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Cereals and bread from Latvia
Salinātā rudzu rupjmaize is a Latvian rye bread made with a sweetened scald and no baker's yeast. About 30 % of the rye flour is scalded with caraway and water at 85–95 °C, sweetened with rye malt at 63–65 °C, then cooled and soured for 12–24 hours in an unwashed wooden tub with ferment from the last batch. The dough is kneaded, risen and baked as long hand-shaped loaves on a hot hearth.
| Rye flour for the scald3 kg | [s1] |
| Caraway seeds0.08–0.1 kg | [s1] |
| Hot water (85–95 °C)6–8 L | [s1] |
| Unfermented rye malt0.2–0.3 kg | [s1] |
| Ferment from the previous batch0.4–0.6 kg | The recipe table gives 0.4–0.6 kg; the method text says about 0.2 kg[s1] |
| Rye flour for the dough7 kg | Up to 10 % wheat flour may be added[s1] |
| Sugar0.4–0.8 kg | [s1] |
| Salt0.15–0.2 kg | [s1] |
| Potato-starch paste or water | Brushed on the hot loaves[s1] |
| Starter | backslop: ferment from the previous batch, plus lactic microflora kept on the sides of the unwashed wooden tub; no baker's yeast |
Total time across the recorded steps: 20 h – 39 h
What changes: Part of the rye flour is scalded with near-boiling water and caraway
Output: hot scald.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salinātā rudzu rupjmaize is a Latvian rye bread made with a sweetened scald and no baker's yeast. About 30 % of the rye flour is scalded with caraway and water at 85–95 °C, sweetened with rye malt at 63–65 °C, then cooled and soured for 12–24 hours in an unwashed wooden tub with ferment from the last batch. The dough is kneaded, risen and baked as long hand-shaped loaves on a hot hearth. Made in 8 steps over 20 h – 39 h. The longest step, cool slowly in the tub, takes 12–24 h (EU Official Journal C 177/12 2013) and runs at 63–68 °C → 28 °C (EU Official Journal C 177/12 2013). Lactic acid bacteria kept on the sides of the unwashed tub and in the ferment from the previous batch, making lactic and acetic acid does most of the fermenting.
| Main step | 12–24 hSet[s1] | Cool slowly in the tub |
|---|---|---|
| Temperature | 63–68 °C → 28 °CSet[s1] | Cool slowly in the tub |
Salinātā bread is defined by its scald. About 30 % of the flour is scalded with caraway, held hot with malt until sweet and then soured slowly in an unwashed wooden tub before the dough is made. It uses sugar and no baker's yeast, and is shaped by hand into long loaves baked on the hearth, not in tins.
The loaves are baked for one to two hours. The specification says the bread keeps at least 5–10 days at room temperature (15–25 °C) or can be frozen at -18 °C.
Every number is labelled with how it is known. How this atlas is made
The word salināt means to sweeten, for example by pouring hot water on flour (Karulis 1992), and was in use in western Latvia by the 18th century. The method was described by M. Leiše in 1931 (Praktiskā mājturība) and by the ethnographer Indra Čekstere in 2004. The TSG application was published on 22 June 2013, and the name was entered in the register of traditional specialities guaranteed by Commission Implementing Regulation (EU) No 12/2014 of 8 January 2014.
