Lithuanian-style Stuffed Rye Bread

Ingredients

In this Lithuanian adaptation, we substitute the traditional Maltese ftira bread with Lithuanian rye bread, which adds a distinct earthy flavor and dense texture to the dish. The fillings are also adjusted to reflect Lithuanian cuisine, incorporating smoked meats, sausages, and pickles that are commonly used in Lithuanian dishes. This adaptation brings the essence of Lithuanian flavors to the traditional concept of stuffed bread. We alse have the original recipe for Ftira tar-Randan, so you can check it out.

• 1 large round Lithuanian rye bread 1 large round Lithuanian rye bread
• 200g (7oz) smoked ham, thinly sliced 200g (7oz) smoked ham, thinly sliced
• 200g (7oz) Lithuanian sausage, thinly sliced 200g (7oz) Lithuanian sausage, thinly sliced
• 100g (3.5oz) Lithuanian cheese, grated 100g (3.5oz) Lithuanian cheese, grated
• 100g (3.5oz) pickles, sliced 100g (3.5oz) pickles, sliced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice off the top of the rye bread and set it aside. Hollow out the center of the bread, leaving a thick shell.
3. 3.
   Layer the smoked ham, Lithuanian sausage, cheese, pickles, and fresh dill inside the hollowed-out bread. Season with salt and pepper.
4. 4.
   Place the bread on a baking sheet and cover it with the reserved top. Wrap the entire bread in aluminum foil.
5. 5.
   Bake in the preheated oven for 30 minutes, or until the cheese is melted and the fillings are heated through.
6. 6.
   Remove from the oven and let it cool slightly before slicing into wedges.
7. 7.
   Serve warm and enjoy!

Treat your ingredients with care...

• Lithuanian rye bread — Choose a dense and flavorful rye bread for the best results. If you can't find Lithuanian rye bread, you can use any other hearty rye bread.
• Lithuanian sausage — Look for traditional Lithuanian sausages, such as "Dešra" or "Kumpis." If unavailable, you can substitute with any smoked sausage of your choice.

Tips & Tricks

• Experiment with different fillings to suit your taste preferences. You can add sliced onions, sauerkraut, or even mushrooms for extra flavor.
• Serve the stuffed rye bread with a side of Lithuanian sour cream or mustard for a traditional touch.
• If you prefer a warm and melty filling, you can toast the bread in the oven for a few minutes before adding the fillings.

Serving advice

Lithuanian-style Stuffed Rye Bread is best served warm. Slice it into wedges and enjoy it as a main course or a hearty appetizer. Pair it with a fresh salad or pickled vegetables for a complete meal.

Presentation advice

To enhance the presentation, garnish the stuffed rye bread with a sprinkle of fresh dill or parsley. Serve it on a wooden cutting board or a rustic platter to showcase its rustic charm.