Riga Bread with Rye Flour

For this delicious homemade bread, I used rye wallpaper flour. This type of flour is one of the most useful products used in bakery products due to its active enzymes that break down starch compounds. It’s also delicious.

Servings: 6

Cook: 2 hours

Ingredients

Wheat flour of the highest grade – 180 g
Rye wallpaper flour – 120 g
Warm water – 160 ml
Salt – 1 teaspoon
Dry yeast – 1 teaspoon
Cumin – 1 teaspoon
Honey or maple syrup – 1 tablespoon
Sugar – 1/2 teaspoon
Butter – 40 g

Directions

Prepare all ingredients. Dry yeast is used in this recipe, but this is absolutely not essential – you can replace them with live ones. The main thing is to make sure they are fresh.
To do this, pour slightly warmed water into a bowl, dissolve the yeast and sugar in it. After 5-10 minutes, a foamy “cap” should form.
There is a “hat” – everything is in order, the yeast is active. Cooking the dough. Add soft or melted butter, salt, cumin and honey to a bowl. Stir and gradually add flour sifted through a sieve.
First, add rye flour, and add wheat flour little by little, forming a “bun” of dough. You may need a little more or less of it.
The dough will turn out to be dense, elastic, but it will be easy to knead.
Such a dense bun is obtained from the specified amount of ingredients. Grind the bowl with flour and let the dough rise for 1-1.5 hours.
Be sure to cover the bowl with a towel or cling film to prevent crusting. This is how the dough “kolobok” looks after 60 minutes.
Knead the dough and divide in two for small loaves. Place on a baking sheet with parchment for proofing for another 20-25 minutes.
Use a knife to make strips, so the finished rolls will be more appetizing.
Bake Riga bread in an oven preheated to 180 degrees for 45-50 minutes. After removing, sprinkle with water, cover with a clean cloth towel and cool completely.
Ready-made rye bread can be sliced and served.

Aromatic, tasty and healthy Riga bread is ready. Help yourself!

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