Custard rye bread "Lithuanian"

[My comments:]

Custard rye bread "Lithuanian"

Category: Sourdough bread

Kitchen: Lithuanian

Ingredients
Welding:
Beer dark	150ml
Rye flour	75g.
Whole cumin	2st. l.
Dough:
Rye sourdough (100% hydration)	300g.
Rye flour	300g.
Beer dark	180 ml.
Syrup	2st. l.
Salt	1 st. l.
Olive oil	2st. l.

Cooking method

• Prepare the brew: bring the beer to a boil, pour it into the flour mixed with caraway seeds, mix thoroughly. The result is such a tight gruel:
• 
• Let it cool down a bit, add the remaining beer and sourdough. Stir everything in a food processor (or mixer). Then add molasses, salt, oil, flour. Knead not tough dough:
• 
• Gather the dough with wet hands into a ball and place in a deep bowl:
• 
• The authors of the recipe suggested leaving the blank at room temperature overnight. I didn’t risk it, because it’s very hot in my kitchen. As a result, I covered the bowl with a bag, made holes there, left it on the table for 2 hours and put it in the refrigerator overnight. In the morning it looked like this:
• 
• Put the dough on a silicone mat, spread it out into a rectangle with your hands. Then fold to the middle
• Once again:
• 
• Further, from this aluminum mold
• 
• we make the shape we need:
• 
• We cover with paper and put the blank there. If desired, we make holes:
• 
• We put in a warm place for lifting. I put in the oven with the light on and a pot of boiling water for 3 hours. The volume has doubled:
• 
• Sprinkle with water (I have beer) before baking. Bake in an oven preheated to 200C with steam (put a bowl of boiling water) for about 1 hour. Cover the top with foil if necessary. I've been closing for the last 10 minutes.
• Grease the bread with vegetable oil, wrap in a towel and cool.
• 
• My comments:
• The taste of the bread is awesome !!!! With a caraway aroma !!!
• Didn't like using the aluminum mold. The edges of the bread are uneven and without a crust. Next time I will bake in the usual form.
• Original recipe here 🔗 with my changes. Thanks to Inna and Ekaterina for the great idea of ​​such a delicious bread !!

Similar recipes

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Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven (AXIOMA)

Lithuanian rye bread with caraway seeds (oven) (AXIOMA)

OOOOO !!! This bread is for me !!! Well done, Mistletoe !!!

What a handsome man!
I will try, I love night fermentation.
And with foil it's a good idea!

[Gasha, Arka,]

Gasha, Arka, Thank you! Try it !!!

[Mistletoe]

Mistletoe, 100% rye! Tym-Tyry-Smoke! This is the baker's class !!! And it smells, right? hmmm. Super!

[IRR]

IRR , yeah, paaahnet !! (y) Moreover, today it is even tastier than on the first day. I probably did it!

isn't this bread called Boch?

[mila 13]

mila 13 ,
Boču - Lithuanian bread made from wheat and rye flour with caraway seeds. So we can say that this is a variation on the theme ...

[Оmela]

Оmela
This is bread !! You need to be able to bake 100% rye ... But foil, it seems to me. here and not particularly needed, you can bake in the form.

[barbariscka]

barbariscka , Thank you! I agree with you about the aluminum mold. I used it only so that the shape of the bread was similar to the original. But now only in shape!

Mistletoe, is light beer good? I still can't decide between your two recipes with beer for tomorrow.

[Lozja]

Lozja , you can also light. But the darker gives the bread a richer color and flavor !!

Can you please tell me if it is possible to replace molasses with honey or sugar?
And another question, after molding the bread, is it possible to bake it in HP, my oven is not very good.

[Ne_lipa]

Ne_lipa , molasses can be replaced with liquid honey in the same amount. In this recipe, the bread is baked with steam, which is impossible to do in HP. Although, you can try!

[Omela]

Omela!

The bread is amazing! Thank you for such a tempting bread!
I always admire your ability to bake wonderful bread!
How can I imagine how fragrant it is and how much labor and warmth is put into each of your loaves !!!
Captures the spirit from emotions!
I remain your fan!

[AXIOMA]

AXIOMA , thanks for the kind words !!

I remain your fan!

🔗

[Оmela]

Оmela, please tell us how you grease the bread with olive oil - you have them so beautiful in the photo, shiny ...

I also greased mine after baking, and they told me that I have it unbaked ...

I baked bread, I'm just delighted, bread without a gram of yeast and 100% rye I did everything according to your recommendations and everything worked out, I dared to bake it in the oven with steam (it took shape especially for this case), the oven did not let me down (I have it whimsical) ... Now I'm trying to master different recipes from the forum of rye bread with sourdough, then I'll come back to this and try to bake it in HP, I wonder what is the difference between baking in an oven with steam and HP ...
In general, many thanks from our whole family, my kids cracked bread with great pleasure, and my husband and I too

[stilllalive]

how do you grease bread with olive oil

stilllalive , I grease with a silicone brush immediately after the oven. You see the result!

[Ne_lipa]

Ne_lipa, I'm glad that you liked the bread !!!!

I wonder what is the difference between baking in an oven with steam and HP ...

The bread will be different. ;) But this, as they say, is a matter of taste.

Mistletoe, your bread looks amazing!
Tell me, is rye leaven (100% hydrated) an "eternal leaven"?
Thank you!

[Kati-2012]

Kati-2012 , Thank you!

rye sourdough (100% hydration) - is it "eternal leaven"?

This is any sourdough in which the ratio of water: flour = 1: 1.

[stilllalive]

stilllalive , I grease with a silicone brush immediately after the oven. You see the result!

And I smeared it right after baking. But I didn't get such a glossy bread. Here it is the morning after baking:

[stilllalive]

But I didn't get such a glossy bread. Here it is the morning after baking:

stilllalive , the bread shines for the first 10 -15 minutes after smearing. Then the oil is absorbed. And you got a good bread !!!!

[stilllalive]

stilllalive And you got a good bread !!!!

Thank you!

I also think that for the fifth bread in life and with almost zero baking experience, in principle, it turned out well

And here it is in the context:



Now I'm thinking of trying to swing at your recipe ..

And here it is in the context:

And the cut is wonderful !!!

[Omela]

Omela, kneaded the dough, formed a ball with wet hands, placed it in a bowl.
I have the correct consistency of the dough, if the ball does not hold its shape very well, but gradually spreads? ..

I'll try to leave it in the kitchen for the night - I don't seem to be very hot ..

[stilllalive]

I have the correct consistency of the dough, if the ball does not hold its shape very well, but gradually spreads? ..

stilllalive , the photo in the first post shows that the ball keeps its shape. Dough like plasticine should be ..

Yes, I got a similar ball. And the consistency of the dough is similar to plasticine, but rather soft. Now, when I looked into the dough, I see that my ball has blurred slightly ...
Well, okay, let's see what happens tomorrow ..

Yes, I got a similar ball.

So everything is correct !!! Then I did not look into the bowl.

[Omela]

Omela, this is how my ball looked after molding with wet hands:



But the next morning:



Looks like the photo in the recipe, in my opinion.

But then I did not succeed in doing everything point by point - I could not put it in one piece and straighten it into a rectangle - the dough did not hold its shape well. Therefore, as a result, I simply made a piece of an oblong shape out of it with my hands and put it in a mold:



I put it, covered with foil on a warm radiator, to rise.

[stilllalive]

stilllalive , everything looks worthy !!!

[Omela]

Unfortunately, I overexposed bread on the rise (I could not get home on time) - as a result, the top stuck to the foil (hence this gnarled crust), and by the size of the holes it is clear that it was overstayed, and by the fact that the roof caved in in the middle. Conclusion for the future - to start baking only when it will be possible to be present at home and control the process.



But it tasted awesome! I thought the cumin would feel stronger, but it melted into the combination of flavor and aroma of the other ingredients. And also this subtle beer aroma .. I will definitely repeat it!

Omela, thanks for the support in the process!

[Omela]

Omela!
I liked your bread very much!
Most importantly, put in the fridge and bake when convenient! And then the lack of time and a catastrophic lack of sleep due to proofing of bread at one in the morning frightens at times. Trying to pick up and remake recipes for the work schedule.

Thanks for the bread!
Into the piggy bank of your wonderful recipes!

[stilllalive]

stilllalive , good bread, even in spite of the appearance. And sourdough bread - yes, it requires special attention !!!

New vitamin , Thank you! Bake to your health!

Hi, I'm very interested in the bread, I already want to make it, but I don't know where to get the rye sourdough (100% hydration), is it sold or do you need to make it yourself? Thank you.

[anbut]

anbut, we must do it ourselves. All the leavens live with usHERE.

you have to do it yourself.

Thank you for your answer, what kind of leaven do you use, would you like to throw the first bread into the scrap, you have never dealt with leaven before?

[anbut]

anbut, sourdough is a serious matter, it is better to first familiarize yourself with the materiel.) specifically for this bread, French liquid was used, and now I use hop sourdough. Unfortunately, I cannot provide links, I write from the phone.

[Omela]

Omela,
I'll wait

Ok, in a week.,)

[anbut]

anbutI started with this leaven: Rye sourdough (semi-finished product)

It is quite simple and suitable for rye bread. But I also wanted to bake wheat, so then I started this one: French modern sourdough (liquid)

But all the same, I could not achieve a result that would satisfy me. Wheat bread sour. Therefore, I stopped at this:


The simplest hop starter (marika33)



On it you can bake both rye and non-sour wheat bread.

All questions about starter cultures: Starter cultures - in questions and answers

[Omela]

Omela,
Thank you very much, I will dare.

Good luck! There will be questions, ask.

OK, definitely.