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Lithuanian Rye Bread

A delicious loaf with a dark crust. Good knife and teeth needed

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Ingredients

  • Organic dark rye flour
  • Organic light rye flour
  • Live Jogurt
  • Malt extract
  • Coriander and caraway seeds

Method

Part 1

Mix 90g of dark rye flour with 50g of live jogurt and 100g of water. Leave for 24 -36 hours in a warm place (25-30 degrees C)

After this time it may bubble like a rye starter but if not don't worry.

Part 2

Mix 330g of dark rye flour with 750g of boiling water. Stir to prevent too many lumps forming. Leave for 2-3 hours to cool (or up to 24 hours). This process makes the loaf very moist.

Part 3

50g of activated rye starter. See how to make a Rye Starter on the Shipton site.

Part 4

Mix all of the above together and leave for 12 hours.

Part 5

Take the result of part 4 and add:

670g of light rye flour

25g salt

20g of malt extract

2g (ground) coriander seeds

2-5g of (ground) caraway seeds

Knead well - a messy and sticky job.

Leave for 30 minutes.

Knead again, shape and place in a proving basket for 1.5 to 3 hours.

Preheat the oven to 250 degrees and bake for 15 minutes then lower the temperature to 200 for a further 70 to 80 minutes.

The loaf has a very dark crust.

Now the hardest part: leave for a least 24 hours before slicing!

Added by: Peter Smith


Tags: Bread Rye

Add comment
Nice loaf

I tried this, halving all the quantities. I got a good fermentation on the yogurt starter in proofing oven, and then a further good fermentation with the rye starter added. The timings are difficult to fit into a schedule, so I put the mixed starter in proofing oven for an hour or so, then at coolish room temp. for further 8 hrs, and it was fine. However, once I added the light rye, there was no perceptible rise after three hours, so I put it in outhouse over night (8 degrees or so), and it rose a little, but not much. Tried warming it for 2 hrs in proofing oven, but no difference, so gave up and baked it, divided between two small panibois, 45 min in bread cloche from cold at 240 deg., then 1 hr with cloche removed at 200 degrees: a long time! It didn't really go black but quite dark. It came out very moist with quite a tough crust, and perhaps a bit too dense (the second rising hadn't done anything, really), arguably still not fully cooked, but the taste is excellent.

CliveTolley 19 October 2020

Reply
Lovely

Look forward to trying this, especially scalding the rye.

Mrs Janet Groves 30 May 2020

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