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1 9th August 15:53
chris
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Posts: 1
Default Latvian Black Bread


does any one have a good recipe for the (Latvian Black Bread)?
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2 9th August 15:53
jonathan kandell
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Default Latvian Black Bread


Not sure if this is what you want, but here's an interesting recipe for
Latvian "sweet sour" sourdough: http://breadnet.net/latvian.html. I'm
intrigued because of the scalded rye flour, a la Russian Borodinsky rye.
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3 9th August 15:53
chris
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Posts: 1
Default Latvian Black Bread


probably this is the one, but what makes this bread or any other bread
black?
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4 9th August 15:53
jonathan kandell
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Default Latvian Black Bread


Traditionally a "black bread" includes darker flour with lots of bran
(say whole grain coarse rye) or slow bake like pumpernickel (which
carmelizes the sugar in the grain). Most recipes you'll find for black
breads of various kinds include mollases or even caramel color. I
prefer the taste of the more traditional types even if they're not
quite so black in color.

I'm not sure this recipe is exactly the bread you wanted, but it
certainly looks interesting, doesn't it? I assume they mean sweet
cider and not cider vinegar, eh?

jk
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5 9th August 15:53
jonathan kandell
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Posts: 1
Default Latvian Black Bread


Traditionally a "black bread" includes darker flour with lots of bran
(say whole grain coarse rye) or slow bake like pumpernickel (which
caramelizes the sugar in the grain). Most recipes you'll find for black
breads of various kinds include molasses or even caramel color. I
prefer the taste of the more traditional types even if they're not
quite so black in color. For instance here is a Lithuanian "black"
bread: http://ausis.gf.vu.lt/eka/food/bread.html

I'm not sure the sweet-sour recipe I posted is exactly the bread you
wanted, but it
certainly looks interesting, doesn't it? I assume they mean sweet
cider and not cider vinegar, eh?
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6 11th August 20:52
chris
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Posts: 1
Default Latvian Black Bread


I get this bread imported from Latvia to Montreal, and it taste kind of
sour, I am going to play with it until I get something similar, this
imported bread is really good.
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7 18th August 15:12
chef r. w. miller
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Posts: 1
Default Latvian Black Bread


RUSSIAN BLACK BREAD
Makes 3 loaves
3 1/2 cups dark rye flour
3 1/2 cups bread flour
1 tsp. sugar
2 tsp. salt
2 cups whole bran cereal
2 Tbsp. crushed caraway seeds
1/2 tsp. crushed fennel seeds
2 tsp. instant coffee
2 tsp. onion powder
2 pkg. active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 square unsweetened chocolate
1/4 cup safflower oil
4 Tbsp. margarine
1 egg white beaten with 1 Tbsp. water for glaze
Sesame seeds (optional)
Combine rye and bread flours. In another bowl combine 2 1/2 cups of
the flour mixture with the sugar, salt, bran, caraway and fennel seeds,
coffee, onion powder, and yeast. In a saucepan combine water, vinegar,
molasses, chocolate, oil and margarine and cook over low heat until warm,
about 120 degrees F. Margarine and chocolate need not be completely melted.
Gradually add liquid mixture to dry ingredients and beat thoroughly.
Gradually stir in enough flour to make a soft, workable dough. Turn onto
a floured surface (use bread flour for the kneading) and knead 10 minutes,
or until smooth and elastic. Round into a ball and place in a warm bowl
brushed with melted margarine, turning to coat top. Cover loosely with
plastic wrap and a towel and let rise until doubled...about 1 hour.
Punch down and divide into 3 portions. Knead each, cover and let rest
10 minutes. Spray a baking sheet with cooking spray. Form dough into
baugette loaves 16-17 inches long. Place on baking sheet, cover and let
rise 1 hour.
Preheat oven to 350 degrees F. Brush loaves with the egg glaze, sprinkle
with sesame seeds, if desired, and bake 45 minutes. Let loaves cool on
wire racks
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