Riga bread: a recipe for a bread maker

In our article we would like to talk about the famous Riga bread. Probably everyone has heard about such a product. It has long been a real brand. Now many bakeries produce such bread. But you yourself understand that if you are not a resident of the Baltic region, it is unlikely that you ever tried real Riga bread. However, this business is fixable, because it can be cooked at home to appreciate the wonderful taste.

Riga bread. Recipe according to GOST

Ingredients:

1. Rye flour - 445 g.
2. Rye leaven - 15 g.
3. Malt (unfermented light rye, but can be used and wheat) - 35 g.
4. Water - 330 g.
5. A teaspoon of cumin.
6. Salt.
7. Wheat flour - 60 g.
8. Patho (this is dark sugar from reed) - 20 g.

Preparation of a starter for bread

How to cook Riga bread? The recipe has one small complexity. The fact is that we do not sell rye flour. And for the preparation you need just this. That's why you will have to sow it yourself. To do this, we need a sieve with the smallest cells. You can, for example, take a strainer for the coffee grounds. Only here it is necessary to sift small portions.

Your flour will be divided into two parts. This is sifted rye flour and bran. Further cooking is quite simple.

So, let's start preparing the starter. To do this, we need: 15 grams of leaven itself, 45 grams of soy flour, 30 grams of water. All the ingredients must be mixed and left to wander for six hours in a warm place.

Welding

To prepare the Riga bread (a recipe for the oven), we will still need the welding. It must be done in advance, you can simultaneously with the ferment. For brewing we take: 120 grams of flour (seeded), 35 grams of malt, caraway seeds, 230 grams of boiling water. Flour and cumin should be mixed and poured with boiling water, mix. Then add the malt and leave the mixture for three hours at 60 degrees. The welding should be like a very thick dough. It is necessary to heat the oven to the desired temperature and put the brewing there. While she is there, she will gradually acquire a sweet taste and a more liquid consistency. It should gradually cool down to 30 degrees. By that time, the leaven will come.

How to cook spar?

To bake real Riga bread (a recipe with photos will help you understand the technology of production), you will also need an opara. Ingredients for its preparation: made by us welding and leaven, 30 grams of soybean flour. All this is a good mix and leave to wander for four hours at a temperature of 30 degrees.

Opara should rise at least twice. In this case, it will have a fruity aroma and a pleasant sweet and sour taste.

How to properly knead the dough

When all the preparatory stages have been passed, you can safely proceed to kneading the dough. For this we need:

1. We prepared the opara.
2. 250 grams of rye flour (sown).
3. 60 grams of wheat flour.
4. 30 grams of treacle.
5. Salt.
6. Water.

Everything must be mixed and brought to a homogeneous consistency. The dough should look like a dense sticky mass of beige color. If you decide to bake bread in a bread maker, not every one of them will cope with such a tight consistency. So you have to do everything with your hands, mixing it for a long time to homogeneity.

The working surface should be sprinkled with flour. Next, spread the dough and attach the shape of the loaf, pouring a little bit of rye flour. The dough should not be too sticky, but on the contrary, it should become soft and supple. Then the loaf should stand on the proofing, after which it is moistened with water and sent to bake in the oven. Initially, the oven is heated to 250 degrees, put the dough there and after five minutes lower the temperature to 220 degrees. In this mode, bread is baked for another twenty minutes. Before you remove the finished product from the oven, you can sprinkle it with water once more. To glisten the bread, you can grease it with a kissel on the outside, but it is not necessary. So our Riga bread is ready. Recipe step by step (with photos) demonstrates the order of actions. We hope that this will help you to cope with the preparation.

Riga bread, unlike other rye products, cuts well enough in a warm form. However, it finally ripens in about a day, then its taste and aroma will be fully revealed.

Riga bread. A simple recipe in a bread maker

Bread can also be prepared with the help of a bread maker, which will greatly simplify the process itself.

Ingredients:

1. Flour rye (sown) - 430 grams.
2. Two teaspoons of dry yeast.
3. Wheat flour - 75 grams.
4. Honey - 2 tbsp. L.
5. Salt.
6. Malt (brewed with 80 ml of boiling water) - 4 tbsp. L.
7. Ground cumin - 1 tbsp. L.
8. Vegetable oil - 2 tbsp. L.
9. Water - 260 ml.

Method of preparation when using a bread maker

Riga bread, the recipe of which we offer, is prepared very simply by using such a kitchen helper as a bread maker.

Knees in it can be done under the program "Pizza". It takes about fifteen minutes. Once the dough is ready, turn off the bread maker and let it go up. This takes an hour and a half. After this time, it will be necessary to include the program "Rye bread". When the mixing process is over, you need to check how the dough lies. If it is stuck to one edge or uneven, you can get it with wet hands and give the desired shape, and then put it back in the container. On the top, you can make several cuts with a knife, otherwise the bread may crack during baking. After we turn on the bread maker and wait for the product to be ready. We remove the ready-made bread and put it on a grate, from above it should be covered with a linen towel.

As you can see, it's very easy to cook Riga bread in a bread maker. The recipe is suitable even for beginners, who do not yet have experience in baking bread.

A simple recipe of Riga bread

We want to offer one more recipe for cooking Riga bread in the oven.

Ingredients:

1. Rye flour - 130 g.
2. Salt.
3. Tablespoon of honey.
4. Vanilla.
5. Yeast (in this recipe is used dry) - a teaspoon.
6. A table spoon of oil (vegetable).
7. Water - 185 ml.
8. Wheat flour - 250 g.
9. A half tablespoon of cumin.

To prepare the Riga bread, it is necessary to stir in warm water yeast and sugar. Leave the mixture for ten minutes, then add sunflower oil and honey. In advance, you need to sift both types of flour through a sieve. In the dry mixture add cumin and salt. Then add the liquid ingredients and knead the dough. Then put it in a bowl, pre-oiled, cover it with a towel and put it in a warm place for a proofing. Within an hour you need to dough the dough several times.

From the finished dough to form bread, put on a baking sheet with parchment. It is desirable to make cuts from above. The product is put once more on a proofing, after which it is possible to bake bread. Riga bread can be prepared with the help of a bread maker.

Why is he so good?

Riga bread is a fragrant wheat-rye pastry, which has long won many people with its taste. Of course, today it can be bought without any problems in the store, but still it is not the bread that is baked in the Baltics. However, our landladies have long learned to bake it at home not only in the oven, but even in bakery. The Riga bread is good in that it is perfectly combined with absolutely all first dishes, and also the second. Great for sandwiches.

In general, such bread is baked by the podvoy. This means that he is preparing not in the form, but on a baking tray in the form of a loaf. Riga bread has a fine caraway flavor and a pleasant sweetish-sour taste. He has a thin crust and a dense middle.

Of course, it's difficult to cook real Riga bread, keeping all the standards. After all, as we have already noted, it is made on brewing. Therefore, the housewives use simpler recipes that are suitable for bakers. It turns out a very good alternative to the famous original.

Experts say that once you try this bread, you will never forget its unusual taste and aroma.

Another recipe for a bread maker

To prepare Riga bread in a breadmaker, the following products will be useful:

1. Rye flour - a half cup.
2. Two teaspoons of yeast.
3. Wheat flour - 3 cups.
4. Butter - 3 tbsp. L.
5. One and a half glasses of warm water.
6. Dark honey is ¼ cup.
7. A tablespoon of cumin.
8. Salt.
9. A teaspoon of sugar.

Using the bread maker makes it easier for the housewives to prepare. Knees should be done using the "Pizza" program. It takes fifteen minutes. After that, the bread maker can be turned off. The dough should stand in the closed state for about two hours. During this time, it will necessarily rise. After a half or two hours, you need to include a program for rye bread. The bread maker will mix the dough. When the program is finished, you need to check the state of the batch. And it is better to form the future bread independently with wet hands.

Before baking it should be smeared with warm milk and sprinkled with cumin. Next is the cooking process. Here, in fact, that's all.

Recipe, adapted for the bread maker

If you set a goal, then you can cook yourself Riga bread. The recipe for the bread maker is somewhat simplified with respect to the original recipe according to GOST, but even an inexperienced beginner will cope with the baking.

Ingredients:

1. Wheat flour (the highest grade) - 320 grams.
2. Flour rye - 155 grams.
3. Water - 330 ml.
4. Malt unfermented - 20 grams.
5. Yeast (fast dry) - 15 grams.
6. Sugar.
7. Salt.
8. Caraway seeds - 20 grams.

Preparation should begin with steaming malt. Then all the products must be placed in the bakery according to the instructions. For those who have a program for rye bread, you can use it, and whoever does not have it, you can cook bread in the usual mode for white.

Baking is not high, but dense, slightly moist, very fragrant and tasty.

The taste of real Riga bread

Having in its arsenal several recipes for cooking bread, you can experiment with some ingredients and achieve the desired result. The matter is that, according to the inhabitants of the Baltic States, now in Latvia many bakeries produce Riga bread. And each bake has its own taste. Of course, there is something in the products and something in common. It is possible that different ingredients are used in the preparation process, which changes the taste qualities. The bakery technology can not be fully reproduced at home. Riga bread has a bright sweet-sour taste. To achieve this taste in the home, use malt or apple cider vinegar. In some recipes add honey for sweets. In general, having a basic recipe, you can experiment with additives every time.

The recipe of Riga bread with the use of barley flour

Riga bread is known for its complex and time-consuming cooking process. We offer you one more variant of its preparation, adapted for the bread maker.

Ingredients:

1. Water - 340 grams.
2. Vegetable oil - 3 tbsp. L.
3. Salt.
4. Pataka - 3 tbsp. L.
5. Tablespoon malt.
6. Seared rye flour - 250 grams.
7. A tablespoon of leaven.
8. A tablespoon of cumin seeds.
9. Wheat flour (the highest grade) - 180 grams.
10. Barley flour - 90 grams.
11. Yeast - a teaspoon.

All the ingredients need to fall asleep in the bucket of the bread maker. Bread can be baked in the "Gluten-free" mode. The top of the product can be smeared with old malt and sprinkled with seeds of cumin. The order of the ingredients in the bread maker should be observed according to the instructions attached to the household appliance. At different manufacturers it can differ, and therefore before cooking, study the annotation to your miracle machine.

Instead of an afterword

As you could see, the simplified recipes for the bread maker that we proposed are not so complicated in execution, rather than the original recipe. So if you want, you can cook bread for one of them. Perhaps experimenting, you will be able to get closer to the desired result and get that very aromatic and tasty rye bread.