How to cook Lithuanian bread at home: recipes

People have long noticed one feature: as soon as a bread machine appears in the house, the family stops buying store loaves and loaves. Cooking flour products with this appliance is a pleasure. After all, the machine itself can make a batch and bake it the way you prefer - with a light golden or very fried crust. And what breads can be prepared 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 Baltic states does not please residents of the republic with an abundance of vegetables. Therefore, the average Lithuanian diet is largely dependent on flour products. And despite the small size of the country, a lot of recipes were invented here. Choose any and cook for health!

Custard Bread: Dough

Of course, with a special unit, the baking process is faster and without unnecessary trouble. But in fairness, you need to give at least one Lithuanian bread recipe for an ordinary oven. This product is called custard because boiling water will be used in the preparation of the starter culture. We must immediately warn that Lithuania is famous for its rye breads. But this type of flour is quite difficult to use. Bread with it rises a little and often comes out “clogged”. Therefore, rye flour is often mixed with wheat.

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

1. So, pour into a high capacity, sifting through a sieve, a glass (150 grams) of ordinary flour.
2. Mix it with two tablespoons of caraway seeds. These grains are an integral attribute of Lithuanian bread.
3. If desired, you can add another tablespoon of flax seeds.
4. Stir the flour and brew it with 300 milliliters of boiling water.
5. The result is a pulp reminiscent of consistency of mashed potato.
6. Carefully stir it so that there are no flour lumps left.
7. Leave to cool to room temperature.

Custard bread in Lithuanian. Main pastry

1. In a glass of warm water, we breed 30 grams of fresh yeast (or two tablespoons of dry).
2. Pour into our pulp with an intense caraway aroma.
3. Add two tablespoons of sugar and one teaspoon of salt. You can also pour a handful of peeled sunflower seeds (optional).
4. Stir carefully, take a sieve and begin to sprinkle flour? Which one? This recipe provides for the use of one part of rye flour for three wheat.
5. If you adhered to dosing products according to the above recipe for dough and yeast, then the basis of the test is measured in glasses. First you need to introduce rye flour (1 tbsp.). It will make the dough very heavy, make it sticky. Do not be discouraged, it should be so.
6. Sift through a sieve three cups of wheat flour. This ingredient will slightly “fluff” the dough, and it will become easier to work with it. But the result is still a very tight bun.
7. We place it in a bowl greased with vegetable oil, the edges of which are tightened with cling film.
8. We 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.
   

Custard bread in Lithuanian. Settling and baking

The 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 can take several hours.

1. We crush the grown kolobok, give it the shape of a loaf.
2. We cover the baking sheet with baking paper.
3. The place where we install the bread, grease slightly with vegetable oil.
4. Put in a warm (50 degrees) oven for a sump. The dough should grow a little more.
5. We take out the form (or baking sheet) with a loaf.
6. We install a grate in the oven, and put a water tray on the bottom.
7. We heat the oven to 230 degrees. We put the form with the test on the wire rack.
8. Baking a total of about an hour. If the crust is too black, cover the loaf with a sheet of foil.
9. We check readiness in two ways. The first is generally accepted in culinary arts, to a hole. She should get out of the dough dry. The second way is to knock. The sound from under the crust should be heard loud, indicating the formation of voids.

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

Lithuanian Beer Bread Composition

A loaf baked according to the previous recipe will be in a section of gray color. Anyone who loves brown bread in the manner of Borodinsky will like this culinary prescription. We will need:

• 375 grams of wheat flour (3 cups of 200 ml each);
• 250 g rye (2 cups);
• 1 tablespoon of sugar;
• 1 egg
• a teaspoon of honey;
• as much cocoa;
• 200 ml of beer (better than dark);
• 2 and a half tablespoons of dry yeast;
• 100 ml of kefir;
• 2 tablespoons of vegetable oil;
• a pinch of salt;
• slightly instant coffee.

Beer Bread: Kneading Dough

If you have the right device, then preparing this black, unusually tasty Lithuanian bread will not take much time.

1. Pour beer directly into the bucket of the unit.
2. In kefir we dissolve cocoa powder. Pour into beer.
3. Add honey, sugar and salt.
4. We drive in an egg. Shake it with a fork.
5. Gradually add vegetable oil.
6. We first sift the flour in order to saturate it with oxygen.
7. First, add rye grinding to the bucket of the breadmaker, and then wheat.
8. To give a rich dark color, you can pour a pinch of instant coffee.
9. And at the end, sprinkle the surface of our mass with dry yeast.
10. In the unit, run the program “Simple bread”. The machine itself will knead and stand the dough at the right temperature. And when the time comes, he will also bake delicious bread.
11. You just have to indicate the degree of frying of the crust and the weight of the loaf (in our case it is 900 grams).

Readiness of the loaf we check with a wooden speck. This bread should have holes on the cut, like cheese. The loaf emits a pleasant smell, and the crumb should be slightly sweet to the taste.

Recipe for Lithuanian sourdough bread

Let’s try to cook a traditional loaf in the same way as the old housewives did in the villages. For starter culture, mix a glass (200 milliliters) of rye flour with the same amount of warm water (not boiling water). Get a muddy mixture of thick sour cream consistency. Pour it into a jar and cover with a linen towel. Leave it at room temperature for 72 hours. Every day, the mass needs to be mixed slightly so that it wanders evenly. The following factors will testify that everything is going according to plan:

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

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

Sourdough bread dough. Baking products

After 12 hours, your dough will become even thinner. It will be filled with air bubbles, like champagne, and at the same time it will double. If you have achieved this result, then you can work on:

1. Brew strong tea with bergamot.
2. Pour whole rye flour into the dough, and then, having thoroughly mixed everything, the same amount of wheat (premium).
3. Add a pinch of salt to the dough, three tablespoons of sugar and one each - honey and caraway seeds.
4. We dilute the dough too tight with half a glass of warm tea leaves.
5. We work first with a mixer with nozzles "spiral". Then we continue kneading with our hands. The dough should be tight, but do not stick to your hands. If necessary, add flour or tea leaves.
6. We cover the cupcake baking dish with cooking paper. Fill the dough to the brim.
7. We defend in a warm place for three hours. The dough should grow.
8. We put Lithuanian rye bread with caraway seeds in the oven preheated to 250 degrees for a quarter of an hour.
   

Zhemaychu: sourdough and tea leaves

Each region of a small Baltic country has its own special recipe for bread. Basically, they differ in the proportions of rye and wheat flour, as well as their varieties. But Lithuanian bread from the emaitis region is also unique in that it includes apple jam. This ingredient gives the whole product a sweetish-sour taste that enhances the aroma of caraway seeds. But first, revive the rye sourdough, if you have one, with 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 slightly.
3. Now you can add a couple more tablespoons of rye flour and a little unfermented malt to it.
4. Leave the tea leaves to stand in a very warm place (on the edge of the stove or in the oven preheated to 65 degrees and turned off) for two and a half hours.
   

Zhemaychu: dough and dough

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

1. Mix the specified amount of sourdough with all the tea leaves. All this must be put in a warm place (at the central heating battery or in the bathroom at 30-40 degrees) for nine hours.
2. Opara should rise well, fill with bubbles, acquire a pleasant bread smell.
3. To knead the dough for Lithuanian sourdough bread, you need to add 235 grams of peeled rye flour and 100 grams of wheat of the second grade to the finished dough. These ingredients should be sieved in advance through a sieve.
4. Next, add to the bowl a tablespoon of apple jam, a teaspoon of molasses and sugar, a pinch of cumin, flaxseeds and salt.
5. If the dough turns out to be too steep, it is permissible to add 30 milliliters of warm water or whey into it.

Settling and baking

1. Roll up the bun.
2. We 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 at least one and a half times.
4. We crush the dough and make a brick out of it.
5. After this, 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 much (not less than 260 degrees).
7. Bake for a quarter of an hour, and then reduce the temperature to 200 degrees.
8. After another 15 minutes we tighten the fire to 180 degrees.
9. Bake so a quarter of an hour.
10. The readiness of Lithuanian bread with caraway seeds “Zhemaychu” is checked with a toothpick and a tap on a crispy crust.

There will not be as many holes in the crumb as in a beer product. But the bread has a pleasant sweet taste with a slight sourness and a pleasant rye smell. It goes well with everything: both snack sandwiches and jam.

Payuris

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

1. First you need to make a sourdough of seeded rye flour. If you already have it, then you need to revive it a little (feed it with dry yeast).
2. Making tea leaves. To do this, mix 125 grams of seeded rye flour, a teaspoon of caraway seeds, 8 grams of unfermented malt.
3. All this is filled with 300 milliliters of hot water.
4. We put in the oven preheated to 65 degrees.
5. We stand 3 hours.
6. Mix the sourdough and tea leaves.
7. We stand at a falling temperature (40-30 degrees) for 9 hours.
8. The dough should grow a little and the whole will bubble up.

Payuris: Kneading and Baking

We start making dough for Lithuanian rye bread with caraway seeds on a leaven:

1. Add 225 g of seeded rye flour and one hundred - first grade wheat to the suitable dough.
2. As in Zhemaychu, apple jam is used in Payuris. It can put two tablespoons.
3. But instead of molasses, we will introduce honey (10 grams).
4. Be sure to salt the dough and add 15 grams of pre-fried flaxseed. But dried and soaked dried fruit slices (dried apricots, figs) can be used as desired.
5. To knead the dough was easier, the addition of 20-30 milliliters of warm water is allowed.
6. We cover the gingerbread man with a linen towel, leave it in a very warm place without drafts for two and a half hours.
7. Then we put the bricks in two prepared forms, filling them to half.
8. Leave in a warm place for an hour. During this time, the dough should rise to the edges of the form.
9. We bake “Payuris” in the oven preheated to 260 degrees.
10. Twenty minutes later, reduce the fire to 220 degrees.

The total cooking time is about forty-five minutes.

Instead of a conclusion

By whatever recipe you bake Lithuanian rye bread, it is light, with an airy crumb. His taste is balanced, with sweetness and sourness. Do not be afraid to experiment with seeded, peeled and wallpaper flour. The last two species are very healthy. You can also experiment with the proportions of wheat and rye flour.