Lithuanian Bread
Experience the warmth and comfort of homemade Lithuanian bread, perfect for any meal.
Ingredients
For the dough
- 200 grams cool water about 3/4 cup
- ½ tsp dry active yeast
- 85 grams rye flour
- 115 grams unbleached bread flour
- 115 grams room temperature water 1/2 cup
- 2 tsp dry active yeast
- 20 grams molasses 1 Tbsp
- 20 grams vital wheat gluten
- 1 tsp sea salt
- 275 grams unbleached bread flour
Instructions
Preparation
- In a small bowl, mix 200 grams of cool water with 1/2 teaspoon of dry active yeast. Allow it to sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine 85 grams of rye flour and 115 grams of unbleached bread flour.
- Add the frothy yeast mixture to the dry ingredients.
- In another bowl, combine 115 grams of room temperature water, 2 teaspoons of dry active yeast, 20 grams of molasses, 20 grams of vital wheat gluten, and 1 teaspoon of sea salt. Mix until well blended.
- Slowly add this mixture to the first bowl. Stir together until a wet dough forms.
- Gradually add 275 grams of unbleached bread flour to the dough while mixing. You may need a little more flour if the dough is too sticky.
- Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Baking
- Preheat your oven to 350°F (175°C).
- Punch down the risen dough and shape it into a loaf or desired form. Place it on a lined baking sheet.
- Let the shaped dough rise again for another 30-45 minutes.
- Bake in the preheated oven for 30-35 minutes or until the bread sounds hollow when tapped.
Notes
Store your Lithuanian bread in a cool, dry place. Wrap it in a clean kitchen towel or place it in a paper bag to keep it fresh. Consider freezing slices for longer storage. Ensure your yeast is fresh, knead well, and adjust flour based on kitchen humidity. For a softer crust, brush with melted butter before baking.