How to cook Lithuanian bread at home: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

People have long noticed one feature: as soon as a bread machine appears in the house, the family stops buying store-bought loaves and loaves. With this device, cooking flour products is a pleasure. After all, the machine itself can make a batch and bake it the way you like best - with a light ruddy or very fried crust. And what kind of bread can be cooked at home! Greek with olives, Italian, French baguette…

In this article you will find a selection of Lithuanian bread recipes. The harsh nature of the B altic states does not please the inhabitants of the republic with an abundance of vegetables. Therefore, the diet of the average Lithuanian largely depends on flour products. And despite the small size of the country, many bread recipes have been invented here. Choose any and cook to your he alth!

Custard bread: sourdough

Of course, with a special unit, the baking process is faster and hassle-free. But in fairness, you need to give at least one recipe for Lithuanian bread for an ordinary oven. Custard itthe product is called because boiling water will be used in the preparation of the sourdough. Immediately it should be warned that Lithuania is famous for its rye bread. But this type of flour is quite difficult to use. Bread rises little with it and often comes out “clogged”. Therefore, rye flour is often mixed with wheat flour.

Finding the perfect proportions is quite difficult. But rye gives that unforgettable bread spirit that so caresses the nostrils. Truly this is the aroma of home comfort.

1. So, pour a glass (150 grams) of ordinary flour into a high container, sifting through a sieve.
2. Mix it with two tablespoons of cumin. These grains are an essential attribute of Lithuanian bread.
3. Add another tablespoon of flax seeds if desired.
4. Stir the flour and brew it with 300 milliliters of boiling water.
5. You will get a porridge that resembles mashed potatoes in consistency.
6. Stir it carefully so that there are no flour lumps left.
7. Leave to cool to room temperature.

Lithuanian custard bread. Main dough

1. In a glass of warm water we dilute 30 grams of fresh yeast (or two tablespoons of dry yeast).
2. Pour into our cumin-flavored gruel.
3. Add two tablespoons of sugar and one teaspoon of s alt. You can also add a handful of shelled sunflower seeds (optional).
4. Stir diligently, take a sieve and start adding flour? What? This recipe calls for one part rye flour to three wheat flours.
5. If you followeddosing products according to the above recipe for dough and yeast, then we measure the base of the dough in glasses. First you need to introduce rye flour (1 tbsp.). It will make the dough very heavy and sticky. Don't be discouraged, that's the way it should be.
6. Sift three cups of wheat flour through a sieve. This ingredient will “fluff up” the dough a little, and it will become easier to work with it. But it will still turn out to be a very tight bun.
7. Place it in a bowl greased with vegetable oil, the edges of which are tightened with cling film.
8. Put the dishes in a warm place without drafts.
9. You can heat the oven to 50 degrees and turn it off. In such a "safe" without drafts, the dough is guaranteed to fit.

Lithuanian custard bread. Settling and baking

Dough with rye flour does not grow three times as with white, wheat. But it will be enough if it increases in volume by 100 percent. This may take several hours.

1. Knead the grown bun, give it the shape of a loaf.
2. Cover the baking sheet with baking paper.
3. The place where we set the bread, grease lightly with vegetable oil.
4. Put in a warm (50 degrees) oven to settle. The dough should rise a little more.
5. Take out the form (or baking sheet) with a loaf.
6. Install the grate in the oven, and put a pan with water on the bottom.
7. Heat the oven to 230 degrees. We put the form with the dough on the wire rack.
8. Bake for a total of about an hour. If the crust is too black,cover the loaf with a sheet of foil.
9. Readiness is checked in two ways. The first is generally accepted in cooking, on a splinter. It should come out of the dough dry. The second way is to knock. The sound from under the crust should be loud, indicating the formation of voids.

Calorie content of Lithuanian bread (excluding flax and sunflower seeds) is 3138 kcal per loaf. 100 grams of the product contains 241.8 kcal.

Beer Lithuanian bread: ingredients

The loaf baked according to the previous recipe will be grey. Anyone who loves black bread in the manner of "Borodinsky" will like this culinary prescription. We will need:

• 375 grams of wheat flour (3 cups of 200 ml);
• 250g rye (2 cups);
• 1 tablespoon sugar;
• 1 egg;
• a teaspoon of honey;
• as much cocoa;
• 200ml beer (preferably dark beer);
• 2 and a half spoons of dry yeast;
• 100 ml kefir;
• 2 tablespoons vegetable oil;
• a pinch of s alt;
• a little bit of instant coffee.

Bread on beer: dough kneading

If you have the right device, this black, extraordinarily delicious Lithuanian bread will not take long to prepare.

1. Pour beer directly into the bucket of the unit.
2. Dissolve cocoa powder in kefir. Pour into beer.
3. Add honey, sugar and s alt.
4. Crack in the egg. Shake it with a fork.
5. Gradually add vegetable oil.
6. Sift the flour first to saturate itoxygen.
7. First, add rye grinding to the bucket of the bread machine, followed by wheat.
8. To give a rich dark color, you can add a pinch of instant coffee.
9. And in the end, sprinkle the surface of our mass with dry yeast.
10. In the unit we start the program "Simple bread". The machine will knead and rest the dough at the right temperature. And when the time comes, she will also bake delicious bread.
11. You just have to specify the degree of frying of the crust and the weight of the loaf (in our case it is 900 grams).

We check the readiness of the loaf with a wooden splinter. This bread should have holes on the cut, like cheese. The loaf has a pleasant smell, and the crumb should taste slightly sweet.

Lithuanian sourdough bread recipe

Let's try to cook a traditional loaf the way housewives did in the villages in the old days. For sourdough, mix a glass (200 milliliters) of rye flour with the same amount of warm water (not boiling water). You will get a cloudy mixture of the consistency of thick sour cream. Pour it into a jar and cover with a linen towel. Let it sit at room temperature for 72 hours. Every day, the mass should be slightly mixed so that it ferments evenly. The following factors will indicate that everything is going according to plan:

• The starter itself will become thinner (kefir consistency).
• Bubbles will form on the surface.
• A slightly sour smell will appear.

From this sourdough after 3 days we prepare a dough. Usyou will need a glass of the resulting product. Leftovers can be used to ferment other breads. Add two cups of rye flour in portions to the fermented liquid. If the mixture is too steep, it is permissible to add half a cup of warm boiled water. Cover the dough thus obtained again with a towel and leave at room temperature for another 12 hours.

Sourdough bread dough. Baking products

In 12 hours your dough will be even thinner. It will overflow with air bubbles, like champagne, and at the same time it will double in size. If you have achieved this result, then you can work further:

1. Make strong bergamot tea.
2. Pour whole rye flour into the dough, and then, after stirring everything well, the same amount of wheat (highest grade).
3. Add a pinch of s alt, three tablespoons of sugar and one each of honey and cumin to the dough.
4. Too tight dough diluted with half a glass of warm tea leaves.
5. We work first with a mixer with spiral nozzles. Then we continue kneading with our hands. The dough should be tight, but not sticky to your hands. If necessary, add either flour or tea leaves.
6. Cover the form for baking cupcakes with cooking paper. Fill with dough to the brim.
7. We stand in a warm place for three hours. The dough should rise.
8. Put the Lithuanian rye bread with cumin in the oven preheated to 250 degrees for a quarter of an hour.

Zhemaichu: sourdough and tea leaves

In every region a smallThe B altic countries have their own, special, bread recipe. Basically, they differ in the proportions of rye and wheat flour, as well as their varieties. But Lithuanian bread from the Zemaitis region is also unique in that it contains apple jam. This ingredient gives the whole product a sweet-sour taste that enhances the aroma of cumin. But first, let's revive the rye sourdough, if you have it, with the help of yeast. Making tea leaves:

1. To do this, pour 100 grams of peeled rye flour with 300 milliliters of boiling water.
2. While stirring, the water will cool down a bit.
3. Now you can add a couple more tablespoons of rye flour and a little unfermented m alt to it.
4. Let's leave the tea leaves to stand in a very warm place (on the edge of the stove or in an oven preheated to 65 degrees and turned off) for two and a half hours.

Zhemaichu: dough and dough

Separate 80 grams from the prepared sourdough. If you didn’t have it in stock, then you need to prepare this component of black Lithuanian bread from 40 g of rye flour and the same amount of warm water and keep the solution for three days.

1. Mix the specified amount of sourdough with the entire tea leaves. All this must be put in a warm place (by the central heating battery or in the bathroom at 30-40 degrees) for nine hours.
2. The dough should rise well, fill with bubbles, acquire a pleasant bready smell.
3. To knead the dough for Lithuanian sourdough bread, you need to add 235 grams of peeledrye flour and 100 grams of second grade wheat. These ingredients should be sifted through a sieve beforehand.
4. Next, add a tablespoon of apple jam, a teaspoon of molasses and sugar, a pinch of cumin, flaxseeds and s alt to the bowl.
5. If the dough is too hard, you can add 30 ml of warm water or whey to it.

Settling and baking

1. Roll up the bun.
2. Cover it with a linen towel and leave it in a warm place without drafts for two and a half hours.
3. As a result of fermentation, the dough should increase by at least one and a half times.
4. Punch down the dough and make a “brick” out of it.
5. After that, the dough should be left in the form for another forty minutes or an hour at a temperature of 30 degrees.
6. Preheat the oven very strongly (to at least 260 degrees).
7. Bake for a quarter of an hour, then reduce the temperature to 200 degrees.
8. After another 15 minutes, turn the fire up to 180 degrees.
9. Bake like this for another quarter of an hour.
10. Check the readiness of Lithuanian bread with cumin "Zhemaichu" with a toothpick and knock on the fried crust.

There will not be as many holes in the crumb as there are in a beer-based product. But the bread has a pleasant sweetish taste with a slight sourness and a pleasant rye flavor. It goes well with everything from snack sandwiches to jam.

Payuris

This subspecies of Lithuanian bread is very similar to Zhemaicha. The whole difference is that"Payuris" is made from seeded rye flour and wheat flour of the first, not the second grade. There are some features in the cooking process. As for the proportions, for "Payuris" you need to take 80 percent rye and 20% wheat flour. The dough, as you understand, will be reluctant to rise.

1. First you need to make a starter from seeded rye flour. If you already have it, then you need to slightly revive it (feed it with dry yeast).
2. Make tea leaves. To do this, mix 125 grams of seeded rye flour, a teaspoon of caraway seeds, 8 grams of unfermented m alt.
3. Pour all this with 300 milliliters of hot water.
4. Put in preheated to 65 degrees and turned off the oven.
5. We stand for 3 hours.
6. Mixing starter and tea leaves.
7. We stand at a falling temperature (40-30 degrees) for 9 hours.
8. The dough should grow a little and bubble all over.

Pajuris: kneading and baking

Starting making dough for Lithuanian rye bread with cumin sourdough:

1. Add 225 g of seeded rye flour and one hundred first grade wheat flour to the dough that has come up.
2. As in Zhemaichu, Payuris uses apple jam. You can put two tablespoons of it.
3. But instead of molasses, we will add honey (10 grams) to the composition.
4. Be sure to s alt the dough and add 15 grams of pre-roasted flaxseeds. But dried fruits (dried apricots, figs) soaked and cut into pieces can be used as desired.
5. To make it easier to knead the dough, you can add 20-30 milliliters of warmwater.
6. Cover the gingerbread man with a linen towel, leave in a very warm place without drafts for two and a half hours.
7. Then we lay bricks in two prepared forms, filling them up to half.
8. Leave in a warm place for an hour. During this time, the dough should rise to the edges of the mold.
9. Bake "Payuris" in an oven preheated to 260 degrees.
10. After twenty minutes, reduce the heat to 220 degrees.

Total cooking time is about forty-five minutes.

Instead of a conclusion

No matter what recipe you bake Lithuanian rye bread, it turns out light, with an airy crumb. Its taste is balanced, with sweetness and sourness. Don't be afraid to experiment with sifted, peeled, and wholemeal flours. The last two types are very beneficial for he alth. You can also experiment with the proportions of wheat and rye flour.