LITHUANIAN BALTIC RYE BREAD (SOURDOUGH)
Make and share this Lithuanian Baltic Rye Bread (Sourdough) recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1482.2, Fat 13.9, SaturatedFat 3.6, Sodium 7155.7, Carbohydrate 330.8, Fiber 66.9, Sugar 45.8, Protein 41.1
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