June 19, 2024

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

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