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.
Equipment
- 1 medium food storage bowl with a lid
- 1 Stand Mixer with kneading attachment, (like a Kitchen-aid mixer)
Ingredients
Rye Sponge:
- 200 grams cool water , (about 3/4 cup)
- 1/2 tsp dry active yeast
- 85 grams rye flour , (scant 1/2 cup)
- 115 grams unbleached bread flour , (about 1/2 cup)
Dough Ingredients:
- 115 grams room temperature water , (1/2 cup)
- 2 tsp dry active yeast
- 20 grams molasses , (1 Tbsp)
- 20 grams vital wheat gluten , (2 Tbsp)
- 1 tsp sea salt
- 275 grams unbleached bread flour*
Instructions
Directions:
- 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.
- 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'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 the dough: on a lightly floured surface make an upside-down triangle and bring over the top corners to make an envelope.
- Then bring over the middle like a crescent.
- Flip to the other end, and repeat.
- 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.)
- 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.
Notes
- *Rye flour can be made from grinding rye grain or you can use store-bought.
- The high baking temp creates a dark brown crispy crust.
- Can substitute two tablespoons of unbleached flour with barley flour.
- For whole wheat add 1 tsp of dry active yeast to the poolish overnight instead of 1/2 tsp. Then add 275 grams of freshly ground hard red wheat when making the dough.
Nutrition Facts
Lithuanian Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
87
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.1
g
Sodium
118
mg
5
%
Potassium
53
mg
2
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
0.4
IU
0
%
Vitamin C
0.001
mg
0
%
Calcium
7
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
