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  2. Rupjmaize - Wikipedia

    en.wikipedia.org/wiki/Rupjmaize

    [1] [2] The first written references to Latvian rye bread are found in a recipes book dating back to 1901. [citation needed] The bread is made in a wood fueled hearth furnace from coarse (1740. and 1800. type) rye flour, with the addition of malt and caraway seeds as ingredients, giving the bread its characteristic flavor and aroma. [3]

  3. Layered rye bread - Wikipedia

    en.wikipedia.org/wiki/Layered_rye_bread

    Layered rye bread (Latvian: rupjmaizes kārtojums) is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage cheese ice cream.

  4. Lithuanian cuisine - Wikipedia

    en.wikipedia.org/wiki/Lithuanian_cuisine

    Rye bread was eaten every day for breakfast, lunch and dinner. Bread played an important role in family rituals and agrarian ceremonies. [14] Traditionally, the centerpiece of Lithuanian cuisine is dark rye bread (ruginė duona) which is used more often than light wheat breads. The archeological finds reveal that bread in the 9th - 14th ...

  5. Bread and salt - Wikipedia

    en.wikipedia.org/wiki/Bread_and_salt

    Bread and salt (Bulgarian: хляб и сол, romanized: hlyab i sol) is a traditional Bulgarian custom expressing hospitality, showing that the guest is welcomed. The bread and salt is commonly presented to guests by a woman. Bulgarians usually make a certain type of bread for this occasion called pogacha, which is flat, fancy, and decorated.

  6. Bread in Europe - Wikipedia

    en.wikipedia.org/wiki/Bread_in_Europe

    In Latvia, rye bread (rudzu maize) has been a national food staple for centuries and is included in the Latvian Culture Canon. The bread is similar to a Russian or German black bread and is made from coarse rye flour, malt and caraway seeds and traditionally baked in a wood-fired oven. The leftover rye bread is used to make the layered rye ...

  7. Latvian cuisine - Wikipedia

    en.wikipedia.org/wiki/Latvian_cuisine

    Latvian cuisine offers plenty of varieties of bread and dairy products, with dark rye bread considered to be a Latvian specialty. Meat features in most main dishes, but fish also is commonly consumed, especially in the coastal areas next to the Baltic Sea. Both hot- and cold-smoked varieties of meat and fish are common. [3]

  8. Rye bread - Wikipedia

    en.wikipedia.org/wiki/Rye_bread

    In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.

  9. Borodinsky bread - Wikipedia

    en.wikipedia.org/wiki/Borodinsky_bread

    Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...