Photo from liveriga.com

Latvian rye bread, known as "Maizes kārtojums" in Latvian, holds a cherished place in the country's culinary heritage. This hearty and flavorful bread is a staple in Latvian households, enjoyed at any time of day and often served alongside traditional dishes. With its rich aroma and dense texture, Latvian rye bread is a symbol of comfort and tradition, making it a beloved part of Latvian cuisine.

Ingredients:

1 lb rye flour

2 cups water

1/4 cup molasses

1 tbsp caraway seeds

1 tsp salt

1/2 tsp instant yeast

Instructions:

In a large mixing bowl, combine the rye flour, water, molasses, caraway seeds, salt, and instant yeast. Stir until the ingredients come together to form a sticky dough. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for at least 12 hours, or overnight. This allows the flavors to develop and the dough to ferment. After the resting period, preheat your oven to 400°F (200°C). Place a Dutch oven or heavy baking dish with a lid in the oven to preheat as well. Carefully remove the hot baking dish from the oven and line it with parchment paper. Shape the dough into a round loaf and place it into the preheated baking dish. Score the top of the loaf with a sharp knife. Cover the baking dish with the lid and bake the bread for 30 minutes. After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Once baked, transfer the rye bread to a wire rack to cool completely before slicing and serving.

Serving:

Enjoy Latvian rye bread sliced thinly and served with butter, cheese, smoked fish, or your favorite spreads. It's perfect for breakfast, lunch, or as a snack throughout the day.

Bring the taste of Latvia into your home with this authentic Latvian rye bread recipe. With its deep flavor and rustic texture, it's sure to become a staple in your kitchen, honoring the rich culinary traditions of Latvia.