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
• 10g (2 tsp) salt 10g (2 tsp) salt
• 10g (2 tsp) caraway seeds (optional) 10g (2 tsp) caraway seeds (optional)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 1g / 4g (total / saturated)
• Carbohydrates: 48g / 200g (total / sugars)
• Protein: 6g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, wheat flour, and salt.
2. 2.
   In a separate bowl, mix the sourdough starter with warm water until well combined.
3. 3.
   Gradually pour the sourdough mixture into the flour mixture, stirring with a wooden spoon until a sticky dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to preheat as well.
7. 7.
   Punch down the risen dough and shape it into a round loaf. Optionally, sprinkle caraway seeds on top and gently press them into the dough.
8. 8.
   Transfer the loaf onto the preheated baking stone or baking sheet and bake for 40-45 minutes, or until 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 — Use a high-quality rye flour for the best results. If you can find Lithuanian rye flour, it will add an authentic touch to the bread.
• Sourdough starter — Ensure your sourdough starter is active and bubbly before using it in the recipe. If you don't have a sourdough starter, you can make one by combining equal parts of flour and water and letting it ferment for a few days.

Tips & Tricks

• For a darker crust, brush the loaf with water before baking.
• To achieve a more pronounced sourdough flavor, let the dough ferment in the refrigerator overnight.
• Experiment with different toppings such as seeds, nuts, or dried fruits to add extra flavor and texture to the bread.
• Store the bread in a paper bag or bread box to maintain its freshness and prevent it from becoming too moist.
• This bread freezes well, so you can make a larger batch and freeze individual slices for later use.

Serving advice

Lithuanian Rye Bread is best enjoyed fresh and slightly warm. Serve it with butter and a selection of cheeses for a traditional Lithuanian experience. It also makes a delicious base for open-faced sandwiches topped with smoked fish, pickles, or cured meats.

Presentation advice

To showcase the rustic beauty of Lithuanian Rye Bread, present it on a wooden cutting board or a traditional Lithuanian linen cloth. Slice the bread thickly and arrange it in a basket or on a platter, allowing guests to help themselves.