Bread
Description
Homemade baking for tea. "Zemgale" bread is definitely not something you can buy in regular bakeries; well, maybe, with a small chance, you might find it in artisan shops. But you can make it yourself at home. It’s not difficult at all—the main thing is to have the desire. If that desire has appeared, then this step-by-step recipe will help you. Good luck.
Instructions
- 1
Step 1
Prepare the ingredients. By this point, the scald and the sponge should already be prepared.
- 2
Step 2
About 10 hours before you begin kneading the dough, prepare the scald; to do this, get the water, rye flour, rye malt, and coriander ready.
- 3
Step 3
If the coriander is in seeds, grind it.
- 4
Step 4
Mix 77 grams of rye flour, rye malt, and coriander.
- 5
Step 5
Add 100 ml of warm water, mix.
- 6
Step 6
Pour in 190 ml of boiling water and add another 8 grams of rye flour, then mix until smooth.
- 7
Step 7
Place the mixture in the oven for saccharification for 2.5 hours at a temperature of 65 degrees.
- 8
Step 8
Also, about 10–12 hours before you begin kneading the dough, prepare the starter; for this you will need 50 grams of 100% hydration rye sourdough starter, 70 grams of warm water, and 105 grams of rye flour.
- 9
Step 9
Mix the water, rye starter, and flour, cover with plastic wrap, and leave in a warm place to ferment for 10–12 hours.
- 10
Step 10
Pour boiling water over the raisins and prunes (or dried apricots) for 10 minutes, then chop the nuts. Cut the prunes (or dried apricots) into thin strips.
- 11
Step 11
In a bowl for kneading dough, combine the scald and the starter, then add honey, sugar, and salt.
- 12
Step 12
Add the rye and wheat flour. Knead the dough.
- 13
Step 13
Lastly, add the dried fruits and nuts, and mix.
- 14
Step 14
Cover the kneaded dough with plastic wrap and place it in a warm spot to rise for 1.5 hours.
- 15
Step 15
Place the finished dough onto a work surface lightly dusted with flour. Shape the loaf. Roll it until smooth, tucking in any raisins protruding on the outside so they do not burn during baking.
- 16
Step 16
Place the bread dough into a baking pan and smooth it with hands moistened with water. Cover with a cloth and leave to proof at room temperature for 1 hour.
- 17
Step 17
Preheat the oven to 250 degrees. Before baking, sprinkle the bread with water. Bake for the first 7–10 minutes at 250 degrees, then lower the temperature to 180 degrees and bake for about another 45 minutes until done.
- 18
Step 18
Place the finished bread on a wire rack, sprinkle with water, cover with a cloth, and leave to cool to room temperature. The optimal maturation time for bread after baking is 5 hours.
- 19
Step 19
And now it’s time to taste this delicious and aromatic bread. Just spread a piece of butter on the bread and enjoy!