Rye bread mix

A wholegrain rye flour blend with rye malt and caraway for baking dark rye bread at home. Made by Grauda Spēks, Jelgava.

How to use

• You also need 650 ml buttermilk or kefir and the juice of one lemon (or 4 tbsp sour apple or cranberry juice).
• Dissolve the yeast in warm liquid, knead a firm dough and let it rise for 2–10 h.
• Bake at 200 °C for about 45 min, then at 180 °C for another 30 min; brush the loaf with water, cover with a towel and let it rest.

Ingredients: Wholegrain rye flour, sugar, rye malt, caraway, yeast, salt.

Allergens: May contain sesame, peanuts, other nuts and wheat flour.

Shelf life: 4 months