Here are a few typical problems and ways of dealing with them: Caraway Rye BreadCaraway is a popular flavour found in rye breads from Scandinavia to the Ukraine. In Moscow, Rizhsky (Riga) bread used to be second only to Borodinsky in bread lovers’ estimation. This recipe is based on breads from Latvia and Estonia and is similar to the German Schwarzbrot, although that is not literally a black bread. It is a sourdough rye and wheat bread in which the two grains are present in equal quantities. The wheat flour gives the dough sufficient structure to make a freestanding loaf possible, though it can equally well be baked in a tin. Some traditions call for the use of a little baker’s yeast in addition to the sourdough. I find that the extra yeast hurries the dough along too much and produces a drier, more crumbly texture, but if time is short this may be your only option.A first rise is suggested for this bread in order to allow some ripening of the gluten from the wheat flours in the dough.
