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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
Comments
Looks absolutely delicious!
Is this HeiHei29er's post you are referring to? https://www.thefreshloaf.com/node/71476/lithuanian-black-rye-and-40-emmer-and-einkorn
I'm adding this to my list. I have discovered that I really, really like the flavor of Baltic breads. I wish there more recipes for them.
That is the post from which I got the recipe. One reason I put this post up was to give people a look at this type of bread. I am still a big fan of Borodinsky bread too.
Love it. Looks fantastic. Cheers.
Thanks for your compliment. The loaf is fairly simple to make too.
I’ve been seeing a few bakers bake this rye recently on IG. Yours looks great Ted, nice bake.
Benny
Today I made the loaf for our neighbors. The dough has enough strength that I think it can be shaped as a boule or batard and baked free-form on a baking stone (rather than in a loaf pan as I have been doing). I am going to try that on Friday.
Thanks for your comments. Happy baking.
Inviting interior and interesting bake, thanks for sharing. Must have also made fabulous toast!
-Jon
Sorry for the delay in my response. The bread was excellent either plain or toasted.
Happy baking.
Ted
What a beautiful color and slice.
Nothing needed - just a quiet place to enjoy it!
What a nice comment to receive. Many thanks.
Happy baking.
Ted