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Cereals and bread from Russia, Belarus, Latvia, Lithuania, Estonia
Rye flour and rye malt are scalded with near-boiling water and held warm while the malt enzymes turn starch into sugar. The sweet scald is soured by heat-loving lactic bacteria, then mixed into a rye dough that is proofed in tins and baked into a dense, dark, sweet-sour loaf. Made in 5 steps over 24 h – 27 h. The longest step, sour the scald with heat-loving lactic bacteria, takes 22 h (Murniece R 2023) and runs at 30–55 °C (Murniece R 2023). Lactobacillus delbrueckii, the dominant lactic bacterium in fermented rye scald and Lactiplantibacillus plantarum and baker's yeast in the later fermentation stage do most of the fermenting.
| Main step | 22 hMeasured[murniece2023] | Sour the scald with heat-loving lactic bacteria |
|---|---|---|
| Temperature | 30–55 °CMeasured[murniece2023] | Sour the scald with heat-loving lactic bacteria |
| Acidity | pH 4.1Measured[murniece2023] | Proof in tins and bake |
| Rye flour[ru2259727][murniece2023] | |
| Wheat flour, first grade · A smaller share in Borodinsky[ru2259727] | |
| Fermented rye malt · Scalded with rye flour and water at 90–100 °C for Borodinsky[ru2259727] | |
| 1 % of the flour weight | Diastatic (unfermented) rye malt · In a Latvian bakery-style scald; Belarusian bakeries use 4.0–5.0 % of the flour weight[murniece2023][samuilenko2022] |
| Sugar, salt, coriander and baker's yeast[ru2259727] | |
| Rye sourdough or a back-slopped portion of fermented scald[murniece2023] | |
| Starter | backslop (fermented scald or rye sourdough); thermophilic lactic bacteria for the scald |
Total time across the recorded steps: 24 h – 27 h
What changes: Near-boiling water is stirred into rye flour and malt, and the starch swells
Output: hot rye scald.
Microbes at work in this step
scalding inactivates the bacteria, yeasts and moulds already in the flour
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These breads add a scald to the rye dough. Hot water and malt turn part of the flour into a sweet paste, and heat-loving lactic bacteria sour it, so the loaf is both sweeter and sourer than a plain rye sourdough.
Every number is labelled with how it is known. How this atlas is made
