Today's bake: Sweet Sour Rye Bread - Saldskaba Maize (Latvia)
Source: The Rye Baker by Stanley Ginsberg
Notes: None
Substitutions: None
Discussion: This bread is made from 67% coarsely ground rye grain and 26% bread flour so it is quite dense with a hearty grainy mouthfeel. Apple juice provides 63% of the 70% total hydration so there is a wonderful taste of apple throughout. The crumb has a nice sour/fruity taste complimented by the caraway seed addition and the crust has a crunchy stewed fruit flavor profile. I enjoy it as a simple snack but I can imagine it would be excellent with a strong blue cheese. Stanley describes it this way "Great with traditional Latvian dishes like herring-apple salad and pork stewed with prunes and tomatoes."
Make again? - Yes
Changes/Recommendations: Increase hydration to accommodate the freshly ground rye flour.
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Ratings:
Tony
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That is a hearty beautiful loaf of bread Tony, very nice.
Benny
Thanks Benny - hearty indeed.
Tony
Super volcanic action. Those are some stellar cracks & fissures in the crust. Wonderful loaves. Gotta get some rye chops and try it myself.
Rob
Thanks Rob, I look forward to your bake.
Tony
As usual, a very interesting and fascinating bake Tony. Wow. Expected to see maize as an ingredient based on the name.
I wonder if a blade grinder would be good enough to make the coarse rye.
-Jon
I just looked it up, maize = bread in Latvian.
I have used a vitamix to process grain before I got the Komo and it works for coarse grinds.
Tony
That's another fine entry in your rye catalog!
I made this bread a couple of years ago using the coarse rye meal from Ginsberg's NYBakers. The coarseness of that rye meal made for a very chewy bread, especially at the crust. I like the grind of your rye meal and it has made for a better crumb than what I had.
Thanks