Lithuanian Dark Rye

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 120 grams of rye flour with 250 milliliters of water and leftover leaven to create a batter.

Let the mixture ferment for about 9-10 hours.

After fermentation, add 280 grams of rye flour and 120 milliliters of water to the mixture and stir until a thick batter forms.

On the third day, add the same amount of flour and water as before, plus 2 tablespoons of honey, and mix together.

Spoon the dough into greased loaf pans and let rise for a few hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens