Sourdough bread (augļu maize)

Base dough:

No.IngredientsUnit Amounts
1Rye flour kg0,150
2Water l0,600
3Caraway seedskg0,050
4Rye maltkg0,050
5Dark sugar syrupkg0,050

Flour, malt, seeds are mixed together.
Water is boiled to a temperature of +98 C.
Pour the heated water into the flour mixture in parts and mix everything together little by little.
When the mass has thickened, leave it until it cools down to +45 C.
Then stir in the sugar syrup.


No.IngredientsUnit Amounts
1Rye flour sifting kg0,780
2Wheat flour kg1.000
3Buttermilk or kefir l0,350
5Fresh yeastkg0,055
6Apple vinegarkg0,025
8Dried apricotskg0,130
10Dried apples kg0,050
11Raisins kg0,090

Dough preparation:

Weigh all raw materials. Apricots and raisins are soaked in warm water.Cut the apricots into smaller pieces.
Add yeast and sugar to kefir or buttermilk.
Add flour and salt to rye flour sifting then add the kefir yeast mixture, and apple vinegar.
Start kneading the dough and add the dried fruit in the middle of the kneading.
Knead the dough for 15-20 minutes.
The dough will be moist and sticky.
The dough is proofed for an hour and 30 minutes +30 °C …+32 °C
The dough is divided into three pieces, rounded and placed in a bread basket sprinkled with flour.
Place the bread baskets in a warm place for 30-40 minutes.
When the bread has risen, put it on baking sheets and put it in the oven, bake it for the first 10 minutes at +220 °C, then reduce the temperature to +200° C.
Its ready when the inside temperature is about +96…98 °C.


Thermometer, oven, sifter for sifting flour, measuring cup for liquid, scales, wooden spoon, tablespoon, teaspoon, baking paper, pot, metal bowls, knife, cutting board, baking pan

Prepetation video of the jumbra bread: