Dessert

Belarusian Solodukha

A fermented sweet-tart rye flour and malt dessert made through repeated heating and cooling.

What you’ll need

• rye malt: 400 g
• rye flour: 200 g
• water: 1400 ml
• honey: 150 g
• salt: 4 g
• active rye sourdough starter: 20 g

How to make it

1. Pour 600 ml boiling water over the rye flour and whisk immediately into a smooth scald. Cool to 60-62°C/140-144°F. Separately mix the malt with 400 ml water at 55-60°C/131-140°F, then combine the two mixtures.

Keep cooking
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From the In My Fridge recipe collection. This duration is an elapsed-time estimate including fermentation, not active cooking time. Follow the timing in each step.