Lithuanian Bread with Rye and Molasses
A chewy rye and wheat loaf with a dark crust, made with a quick starter, molasses, and vital wheat gluten.
Equipment
- Large mixing bowl
- Small bowl
- Baking sheet
- Parchment paper
- Kitchen towel
- Sharp knife
- Wire rack
- Instant read thermometer
Ingredients
Main Ingredients
- 200 grams cool water about 3/4 cup, for the starter
- ½ tsp dry active yeast for the starter
- 85 grams rye flour about 2/3 cup
- 115 grams unbleached bread flour for the starter
- 115 grams room temperature water about 1/2 cup
- 1 ½ tsp dry active yeast
- 20 grams molasses about 1 tablespoon
- 20 grams vital wheat gluten
- 1 ½ tsp sea salt
- 275 grams unbleached bread flour added to the dough
Instructions
Cooking
- Make the starter. Mix the cool water, 1/2 teaspoon yeast, rye flour, and 115 grams bread flour. Cover and rest 1 hour until bubbly.
- Mix the dough. Stir the room temperature water, remaining yeast, molasses, gluten, and salt, then stir into the starter.
- Add flour and knead. Work in 275 grams bread flour, then knead 10 minutes until smooth and springy.
- Rise. Rest the dough in a greased, covered bowl for 1 to 1 1/2 hours, until doubled.
- Shape and proof. Shape a tight round, set it on a parchment lined sheet, and rest 30 to 40 minutes while the oven heats to 400 degrees F.
- Bake. Slash the top and bake 35 to 40 minutes, until deep brown and 200 degrees F inside. Cool on a rack for 1 hour.
Notes
Substitutions: Honey can replace the molasses, and all purpose flour can replace bread flour with a spoonful less water.
Tips: Weigh the flour, keep the dough slightly tacky, and let the loaf cool before slicing.
Storage: Keep in a paper bag at room temperature 2 to 3 days, or freeze slices.