EASY LITHUANIAN DARK RYE BREAD (RUGINE DUONA)
This easy recipe for Lithuanian dark rye bread (rugine duona) is a dense loaf that requires no sourdough starter. You use yeast instead.
Provided by Barbara Rolek
Categories Bread
Time 13h20m
Yield 36
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Add milk to a heavy-bottomed saucepan and set over medium heat. Cook until milk begins to steam and bubbles form around edges, stirring frequently with a wooden spoon or silicone spatula. Check with a thermometer often; milk should reach a scalding temperature of 180 F.
- Remove from heat and cool scalded milk to 110 F. (This is done to denature proteins in the milk that can inhibit gluten formation and keep dough from rising.)
- In a large bowl or stand mixer, add butter, sugar, and salt. Pour over scalded milk and stir until cool.
- In a small bowl, dissolve yeast in lukewarm water. Add yeast mixture and 3 cups of rye flour to milk mixture. Beat thoroughly, then beat in remaining rye flour and caraway seeds , if using.
- Cover and put dough in a warm place (70 to 75 F) and let dough rise until doubled. This can take quite a long time because you are using only rye flour; plan for a few hours and know that it can take as long as 12 hours.
- Add whole-wheat flour and knead until smooth. It helps to wet your hands as this is a dense and sticky dough. It won't develop the springy consistency you get with wheat doughs, so don't keep adding flour hoping to achieve that texture.
- Preheat oven to 450 F. Line 2 bread pans with parchment paper.
- Divide dough in half and shape into 2 round or oblong loaves and place into pans. Cover with greased plastic wrap and let rise until doubled (1 to 4 hours). Brush tops of loaves with beaten egg white.
- Bake both loaves for 15 minutes. Reduce heat to 350 F and bake an additional 35 to 45 minutes longer or until an instant-read thermometer registers 190 F when placed into center of loaves.
- Turn loaves out of pans onto a wire rack to cool completely.
Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Cholesterol 8 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 2 g, Fat 2 g, ServingSize 2 loaves of bread (36 servings), UnsaturatedFat 0 g
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