Lithuanian rye bread with caraway seeds (oven)

Category: Sourdough bread
Kitchen: lithuanian
Lithuanian rye bread with caraway seeds (oven)

Ingredients

Peeled rye flour 330 g
Wheat flour, 1st grade 170 g
Rye sourdough 30 g
Cumin (seeds) 1 tbsp. l.
Ground cumin 1 tsp
Salt 1 tsp
Rye fermented malt 2 tbsp. l.
Honey 1 tbsp. l.
Water 400 g

Cooking method

  • The recipe is not difficult at all, even for beginners.
  • Recipe recalculated for form L 7:
  • Leaven:
  • 30 g rye starter,
  • 100 g peeled rye flour,
  • 100 g of water.
  • Leave to ripen on 10 — 12 hours at room temperature.
  • Welding:
  • 2 Art. l. fermented rye malt,
  • 30 g rye flour
  • 130 g hot water (+ 90-95 ° C),
  • 1 Art. l cumin,
  • 1 h. l. ground caraway seeds.
  • Brew cumin flour with hot water
  • Lithuanian rye bread with caraway seeds (oven)
  • and leave in a sealed container for half an hour.
  • Dough:
  • 200 g sourdough,
  • + all the tea leaves,
  • 200 g peeled rye flour,
  • 170 g wheat 1 varieties,
  • 1 Art. l honey (molasses),
  • 1 h. l. salt,
  • 170 g of water.
  • Knead the dough, leave in a warm place (cover a bowl greased with vegetable oil with foil).
  • Fermentation - 4 hours.
  • The fermented dough is formed with hands soaked in water on a wet table, sent to a greased form.
  • Lithuanian rye bread with caraway seeds (oven)
  • Proofing in the form - 50-60 minutes (at temperature + 28 ° C)
  • Lithuanian rye bread with caraway seeds (oven)
  • We bake with steam the first 10 minutes at temperature + 250 ° C.
  • Further without steam 40-50 minutes - temperature + 220-200 ° C.
  • Cool on a wire rack:
  • Lithuanian rye bread with caraway seeds (oven)
  • Wrap the finished bread in a linen napkin and stand until use 8-10 hours.
  • Lithuanian rye bread with caraway seeds (oven)Lithuanian rye bread with caraway seeds (oven)Lithuanian rye bread with caraway seeds (oven)Lithuanian rye bread with caraway seeds (oven)
  • The bread is sweetish, with an inherent sourness in rye bread, incredibly aromatic!
  • Lithuanian rye bread with caraway seeds (oven)
  • Lithuanian rye bread with caraway seeds (oven)
  • Delicious rye bread!

Cooking program:

oven

Note

A source:

🔗

14anna08
This is what I dream about bread, about such holes, color. I will gain experience, I will decide on the leaven and bake. The beauty!
Axioma
Quote: 14anna08

This is what I dream about bread, about such holes, color. I will gain experience, I will decide on the leaven and bake. The beauty!

14anna08!
Try it and enjoy!
New vitamin
AXIOMA!!!!
Thanks for the great bread. Now I know that I will bake this weekend !!!

And besides, I learned that my form is called L7

I measured, it is 2 liters.
But the loaf is smaller than in Soviet times. Those molds for wheat bread were larger. It seems so to me
Olga from Voronezh
Thanks for the recipe - inspiring!
Axioma
Quote: Olga from Voronezh

Thanks for the recipe - inspiring!

Olga from Voronezh
!
Thank you very much for trusting the recipe! 🔗

Quote: New Vitamin

AXIOMA!!!!
Thanks for the great bread. Now I know that I will bake this weekend !!!

And besides, I found out that my uniform is called L7

I measured, it is 2 liters.
But the loaf is smaller than in Soviet times. Those molds for wheat bread were larger. It seems so to me

New vitamin! I hope the bread will not disappoint you.

The form L7 (mold volume = 1, 82 cubic dm)
Overall dimensions (A x B x H, in mm) = 220 x 110 x 115
The mass of the form itself, 0.56 kg

Bread weight, made from premium flour = 0.67 kg

rye custard = 1.25 kg.
Slonique
Bookmarked it! While I'm hooked on Borodinsky in accordance with GOST, I baked it 3 times - I can't stop. This one will be next!
esya
Please answer the teapot in sourdoughs - I ordered: Extra-R dry sourdough for rye bread,
Agram sourdough for rye bread dry, which of them
30 g rye starter
nut
Esya , what you wrote about is additives to the dough, and here we are talking about "Rye sourdough semi-finished product" - it is "starter", the recipe for such a sourdough was given VIKI (look in the subject of Sourdough), when you make it, then this bread can also be taken
esya
Quote: nut

Esya , what you wrote about is additives to the dough, and here we are talking about "Rye sourdough semi-finished product" - it is "starter", the recipe for such a sourdough was given VIKI (look in the subject of Sourdough), when you make it, then this bread can also be taken
Thank you, we will learn!
esya
Please tell me what should be the consistency of the dough? I kneaded in a bread maker, as such a kolobok does not work, it is partially smeared on the bottom of the bucket, should it be like this, or is there not enough flour?
nut
This is how it should be
vabalas
I was very happy to find this recipe (although I was going to add it myself): this is a classic bread, Bočių duona - "ancestral bread", a source of pride for Lithuanians.
Caraway, honey and rye flour-combine to give aroma- ...
Thank you!
Axioma
Quote: vabalas

I was very happy to find this recipe, (although I was going to add it myself): this is a classic bread, Bočių duona - "ancestral bread", a source of pride for Lithuanians.
Caraway, honey and rye flour-combine to give aroma- ...
Thank you!

vabalas, Hello!
I believe that Lithuanian rye bread, in my performance, did not disappoint you? 🔗
Please show off your bread that you planned to add to this section.
vabalas
So it is exactly the same - in the link you gave, there is also a link to Natalyunchik. In her blog, she links to the Lithuanian Supermama website. Everything from one source! There are options on the website of the flour mill, but this is all one recipe, with recalculations for different forms. Although hearth bread is more common in Lithuania.
Hello, the bread is wonderful !, but my roof constantly falls on it .... on my leaven it rises very quickly, in two and a half hours! I cook it in a bread maker, after that I crush it with a spatula on all sides, give it another 50 minutes and bake it, it tastes good but the roof falls! what is the problem I do not understand! ??? still reduce the fermentation time? Thank you!
irinapanf
Sorry, I can't understand. Is the actual cooking time 5 hours? That is, the first proofing is 4 hours, then the actual kneading (transferring to the mold), and the last proofing for one hour? Do you need a wrinkle for this bread?
Axioma
Quote: vabalas

... Although hearth breads are more common in Lithuania.

Apparently they do not want to wash the molds after baking the tin bread. And labor costs are less ...

Hello, the bread is wonderful! ... tastes good but the roof is falling! what is the problem I don't understand! ??? still reduce the fermentation time? Thank you!

Hello. Batter - the roof falls, tight - cracks ... Look for the "golden" mean in practice! Or as they advise on the site's forum: "Follow the kolobok!
All comes with experience.

Quote: irinapanf

Sorry, I can't understand. Is the actual cooking time 5 hours? That is, the first proofing is 4 hours, then actually heaving (transferring to the mold), and the last proofing one hour? Do you need a wrinkle for this bread?

Why build an underwater spaceship?
irinapanf
Hmm, my question was not entirely correct. I'll ask it differently. Why put bread in a mold after 4 hours of distance? That is, overpower him. After all, rye and rye-wheat bread is baked with one proofing, that is, without crushing. Or am I wrong? Isn't it possible to defend at once in the form?
Anna1957

Batter - the roof falls, tight - cracks ...
[/ quote]

Does this apply to baking in HP or in the oven too? I bake in the oven under the lid, the roof is cracking

Olekma
Thanks for the bread recipe! baked it yesterday it turned out very tasty, here it is
🔗
Mashilda
AXIOMA! Thank you very much for this bread!
This is what I got in the form for kesov, measuring 11cm X 7.5cm X 31cm. Since she is more volume, she counted the recipe, increasing everything by 1/5.
The first bread flew away, I didn't have time to take a picture of it, the aroma was such that they cut it without even letting it cool down, my husband didn't even want to hear about any eight hours!
The next day I put the second one.And when it came time to pour caraway seeds, I realized that I no longer have it ...
Just don't hit! Therefore, my second Lithuanian ... with ... coriander ... looks like Borodino ...
Lithuanian rye bread with caraway seeds (oven)
Lithuanian rye bread with caraway seeds (oven)
Thank you very much!
dogsertan
Quote: Mashilda

AXIOMA! Thank you very much for this bread!
This is what I got in the form for kesov, measuring 11cm X 7.5cm X 31cm.

Very, very nice bread, and the crumb is so spongy. 5+
Thanks for the recipe, everything worked out great while the baking was in a mold with a non-stick coating, but I bought aluminum L7s, and the bread burned to the walls, please tell me how you lubricate the molds so that it doesn't burn ?! THANK YOU VERY MUCH!
Viki
Quote: srsergiy
how do you lubricate the forms so that they do not burn?
We have this "in service". See: Universal non-stick mold release
Katko
Thank you very much for the recipe)))
I think it turned out to be bread
Lithuanian rye bread with caraway seeds (oven)Lithuanian rye bread with caraway seeds (oven)
Stavr
The bread is very tasty, I bake it for the 3rd time, I wanted it sweeter, put 2 tbsp. l. honey, became even tastier, thanks for the recipe.
irina tukina
Hello. I do not have rye malt, what can be used to replace it?
Painting
irina tukina, can be kvass wort or viscous kvass concentrate.
anbut
Hello, can you use this leaven for this bread, if yes, how much?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=413702.0
Admin

Can! And about the number of bookmarks - refer to the starter culture section or the topic at your link
anbut
Got it, thanks, I have never baked rye bread yet, but I really want to. I will refer to the link.
anbut
Hi, I made this bread completely according to the recipe, delicious, delicious, before that I made it with hop sourdough, it turned out good too, but there was no sourness and it was sweetish.
Lithuanian rye bread with caraway seeds (oven)
RFM
My first bread
Lithuanian rye bread with caraway seeds (oven)
Lithuanian rye bread with caraway seeds (oven)
It turned out to be a little clumsy and I think I overexposed it, but this did not affect the taste. Now I want to bake sour rye bread, remember my childhood in the countryside, so to speak.
Bysechka
Hello girls! Can you please tell me how to bake with steam? I put a plate of hot water on the bottom of the electric oven, but I can't see steam, it's not there. Maybe I'm not doing it right?
Antonovka
Bysechka,
Place an empty baking sheet in the preheating oven. Then, when the oven is at the correct temperature, boil the kettle. Quickly place the form with bread or on a wire rack or on another empty baking sheet, and a cup of boiling water is poured onto the lower heated baking sheet and quickly close the oven
Bysechka
AntonovkaThank you very much, I understood everything!

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