This recipe for rye bread is found on Lithuanian cuisine and the bread is soft, chewy and dense. It has dark reddish brown, sweet citrus and licorice flavors. It dominates the Žemaitija/Samogitia region of Lithuania.
I replaced a key ingredient in the recipe, but we can still call it Lithuanian-style rye bread or we can call it delicious rye bread. Enjoy plain bread with butter or cheese, served with beetroot or sauerkraut soup.
Enzyme seed (day 1 morning)
- 70 g whole grain rye flour
- 70 g warm water 40 °C
- 10 g yeast starter
Blanching (Day 1 morning)
- 35 g whole grain germinated rye flour and baked to about 80°C
- 200 g hot water at 76°C
Fermented blanch mix (1st night)
- 150 g whole grain rye flour
- All enzymes 150g
- All perm 235g
Final dough (day 2 morning)
- All enzyme mixture 535g
- 230 g whole grain rye flour
- 50 g bread flour
- 100 g warm water 40 °C
- 25 g honey
- 21 g sugar
- 10 g salt
Glaze used during baking
- Cornstarch 3 g
- Water 118 g
Production steps
Day 1 morning:
In a bowl, mix the fermented seeds, blanch seeds and 150 g of rye flour together and cover with a lid and let stand overnight (8-12 hours).
Day 2 morning: Final dough
1: Place the oven and bake stone, invert the baking sheet, and preheat to 176°C for at least 20 minutes.
2: Prepare the glaze, stir the cornstarch into water (cold) and cook over low heat until thickened. Set it aside and spread in the middle of baking.
3: Flatten the surface of the dough with your wet fingertips and place it in the oven.
4: Immediately turn the oven temperature up to 230°C.
To bake:
1: Bake the bread at 230°C for 15 minutes, then lower the temperature to 198°C and continue baking for 25 minutes.
2: Remove the bread from the oven, glaze the surface of the bread with a pastry brush, then put the bread back in the oven and continue baking at 198°C for 5-10 minutes.
3. After the bread is baked, the internal temperature should be about 98 °C.
4: Let the bread sit for 24 hours before slicing.