There have been many studies on rye bread, which makes it safe to say that it is very valuable and healthy. Research shows that rye bread is rich in fiber, magnesium, natural acids and various vitamins.
Legend has it that handsome and healthy people lived in the Baltic lands, because those who ate rye bread had white, strong teeth and beautiful eyes in the bruise of cornflower flowers. Yes, rye bread has been baked here for at least hundreds of years, and a bread oven has been seen in the place of honor in the houses built earlier. That is why rye bread is so high-quality and delicious, because its baking technology has been developed and cherished to the finest nuances, inherited from generation to generation. Thus, the most valuable rye bread in the world is still baked from our Latvia’s seemingly modest cereal culture – rye.
Due to the fact that the culture of baking rye bread is so carefully cared for and maintained, there is such a wide range of rye bread on the shelves of Latvian stores that it is difficult to even choose… But how is it really? Will each bun be as delicious, fragrant and healthy as we expect it to be from a real, natural rye bread baked according to an ancestral recipe?
How to distinguish whether rye bread is real and 100% natural?
- By bread texture or porosity. For real rye bread baked with natural yeast and oven, the pores or holes in the flesh will be elongated, they cannot be completely round or funnel-shaped. Smaller pores will mix with larger ones. By the way, these small pores or small pores together with saliva help to start to break down the composite carbohydrates in the product.
- Naturally baked rye bread will have a pleasant, tempting smell, and its excellent taste properties will remain for a long time. The bun can be stored for a long time, it does not dry out so quickly.
- There is nothing superfluous in real rye bread, it even seems incredibly short: flour, water, cumin, malt, sugar, salt. Real rye bread will contain at least 90% rye flour.
However, the most important thing will not be written there – love, patience and careful work. Bears are convinced that it is the attitude and love of work that underlies the excellent taste of bread!
Why is the quality and origin of the yeast so important for rye bread?
The honor of each master is his own leaven. This is one of the secrets of bakers, which allows you to bake rye bread so delicious and healthy. The yeast is seen from the same flour from which the bread is baked – rye flour. In bears, each bun has its own yeast, which provides only the taste and aroma properties characteristic of this bun.
This yeast can also be called sourdough and seeing it requires a lot of skill to get a biologically soured, sawn dough. Such dough ensures the correct natural fermentation process of bread, including porosity. Thanks to the long-term fermentation process, rye bread retains all the valuable vitamins, fiber and minerals.
In the past, yeast was called a “root” and was stored very carefully at home from one baking to the next.
How is industrial yeast different from natural?
Yeast is a set of bacteria that make up the specific taste and aroma of bread. Industrial producers mainly use ready-made yeast in the production of bread, which provides rapid fermentation. Such yeast can also be grown industrially – it is a set of bacteria, which can usually be purchased in powder form and prepared for the baking process.
On the other hand, individual bakers and small bakeries, which prefer traditional baking methods, use the “root” or the previous day’s pastry dough. In this way, the yeast is “grown” day by day – fed, watered and heated. The yeast inherited in this way is called sour yeast and is naturally fermented. The fermentation process of an acidic plant is a very slow and biological process. Usually, each bakery has its own yeast with its own microflora, which also determines the special taste of the baked loaf.
“Lāči” are convinced that real, tasty rye bread can be made only in the way our ancestors baked it before – fermented with natural yeast, loved by the hands of wood lice masters and baked in a real bread oven.
Yes, such a fermentation and baking process requires excellent skill and knowledge, but the result is worth it!
Eat healthy!
All types of Lāči baked rye bread can be seen here.
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