Lithuanian Black Rye Sourdough Bread Food

EASY LITHUANIAN DARK RYE BREAD (RUGINE DUONA)

Steps:

• Gather the ingredients.
• Add milk to a heavy-bottomed saucepan and set over medium heat. Cook until milk begins to steam and bubbles form around edges, stirring frequently with a wooden spoon or silicone spatula. Check with a thermometer often; milk should reach a scalding temperature of 180 F.
• Remove from heat and cool scalded milk to 110 F. (This is done to denature proteins in the milk that can inhibit gluten formation and keep dough from rising.)
• In a large bowl or stand mixer, add butter, sugar, and salt. Pour over scalded milk and stir until cool.
• In a small bowl, dissolve yeast in lukewarm water. Add yeast mixture and 3 cups of rye flour to milk mixture. Beat thoroughly, then beat in remaining rye flour and caraway seeds , if using.
• Cover and put dough in a warm place (70 to 75 F) and let dough rise until doubled. This can take quite a long time because you are using only rye flour; plan for a few hours and know that it can take as long as 12 hours.
• Add whole-wheat flour and knead until smooth. It helps to wet your hands as this is a dense and sticky dough. It won't develop the springy consistency you get with wheat doughs, so don't keep adding flour hoping to achieve that texture.
• Preheat oven to 450 F. Line 2 bread pans with parchment paper.
• Divide dough in half and shape into 2 round or oblong loaves and place into pans. Cover with greased plastic wrap and let rise until doubled (1 to 4 hours). Brush tops of loaves with beaten egg white.
• Bake both loaves for 15 minutes. Reduce heat to 350 F and bake an additional 35 to 45 minutes longer or until an instant-read thermometer registers 190 F when placed into center of loaves.
• Turn loaves out of pans onto a wire rack to cool completely.

LITHUANIAN BALTIC RYE BREAD (SOURDOUGH)

Steps:

• Preheat the oven to 375°F degrees.
• Proof the yeast in the lukewarm water with the sugar.
• Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm.
• Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup.
• When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny.
• Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours.
• Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size.
• Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two loaves. Can be frozen.
• Breads Of The World.

LITHUANIAN BLACK RYE SOURDOUGH BREAD

Steps:

• See the Photo Gallery for images of the different steps.
• Day 1 Morning: Levain and Scald
• Mix the levain ingredients in a container with space for tripling, cover, and let ferment 8-12 hours. Aim for the long end of that range if your kitchen is cold e.g. low 60s.
• Toast your sprouted rye flour in a pan on the stove for a few minutes, stirring regularly, until it reaches about 176°F. Avoid overtoasting the flour as that could introduce bitterness to the flavor. Transfer it to a bowl and add the water that's been heated to 170°F. Cover and let the scald sit 8-12 hours while the levain is maturing. I stored the scald in a Thermos but this isn't necessary.
• Day 1 Evening: Opara
• In a bowl with room for tripling, mix together the levain, scald, and 150g rye flour. Cover and let sit overnight (8-12 hours).
• Day 2 Morning: Final Dough
• Combine the warm water (105°F), honey, sugar, and salt. Stir thoroughly until dissolved. In a bowl, mix together the this liquid, the opara, and flours. A stand mixer, danish dough whisk, or spatula work well.
• Prepare a sheet of parchment paper or a well-floured peel.
• Using damp hands, shape the rye dough into a tube that is about 10" x 4". Lay it on the parchment and further smooth the surface with damp fingers.
• Cover and let the dough proof for 2-3 hours until it has expanded and has a more bumpy looking surface and a few small holes from air popping through. I used an inverted bowl as a cover to avoid plastic wrap or a cloth sticking to the dough.
• Baking (Day 2 Late Morning)
• Preheat your oven and baking stone or steel (inverted baking sheet is okay too) to 350°F for at least 20 minutes.
• Prepare the glaze in a pan on the stove by whisking the corn or potato starch into the water (cold) and setting it to simmer until it has thickened. Set it aside to apply partway through the bake.
• With wet fingertips, smooth the surface of the dough and then load it into the oven.
• Immediately turn up the oven temperature to 445°F.
• Bake at:
• 445°F for 15 minutes
• 390°F for 25 minutes
• Remove the bread from the oven, apply the glaze to the surface of the bread with a pastry brush, then return the bread to the oven and continue baking at:
• 390°F for 5-10 minutes
• When the bread is finished baking, the internal temperature should be about 208°F. This is higher than The Rye Baker's 198°F but I believe it works for the moisture content.
• Let the bread rest for 24 hours before slicing. Store in a bag, bread box, or under an inverted bowl.

RYE SOURDOUGH BREAD

Steps:

• Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
• Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don't worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
• Work the salt into the dough then leave, covered, for another 2 hrs.
• Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it's risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
• Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.