Belarusian style rye bread is a perfect example of Eastern European rye bread.
I grew up in Latvia eating this kind of bread all the time. It is super common. Of course, every town and every baker will have their own little tweaks that distinguish their bread from others, and they all take great pride in their product understandably so.

The magic ingredient is the fermented rye malt. Without it this bread will not taste the way it should. Rye malt is used not only for bread making, but also for the popular drink Kvass. It adds a distinct roasted sweet flavour kind of like coffee. In fact, there are rye bread recipes that use coffee for that reason too.

Apart from the rye malt, the technique in this recipe is super important. There are four elements which make this bread what it is.
-The preferment which will give a fermented sweet and sour flavour.
-The scald which is there to gelatinize the flour and soak the malt and caraway seeds for maximum flavour, but more importantly for a distinct springy chewy texture.

-The autolyse. This dough contains a small amount of white wheat flour and it is the only source of gluten. By autolysing it we will give the dough more structure and help it keep its shape and prevent the surface from tearing when baked.

-The paste. Before the final proof a small amount of dough is removed and mixed with water and later used to brush the surface of the loaf to give it a beautifully smoot and shiny crust.

📖 Get the recipe ➡️ [ Ссылка ]
To find the rye malt search for 'fermented rye malt' on ebay.
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🥨 To learn more about bread making click here ⤵️
Principles of Baking [ Ссылка ]
The Steps of Baking [ Ссылка ]
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CHAPTERS
0:00 Intro
1:08 Ingredients & Equipment
2:40 The 'scald'
3:21 The preferment
4:00 The autolyse & final dough
7:10 First proof & shaping
9:04 Final proof
10:30 Getting ready to bake
12:38 The result
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