Lithuanian Baltic Rye Bread Sourdough
Experience the rich, authentic taste of Eastern Europe with this Lithuanian Baltic Rye Bread Sourdough recipe, a timeless classic for sourdough enthusiasts. Made primarily with hearty rye flour and a touch of whole wheat for balance, this bread features the deep, earthy flavors of dark molasses and the slightly tangy complexity of a live rye sourdough starter. Add caraway seeds for an optional aromatic twist that heightens its traditional charm. Slow fermentation and careful proofing ensure a moist, flavorful crumb, while a crisp, golden crust develops during the steamy bake. Perfect for pairing with hearty soups, cheeses, or smoked meats, this artisanal loaf is a celebration of rustic baking at its finest. Whether you're new to sourdough or an experienced baker, this recipe pays homage to the centuries-old Lithuanian bread-making tradition.
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Recipe Information
Ingredients
- 500 grams Rye flour
- 100 grams Whole wheat flour
- 100 grams Active rye sourdough starter
- 450 ml Warm water
- 1 tablespoon Dark molasses
- 1 teaspoon Caraway seeds (optional)
- 10 grams Salt
Instructions
In a large mixing bowl, combine 100 grams of the rye flour, the active rye sourdough starter, and 200 ml of the warm water. Stir until well mixed, cover with a clean cloth, and let it ferment overnight or for 12 hours at room temperature.
After the starter mixture has fermented, add the remaining 400 grams of rye flour, 100 grams of whole wheat flour, 250 ml of warm water, dark molasses, caraway seeds (if using), and salt. Mix thoroughly until a sticky dough forms.
Transfer the dough to a floured work surface and knead gently for about 5-7 minutes. Note that the dough will remain sticky—avoid adding excess flour.
Shape the dough into a round or oval loaf and place it into a lightly floured proofing basket or a bowl lined with a floured clean kitchen towel. Cover and let it rise in a warm, draft-free place for 4-6 hours, or until it has doubled in size.
Preheat your oven to 230°C (450°F). Place a baking stone or heavy baking tray in the oven to preheat as well.
Carefully turn the risen dough onto a sheet of parchment paper. Using a sharp knife or lame, score the top of the dough with a few shallow slashes to allow for expansion during baking.
Transfer the dough (on the parchment paper) to the preheated baking stone or tray. Optionally, add steam to the oven by placing a tray of water on the bottom rack or misting the oven walls with water immediately after placing the bread in the oven.
Bake at 230°C (450°F) for 15 minutes, then reduce the temperature to 200°C (400°F) and bake for another 45 minutes, or until the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool completely on a wire rack before slicing. This allows the crumb to set properly and enhances the flavor.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 505.8 g | 184% | |
| Dietary Fiber | 93.4 g | 334% | |
| Total Sugars | 19.8 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3425 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
