Authentic Eastern / Northern European /Lithuanian Rye Bread / Sourdough Bread Lesson #43

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is faster and easier to use.

malt extract

🥗Healthier: molasses

💰Cheaper: barley syrup

Molasses adds sweetness and depth.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

Mix rye flour, salt, and caraway seeds in a large bowl.

Combine water and sourdough starter in a separate bowl until smooth.

Add the wet mixture to the dry ingredients and stir until a dough forms.

Knead the dough on a floured surface for about 10 minutes until elastic.

Place the dough in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.

Preheat the oven to 220°C (428°F).

Shape the risen dough into a loaf and place it in a greased loaf pan.

Let the dough rise again for about 30 minutes, covered with a towel.

Bake in the preheated oven for 30-40 minutes until the crust is dark and the loaf sounds hollow when tapped.

Remove from the oven and let cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens