Krama

Method

Dissolve the fresh yeast in warm water and let it stand for 5 minutes. Combine the rye flour, wholemeal flour, salt and caraway seeds in a large bowl. Pour the yeast mixture into the dry ingredients and mix thoroughly to form a dense, sticky dough. Knead the dough for 10 minutes until it becomes more cohesive, then shape it into a round loaf and place it on a baking tray lined with baking parchment. Cover with a clean cloth and leave to prove for 2-3 hours at room temperature until noticeably risen. Preheat the oven to 200°C and bake the krama for 45-50 minutes until the crust is dark brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack before slicing; this traditional Baltic rye bread is best served the following day when the crumb has fully set.