We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Lithuanian Rye Bread

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

Like this? Share it with your friends.


Report abuse

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

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...