Bread-baking starts with dough making. Dough preparing is based on sweetening process, where rye-flour, caraway-seeds and rye-malt are mixed together to keep bread fresh, aromatic and with real taste more longer. This also gives the sof part of bread more flexibility and smooth structure.
The parboiled dough is being fermented in wood barrels. The dough is being kneaded afterwards. Every loaf is being shaped with hands and repeatedly embraced. This is old master-trick of Liepkalni bakers.
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