lithuanian bread recipe

Authentic Lithuanian Bread made of whole-grain rye flour and wheat flour. This homemade rye bread is just like the dark rye bread sold at our favorite Eastern European market and is very similar to Jewish Rye bread.

Lithuanian Bread Recipe

cool water ((about 3/4 cup))

dry active yeast

rye flour

unbleached bread flour

room temperature water ((1/2 cup))

molasses ((1 Tbsp))

vital wheat gluten

tsp sea salt

unbleached bread flour*

make the rye sponge (poolish)

Make the sponge (poolish) the night before by combining all the ingredients in a medium bowl. Cover with a lid and leave on the counter for 12 hours.

knead and rise the dough

In the morning, add all the ingredients to the bowl of a stand mixer and knead for 3-4 minutes. The dough should come off the sides if it&#39;s too sticky keep adding a tablespoon of white flour until it comes together. Place into a greased bowl and allow the dough to rise for 1 hour (or until doubled.)

shape dough

Shape the dough: on a lightly floured surface make an upside-down triangle and bring over the top corners to make an envelope.

shape dough again

Then bring over the middle like a crescent.

repeat shaping on the other end

roll up the dough and rise

Roll into a tight log jelly-roll style (loaf should be 10 inches long.) Transfer dough to a sheet pan dusted with cornmeal and allow to rise until doubled (about 1 hour.)

slash dough and bake

Preheat the oven to 450°F and slash one side to make an air pocket when baking. Bake for 30 minutes. Cool for at least two hours before slicing.

Directions:

Made with all freshly ground hard red flour. I did add 1 tsp of yeast to the rye sponge and the white flour for the sponge only.

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Lithuanian Bread Recipe

The most viewed lithuanian bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine