Organic Scalded Sweet & Sour Bread 27oz
Organic Scalded Sweet & Sour Bread 27oz

Organic Scalded Sweet & Sour Bread 27oz

Regular price $11.00 Sale

This age-old Latvian bread is our most complex recipe - artisanal masterpiece and one of our bestsellers. Hand-crafted over 30 hours, it undergoes three long stages of preparation: scalding, fermenting, and mixing. Our subtly sweet and sour rye bread is made with 30% organic whole grain rye flour, 70% organic unbleached wheat flour, and caraway seeds, which melt during the scalding process. In the traditional Latvian style, a chestnut brown exterior emphasizes the caramelized rye with hints of honey and rum flavors, at the heart of which is a soft sponge. This bread is perfect for avocado toast topped with smoked salmon.

Ingredients: organic whole grain rye flour, organic unbleached wheat flour, water, organic sugar, organic caraway seeds, sourdough starter, sea salt.

Certified USDA Organic. Certified Vegan. 100% Sourdough, industrial yeast-free. Free from any taste enhancers, colorants, GMO ingredients, preservatives, or artificial ingredients. Processed in a nut-free facility.

Care - Keep wrapped in paper and protective plastic sleeve preventing the bread from sweating and drying out. Store on the counter for up to 7-10 days ensuring interior temperature does not exceed 75°F, refrigerate for 3-4 weeks, or slice and freeze for 6 months.

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Sometimes we get customer questions - why scalded rye bread top has a dark color and thick crust, it even seems like burnt? We always explain that any loaf top gets dark because of scalded rye in this bread which gets caramelized and always makes a top of bread dark. Moreover, this is a sourdough rye bread which usually has a thick crust. We make this bread according to traditional scalded rye bread process and recipe.

Here are some independent sources how to make a scalded rye bread; you can find an evidence of dark top and thick crust:
http://thefreshloaf.com/blog/breadbakingbassplayer
http://theryebaker.com/latgalian-rye/#more-1021

Besides that, we suggest a very interesting article from England about "black" sourdough bread with rye and perception of burnt vs. dark, see https://munchies.vice.com/en_us/article/mgk3ya/why-this-bakery-is-selling-burnt-sourdough.

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