Lithuanian Baltic Rye Bread (Sourdough) by olga

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SERVINGS

2 loaves scale / convert

INGREDIENTS

1 tbsp. yeast (1 pkg.)
1/2 cup lukewarm water
1 tsp. sugar
2 cups leftover coffee
1 oz. semisweet chocolate
1/4 cup molasses
2 cups sourdough starter
2 tbsp. caraway seeds
2 tbsp. salt
2 cups 100% bran cereal that’s been ground in a blender
6 cups rye flour, about

INSTRUCTIONS

Preheat the oven to 375 F. degrees.

Proof the yeast in the lukewarm water with the sugar.

Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm.

Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup.

When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny.

Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours.

Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size.

Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two large loaves. Can be frozen.

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CHEF COMMENTS

This bread slices beautifully and is spectacular with lots of butter and cheese.

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