Homemade Lithuanian Rye Bread

Ingredients

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) wheat flour 250g (2 cups) wheat flour
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 150g (½ cup) sourdough starter 150g (½ cup) sourdough starter
• 2 tbsp molasses or dark beer 2 tbsp molasses or dark beer
• 2 tsp salt 2 tsp salt
• 1 tsp caraway seeds (optional) 1 tsp caraway seeds (optional)
• 1 tsp active dry yeast 1 tsp active dry yeast

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 39g, 2g
• Protein: 5g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, wheat flour, and salt.
2. 2.
   In a separate bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the sourdough starter and molasses (or dark beer) to the yeast mixture and stir well.
4. 4.
   Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
6. 6.
   Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2 hours or until doubled in size.
7. 7.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to heat up.
8. 8.
   Punch down the risen dough and shape it into a round loaf or place it into a greased loaf pan.
9. 9.
   Sprinkle caraway seeds on top of the loaf if desired, gently pressing them into the dough.
10. 10.
    Transfer the loaf onto the preheated baking stone or baking sheet and bake for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove the bread from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour has less gluten than wheat flour, resulting in a denser texture. It is important to knead the dough thoroughly to develop the gluten and achieve a lighter loaf.
• Sourdough starter — A well-fed and active sourdough starter will enhance the flavor and rise of the bread. Make sure to feed your starter regularly and use it at its peak activity.
• Caraway seeds — Caraway seeds add a distinct flavor to the bread. If you prefer a milder taste, you can omit them or reduce the amount according to your preference.

Tips & Tricks

• For a darker color and richer flavor, use dark beer instead of molasses.
• To achieve a chewier crust, place a pan of water in the oven while baking to create steam.
• Allow the bread to cool completely before slicing to prevent it from becoming gummy.
• Store the bread in a paper bag or bread box to maintain its freshness.
• This bread freezes well, so you can make a larger batch and freeze individual slices for later use.

Serving advice

Serve the Lithuanian Rye Bread warm or at room temperature. It pairs perfectly with butter, cheese, or traditional Lithuanian spreads like skilandis or kastinys. Enjoy it as a side with soups, stews, or as a base for open-faced sandwiches.

Presentation advice

To showcase the rustic charm of Lithuanian Rye Bread, present it on a wooden cutting board or in a traditional bread basket. You can also sprinkle some caraway seeds on top for an extra touch of visual appeal.