Riga custard bread recipe. Bread... Riga bread from Lara. Riga bread. A simple recipe in a bread machine

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

Riga bread. Recipe according to GOST

Ingredients:

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

Preparing sourdough for bread

How to prepare Riga bread? The recipe has one small difficulty. The fact is that we do not sell seeded rye flour. And for cooking you need exactly this. Therefore, 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 coffee grounds. You just have to sift it in small portions.

Your flour will split into two parts. This is sifted rye flour and bran. Further preparation is quite simple.

So, let's move on to preparing the sourdough. For this we need: 15 grams of the starter itself, 45 grams of sifted flour, 30 grams of water. All ingredients must be mixed and left to ferment for six hours in a warm place.

Welding

To prepare Riga bread (recipe for the oven), we also need tea leaves. It needs to be done in advance, or at the same time as the starter. For brewing, take: 120 grams of flour (sifted), 35 grams of malt, ground cumin, 230 grams of boiling water. Flour and cumin need to be mixed and poured with boiling water, stir. Next, malt is added and the mixture is left for three hours at 60 degrees. The brew should look like a very thick dough. You need to heat the oven to the desired temperature and put the tea leaves there. While it stays there, it will gradually acquire a sweet taste and a more liquid consistency. It should gradually cool down to 30 degrees. By then the leaven will have arrived.

How to prepare the dough?

To bake real Riga bread (the recipe with photographs will help you understand the production technology), you will also need some dough. Ingredients for its preparation: tea leaves and leaven made by us, 30 grams of sifted flour. Mix all this well and leave to ferment for four hours at 30 degrees.

The dough should rise at least twice. At the same time, it will have a fruity aroma and a pleasant sweet and sour taste.

How to knead the dough correctly

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

1. The dough we prepared.
2. 250 grams of rye flour (sifted).
3. 60 grams of wheat flour.
4. 30 grams of molasses.
5. Salt.
6. Water.

Everything needs to be mixed and brought to a homogeneous consistency. The dough should look like a thick sticky beige mass. If you decide to bake bread in a bread machine, not every one of them can cope with such a thick consistency. Therefore, you will have to do everything with your hands, kneading for a long time until smooth.

The work surface should be sprinkled with flour. Next, spread the dough and shape it into a loaf, adding just a little rye flour. The dough should not be too sticky, but on the contrary, it should become soft and pliable. Next, the loaf should stand for proofing, after which it is moistened with water and sent to bake in the oven. Initially, preheat the oven to 250 degrees, place the dough there and after five minutes reduce the temperature to 220 degrees. In this mode, the bread is baked for another twenty minutes. Before removing the finished product from the oven, you can sprinkle it with water again. To make the bread shine, you can grease the outside of it with jelly, but this is not necessary. Our Riga bread is ready. The recipe shows step by step (with photographs) the procedure. We hope this helps you with your preparation.

Riga bread, unlike other rye products, cuts quite well even when warm. However, it finally ripens in about a day, then its taste and aroma will fully reveal themselves.

Riga bread. A simple recipe in a bread machine

Bread can also be prepared using a bread machine, which will greatly simplify the process.

Ingredients:

1. Rye flour (sifted) - 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. Chopped cumin - 1 tbsp. l.
8. Vegetable oil - 2 tbsp. l.
9. Water - 260 ml.

Cooking method when using a bread machine

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

Kneading in it can be done according to the “Pizza” program. This will take approximately fifteen minutes. Once the dough is ready, turn off the bread maker and let it rise. This will take an hour and a half. After this time, you will need to turn on the “Rye Bread” program. When the kneading process is finished, you need to check how the dough is lying. If it is stuck to one edge or uneven, you can take it out with wet hands and shape it into the desired shape, and then place it back in the container. You can make several cuts on the top with a knife, otherwise the bread may crack during baking. Then turn on the bread maker and wait for the product to be ready. Take out the finished bread and put it on a wire rack to cool, cover it on top

As you can see, it is very easy to prepare Riga bread in a bread machine. The recipe is suitable even for novice housewives who do not yet have experience in baking bread.

A simple recipe for Riga bread

We would like to offer another recipe for preparing Riga

Ingredients:

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

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

Form bread from the finished dough and place on a baking sheet with parchment. It is advisable to make cuts on top. Place the product again for proofing, after which you can bake the bread. Riga bread according to this recipe can also be prepared using a bread machine.

Why is he so good?

Riga bread is a fragrant wheat-rye pastry that has long captivated many people with its taste. Of course, today you can buy it in a store without any problems, but still this is not the bread that is baked in the Baltics. However, our housewives have long learned to bake it at home, not only in the oven, but even in bread machines. Riga bread is good because it goes well with absolutely all first courses, as well as second ones. Great for sandwiches too.

In general, such bread is baked on a hearth. This means that it is prepared not in a mold, but on a baking sheet in the form of a loaf. Riga bread has a subtle cumin aroma and a pleasant sweetish-sour taste. It has a thin crust and a dense center.

Of course, it is difficult to prepare the most authentic Riga bread, meeting all standards. After all, as we have already noted, it is made using tea leaves. That’s why housewives use simpler recipes that are also suitable for bread makers. It will turn out to be 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 machine

To prepare Riga bread in a bread machine, you will need the following products:

1. Rye flour - one and a half glasses.
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 - ¼ cup.
7. A tablespoon of cumin.
8. Salt.
9. A teaspoon of sugar.

Using a bread machine makes the cooking process easier for housewives. The kneading must be done using the “Pizza” program. It takes fifteen minutes. After this, the bread maker can be turned off. The dough should stand covered for about two hours. During this time it will definitely rise. After one and a half to two hours, you need to turn on the program for rye bread. The bread maker will knead the dough. When the program ends, you need to check the condition of the batch. And it’s better to form the future bread yourself with wet hands.

Before baking, brush it with warm milk and sprinkle with caraway seeds. Next comes the cooking process. That's all, actually.

Recipe adapted for a bread machine

If you set yourself a goal, then it is quite possible to prepare the Riga one yourself, somewhat simplified relative to the original recipe according to GOST, but even an inexperienced beginner can cope with baking.

Ingredients:

1. Wheat flour (highest grade) - 320 grams.
2. Rye flour - 155 grams.
3. Water - 330 ml.
4. Unfermented malt - 20 grams.
5. Yeast (quick dry) - 15 grams.
6. Sugar.
7. Salt.
8. Cumin - 20 grams.

Preparation should begin by steaming the malt. Next, all products must be placed in the bread machine according to the instructions. For those who have a program for rye bread, you can use it, and for those who do not, you can prepare bread as usual for white bread.

The baked goods are short, but dense, slightly moist, very aromatic and tasty.

The taste of real Riga bread

Having several bread recipes in your arsenal, you can experiment with some ingredients and achieve the desired result. The fact is that, according to the Baltic residents themselves, there are now many bakeries in Latvia producing Riga bread. Moreover, each pastry has its own taste. Of course, the products have something in common. Perhaps different ingredients are used during the cooking process, which changes the taste. It is impossible to completely reproduce bakery technology at home. Riga bread has a bright sweet and sour taste. To achieve a similar taste at home, use malt or apple cider vinegar. Some recipes add honey for sweetness. In general, having a basic recipe, you can experiment with additives each time.

Riga bread recipe using barley flour

Riga bread is known for its complex and labor-intensive preparation process. We offer you another option for preparing it, adapted for a bread machine.

Ingredients:

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

All ingredients need to be poured into the bread machine bucket. Bread can be baked in the Gluten Free mode. The top of the product can be greased with old malt and sprinkled with caraway seeds. The order of placing ingredients into the bread machine must be followed according to the instructions included with the household appliance. It may differ from one manufacturer to another, so before preparing it, read the instructions for your miracle machine.

Instead of an afterword

As you can see, the simplified bread machine recipes we offer are not as difficult to execute as the original recipe. Therefore, if you wish, you can prepare bread using one of them. Perhaps, by experimenting, you will be able to get closer to the desired result and get that very fragrant and tasty

Finally, you can please your household with real black bread!

Almost everything that is needed for baking it at home, and that is not sold in regular stores, can be bought in our online store “Peku-Sam”: rye malt, dry sourdough, improver, syrup. From us you can buy other ingredients necessary to bake unusual, tasty and most importantly healthy homemade bread: bran, grain mixtures and more.

According to V. Pokhlebkin, the main domestic specialist in the field of culinary art, bread is “the basics of cooking, the simplest, the very first action in culinary logic.” To make bread at home, you don’t need to have great culinary skills, and using modern achievements - electric bread machines - even someone who has never cooked anything at all can bake fresh, aromatic bread at home.

In the section of our website Recipes you can find homemade rye and wheat bread recipes, original breads with various additives, delicious buns and buns made from yeast dough. There are recipes for both bread machines and for baking baked goods in the oven.

In chapter Articles interesting information will be posted on how to bake bread at home, what ingredients are used for this, what rules must be followed, how to store bread and much other interesting things that will be useful to you when baking homemade bread, buns and pies.

Product range The Peku-Sam online store will be replenished over time. We will be glad if our customers take part in its formation. You can send your wishes regarding the range of products to or leave them in the comments, all of them will be carefully studied.

Come to our online store for shopping and recipes, we are always glad to see visitors. Happy baking!

How to cook Riga bread in the oven

1. Brew rye malt with boiling water.

Light malt, as well as dark malt, can be found in the retail chain. It can be replaced with concentrate for making kvass.

2. Make a dough from flour (white), slightly warmed water, and yeast.

3. Allow the malt to cool and the dough to rise.

4. Combine the malt with the dough, add salt, cumin, molasses, flour and knead the dough.

5. Let the dough rise. This will take approximately 60 minutes.

If you are using a bread machine, you need to pour in all the products, and lastly add the cooled malt. Bake Riga bread in the “Rye” mode.

6. If using a simple oven, form two loaves of Riga bread from the risen dough. Leave them for another 40 minutes.

7. Turn on the oven at + 220 and preheat.

8. Place the baking sheet with Riga bread in the central part of the oven and reduce the temperature to + 200.

9. Cook the bread for about 50 minutes.

10. Turn off the heat in the oven. Leave the baking tray with bread inside for a couple of hours.

Then take out the Riga bread and serve it with any dishes or make sandwiches.

Start by sifting the flour through a fine sieve. If there are bran in it, remove them. The net weight of sifted flour, without bran, for this recipe is 440g.

Remove the starter* from the refrigerator and let it warm up for about an hour.

*The starter is the set aside part of the starter for next time.

FOR SOURDOUGH:
10g. rye sourdough
40g. sifted flour
25 Mix the water until smooth and leave to ferment for 6 hours at 30*C.
It was cooler for me and the starter fermented for about 10 hours, I left it overnight.

BREAKING,
I did it in the morning.
Grind the cumin in a coffee grinder or rub in a mortar. I rubbed it in a mortar.
Mix 125g of sifted flour with caraway seeds, add boiling water and mix well. Add malt and knead well until smooth.
The mass turns out to be very thick, but you can knead it with a spoon. It was so thick

The most important thing in brewing is to keep it for 2-3 hours at a temperature of 63-65*C. This can be done by placing it in a preheated oven and maintaining this temperature all the time.
I wrapped the saucepan with the starter in a woolen blanket and put it under the down blanket. When I opened it three hours later, the saucepan was still hot.

In the process of saccharification** of flour, the tea leaves become more liquid and sweeter in taste. Let it cool to 30.35*C.
I haven’t tasted it, but it’s a fact that it has become liquid.

**Saccharification is the process of breaking down starch-containing raw materials (flour, cereals, potatoes, etc.) into simple sugars under the influence of natural (from malt) or artificial (synthetic) enzymes.

it became so liquid

By this time the leaven had arrived.

FOR DOUGH:
Mix all the tea leaves, all the starter (at this stage you can leave a little for the starter), 25g. sifted flour

and leave to ferment for 4-5 hours until the volume increases by 2-4 times.
It has increased so much

FOR TEST:
mix all the dough (if you forgot to leave it for mixing, you can take it from the dough),
250g sifted rye flour,
50 g wheat flour,
25g molasses or brown sugar
8g salt
67 ml water until smooth.
The dough should look like a fairly dense sticky brown mass. It is not necessary to knead for a long time, the main thing here is homogeneity.

Place the dough on a surface sprinkled with rye flour. Do some stretching.
Stretch the dough with your hands into a thick layer. Fold on two opposite sides, flatten a little and fold on other opposite sides.

Form a loaf and place it face down in a proofing basket or on a well floured baking sheet, face up.

Leave to rise in a warm place for 3 hours.

After proofing, turn the loaf over onto a sheet of paper and pierce it in three places with a wooden stick and brush with water.
I turned it straight onto the hot stone in the oven. I pierced it with a pencil and made a cut along the entire length. I forgot to lubricate with water.

Bake the bread in a well-heated oven to 240-250*C for the first 5 minutes. Place a tray of hot water on the bottom for steam. After 5 minutes, reduce the temperature to 210*C and remove the water and release the steam. Bake for another 25-35 minutes.

Immediately after removing the bread, you can coat it with starch jelly for shine.
Cook jelly from a teaspoon of starch and a glass of water.

Rizhsky, unlike other ryes, cuts quite well and warm. but it finally ripens in 12-24 hours. Then its taste and aroma are revealed 100%.

So much has already been written about this bread... And while I was waiting for a parcel with sifted flour and going through all the recipes where it was mentioned, I realized that even if it’s beyond my strength, I’ll still start with it - it’s always , just like Pumpernickel, haunted me and was a “blue dream” - from that Rizhsky, which Sergey showed registerrr in your journal on this page.
I received the flour on Wednesday. The white one - the peeled one, which I sifted myself, cannot even be compared with it. There was no strength to wait for the weekend, so I immediately began to overfeed the starter, on Thursday evening I made the tea leaves and put it in the refrigerator, and on Friday morning I put the starter on bread. Of course, I finished baking at night. I baked half the batch.

SOURDOUGH (80 g flour, 53 g water, 3.5-4 hours at 25-28C):
21 g - sourdough with sifted flour (13 g flour, 8 g water)
67 g - sifted flour
45 g - water

BREWING (3-5 at initial T=63-65C):
200 g - sifted flour
50 g - unfermented malt (white)
4 g - cumin
400 g - water

SOUGH (3-5 hours at 30-32C):
133 g - whole starter (80 g flour, 53 g water)
50 g - sifted flour
654 g - whole brew
0.8 g - instant yeast (I didn’t add it, but fermented it for 4.5 hours)
Water according to calculation (did not add at all)

DOUGH (1.5-2 hours at 30-32C):
The whole dough
520 g - sifted flour
100 g - wheat flour 1c
15 g - salt
50 g - molasses
100 g - water (how much flour will take)

Forming, proofing for 50-70 minutes at 35-45C with steam humidification. Baking for 23-26 minutes at 210-285C. It is advisable to bake with pre-frying, i.e. the first 5-10 minutes at max T, then finish baking at a lower temperature."

*************************************
1. I have sourdough: 8 g of 100% moisture sourdough on sifted flour + 36 g of sifted flour + 22.5 g of water) - left for 10 hours at room temperature.
2. Dough: warmed the brew from the refrigerator to a temperature of 30 C, added ripened starter and 25 g of sifted flour to it. I did not add yeast or water. I left the dough for 4.5 hours at a temperature of 30C.
3. Dough. This, of course, is the problem itself, based on the photographs of Sergei’s test. First I weighed 50 g of water, poured 20 g at once, then added it little by little - in total it turned out to be 45 g. To be honest, I don’t know why I stopped there - it seemed like a similar consistency.
4. Fermented the dough for 1.5 hours at a temperature of 32C. The dough after fermentation is not sticky, but very soft.
5. I formed the loaf, let it rise for 1 hour (the temperature was 26-27 degrees) - under the lid, I shaped it with wet hands every 15 minutes, but it still spread out. Before baking, coated with flour and pricked.
6. I baked for the first 7 minutes with steam at a temperature of 270C, then baked at 210C for another 20 minutes. Then she greased it with starch jelly.