Lithuanian Bread

A year or so ago, Troy (aka HeiHei29er) posted a recipe for a Lithuanian bread.  At the time I baked it a few times, but it had been awhile, and I felt that a revisit was needed.  Besides, we have some neighbors down the street from Lithuania, and I wanted to bake them a loaf (but after baking one for my wife and me to reacquaint myself with the recipe).

A simple preferment (starter, rye flour, and water) sits overnight, and a scald the next morning combines several of the ingredients (red rye malt, rye flour, caraway seed, ground coriander, blackstrap molasses, and water) that give the bread its distinctive flavor.  The final dough contains the preferment and scald along with more rye flour, some whole wheat flour, a little salt, some honey, and water.

After mixing, a bulk fermentation, and a final proofing in a loaf pan, the bread baked for 45 minutes at 465F.  Here is a top view of the loaf.

The crumb is somewhat dense, but very soft and easily chewable.  The flavor is impeccable.

If anyone wants the full recipe, please simply ask.  I found a Brod & Taylor proofing box helpful for maintaining a constant temperature during the stages. and I lined the loaf pan with parchment paper after learning the hard way that this dough wants to stick to the sides.

Happy baking.

Ted