Travel around and explore the rye grain’s journey from field to fork!

With travel map “Rye Road” „For more than a thousand years, rye bread has stood at the About center of Latvian tradition - not just as the mainstay of its diet, but as an enduring symbol of the Latvian identity. Latvian rye the Rye Road bread (Rudzu Rupjmaize) is special, the result of sophisticated, centuries-old methods for managing rye’s complex chemistry in Latvia and quirky behavior. To taste it is to understand, on the most visceral level, the soul of this extraordinary culture” This is the story of the rye grain; a carrier of Latvian identity since ancient times. Nowadays, we are aware Stanley Ginsberg, of many of the valuable properties of rye, which in- author, The Rye Baker (www.theryebaker.com) spires us to increase its consumption both by trying out old and creating new recipes, from porridge and pancakes to gingerbread biscuits and sprouted grains. We still bake rye bread according to our ancestors’ Contents traditions, because we love its authentic flavour and because it gives us strength. We take it with us on the Rye History and road and as a gift when we visit someone. Latvians put Traditions in Latvia bread on the table at every meal and it is an indispen- Rye Varieties and sable addition to soup. In pubs and restaurants, bread Characteristics is usually served with the main dish without ordering. 7 Reasons for Eating Rye In finer restaurants and in guest houses, bread is also Bread often home-baked. This brochure introduces the benefits of rye and both Rye Bread traditional and modern dishes offered by bakers, farm- What is needed for Baking steads and pubs in Latvia. In order to give everyone the Traditional Rye Bread opportunity to enjoy both ancient and modern flavours, six diligent hosts have teamed up to create the Rye Types of Rye Flour Road initiative. This culinary tourism offer is directed at anyone who appreciates natural and healthy food, Types and Varieties of who cares about the energy, nutritional value and origin Rye Bread of food, who is eager to explore the culinary traditions for using rye and who is excited to learn something Rye Grain and Rye Flour new. The creators of the Rye Road initiative not only Dishes bake their own rye bread and prepare delicious dishes Rye Bread Dishes and from rye, but also honour the ancient traditions and Snacks introduce others to them, thus bringing these traditions Celebrations into modern life. and Events

Visiting Rye Bread Bakers

About the www.countryholidays.lv/ryeroad Rye Road Project CEREAL: RYE Once upon a time, rye was considered to be a weed; however, over time farmers gradually discovered that rye had a better cold- hardiness and that it was more resistant to adverse weather condi- tions than wheat or barley. In Northern Europe, the first evidence of rye comes from the 1st century AD, but at the turn of the 8th to the 9th century winter rye had become the leading crop. According to the archaeological research conducted in the Lake Castle of Āraiši, in the 8th-9th century rye (Secale cereal) was cultivated and used in alimentation in Latvia as well. At the Open-Air Archaeological Museum of the Lake Castle of Āraiši, visitors can witness how bread was baked in those ancient times and how cereal dishes were cooked in clay pots over a campfire. Rye was widely grown as a crop in Latvia in the 18th-19th centu- ries and gradually it became one of the most important cereals. Rye is a winter crop, meaning that it is sown in autumn and in winter the sprouts have a dormant period, restarting their growing cycle with the arrival of the warm spring weather.

TRADITIONS AND BELIEFS In summer, rye blossoms for two weeks, then matures for two weeks, and then dries for another two weeks. After this period, it is ready for harvest. Just before the harvest, when the rye had matured, Latvians used to pick rye stalks for making rye hats, which would be used the following year during the Shrovetide celebrations. Rye History and This ritual was supposed to increase fertility and awaken the spring. Traditions in Latvia There was an ancient saying that if you were to find a two-eared rye stem during harvest, you were to expect wealth, happiness in love, and fertility. Upon the finishing of the harvest, a rye ear crown was usually made and brought home to the hostess. A Lat- vian tradition was to celebrate the day of Jēkabs. It was the day of new rye bread, when loaves baked from the freshly harvested rye were brought Photo: Jānis Jasjukevičs to the table. 2 3 MARKS ON BREAD LOAVES Before baking the bread, the hostess marked every single loaf that was to be put in the oven with her fingers or the palm of her hand. Usually, the mark was a straight cross, a diagonal cross, or several stripes. Ethnographer Indra Čekstere has studied the bread baking traditions in different regions of Latvia and has created a map of bread marks. In Kurzeme, the most common mark was the cross of crosses (the sign of Māra), whereas in Vidzeme the women also used to mark the sign of Laima, which reminds one of an ear of a crop and was also called the sign of fire. In Zemgale, a simple diago- nal cross was popular but in Latgale, a basic straight cross. When marking the breads, the baker would say these or similar words: “May you be enough for the family, enough for the children, enough for the poor, and enough for ourselves!”.

RYE STRAW PUZURIS

Special decorations called puzuris are made from rye straw. These are intricate and delicate straw mobiles, known for centu- ries not only in Latvia, but also in Northern Europe. Ancient Lat- vians believed that these decorations freed space from negative energies and helped in arranging one’s thoughts. Puzuris is usu- ally hung from the ceiling with the help of a linen or woollen thread so that it rotates slowly with the flow of air. Its rotation indicates that there is sufficient air circulation in the room, necessary for human health.

4 5 Rye is mainly grown in northern coun- VITAMINS increase the body’s de- Rye Varieties tries because it doesn’t need that much 7 Reasons for fences against various diseases; sun. True bakers know that the flavour CARBOHYDRATE provides the body and consistency of real rye bread can only with endurance and strength; and be obtained by using flour that has been Eating Rye made from rye grain historically grown FIBRE cleanses the body and im- Characteristics in Latvia. The most popular local varie- Bread: proves blood circulation; ties are Kaupo, Amilo, Walet, and Mata- PROTEIN strengthens the muscles dor. These varieties are less productive Rye grains contain a lot of substances and nerve cells; and more difficult to grow, which is why necessary for the human body. Grain only a few farmers choose to grow them, casings contain fibre and minerals, The COMPLEX of ANTIOXIDANTS, whereas bakers who bake traditional rye whereas the germs contain proteins, VITAMINS, and PROTEIN improves me- bread appreciate the quality of the flour vitamins B and E, and vegetable oils. tabolism; obtained from these varieties. In the plant The middle part of the grain is a source RYE ABSORBS FEWER HARMFUL breeders’ eyes, the more productive a of energy, as it contains starch, protein, SUBSTANCES FROM THE SOIL, such plant variety is, the more quality it loses and carbohydrate. as mercury or lead; when transformed in food. The historic rye varieties are of national value and it is BIOACTIVE COMPOUNDS STRENGTH- important to maintain their cultivation in Information prepared by the Latvian EN the immune system. order to preserve the seeds and therefore Bakers’ Association the opportunity to recreate the real flavour of rye bread, so beloved by every Latvian.

6 7 Rye Bread

In Latvian homes rye bread has always been a staple dish, earning it a place among the things, places and ideas considered Latvian symbols to- day. Salinātā rye bread has Traditional Latvian rye bread is made from a deep, dark colour, a flour of local grain varieties that have been pleasant aroma of baked grown here historically; it is fermented with bread and caraway natural sourdough, hand-made and baked on seeds, and a sweet and the hearth of a wood-fired bread oven. sour rye bread flavour. Salinātā means that it has been made sweeter, for example, by scalding flour with hot water. This is an old word that is most commonly used in the Kurzeme region, where rye bread was called salinātā bread or long bread. Baking traditional rye bread takes two days. The flour is scalded with boiling water and the dough is mixed with sourdough in a wooden dough trough, adding malt and caraway seeds. Sugar is also added to the dough, as it intensifies the fermenta- tion process and gives the bread its special sweet and sour flavour that is not typical for rye bread baked in other countries. In order for the dough to rise well, it must be kneaded by hand for a long time. The dough is left to proof for many hours and baked in a hot wood-fired oven, laying maple leaves under it or bran when cooking in winter. According to the ancestral tradition, rye bread is to be baked in large loaves and it can be stored for up to two weeks. Rye bread doesn’t lose its nutritional value during baking, as its fibre content remains the same and B vitamins are heat resistant. The crust of the bread also contains many valuable biologically active compounds. Latvian salinātā rye bread is registered in the EU quality scheme “Traditional Speciality­ Guaranteed” (Regulation (EU) No 12/2014)

8 9 What Is Needed For Baking Traditional Rye Bread

BREAD OVEN Built by a skilled craftsman, the bread oven is at the heart of it all. First the oven has to be heated, then the coal is removed and the ash is cleaned up, and finally the bread can be put in the hot oven DOUGH TROUGH to bake. Dough trough, bread trough or kneading trough is a large wooden receptacle, in which bread is kneaded by hand until it no longer sticks to the hands, meaning that it is ready for baking. These troughs are most often made from aspen or ash wood, as they don’t add any flavour to the dough. The dough trough is not to be washed after use. The left-over bits of dough must be scraped out, in order to keep the good bacteria for the next baking occasion. SOURDOUGH Sourdough is a small piece of dough that is left uncooked. It contains bread yeast cells and lactic acid bacteria. Sourdough is used for the next loaf of bread, mixing it in warm water. BREAD PEEL A bread peel looks like a wooden shovel with a long handle. Loaves of bread are placed on it and then slid into the oven. The freshly baked bread is also removed from the oven using a bread peel. 10 117 WHITE RYE FLOUR RYE BREAD Types of the finest type of rye flour. It is obtained Types and contains at least 90% of rye flour by separating the grains from their cas- WHOLEGRAIN RYE BREAD Rye Flour ings and preserving only the endosperm Varieties of Rye contains only dark rye flour that is obtained of the grain, which is then finely ground. by grinding the whole grain with its bran, White rye flour is used to make sweet Bread endosperm, and germ. and sour rye bread. SWEET AND SOUR RYE BREAD MEDIUM RYE FLOUR made from scalded white rye flour. coarser than white rye flour, containing RYE BREAD WITH SEEDS AND the endosperm and quite a lot of the bran GRAINS of the grain. whole, crushed, soaked grains, and vari- ous seeds have been added to the dough. DARK RYE FLOUR RYE BREAD WITH DRIED FRUITS obtained by grinding the whole grain to- gether with the bran and germ, which is AND BERRIES why it is high in fibre, B vitamins, iron and dried raisins, plums, cranberries, carrots, folic acid. Dark rye flour can only be stored or other similar ingredients have been for 2-3 months, because after this time it added to the dough. becomes bitter due to the oxidation of the oils in the grain germ. 12 13

SKLANDRAUSIS RYE CRACKERS Sklandrausis is a traditional dish of the Kurzeme Crackers are a type of a very famous traditional region and of the Livonians. These small cakes are Scandinavian bread, which is also gaining more and baked for the solstice celebrations, and look very more popularity in Latvia. The dough is made up of sunny thanks to their beautiful orange colour. Their rye flour, buttermilk or kefir, a little bit of oil, bicar- base is made of firm and thinly rolled unleavened bonate of soda, salt and sugar. If desired, caraway rye dough discs with folded edges, forming a sort seeds can also be added. It is also recommended to of a fence (sklanda) – hence the name. Their filling add ground flaxseeds, as they help to form smoother is made of potatoes, carrots, sour cream and sug- dough. It is important that the dough can be rolled ar. Caraway seeds or ground cinnamon can also be well, because the thinner the dough is, the more sprinkled on the top. In ancient times, these small delicious the crackers will be. Before putting the cakes used to be baked in the ashes of a camp- baking tray in the oven, the rolled out cracker dough fire, whereas nowadays they are baked in the oven can also be sprinkled with water and a mix of seeds. until the dough is crisp, the sugar After baking, your massive cracker should imme- melted and the flavours well com- diately be cut up and left to dry out a little. Alter- bined. Sklandrausis is registered in natively, you can also break it into irregular pieces, the EU quality scheme “Traditional once it has completely cooled down. These crackers Speciality Guaranteed” (Regulation can be eaten on their own or with various toppings, (EU) No 978/2013). just like sandwiches.

RYE FLOUR GINGERBREAD BISCUITS RYE BREAD LAYER CAKE Rye gingerbread biscuits are delicate and traditional Rye bread cake is an integral part of Latvian national winter solstice snacks. The dough is prepared by cuisine and it is often baked to celebrate National heating honey, sugar, and butter together with ground Independence Day. Rye symbolises the strength of spices such as cinnamon, cloves, coriander seeds, the Latvian countryside, berries – the taste of the Lat- allspice, black pepper and nutmeg. Cardamom, gin- vian forest, and cream – a holiday greeting from the ger, or even coriander or grated lemon zest will also Latvian cows. The recipe is as follows. First, whisk complement the flavours nicely. When the sugar has egg yolks with sugar. Then add rye breadcrumbs and melted, add bicarbonate of soda and let the mixture fold in stiffly whisked egg whites. Pour the batter cool down slightly. Then add eggs and flour, knead the evenly on a baking tray and bake the cake layers dough, wrap it up and leave it to rest. Before baking, either in round or square shapes. Once they have roll the dough out very thin and, using biscuit cutters, cooled down, stack the layers on top of each other, make various shapes of biscuits. If you wish the fin- covering each layer with lingonberry, cranberry, or ished biscuits to have a shiny surface, brush beaten rhubarb jam, as the jam you use must be strong and egg over them; however, rye dough biscuits also look slightly sour. The top is then decorated with whipped beautiful after baking with no glaze. While baking, cream and fresh berries. Apart from this classic re- their characteristic and tempting aroma will fill your cipe, there are a variety of modern variations, adding home with a truly festive feel. For the gingerbread a drop of aromatic alcoholic drink to enhance the biscuits to stay crunchy, they should be stored in an flavour, or making another kind of filling, or making airtight container. Due to their low moisture, these the layers only from egg whites and rye bread – the biscuits keep for several months. variations are endless. You could also make a Swiss roll cake with rye bread layers, cream and berries. 16 17 SHEPHERD’S BREAD Rye Bread Dishes and Shepherd’s bread is a Latgalian speciality with a story. In the past, these small bread buns were Snacks given to the young shepherds when they left home Although rye bread has a strong and particular flavour, it goes extremely well with to spend the whole day in the fields and in the other products, thus creating a new experience for your taste buds. Skilful chefs will meadows. These small buns were made using a know how to turn stale rye bread into truly delicious dishes. The following desserts dough scraper. Before baking, the middle was filled are perfectly in line with the latest zero waste lifestyle trends, suggesting great ways with either small pieces of bacon or curd, so that for using the piled up rye bread heels and crusts. the bread could then be packed up for the young shepherd’s lunch. Rye bread has this peculiarity that, unlike with wheat bread, it should not be eaten RYE CROUTONS hot, right after baking. However, this can prove to be quite difficult, as the delicious aroma of rye bread The strong aroma of rye croutons with hints of rye, spreads across your home. It can be extremely hard malt, caraway seeds, and garlic, will never fail to to wait for the next day without having a small bite. make your mouth water. Rye croutons are made by This is where the shepherd’s buns come in very chopping rye bread slices into long pieces and fry- handy, as you can make several smaller buns from ing them in vegetable oil until they become crunchy the same dough too. These will cool down quicker and beautifully brown. Later, freshly ground Latvian and can be consumed on the day of baking. garlic and coarse salt are added, letting the flavours soak into the bread slightly. Croutons traditionally accompany cold beer, however, they taste great on their own too. Often they are served together with other savoury nibbles, such as cheese slices, pick- led vegetables, spicy dips, and nuts. Croutons can RYE BREAD KVASS be stored for a long time, making them the perfect souvenir! Kvass is a very old traditional drink that has a simi- lar brewing history to beer. It is made from stale slices of rye bread, soaked in boiling water. Sugar LAYERED RYE BREAD DESSERT or honey and yeast are then added, thus start- ing the fermentation process. Properly made and In some parts of Latvia, this rye bread dessert is also fermented kvass quenches thirst and refreshes called ambrozijs. It is made from stale rye bread, greatly. While its flavour can generally be described which is grated and fried in a pan with a little bit of as sweet, it must also have a hint of sourness and butter, some sugar and cinnamon. Whipped cream slight bitterness. A good kvass is foamy, rich and and jam made from sour berries are used in this sparkling. Naturally fermented kvass can be stored dessert. Usually, lingonberry, cranberry or black for a very short time, even in a refrigerator, but it currant jam is used. This layered dessert can be has incomparably better flavour qualities than the made both in a large glass container and in smaller industrially produced versions of the drink. serving bowls. It is made by alternating layers of breadcrumbs, cream and jam. If the breadcrumb layers are thin, the dessert can be eaten straight away, fully enjoying the crispness of the rye bread- crumbs. If, however, you would prefer for the bread layers to be soft, give the dessert some time to rest. 1418 19

Celebrations and Events Celebrations and Events

BREAD STREET IN MILK, BREAD AND HONEY THE CITY FESTIVAL FESTIVAL IN

EVERY YEAR, the Latvian Bakers’ Association takes part in the Riga City Festival and creates EVERY YEAR, AT THE END OF AUGUST, the Bread Street in the very centre of the city. the “Milk, Bread and Honey Festival” The association is represented by the most takes place in Jelgava, giving everyone active bakeries in Latvia, their best craftsmen, the opportunity to taste and buy the most and their apprentices. All along the street, the delicious milk, bread and honey products bakers make and bake a variety of treats, tell from all over Latvia. A festive mood is people stories and legends about bread, and ensured by open-air stage performances invite everyone to join in the activities they by several choirs, folk music ensembles have prepared, such as solving riddles and and bands. Tastings and contests are recognising different cereals, ancient baker’s held throughout the day, determining tools, and bread ingredients. people’s favourite honey and bread prod- The Bread Street gives everyone the op- ucts. Various creative workshops and portunity to learn about bread and to taste and sports activities also take place during purchase breads and bread and flour prod- the festival. ucts that are both well-known and brand new, created with the modern consumer in mind. 22 23 Visiting Rye Bread Bakers

Excursion and Baking Bread in the “Caunītes” Homestead www.caunites.lv

CONTACT INFORMATION “Caunītes”, Cenu Parish, Ozolnieku , LV-3018, Latvia Ph. +371 26352395 E-mail: [email protected] HOST AND OWNER Santa Rubene

The “Caunītes” homestead welcomes visitors who wish to enjoy a Latvian atmosphere and company. Under the hosts’ guidance, everyone can bake their own loaf of sweet and sour rye bread or soft pretzels in an authentic wood-fired oven. Visiting Rye Bread www.countryholidays.lv/ryeroad Bakers

www.countryholidays.lv/ryeroad 1824 25 Visiting Rye Bread Bakers Visiting Rye Bread Bakers

Miller’s Lunch at the Latgalian Delicacies Āraiši Windmill at the “Dzīles” Bakery

CONTACT INFORMATION www.dziles.lv “Vējdzirnavas”, Drabešu Parish, Amatas Municipality, LV-4101, Latvia CONTACT INFORMATION Ph. +371 29238208 Zaļā iela 9, Malnava, Malnavas Parish, E-mail: [email protected] Kārsavas Municipality, LV-5750, Latvia HOST AND OWNER Ph. +371 26538016 Vineta Cipe E-mail: [email protected] HOST AND OWNER The four storeys of the windmill tell Aina Barsukova of the way grains used to be ground in the past, and the visitors can also The Dzīles Bakery bread is a true symbol try out their own grain milling skills. of Kārsava, including rye bread with lin- The Miller’s Lunch Menu includes bar- gonberry jam, bread with dried tomatoes ley porridge made with fresh milk and and thyme, and other tasty breads. The topped with a delicious meat sauce, rye bakery offers their guests a meal, the bread soup with whipped cream, and rye opportunity to cook together, and at the bread layered dessert with cranberries end of the meal, to try the special Dzīles and whipped cream. Every year on the Bakery cake or the traditional asuškas last Sunday of July, the mill owners cel- (sweet yeast dough mini pies). Guests ebrate the day of Jēkabs with a festival also have the opportunity to buy bread of young rye bread, bringing together to take home. Dzīles Bakery offers their all the people from the Vidzeme region guests a truly enjoyable and educational who daily bake their own bread at home. hands-on experience. www.countryholidays.lv/ryeroad www.countryholidays.lv/ryeroad

26 27 Visiting Rye Bread Bakers Visiting Rye Bread Bakers

Kurzeme Bread in Rye Bread Baking “Bērziņi”, Jūrkalne Weekend at the “Kukaburra” Café

CONTACT INFORMATION www.facebook.com/latviesuvirtuve “Bērziņi”, Jūrkalnes Parish, Municipality, LV-3626, Latvia CONTACT INFORMATION Ph. + 371 29471655 “Sargi”, Launkalnes Parish, E-mail: [email protected] Smiltenes Municipality, LV-4718, Latvia HOST AND OWNER Ph. +371 26188872 Juris Lastovskis E-mail: [email protected] HOST AND OWNER At the Bērziņi farmstead, delicious rye Jānis Krieķis bread is made, following old family reci- pes. Their bread gains its unique flavour and aroma from the special, more than At the Kukaburra Café on the Buliņi farm, 70 year old oven, as well as from the real rye bread is baked every weekend, bread-baking tools, such as wooden and guests can take part in both flour dough troughs, dough scrapers, and milling and bread baking activities. The peels, all of which have been preserved café serves popular Latvian dishes, made from times long past. with ingredients provided by local farm- ers.

www.countryholidays.lv/ryeroad www.countryholidays.lv/ryeroad

28 2129 Visiting Rye Bread Bakers

Rye Fields On Horseback: the “Klajumi” Horse Farm www.klajumi.lv

CONTACT INFORMATION “Klajumi”, Kaplavas Parish, Krāslavas Municipality, LV-5668, Latvia Ph. +371 29472638 E-mail: [email protected] HOST AND OWNER Ilze Stabulniece Here you can enjoy the truly rural environ- ment of the Klajumi farmstead and the beau- tiful views of the Daugavas Loki Nature Park from horseback. The kitchen of the Klajumi horse farm serves their guests freshly baked, hot slices of rye bread topped with ham for breakfast and bread with lard, sprats or pike for lunch. Guests are provided with various sources of literature on the baking of bread and on the dishes served to them, and can enjoy an exhibition of antique bread bak- ing tools. The farm cooperates with several Latgalian bakers from Krāslava, Aglona and Andrupene, meaning that their guests can en- joy and compare different flavours of bread. www.countryholidays.lv/ryeroad

30 31 About the Rye Road Project Travel map “Rye Road”

The project “Rye Road: a Product of Culinary Tourism” (19-00-A01630-000002) The Rye Road initiative has also been joined by ot- is an initiative by a group of Latvian rural tourism entrepreneurs with an objec- her rural entrepreneurs who bake rye bread either tive to create and promote the Rye Road, a culinary tourism product of national following traditional recipes or family recipes per- significance, based on the topic of the preservation of rye bread and rye product fected from generation to generation and who make traditions in Latvia. various dishes from rye bread or rye flour and serve them to their guests. These hosts demonstrate the PARTNERS OF THE PROJECT: bread-making process to their visitors, allow them The Latvian Country Tourism Association to make their very own loaf of bread, offer healthy “Lauku ceļotājs” and delicious rye grain and rye flour dishes, as well as drinks that retain the strength of the rye grain, SIA “JS Caunītes” and introduce them to the traditions regarding rye Vineta Cipe, BULIŅI and bread. Guests are always extremely welcome! The Āraiši Windmill ĀRAIŠI WINDMILL BĒRZIŅI Added to this edition is a map with descriptions and IK “Dzīles” DZĪLES JS CAUNĪTES contact information that will help you plan your Rye ZS “Bērziņi” Road journey. ZS “Buliņi” ZS “Klajumi” KLAJUMI

www.countryholidays.lv/ryeroad

Atbalsta Zemkopības ministrija un Lauku atbalsta dienests. www.countryholidays.lv/ryeroad This publication is part of the project “Rye Road: a Product of Culinary Tourism” (19-00- A01630-000002); its objective is to create the “Rye Road”, a culinary tourism product of national significance, based on the topic of the preservation of rye bread and rye product traditions in Latvia. 2432 “Lauku celotajs” is a Country Tourism Association based in Latvia, established in 1993. The association unites small family-run accommodation and service providers in the Latvian countryside and organised tours. Through many years of operation we have established great re- lationships with our suppliers and our visitors benefit from our extensive local knowledge and personal service.

Kalnciema 40, Riga, LV-1046, Latvia Phone: +371 67617600 E-mail: [email protected] www.countryholidays.lv Ipiķi Lode Vilpulka Ramata Salaca Rūjiena Rozēni Mazsalaca 36 37 Ainaži Sēļi Rūja Naukšēni Mērnieki Skaņkalne Endzele Iģe Kārķi Ērģeme Staicele Seda Valka KUIVIŽI Vecate Košķele Ungurpils Lugaži Kolka Kolkasrags Salacgrīva Korģene Aloja Burtnieks 2 Vecsalaca Vilzēni Rencēni Sēļi Mazirbe Svētciems Svētupe Pāle Puikule Ēvele Jērcēni Irbes šaurums SLĪTERES NAC. PARKS Matīši Burtnieki Lizdēni Seda Melnsils Ozolmuiža Briede Strenči Miķeļtornis Gauja Bērzaine Korneti Jaunklidzis Ovišrags Vīdale RĪGAS Viļķene Dikļi Irbe Neveja Ģipka Pociems Zilaiskalns 35Valmiermuiža Vijciems Ape Ziemeris Tiegaži Brenguļi Trikāta Dauguļi Vija Stepi Jaunlaicene Mārkalne Ķurmrags Ozolaine Limbaži Vaidava Pededze Dundaga Roja Kocēni Plāņi Lobērģi Gaujiena LĪCIS Alūksnes ez. Ance 3 Rude Umurga Lielezers Cempi Abuls Bilska Grundzāle Māriņkalns Roja Tūja Liepupe 34 Brutuļi Rinda 23 Kolberģis Kūdupe Kaltene Brasla Rubene Mēri Stende Alsviķi Vaidava Mūrmuiža Blome Vireši Trapene VENTSPILS Tiņģere Anuži Kalnamuiža Alūksne Pededze Valgalciems Rozula Vidaga Strautiņi Pope Lubezere Mārsnēni Smiltene Brenci 1 Puze Upesgrīva Lādezers (Maliena) Cīruļi Stalbe Liepa Palsmane Gauja Zeltiņi Dokupe (Blāzma) Nogale Rozes Jaunzemi Liepna Mērsrags Plācis Jāņmuiža33 (Lode) Kalncempji Mālupe Vidriži Palsa Venta Valdemārpils Straupe Auciems 38 Anna Tārgale Pūņas Skulte Cēsis Vēde Raiskums Rauna Launkalne Variņi Žīguri Vārve Stikli Vandzene Mērsrags Zvejniekciems Lēdurga GAUJAS Priekuļi Kalniena Laidze Mandagas Lejasciems Jaunanna Kuprava Ķūļciems NAC. PARKS 29 31 32 Beļava Borisova Zūras Ugāle Talsi Engures ez. Pabaži Inciems Bērzkrogs Rēveļi Velēna Stāmeriena Vīksna Saulkrasti Bīriņi Gauja Kārļi 30 Sinole Viļaka Užava Spāre Pastende Pļavas Bērzciems 28 Rīdzene Drusti Vecstāmeriena Ventava Usma Lauciene Pēterupe 24 39 Lizums Ozolkalns Līgatne Amata Dzērbene Ranka Litene Mundigciems Dursupe Gauja Ragana 27 Ieriķi Galgauska Semenova Dižstende Turaida Gauja Kubuli Balupe Ziras Engure Augšlīgatne Ģikši Gulbene (Medņeva) Usmas ez. Loja Taurene Melnbārži Jaunpiebalga Stradi Užava Strazde Zentene Gauja Sigulda Tirza Zlēkas Abava Stende Carnikava Murjāņi Gauja Sērmūkši Stāķi Balvi Bērzkalne Cēre Daugava Peltes Alauksts Druviena Stari Jaunpagasts 9 Garciems Kadaga Vangaži Skujene Gulbītis Naudaskalns Šķilbēni Ķesterciems 26 Tirza Daukstes Rekova Kalngale 25 Jūdaži Vecpiebalga Egļuciems Venta Bebrupe Plieņciems Ādaži Inčukalns Spuldzēni Jaungulbene 43 Ozoli Renda Valgale Kandava Apšuciems 21 Allaži More Sudarbe Jūrkalne Padure Pūre Cērkste Klapkalnciems Baltezers Nītaure Kaive Liezēre Līgo Ragaciems Garkalne Inesis Rugāji Ēdole Sabile Sēme Pededze Briežuciems Mežvalde Kaņieris RĪGA Ķīšezers Zaube Ineši Kraukļi Dzelzava 4 Lapmežciems Mālpils Tikaiņi Upesciems Tumšupe Cesvaine Vectilža Kūkova BALTIJAS JŪRAĪvande Valdeķi Abavnieki Tukums Milzkalne10 Bigauņciems Ogre Alsunga Matkule JŪRMALA Babīte 22 Upmalas Ozoli Baltinava Priedaine Ropaži Liede Benislava ĶEMERI Piņķi Ulbroka Sidgunda Lautere Tilža Kuldīga Kabile Zemīte SLOKA Spuņņciems Zaķumuiža Tume L.Jugla Kuja Imula Smārde Līčupe Biksēre Pāvilosta Gudenieki Vāne 12 Mārupe Saurieši Jumurda Saka Pelči (Braki) Lubāna Rīva Vilgāle Abava Vārme 11 Babītes ez. Baloži Suntaži Ērgļi Vestiena Kusa 42 Bērzpils Šķēde Amula Irlava Vienība ĶEMERU 13 Salaspils Tīnūži M.Jugla Ķeipene Akmeņrags 5 Snēpele Jaunmārupe Taurupe Madona Meirāni Krišjāņi Salnava Slampe NAC. PARKS Saulkalne Apriķi Ķikuri Jaunlutriņi Zante Vaski Laubere Sidrabiņi Sauleskalns MeirānuDegumnieki Iča 44 45 Turlava Tīreļi Stūnīši Ikšķile Prauliena Tebra Lancenieki Ogresgals Madliena Lazdona Kārsava Raņķi Satiķi Viesatas Daugmale Bērzaune Vecsaikava kan. Vecstružāni Dekteri Malnava Ziemupe Ošenieki Olaine Ķekava Ogre Ogre Meņģele Sausnēja Lubāns Otrie Lestene Ciemupe Irši Mārciena Iča Goliševa Durbe Laidi Lēdmane Rēzekne Džūkste Kalnciems Valgunde Jaunolaine Baldone Rembate Vietalva Rogovka Mežvidi (Aizgārša) Cīrava Aizpute Lutriņi Remte Tome Lobe Vērgale Jaunpils Jaunbērze Veckrape Lobes ez. Ļaudona Barkava Gaigalava Mērdzene Kazdanga 14 Ķegums Odziena (Bikava) Stružāni Saraiķi Rokasbirze Kušaiņi Druva Pienava Vītoliņi Lielvārde Vecbebri Jaunkalsnava Mežvidi RītupePušmucova Ciecere 8 Līvbērze Dzērumi Ķeguma Aiviekste Mētriena Ilzeskalns Ludza Dunalka Ozolnieki D Kaibala Pērse Murmastiene Nagļi Bērzgale Butnāri Brocēni Vārpas Veseta Malta Durbes ez. Blīdene Jāņupe ūd-krāt. a Jumprava Koknese Bormaņi Rikava Dricāni Blonti Vecpils Skrunda Zirņi JELGAVA u Skrīveri Aiviekste Varakļāni Saldus Kaķenieki Miltiņi g Dzelmes 40 Pļaviņas GOSTIŅI Audriņi Lendži Kapsēde Kalvene Rudbārži ŠķibeNākotne Āne Dimzukalns a Aizkraukle Sondori Cirma ez. Lucmuiža Līdumnieki Durbe Draudzība Zālīte Vecumnieki va Stukmaņi 41 Dekšāres Jaunviļāni Liuža Cibla Jaunmuiža Garoza Birzgale Antūži Stirniene LIEPĀJA Lieģi Dobele Zemgale Svēte Mežciems Jaunjelgava Aizkraukle Tutāni 46 Felicianova Zaņa Striķi Sēlija Varieši Atašiene Robežnieki Venta Stūri Bērze Vircava (Sēlpils) Spuņģēni Mežāre Viļāni L.Ludzas ez. Dzelda Auri Iecava Misa Sērene Pļaviņu Staburags Ludza Sakstagals Martiši Zilupe Grobiņa Krote Naudīte Krimūnas Platone Staļģene Taurkalne Sece KRUSTPILS Greiškāni Pampāļi Īle EmburgaLielupe ūd-krāt. Kūkas Vārtāja Vībiņi Kroņauce Sīļukalns Radopole Strupļi Sprūževa Bunka LielvircavaVircava Dāviņi Stelpe Gavieze Kursīši Lielauce Valle Sala Zīlāni Ozolmuiža Briģi Dubeņi Kareļi 15 16 Zaļenieki (Birzes) Iecava Galēni Ņukši Virga Viesturi Daudzeva Turki RĒZEKNE Kivdolova Platone Vecružina Nīgrande Vecauce Tērvete Svēte JĒKABPILS Nirza Pērkone Liepājas ez. Paplaka Priekule Jaunauce Code Bārbele Daudzese Brodi Vīpe Oša Stabulnieki Stoļerova 47 Kalni Auce Bēne Zelmeņi Lielplatone Bērstele Mežotne Sunākste Smelteri Bekši Pilda 17 Sesava JauncodeVecsaule Kurmene Ziemeļsu Daugava Purmsāti Ezere Vītiņi Vilce sē Jaunsilavas Gorņica Čornaja Zilupe Bernāti Vadakste 19 Birži ja Rudzāti Kruki Ozolaine Pieniņi Rēzekne Rude Vaiņode Ruba Ziedkalne Rogoviki Lūznava Lauderi Bārta Gramzda Vadakste Bukaiši Augstkalne Eleja Pilsrundāle Skaistkalne Ērberģe Līvāni Zaļesje Bārta Bērvircava Saulaine Ceraukste Vidsala Prīkuļi Malta Rāznas Kaunata Nīca Kalēti Ukri Viesīte Dubna Rožupe Malta Pasiene Svitene Rītausmas Mūsa Vandāni Riebiņi Silajāņi Zosna ez. 18 Ērgļi Zalve Sutri Līči Vecslabada Bērzi D Dubulti Leimaņi Upenieki Gaiļmuiža Dubuļi Jūrmalciems Mēmele ie Feimanka Lipuški Rundēni Sikšņi Uzvara n Feimaņi Sarjanka Īslīce v Lone Sauka Zasa RĀZNAS Grenctāle id Sproģi Vanagi Preiļi Feimaņu ez. su Saukas ez. Puša NAC. PARKS Mēmele sē Mežgale Vārkava Papes ez. ja Jersika Aizkalne Kastīre Plusons 20 (Jasmuiža) Andrupene Slate Rimicāni Rušons Andzeļi Ezernieki Rucava Pilskalne Cīruļi Dunava Aglonas stac. Jaunaglona Sventāja Elkšņi Vecvārkava Priežmale Šķaune Pape Aknīste Arendole Ārdava Astašova Ežezers 6 7 Mērogs / Scale / Maßstab / Масштаб 1 : 1 200 000 Autoceļu segums (asfalts; grants) / Nereta (Upmala) Aglona Svarinci Road pavement (asphalt; gravel) / Asare Rubeņi Nīcgale 48 Pelēči Cirišs 49 50 12 0 12 24 km Ozoliņi Dagda Porečje Straßenbelag (Asphalt; unbefestigte Straßen) / Kaldabruņa Kalupe Špoģi Auleja (Bērziņi) Ancene Покрытие автодорог (асфальт; гравий) Gārsene Dviete Dubna Dubna Grāveri Konstantinova Bebrene Višķi Asūne Neikšāni Vabole Ambeļi Autoceļu numuri / Road numbers / Maļinova Šķeltova Sīvers Rudzu ceļa objekts / Rye Road site / Biķernieki Skaista 15 Straßennummern / Номера автодорог Subate Ilūkste Kombuļi Robežnieki Roggenweg Objekt / Объект на Пути Ржи Pilskalne Līksna Izvalta Drīdzs Ilūkste Lociki Naujene Eglaine Augstkalne Pārceltuve / Ferry / Fähre / Переправа Dzelzceļi / Railways / Eisenbahn / Железные дороги Ezerkalns Šēdere Pašuliene Krauja Galvenie autoceļi / Primary roads / Svente 51 Krāslava Vecstropi 52 Indra Indra Staatliche Hauptstraßen / Главные автодороги ES-NVS starptautiskais robežšķērsošanas punkts / Lidosta, lidlauks. Ostas / Airport, air‘eld. Ports / Daugava Kalnieši EU-CIS international border-crossing point / GRĪVA Tabore Kaplava Flughafen, Flugplatz. Hafen / Аэропорт, аэродром. Порты Sventes ez. Kalkūni Varnaviči Piedruja Mirnijs ČervonkaSaliena Reģionālie autoceļi / Regional roads / Grenzübergangspunkt der EU mit Zollkontrolle / Laucesa Skrudaliena Regionale Hauptstraßen / Региональные автодороги Международный пункт пересечения границы между ЕС и СНГ Īpaši aizsargājamās dabas teritorijas / Specially protected natural areas / Medumi Silene LaucesaDemene Vietējie autoceļi / Local roads / ES-NVS robežpārejas punkts / EU-CIS border-crossing point / Besonders geschützte Naturgebiete / Kumbuļi Lokalstraßen / Местные автодороги Grenzübergangspunkt der EU / Пункт перехода границы между ЕС и СНГ Особо охраняемые природные территории Riču ez.