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From: <>
Subject: [LITHUANIA-L] Lithuanian Rye Bread Recipe.....
Date: Mon, 31 Aug 1998 21:49:17 EDT

Here's the recipe that I have from a new cookbook published in English by the
Ministry of Culture of Lithuania.... Some of you will be getting it
twice...(sorry!)

Here it is.. good luck! I have to confess that I haven't made this one yet..
I just got this book in Lithuania in June and haven't tried to make this bread
yet...

LITHUANIAN TRADITIONAL FOODS
compiled by Birute Imbrasiene

a publication sponsored by the Ministry of Culture of the Republic of
Lithuania

published by Baltos lankos, 1998 ISBN 9986-861-64-0

Lithuanian Black Rye Bread
Juoda rugine duona

3 K (6 lbs) coarsely ground rye flour (n.b... rye flour can turn rancid if
it's old. Try to get fresh rye somewhere)
1 L (1 quart....that's what the recipe says) water
Starter
Salt ...(n.b... they don't say how much salt to use.. but I wouldn't use much
more than 4 teaspoons of salt to start with.. this sounds like a lot ..but the
recipe calls for a LOT of rye flour. Personally, I think that salt brings out
the best in the rye flavor...)

Starter
1/2 K (1 lb) Rye Flour
50 grams (2 oz) fresh yeast
1 L (1 quart) warm water

Starter is used to leaven black rye bread. Starter is usually a leftover of
dough fom the last bread baking. Just before baking, the saved peice of dough
is dissoved in warm water and is added to the newly mixed dough. Should there
be no starer a new starter is prepared before mixing new dough. Mix all
starter ingredients, keep in a warm spot to ensure maximum fermentation. This
starter should be ready in 24 hours. Starter gives bread an agreeable,
pleasant sour taste. Every starter has its own peculiar taste. Some
homemakers add sour milk in place of water.

To make dough, heat water to 100-110F/40-45C, pour half the flour together
with all of the starter and mix well. Sprinkle dough with flour and set in a
warm spot to ferment. During fermentation the volume of the dough will almost
triple. Fermentation is complete after about 14 hours. Then beat dough, add
remaining flour, salt and knead well. Smooth top of dough, dampen with wet
hands, cover, and set in warm spot to rise for about 3 hours.

Prepare baking pans by lining them with maple or cabbage leaves (ROFL.. that's
what it says...Laughing...) or dust with flour,

Form oblong loaves, smooth tops with damp hands. Bake in preheated oven at
400F/200C, for about 2-3 hours. Bread is baked when it gives off a solid
sound (when tapped, I guess). Dampen top of loaves with cold water, cover
loaves with a light linen cloth and let cool at room temperature. Do not
place freshly baked loaves in a cold place for that will cause the crust to
separate.

Black bread remains fresh for up to 2 weeks when refrigerated.

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