Rye bread has always been one of the staple foods in Latvian homes and, even today, represents a symbolic component of Latvian national identity. 'Salinātā rudzu rupjmaize' owes its specific character to its recipe and the highly specific technique used in its production, which does not involve the use of baker’s yeast.

Latvian Bread Recipes

Sālinātā Rudzu Rupjmaize is a naturally leavened bread baked in Latvia from rye flour, with scalded flour and ferment being used in the production process. This type of bread is baked in a hearth oven and shaped into an elongated loaf. The technique for making this typical product consists of preparing, cooling and fermenting the scalded flour, kneading and fermenting the dough, dividing and shaping it into loaves and then baking it.

The city of Dobele, in Latvia, is very popular for two reasons: firstly for the large number of days it is filled with sunshine - more than anywhere else in the country; and secondly for the delicious apples produced there that has earned the town the nickname “The Apple Capital”. At the beginning of October, Dobele celebrates a very popular annual festival in honour of this local symbol, with lots of gastronomic activities.