Devon-style Dark Bread

Ingredients

In this adaptation, the traditional Lithuanian dark bread is infused with the flavors of Devon. The addition of local honey enhances the sweetness and complements the earthy flavors of the bread. The recipe also incorporates techniques and ingredients commonly found in Devonshire cuisine, giving it a unique twist while still maintaining the essence of the original dish. We alse have the original recipe for Juoda duona, so you can check it out.

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) whole wheat flour 250g (2 cups) whole wheat flour
• 2 tsp salt 2 tsp salt
• 2 tsp caraway seeds 2 tsp caraway seeds
• 2 tbsp molasses 2 tbsp molasses
• 2 tbsp local honey 2 tbsp local honey
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 49g, 6g
• Protein: 6g
• Fiber: 7g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, whole wheat flour, salt, and caraway seeds.
2. 2.
   In a separate bowl, dissolve the molasses and honey in warm water. Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until foamy.
3. 3.
   Pour the yeast mixture into the dry ingredients and mix until a sticky dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for 8-10 minutes, or until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F). Punch down the dough and shape it into a loaf.
7. 7.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
8. 8.
   Bake the bread for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour can be dense and sticky, so make sure to knead the dough thoroughly to develop gluten and achieve a lighter texture.
• Caraway seeds — Toasting the caraway seeds before adding them to the dough will enhance their flavor and aroma.
• Molasses — Use unsulfured molasses for a richer and more complex taste.
• Local honey — Opt for locally sourced honey to support local beekeepers and to add a touch of Devonshire sweetness to the bread.
• Active dry yeast — Make sure the yeast is fresh and active by proofing it in warm water with a pinch of sugar before adding it to the dough.

Tips & Tricks

• For a more pronounced flavor, let the dough rise overnight in the refrigerator.
• Experiment with different types of honey to vary the sweetness and flavor profile of the bread.
• Serve the bread warm with a generous spread of Devonshire clotted cream for an indulgent treat.
• This bread pairs beautifully with a sharp cheddar cheese or a traditional Devonshire cream tea.
• To achieve a darker crust, brush the loaf with a mixture of molasses and water before baking.

Serving advice

Serve the Devon-style Dark Bread sliced and slightly warm. It is delicious on its own, but can also be enjoyed with butter, cheese, or your favorite spreads. Pair it with a cup of tea or a glass of cider for a truly authentic Devonshire experience.

Presentation advice

To showcase the rustic charm of this bread, present it on a wooden cutting board or a traditional bread basket. Dust the loaf with a light sprinkling of rye flour for an added touch of authenticity. Optionally, tie a rustic twine around the loaf for a visually appealing presentation.