Zachary Golper, chef/owner of Brooklyn bakery Bien Cuit, along food writer Peter Kaminsky, taste-tested their way through New York City while researching the cookbook
. They were kind enough to share the recipe for Lithuanian table bread, a subtle and slightly sweet loaf with a dense crumb.
One of the last outposts of a once rock-solid Polish enclave on the border of Sunset Park and Park Slope is Jubilat Provisions, a hall of fame of kielbasa and cold cuts. They also sell out-of-the-ordinary pickled vegetables, like pickled parsley root, which really completes a sandwich. Their Lithuanian rye inspired an unexpected but rewarding bread quest that resulted in our Lithuanian table bread recipe.
Traditional Polish Wheat Rye Sourdough Bread (recipe In English)
Dusting mixture (combine one part fine semolina flour with five parts white flour) for the lined proofing basket and the shaped loaf.
2. Break the starter into pieces with your fingers until it's almost dissolved in the water; there will still be some small pieces.
4. Cover the container and let sit at room temperature for 10-16 hours. The starter will be at its peak at around 13 hours.
The Hirshon Lithuanian Dark Rye Bread
2. Pour about one-third of the water around the edges of the starter to release it from the sides of the container. Transfer the starter and water to an extra large bowl along with the remaining water and the rye malt extract. Using a wooden spoon, break the starter up to distribute it in the liquid. The extract will not break up easily and will be stringy and a bit clumped together at this point.
3. Add the flour mixture, reserving about one-sixth of it along the edge of the bowl. Continue to mix with the spoon until most of the dry ingredients have been combined with the starter mixture. Switch to a plastic bowl scraper and continue to mix until incorporated. At this point the dough will be slightly sticky to the touch.
4. Push the dough to one side of the bowl. Roll and tuck the dough, adding the reserved flour mixture and a small amount of additional flour to the bowl and your hands as needed. Continue rolling and tucking until the dough feels stronger and begins to resist any further rolling, about ten times. Then, with cupped hands, tuck the sides under toward the center. Place the dough, seam-side down, in a clean bowl, cover the top of the bowl with a clean kitchen towel, and let rest at room temperature for 45 minutes.
Amazon.com: Lithuanian Rye Bread Pack Of 2
5. For the first stretch and fold, lightly dust the work surface and your hands with flour. Using the plastic bowl scraper, release the dough from the bowl and set it, seam-side down, on the work surface. Gently stretch it into a roughly rectangular shape. Fold the dough in thirds from top to bottom and then from left to right. With cupped hands, tuck the sides under toward the center. Place the dough in the bowl, seam-side down, cover the bowl with the towel, and let rest for 45 minutes.
6. For the second stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel, and let rest for 45 minutes.
7. For the third and final stretch and fold, once again repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel, and let rest for 20 minutes.
Nordic Whole Grain Rye Bread Recipe
8. Line a nine-inch (23 cm) proofing basket or bowl with a clean kitchen towel and dust the towel fairly generously with the dusting mixture.
9. Lightly dust the work surface and your hands with flour and shape the dough into a round. Dust the sides and top of the dough with the dusting mixture, fold the edges of the towel over the top, and transfer to the refrigerator to chill for 20 to 28 hours.
10. Position an oven rack in the lower third of the oven. Place a covered 6-quart (5.7 L), 10-inch (25 cm) round cast-iron Dutch oven on the rack. Preheat the oven to 500°F (260°C). Remove the basket of dough from the refrigerator and let it sit at room temperature while you allow the oven to preheat for about one hour.
Easy Lithuanian Dark Rye Bread (rugine Duona) Recipe
12. Using the kitchen towel, lift and gently ease the dough out of the basket and onto a baking peel, seam-side down. Then carefully transfer it into the pot (the Dutch oven will be very hot). Score the top of the dough, cover the pot, and return it to the oven. Lower the oven temperature to 460°F (240°C) and bake for 30 minutes.
13. Rotate the Dutch oven and remove the lid. The loaf will already be a rich golden brown. Continue baking, uncovered, until the surface is a deep, rich brown, with some spots along the score being even slightly darker, about fifteen minutes longer.
14. Loosen the edges of the loaf with a long handled spoon and then with the help of the spoon lift out of the pot onto a cooling rack. When the bottom of the loaf is tapped, it should sound hollow. If not, return it to the oven and bake directly on the rack for five minutes longer.
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We make every effort to ensure the information in our articles is accurate at the time of publication. But the world moves fast, and even we double-check important details before hitting the road.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 rye bread is a favorite for making sandwiches using European deli meats and kielbasa. I have a post on how to make tea sandwiches using different types of European meat sausages. We like to toast Lithuanian black bread and then smear some mayo over the top, bologna, and a cucumber or tomato slice (so good!) This makes the perfect open-faced breakfast sandwich or snack to a cup of tea!
Traditional Lithuanian bread is dark bread with a hearty crust and soft crumb. It’s an Eastern European staple bread sweetened with molasses and very similar to Jewish bread or black rye bread only not as tangy and dark as some rye breads. The blend of rye and wheat flour makes this hearty and wholesome with an irresistibly light crumb.
Karaway Bakery Lithuanian Scalded Rye 800g
This Lithuanian Bread Recipe came to be after we moved away from our favorite Polish Deli that carried this bread. Thankfully when family visits they pass on some sausages and Keilbasa along with Lithuanian bread. After we finished the oval pre-sliced loaf, I saved a picture of the ingredients to someday replicate the bread.
Furthermore, I ended up finding a Jewish rye bread recipe I like only to tweak it to the ingredients found in the Lithuanian bread. The experiment was a complete hit and I couldn’t be more eager to say it tasted just like the dark Lithuanian loaf with a bottom cornmeal crust!
The European market is the best place to look for traditional European rye bread. Typically a Polish, Russian, or Ukrainian deli will carry these specialty loaves of bread. There are also many online stores that will ship to your house too, but your best choice is to visit the nearest European market near you. Another place where to buy Lithuanian black bread is Brighton Beach, NY where there’s a high population of Russian-speaking immigrants and many European distributors.
A Rye Bread For Right Now. Ok, All You Coronavirus Quarantine…
Lithuanian bread has very simple ingredients. I’ve experimented with malted barley flour, ground barley, and different amounts of rye flour including sourdough starter. The one that got voted for the best was made with a rye sponge and unbleached flour. The barley flour did not play a big role in flavor so you can omit it or substitute it for 2 tablespoons of unbleached bread flour.
This rye recipe is easy and requires an overnight sponge of water, yeast, rye, and wheat flour (unbleached bread flour.) I recommend a food storage bowlwith a lid to keep it overnight on the counter. A kitchen scale is handy for accurate results, typically I will place the bowl of my Kitchen aid mixer and weigh everything directly in it before adding the sponge.
Serving: 1 slice Calories: 87 kcal Carbohydrates: 17 g Protein: 4 g Fat: 0.4 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.1 g Sodium: 118 mg Potassium: 53 mg Fiber: 1 g Sugar: 1 g Vitamin A: 0.4 IU Vitamin C: 0.001 mg Calcium: 7 mg Iron: 0.4 mg
Jewish Sourdough Rye Recipe
Welcome to Alyona’s Cooking where sharing recipes of my everyday expertise turned into a career! I’ve been cooking for my family for over 10 years and now in a busy house of eight people, meals have become in more demand! That means I’m usually cooking breakfast, dinner, occasional dessert, and lunch almost every day, then sharing my favorites on the internet!from a recipe he in turn found on a Lithuanian blog. The bread is soft, chewy, and dense. It has a deep red-brown color and flavor notes of sweet citrus and licorice. Based on a
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