I've been exploring breads from all over the world.
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I've been exploring breads from all over the world. I picked up a loaf of Lithuanian rye bread. I actually like it a lot (more than a lot of other rye bread I've tried). Not sure how it differs from other styles. Will think about baking a loaf as well.
Lithuanian Black Rye and 40% Emmer and Einkorn
Two fun bakes this weekend... A Lithuanian Black Rye recipe that I found on IG, and my 40% Whole Grain (Emmer and Einkorn). All the whole grain flours in both breads are fresh milled using berries from Janie's Mill.LITHUANIAN BLACK RYERye Sour100g Whole Rye flour100g Water30g Starter1) Combine ingredients and ferment at 76 deg F for 8-10 hoursScald20g Fermented Red Rye Malt
The Fresh Loaf (www.thefreshloaf.com)
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@skinnylatte I grew up eating Lithuanian rye bread! Where did you find it?!?
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@rednikki at an Eastern European grocery here in SF, called Royal (on Geary)
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@skinnylatte Someday I will get to San Francisco again! The last remaining Lithuanian bakeries here closed in the pandemic.
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@rednikki they.. fly it in from lithuania (says made in lithuania?!)
but they also have a few locally made breads in this style. i guess the population here is large enough to have demand for that sort of thing.