In Latvian homes rye bread has always been a staple dish, earning it a place among the things, places and ideas considered Latvian symbols today.

Salinātā rye bread has a deep, dark colour, a pleasant aroma of baked bread and caraway seeds, and a sweet and sour rye bread flavour. Salinātā means that it has been made sweeter, for example, by scalding flour with hot water. This is an old word that is most commonly used in the Kurzeme region, where rye bread was called salinātā bread or long bread.

Baking traditional rye bread takes two days. The flour is scalded with boiling water and the dough is mixed with sourdough in a wooden dough trough, adding malt and caraway seeds. Sugar is also added to the dough, as it intensifies the fermenta - tion process and gives the bread its special sweet and sour flavour that is not typical for rye bread baked in other countries. In order for the dough to rise well, it must be kneaded by hand for a long time. The dough is left to proof for many hours and baked in a hot wood-fired oven, laying maple leaves under it or bran when cooking in winter. According to the ancestral tradition, rye bread is to be baked in large loaves and it can be stored for up to two weeks. Rye bread doesn’t lose its nutritional value during baking, as its fibre content remains the same and B vitamins are heat resistant. The crust of the bread also contains many valuable biologically active compounds.Traditional Speciality Guaranteed

Latvian salinātā rye bread is registered in the EU quality scheme “Traditional Speciality Guaranteed” (Regulation (EU) No 12/2014).

More information: www.celotajs.lv/ryeroad

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