Riga bread

The custarded Riga bread used in its time no less popular than Borodinsky or Darnitsky bread. But at the present time not every factory takes up its production, as the technology of cooking Riga bread is really difficult and troublesome.

We suggest remembering the taste of your favorite bread by cooking it at home. The recipe of the product according to GOST is presented below.

Rye Riga unleavened bread - a recipe according to GOST in the oven

Ingredients:

For starter:

• rye starter - 20 g;
• rye flour - 65 g;
• purified water - 45 ml;

For welding:

• rye flour - 200 g;
• unfermented rye white malt - 50 g;
• purified water - 400 ml;
• caraway seeds - 5 g;

For opary:

• whole portion of the starter;
• Whole portion of tea leaves;
• rye flour - 50 g;

For the test:

• the whole portion of the spoons;
• rye flour - 520 g;
• first-rate wheat flour - 100 g;
• salt of large stone - 15 g;
• caramel treacle - 40 g;
• purified water - 80-120 ml.

Preparation

1. Initially, we mix the active rye starter with an additional portion of flour and water, roll the resulting mass into a bowl, place it in a suitable vessel and place it in a warm place at a temperature of 30 degrees for four hours.
2. Sifted rye flour combine with cumin, pour boiling water and mix.
3. After cooling the mass to 65 degrees, we mix in it the white unfermented malt and leave it for two and a half hours in a bowl with water heated to 65 degrees. We maintain the set temperature at a constant level during the entire period of the brewing of the tea leaves.
4. After a while, we can cool the tea to thirty degrees. It should become much sweeter and more fluid in texture.
5. Now we combine the leaven and the tea leaves, pour the sifted rye flour and mix the ingredients well.
6. We leave the container with an opaque at a temperature of 30 degrees for four to five hours.
7. We sift rye and wheat flour for dough, combine it with salt, and mix the gums with water and molasses.
8. We combine the flour mixture with the rest of the ingredients and produce a kneading dough, which is covered with a cut of the food film and let a couple of hours stand at a temperature of 30 degrees.
9. Further from the matured dough we form two oblong with blunt ends of a loaf and we spread them on a piece of parchment paper, having laid it preliminary on a baking sheet.
10. We leave the workpieces on a baking sheet at a temperature of 30 degrees for an hour and a half, and then pierce them in several places, sprinkle water and place for five minutes in a heated oven to 250 degrees.
11. Now the temperature is lowered to 210 degrees and we keep the Riga bread under such conditions for another thirty minutes.
12. On readiness hot bread is once again sprinkled with water and let to ripen for twelve hours under a towel.