How to make Black Rye Bread. RECIPE HERE: http://bit.ly/2yRm9XZ
Support me on Patreon: http://bit.ly/2nCJDhj
Get MY FREE E-BOOK – http://bit.ly/2pCPUqF
Come to my SUPPER CLUB : http://bit.ly/2qNIJNF
OTHER DELICIOUS RECIPES YOU MIGHT LIKE:
Russian Food : http://bit.ly/2qO0a0u
Latvian & Polish food : http://bit.ly/2rKhbaX
Must watch Recipes : http://bit.ly/2q6JgNz
Summer Lunch recipes: http://bit.ly/2rwbAc6
Quick & Easy Lunch & Dinner Recipes: http://bit.ly/2qM3nzD
NEW VIDEOS EVERY WEEK! Subscribe its FREE – http://bit.ly/1HZIKCo
Press the bell, so you are notified when I upload new stuff
FOLLOW ME !
Google + : https://plus.google.com/+AllasYummyFood
Snapchat Code : allasyummyfood
Today I wanted to show you one of the easiest home made bread recipes ever. This rye bread (rupjmaize, rudzu maize) always has been a staple of Latvian diet. Traditionally, Latvians ate whatever was available during the season – cereals, legumes and root vegetables, meat and dairy. It is hard to make rye bread without specific ingredients, so this is the only recipe that worked and tasted just as amazing. This recipe makes one large loaf, but you can also make smaller ones if you wish. It takes time to make this recipe, but mainly due to waiting times of the dough being risen. The bread is crusty and soft inside, without proper storage I recommend you eat it within two days.
Rye and barley was available all year round thus becoming the most important source of subsistence (wheat was considered to be a delicacy). It was believed that while there was rye bread on the table, no one would go hungry. Good bread was the pride and joy of every hostess and no effort was spared when baking the bread.
Rye has been grown in Latvia for more than 1200 years, and rye bread became common more than a thousand years ago. Similarly to Scandinavian and Slavic traditions, rye bread was baked from leavened dough and it was considered to more nutritious and tastier than barley bread. In late 19th century sourdough bread gained popularity, but it was mainly baked for celebrations as it was more time consuming.
375 gr wholemeal rye flour
300 ml kefir ( you can also use buttermilk)
40 ml apple juice
2 tbs sugar
1/2 tbs salt
Instant yeast 7 gr
caraway seeds (optional)
Ржаной хлеб — традиционное дополнение к любому блюду. Его можно готовить на дрожжах или на закваске. Как мы все соскучились по качественному, натуральному, вкусному хлебу без добавок, улучшителей, ароматизаторов и т.п. А как пахнет дома, когда пекут хлеб. Очень вкусный, душистый хлеб. А если ломтики его засунуть в тостер, получаются почти печенья с похрустывающей корочкой, на которую так приятно намазывать мeд. Хочу предложить вашему вниманию рецепт ржаного хлеба, всегда получается просто великолепным.
375 г муки грубого помола
300 мл кефира
40 мл яблочного сока
2 столовые ложки сахара
1/2 столовой ложки соли
дрожжи 7 г