Latvian scalded rye brick
You can find plenty of different brick-shaped rye breads in Latvia. I just went to an online Latvian super-market Barbora and counted 13 different rye bricks there. I already posted one very simple recipe before. But today I want to share a scalded version.
Most of rye breads in Latvia are traditionally scalded as it improves quality a lot.
Recipe
This recipe is quite simple in nature if you have scalding experience already, but it requires a whole selection of different flours: dark rye, white rye, bread flour and raw rye malt. It’s a three stage bread: sourdough, scald, final dough. And scald is fully saccharinified. The only aromatics are caraway seeds at a pretty high quantity.
Second photo