Lithuanian Baltic Rye Bread Sourdough Recipes

EASY LITHUANIAN DARK RYE BREAD (RUGINE DUONA)

Steps:

• Gather the ingredients.
• Add milk to a heavy-bottomed saucepan and set over medium heat. Cook until milk begins to steam and bubbles form around edges, stirring frequently with a wooden spoon or silicone spatula. Check with a thermometer often; milk should reach a scalding temperature of 180 F.
• Remove from heat and cool scalded milk to 110 F. (This is done to denature proteins in the milk that can inhibit gluten formation and keep dough from rising.)
• In a large bowl or stand mixer, add butter, sugar, and salt. Pour over scalded milk and stir until cool.
• In a small bowl, dissolve yeast in lukewarm water. Add yeast mixture and 3 cups of rye flour to milk mixture. Beat thoroughly, then beat in remaining rye flour and caraway seeds , if using.
• Cover and put dough in a warm place (70 to 75 F) and let dough rise until doubled. This can take quite a long time because you are using only rye flour; plan for a few hours and know that it can take as long as 12 hours.
• Add whole-wheat flour and knead until smooth. It helps to wet your hands as this is a dense and sticky dough. It won't develop the springy consistency you get with wheat doughs, so don't keep adding flour hoping to achieve that texture.
• Preheat oven to 450 F. Line 2 bread pans with parchment paper.
• Divide dough in half and shape into 2 round or oblong loaves and place into pans. Cover with greased plastic wrap and let rise until doubled (1 to 4 hours). Brush tops of loaves with beaten egg white.
• Bake both loaves for 15 minutes. Reduce heat to 350 F and bake an additional 35 to 45 minutes longer or until an instant-read thermometer registers 190 F when placed into center of loaves.
• Turn loaves out of pans onto a wire rack to cool completely.

LITHUANIAN BALTIC RYE BREAD (SOURDOUGH)

Steps:

• Preheat the oven to 375°F degrees.
• Proof the yeast in the lukewarm water with the sugar.
• Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm.
• Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup.
• When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny.
• Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours.
• Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size.
• Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two loaves. Can be frozen.
• Breads Of The World.