Not all breads are made equal

My husband and I are in Latvia for a month. I have come here for a choir festival, and also to immerse myself in my heritage.

One thing they do really well here is the bread.

Not a big bread eater, I normally get a little upset tummy if I eat white or brown bread in Australia.

However in Latvia, they make an enormous range of dark rye breads. Some of them do not contain yeast and are produced over a long period of time, sometimes more than 24 hours.

The dark breads here are low in fat, high in fibre, and high in protein. The perfect bread.