The bread is traditionally served with butter and cheese, but it can also be eaten with other spreads or toppings. Latvian dark caraway bread is a delicious and healthy option for a quick snack or a hearty meal.
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in Latvia the bread we're about to
create commands so much respect if you
drop it on the ground you're expected to
kiss it
it's a spiced and filling loaf perfect
for those cold Baltic winter nights
I'm guilt matters and I'm a European
correspondent but I also love to bake so
here's some food for thought from Latvia
this recipe starts with two very moist
freedos first makes 140 milliliters of
water with 140 grams of wholemeal rye
flour and add 20 grams of rye sourdough
in a second Bowl makes 70 grams of
crushed dry malt flakes this time with
300 milliliters of hot water the widest
waterfall in Europe is in Latvia after
all it's a slippery slope I admit once
you've had a bite of this loaf you won't
want to put it down it tastes sweet but
also a bit sour and that's what Latvia
is Prime Minister our tours Christian is
courage says about the European Union
the EU is not and never will be perfect
it's not but it's the best damn thing
that I can think of 12 hours later
combine both pre dose adding 300 grams
of wholemeal rye flour and 100
milliliters of lukewarm water then leave
it all to rise for another 12 hours now
makes 180 milliliters of water 300 grams
of plain flour 260 grams of wholemeal
rye flour 1 gram of fresh yeast 22 grams
of salt 45 grams of sugar beet syrup and
8 crumbs of caraway seeds finally at the
pre dough
kneaded by hand for 5 minutes you'll
need a strong dough to integrate all
that water and the challenge of
integration is something not unknown to
Latvia my country dealt with a little
bit of immigration as well during the 50
years of Soviet occupation more than 700
thousand people
migrants arrived in our country more
than a quarter of Latvia 2.2 million
inhabitants are ethnic Russians 45
minutes later place your dough onto a
floured work surface take 40 grams of it
and put it into a separate Bowl and
another 35 milliliters of water and set
it aside
[Music]
line approving basket with a kitchen
towel place the dough inside cover it
and leave it to prove again for around
60 minutes this recipe takes time and
it's complex
just like Latvia's history and culture
your sauce is being rather pragmatic
very patient and in the culture there's
a strong creativity that always presses
its way through and now it's our turn to
get creative place the dough on baking
paper and apply the dough and water
mixture which you've kept separate from
the main dough to Latvians this gesture
comes naturally watch and learn
[Music]
finely decorated with a traditional
pattern slide the bread into the oven
preheated to 250 degrees Celsius bake it
for 40 minutes 10 minutes in reduced the
heat to 190 degrees Celsius finally
place the loaf with a mixture of three
crumbs of potato starch and 200
milliliters of boiling water there you
have it the Saline otta route through P
miser that's all I'll say
according to Latvian tradition when you
sample a new loaf of bread everyone
needs to keep silent thanks for watching
and if you're hungry for more bread
recipes click here
