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Lithuanian Rye Bread

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

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


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

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