Lithuania - Rye bread

Lithuania is the southernmost country of the former Soviet Baltic States. From a repressed region to an emerging country, Lithuania has always valued it hearty dark rye breads, or rugine duona. When travelling in this country, in the mid-1990s, just after the Soviets had withdrawn, we enjoyed many of these almost black breads.

There are many rituals and belief associated with it. Read more here...

 

February 16 is Lithuanian State Re-establishment Day, commemorating the declaration of independence from Russia and Germany in 1918.

This is a bread I have made for many years. It was called this wherever I first found the parent-recipe, so 'peasant' is not meant to be derogatory, simply to underline that it is a homespun, heritage-style recipe.

You will find the dough is more 'slippery' to work with because of the high proportion of rye flour, but it is so delicious when baked that you won't think twice before making it again.

PEASANT RYE BREAD

3 teaspoons instant coffee
2.5 cups warm water
3 tablespoons treacle or golden syrup
1/4 cup olive oil

3 cups rye flour
approximately 2 cups white or wholemeal plain flour
2 teaspoons salt
1/2 cup gluten flour
1 tablespoon dry yeast
2 cups fine dry breadcrumbs, toasted until very dark
1/2 teaspoon ground ginger
1 tablespoon caraway seeds (optional)

Dissolve the coffee in the water. Add treacle (or golden syrup) and oil. Toast the breadcrumbs until dark brown but not burnt.

In a bowl place the dry ingredients, keeping back 1/2 cup white flour, and mix well. Pour in the liquid and mix to a soft dough, adding more flour as needed. Knead well to a smooth dough, place in a greased bowl, cover and leave to rise for around one hour until doubled. Punch down, shape into two long oval loaves, and place on greased trays, cover and leave to rise again for thirty minutes. Slash tops with a sharp knife and glaze with a mixture of coffee and water, or espresso coffee.

Bake in a preheated 190C oven for 30-45 minutes until loaves sound hollow when knocked on the bottom. Cool on a rack. Serve sliced thinly. The last few slices may be kept, dried and crumbed to add to the next batch of dough.

However not every Lithuanian bread is dark. To see the lighter side go to Clouds Magazine.