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Easy Dark Rye Bread Recipe - Lithuanian Rugine Duona

User Rating 4 Star Rating (3 Reviews)


Lithuanian Rye Bread - Rugine Duona

Lithuanian Rye Bread - Rugine Duona

© 2010 Barbara Rolek licensed to About.com, Inc.
This easy recipe for Lithuanian dark rye bread -- rugine duona -- is a dense, moist loaf lightened with whole-wheat flour. It requires no starter, so it comes together quickly. To make a lighter loaf, as in this easy Russian rye bread recipe, two packages of yeast can be used and the whole-wheat flour can be sustituted with white whole-wheat flour or all-purpose flour. And here are Leftover Rye Bread Recipes.

Here's a larger picture of Lithuanian dark rye bread.

Makes 2 loaves of Lithuanian Dark Rye Bread - Rugine Duona

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 2 cups scalded milk
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup lukewarm water
  • 1 package active dry yeast
  • 4 cups dark rye flour
  • 2 1/2 cups whole-wheat flour
  • 2 tablespoons caraway seeds (optional)
  • 1 large beaten egg white


  1. In a large bowl or stand mixer, pour scalded milk over butter, sugar and salt. Stir until cool.

  2. Dissolve yeast in water. Add yeast mixture and 3 cups of the rye flour to the milk mixture. Beat thoroughly, then beat in the remaining rye flour and caraway seeds, if using. Cover and let rise until doubled.

  3. Add the whole-wheat flour and knead until smooth. Rye doughs typically are sticky so don't keep adding flour. Divide dough in half and shape into 2 round or oblong loaves. Place on parchment-lined pans. Cover with greased plastic wrap and let rise until doubled. Brush with beaten egg white.

  4. Meanwhile, heat oven to 450 degrees. Bake 15 minutes. Reduce heat to 350 degrees and bake an additional 35 to 45 minutes longer or until an instant-read thermometer registers 190 degrees. Turn out of pans onto a wire rack to cool completely.
User Reviews

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 2 out of 5
Bad texture and taste, Member maatsalaam

The recipe did not say to proof the yeast, so I didn't. It didn't rise well. It was slightly doughy in the center, and the taste was off. It needs more salt, and perhaps a different proportion of rye to wheat. I love both flours, but this combination left a really bad aftertaste. If you are going to make it, proof the yeast even though the recipe does not state it.

1 out of 1 people found this helpful.

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