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

Category: Sourdough bread
Kitchen: lithuanian
Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven

Ingredients

Rye sourdough:
Rye starter 50 g
Seeded rye flour 150 g
Water 150 ml
Welding:
Wheat flour, 1st grade 150 g
Cumin (seeds) 1 tbsp. l.
Water, t = + 95 ° С 200 ml
Dough:
Wheat flour, 1st grade 600 g
Light honey 30 g
Apple jam *) 50 - 70 g
Salt 16 g
Water **) 120-230 g

Cooking method

  • Sourdough leave at room temperature for 10-12 hours.
  • Welding:
  • Water brought to a boil is poured into the flour, thoroughly grind.
  • It is necessary to make the leaven smooth and free of lumps.
  • The brew will be saccharified at a temperature 65° C about 2 hours (can be in a thermos)
  • It is better to do it in advance.
  • Dough:
  • We knead a soft dough from the ingredients for the dough, adding to them the whole brew and all the leaven.
  • Note:
  • *) - depending on the density of the jam.
  • **) - depending on flour moisture and jam density. I have a jam like this:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • Wanders 1,5 - 2 hours (the temperature is + 25-27 ° C).
  • When the dough ferments 1 fold it.
  • We will upset in the basket about 1,5- 2 hours.
  • Before baking, pierce it in the bread, trying to be sure to reach the bottom.
  • Steam oven - 10 min at 250 ° C.
  • Letting off steam - 20 minutes at temperature + 220 ° С and more - 20 minutes at temperature + 200 ° C.
  • Cool on a wire rack:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • Illustrations.
  • Starter preparation:
  • 1. Rye starter:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 2. Sourdough before fermentation:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 3. Sourdough after 10 hours:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 4. Dough:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 5. After forming:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 6. For proofing:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 7. After proofing:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 8. Trying to make tattoos:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • Then we put the bread on a hot stone and bake it.
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • 9. Further cuts:
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven
  • This light custard bread is characterized by a sweetish taste with a pleasant sourness characteristic of many Lithuanian breads.
  • Caraway - this spice, traditional for Lithuania, gives bread a unique taste and aroma!
  • Amazingly soft and fragrant crumb !!!
  • The bread is based on this recipe 🔗

Cooking program:

oven

Axioma
This bread can also be used for sourdough instead of a rye starter 50 g wheat, and in the dough instead 600 gram of wheat flour 1 - first grade - 150 gram of seeded rye + 450 gram of wheat 1 varieties.
Also a good result:

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

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

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

🔗
Ilona
Thank you! I'll have to try!
Arka
Axioma, this is what a torpedo turned out, go crazy!
It looks just divine!
But as always!
Ilona
Quote: Arka

Axioma, this is what a torpedo turned out, go crazy!
It looks just divine!
But as always!
Nah ... this is not a tarpeda, this is a Lithuanian zeppelin airship
Axioma
Quote: Arka

Axioma, this is what a torpedo turned out, go crazy!
It looks just divine!
But as always!

Dear Arka! Thank you very much for noticing my "topeed"! Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven

🔗
Ilona
AXIOMA, I also sooo love cumin in my bread mmm ....
Arka
Quote: AXIOMA

Dear Arka! Thank you very much for noticing my "topeed"! 🔗... From my side, it is necessary to clarify that TWO came out of the whole test! such torpedoes. Even the lens did not fit
So it was necessary to move away 700 meters or shoot from the air
Fatyni
Thank you so much for such a great recipe. I love Lithuanian breads very much, especially with sourdough. Excellent work, the hand of the Master is visible!
Axioma
Quote: ilonnna

AXIOMA, I also sooo love cumin in my bread mmm ....

ilonnna! We also got hooked on bread with caraway seeds. 🔗

Quote: Arka

So it was necessary to move away 700 meters or shoot from the air ...

Arka! I will invariably take your advice, quite instructive! 🔗

Quote: Fatyni

Thank you so much for such a great recipe. I love Lithuanian breads very much, especially with sourdough. Excellent work, the hand of the Master is visible!
Hello, Fatyni! I understand you.

Do you like light, with a fragrant caraway aroma, Lithuanian custard bread "Palangos" (Palangos duona)?
The dense crumb of this bread has a sweet and sour taste!
Or "Kaunas, how does it taste to you?" 🔗
vabalas
"delicate aroma of caraway seeds.
Someone may object, claiming that the caraway smell is not for everybody. No doubt about it! But for me this scent is an appetite stimulant.
I can safely say that even when I am not hungry, I love to inhale the scent of cumin. "

A tip that I sometimes use from one Lithuanian "ladies'" site: before adding caraway seeds to the dough, pour hot water over it for a couple of minutes - the aroma will become softer, more tender. And in combination with honey - more harmonious. For this amount of flour, I have 1.5-2 tbsp. l. cumin.

And it's not for nothing that this bread was called "festive"!
fray Zayac
made without caraway, but with thyme. but still the smell is "about caraway"
in the oven did not rise well .. it looks like I smashed it before baking. but very tasty)))
Svetusenka
Good day!
And tell me about the jam, where is it going? interferes with the dough? I didn't find something about this step in the description and I doubt it, like the dough is light?
vabalas
In the description there is - "knead the dough from all the ingredients + tea leaves + sourdough" (excuse me, I am quoting from memory - it’s easy to look). So - into the dough. Although I get by with honey or molasses. And the color of bread - a couple of spoons of jam usually do not change the color of the dough much.
solnce_pek
Good afternoon AXIOMA!
I was surprised to see your recipe at your place!
Since this bread is my own composition, I would like to see at least a mention of the source ...
In addition, if you post someone else's recipe, take the trouble to speak about bread with your own, not my words.
🔗
From the administration: We agree that it is unacceptable to use someone else's text in recipes. We inserted a link to your blog into the recipe and redesigned the text. We are sorry for the author!
Natalja
AXIOMAPlease tell me how you achieve a golden brown crust? Yesterday I baked this bread, but the crust got very fried during the time indicated in the recipe .. Is it all about baking on a stone? The bread tastes amazing, you can eat it endlessly .. But I want a lighter crust ..
Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven Lithuanian wheat-rye custard with caraway seeds (Sventine duona) in the oven

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