Rye bread & sourdough
FEBRUARY 2026
Butter, a Slice of Tomato, Onion, and a Little Bit of Dill (Aivars Stūris)
Grand RApids, USA
Aivars has been baking sourdough bread for many years, having taken over the tradition from his father when he retired. Today, Aivars bakes bread for himself and his family, as well as for American friends and nearby Latvian communities, including Garezers and the Grand Rapids Latvian retirees’ association.
Photos are from Aivars Stūris’ private archive.
Sweet-Sour Rye Bread Recipe (Aivars Stūris)
Ingredients
Rye flour – 2 lb 3 oz (for the first dough)
Rye flour – 2 lb 3 oz (for the second dough)
Wheat flour, all-purpose – 3 lb 2 oz
High-gluten wheat flour – 1 lb 4 oz
Water – 2 ½ quarts, about 2.36 L, heated to 165°F
Sourdough starter – ½ cup
Dry yeast – 20 g
Caraway seeds – 30 g
Preparation
In a bowl, beat or mix 2 lb 3 oz of rye flour with 2 ½ quarts of water heated to 165°F. Cover and leave to ferment for 1 hour.
After 1 hour, add ½ cup of sourdough starter and mix. Leave to ferment for another 2 ½ hours.
Add the remaining rye flour, both types of wheat flour, the caraway seeds, and the yeast. Knead everything thoroughly until the dough is uniform.
Leave the dough in the bowl and mark a cross on top. Let the dough rise for 1.5 hours.
When the cross has risen, place the dough into baking forms or pans. Let it rise for 15 minutes in the oven at 100°F (38°C).
Bake at 368°F, about 187°C, for approximately 1 hour, until the bread is done.
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