Bread baking process

Although we no longer bake bread at the Raiskumietis Brewery, we still decided to pass on our bread baking recipe inherited from generations to you.

It takes 2 days to get a ready loaf of bread.

First we prepare the flour. We weigh flour and cumin respectively, mix and cover with hot water. After 2 hours, the flaking is kneaded and flaked using a specialized tool. After another 2 hours, yeast (the mixture from the previous dough) is added to the dough and kneaded. It is all covered with a blanket and allowed to ferment until morning.

We can bake bread in the morning. We weigh flour, salt, sugar and knead the dough. The flour is sifted beforehand so that the bread is more puffy and lumps do not form in the dough. Everything was kneaded together with yesterday's batter, patted and left to ferment again (for about 3 hours).

Approximately after 1.5 hours we can fire the oven. The oven is fired while the bricks inside remain white. First, we fire the front of the oven. After that, the burning logs slide out to the sides, all the way into the depth of the oven. When coals form, they are spread over the entire area of the oven. After about 5 minutes, we clean the oven from coals and ashes and let the oven cool down to the required temperature.

Then we form dough loafs, weigh them, cover the bottom of the loaf with bran so that it doesn't stick, and put it in the oven with the help of a peel (tool). When the oven is full, we close the opening with a lid. Approximately every 20 minutes, the loafs are changed their places - the front ones are placed in the depth and vice versa. The bread is ready in about an hour.

When we take the loafs out of the oven, they are smeared with glaze (a mixture of potato starch and water) to make the loafs more shiny.

Bon appetite!