Lithuanian holiday bread with cumin

Lithuanian holiday bread with cumin

Category: Sourdough bread

Kitchen: Lithuanian

Ingredients
Refreshed starter culture 100% moisture	50 grams
Flour	150 grams
Water	150
Wheat flour	150 grams
Hot water T 95 ° C	300 grams
Caraway	1 st. l without top
Flour	600 gram
Water	50-90 grams
Honey or sugar	30gram
Salt	15-20 grams
Apple jam	50-70 grams

Cooking method

• Leaven
• 50g rye or wheat refreshed sourdough (100% moisture)
• 150g seeded rye flour
• 150g water
• Leave at room temperature for 10-12 hours.
• Welding
• 150g wheat flour 1c
• 300g hot water (95 degrees)
• 1 st. l. cumin
• Pour the flour with almost boiling water, grind, the tea leaves should be smooth and shiny.
• The brew is saccharified at a temperature of 65 degrees for at least 2 hours (in the oven)
• The tea leaves can be prepared in the evening.
• Dough
• all leaven
• whole brew
• 600g wheat flour 1c
• 50-90g water (depending on flour moisture and jam density)
• 50-70g apple jam
• 30g honey or sugar
• 15-20g salt
• Knead a soft dough.
• Fermentation for 1.5-2 hours at a temperature of 25-28g.
• In the process of fermentation, I fold the dough once.
• Proofing in the basket 1.5-2 hours
• Before baking, puncture the bread to the very bottom. During this procedure, the bread will settle, but this is not scary in the oven, it will rise again
• Steam oven - 10min at 250g
• let off steam - 20min at a temperature of 220g
• and another 30 minutes at a temperature of 200g.

The dish is designed for

Huge loaf about 1.5 kg

What a handsome man! For me a little bit, please. Yes, there is no jam in the ingredients, you must add.

[Alena Semenyuk]

Alena Semenyuk, such a beautiful bread, and I also have one crust of bread, thanks.

What a handsome man! For me a little bit, please. Yes, there is no jam in the ingredients, you must add.

Thanks for the hint, already added

[Alena Semenyuk]

Alena SemenyukCan I ask for a photo of the cut?

[Alena Semenyuk]

Alena SemenyukCan I ask for a photo of the cut?

Maybe next time, otherwise I baked bread, I took only a whole photo, and went to my mother-in-law, until we arrived, there was no more bread, but it is fine-porous, very fragrant, it smells of fruit, sweetish to taste, slightly with a distant sourness, very tasty, although if someone does not like caraway, then you can not add it, then the taste will be slightly different

Where to read about 100% Moisture Refreshing Starter? I liked the recipe.

[Alena Semenyuk]

Alena Semenyuk, Cool bread! There are never too many recipes for Lithuanian breads, as well as Belarusian breads! Thank you

I have a question - how would you describe the dough after kneading? Does it stick a lot? Do we work with wet hands with it, that is, like with rye dough?

In the process of fermentation, I fold the dough once.

Do you take the dough straight out of the bowl and put it on the table? Or can it be right in the bowl from edge to edge four times and turned over?

Before baking, puncture the bread to the very bottom.

Why is this done? This is the first time I've heard of such a reception ...

Where to read about 100% Moisture Refreshing Starter? I liked the recipe.

I take 1 tsp. starter is about 10 grams (this is the leaven that I put in the refrigerator, I take quite a bit), add 20 grams of water and 20 grams of flour, mix and put in heat at 28 ° C for 8 hours. This can be done in the morning, and in the evening, knead the dough and leave overnight.

Interesting bread, I will definitely bake it.

I had read about punctures to the bottom. In my opinion, in the recipe for sweet and sour "Riga" bread.It seems to me that there is nothing sacred in them, except for pretty pits on the finished bread)

[Alena Semenyuk]

Alena Semenyuk, Cool bread! There are never too many recipes for Lithuanian breads, as well as Belarusian breads! Thank you

I have a question - how would you describe the dough after kneading? Does it stick a lot? Do we work with wet hands with it, that is, like with rye dough?

Do you take the dough straight out of the bowl and put it on the table? Or can it be right in the bowl from edge to edge four times and turned over?

Why is this done? This is the first time I've heard of such a reception ...

I’ll say right away that next time I want a little less flour for me, it seems to me that he was a little tough when kneading, but it’s a pleasure to make the kneading, the dough doesn’t stick to my hands, I put it right in the bowl once, why the punctures are not made I can say, I thought that the bread would not burst, but it cracked it anyway, maybe if I baked on a stone, it wouldn't have been like that, but for lack of it I baked it on a pan

[Alyona]

Alyona, caught my attention Bye to bookmarks. I also have Lithuanian bread somewhere in the records

Thank you

I'm sorry, but there are questions. You use sourdough, but don't use rye flour (Lithuanian without rye flour?). But the leaven is needed precisely for rye. The point is then the leaven in this recipe, yeast is perfect. And about the tea leaves. As a rule, rye flour or malt with flour is saccharified. But the main issue is the lack of rye flour as a base.

[Albina]

There is 150g of seeded rye flour in sourdough, I do not know why you are so convinced that only rye flour is saccharified in the recipe, not only wheat flour is poured with boiling water, but also cumin. From this the taste is original, if you do not brew flour, then the taste of bread will be completely different, I think if you wish, you can experiment and saccharifice rye flour, everything is in your power. I have pure wheat sourdough bread. Well, the last thing about yeast, the recipe says that bread is sourdough. I do not want to feed my family with industrial yeast in bread, or rather I want to minimize the consumption of presses. yeast, that's why I bake such bread. If you want, you can add industrial yeast to your bread, only then you need to go to another section.
There are many recipes for Lithuanian bread, and this recipe is no exception, should Lithuanian festive bread be rye? Write a recipe can bake at your leisure




Albina, you say that there is Lithuanian bread in the records, can I ask for your recipe

Do not be offended, for God's sake! I'm just wondering how rye sourdough works in wheat flour, how wheat flour is saccharified in boiling water, whether protein curdles, etc. And you shouldn't be so negative about yeast, the sourdough is the same yeast.

Do not be offended, for God's sake! I'm just wondering how rye sourdough works in wheat flour, how wheat flour is saccharified in boiling water, whether protein curdles, etc. And in vain you are so negative about yeast, the sourdough is the same yeast.

Yes, no offense, I bake not only with sourdough, and with the usual paths, but there are recipes that I bake only with sourdough and as the recipe was served so I baked and also put out the recipe, and with sourdough the bread is very tasty and aroma is perfect the other, well, I think that such bread is more useful than the one that we sell in stores.
It's a pity the time is not enough, because I have to work and only weekends are left for baking, but I bake bread for a week and what I like about it is that during the week it remains soft, does not lose its aroma and taste, which cannot be said about purchased bread by the end of the week it is no longer possible to eat it and the smell and taste changes dramatically. I do not agitate people to switch to sourdough, everyone decides for himself what and how to eat, I can’t say anything about saccharification and protein, because I’m not a technologist, but just a lover of baking, maybe someone can answer you. unfortunately not competent in this matter.

Thank you

Thank you

Thank you

do you take a 10g starter? not 20 gr? adding 20g of flour and water?

I take 1 tsp. starter is about 10 grams

Alena, and what kind of leaven do you have - 1 tsp. starter?

Alena, and what kind of leaven do you have - 1 tsp. starter?

Good evening, I have rye sourdough, her density is like homemade sour cream

Alena, thank you.

The given bread recipe word-for-word repeats the recipe of the real author of this bread - LJ blogger SUNNY BAKER (Svetlana), published by her in 2011. Svetlana writes "this is the first bread recipe that I created using only information about the composition indicated on the package. So I'm proud of myself! .... even though it's immodest)" The author of the post in Bread Maker did not even bother to link to the original recipe and its author, but simply copied and appropriated. A very unpleasant residue remained.

For those interested in this wonderful bread and the details of its baking, please see the original recipe and very helpful discussions on the solnce-pek LJ blog. It is easy to find it with a Google search "Festive bread (Šventinė duona) - SUNNY BAKER"

The given bread recipe word-for-word repeats the recipe of the real author of this bread - LJ blogger SUNNY BAKER (Svetlana), published by her in 2011. Svetlana writes "this is the first bread recipe that I created using only information about the composition indicated on the package. So I am proud of myself! .... even though it is immodest)" The author of the post in Bread Maker did not even bother to link to the original recipe and its author, but simply copied and appropriated. A very unpleasant residue remained.

For those interested in this wonderful bread and the details of its baking, please see the original recipe and very helpful discussions on the solnce-pek LJ blog. It is easy to find it with a Google search "Festive bread (Šventinė duona) - SUNNY BAKER"

I congratulate you for exposing me, Well, I will immediately answer in order 1. In this description of the recipe I never said that the recipe was mine or was invented by me, My photo, and the bread. recipe, so I posted the recipe as the author submitted it, Yes, I took the recipe on the Internet, where, I already forgot ... 2. I did not post a link for two reasons, first, I copied it so long ago that then there was no need for a link and that's why I didn't save it, and when after a while I baked it, I didn't even remember where I found it, and the second reason, as far as I understood the rules of the Bread Maker, links cannot be quoted here: “Active external links and unauthorized commercial and non-commercial advertising (in including referral links, coupons, promotional codes, discounts, etc.) are not allowed, as are links in the profile. Any links to forums, blogs, social networks, as well as to Russian-language culinary sites and discussion of them are not allowed (an exception may be a postscript in a note to the recipe about the inspired recipe). Also, open publication of email and other private contacts is not allowed. "
And lastly, well, I don’t believe that everyone who exposes recipes are authors who come up with recipes, especially breads, I baked this bread, like others, not according to well-thought-out recipes, but put recipes here so that people use them and see the result of not only original "Authors", but also baking lovers.
Also, I did not come up with the Easter recipe, but I took it from Natalia Shilova, and bread for sandwiches from Irina Khlebnikova, and black bread from the Kornishovs. And believe me, I see nothing wrong with that