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