Скачать или смотреть This is the BEST Bread for Dense Bread Europeans

Dense bread Europe has the best bread. There, I said it. In New Zealand, our bread is pretty much awful, so I took it into my own hands and made a recipe that sorta replicates Latvia's Rupjmaize bread, here it is:

Starter Ingredients:
25g Linseeds
100g Sunflower Seeds
25g Rye Flakes
50g Rye Flour
50g White Flour
200 ml water
10g Yeast

Main:
100g Molasses
20g Muscovado Sugar (Dark)
200g Water
14g Salt
7g Yeast
250g Rye Flour
170g White Flour
5g Caraway Seeds
5g Cress Seeds

Up to 24 hours but no later than 3 hours before you plan to bake the bread, mix the starter yeast and water together. Let it proof for about ten minutes (it'll start to go frothy). Add the rest of the ingredients from the starter ingredient list. Mix well until the gluten is agitated, and it starts getting a bit stretchy. It should look like porridge. Set it aside to rise for a couple of hours on the bench in a large container, or for around 20-22 hours in the fridge for a really intense flavor.

In a separate bowl, mix the molasses, sugar, water, salt, until completely dissolved. Add the yeast (second batch), let it proof for 10min. Add the flours, and knead until smooth (it'll be pretty sticky, I do it with a wooden spoon, but a lightly floured service is good too). Add the starter and mix it toroughly. Brush with oil and leave it to rise until it doubles in size. Once doubled, put the dough in a baking paper lined loaf tin (23 x 13 x 6.9cm). This will essentially knock the dough back, so allow to rise again until it is peeking over the top (almost double). Preheat oven to 200°C. Bake for 25min in the middle of the oven (so the bread is in the middle, not the rack) then lower the heat to 170°C and bake for a further 35 mins.

The top will be dark, almost black. Allow to cool, then remove from the tin, and eat! Keeps for about a week in the cupboard. Its pretty dense though, so cut those slices a little thinner!

#bread #casterazucar #breadrecipe