Rye bread is Latvian speciality. This recipe is for bread made of parboiled flour, Plaucēta Rupjmaize in Latvian. Hundred years ago the baking of rye bread was a weekly activity in every country household while nowadays this is a rarity, because to bake the read ryq bread one needs a real bread stove.
In the previous evening cover half of flour with a boiling water, stir it until the dough gets sweet. Then sprinkle the top with the flour, cover with linen towel and let it until the next morning.
In the morning add the other half of the flour and brake the dough. If the dough turns too solid then add more boiling water. Cover with the linen towel and let it leaven.
Form the bread loafs and bake in the hot stove. No salt is added to this dough!