Lithuanian Baltic Rye Bread (Sourdough) Recipe

Name: Lithuanian Baltic Rye Bread (Sourdough)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon yeast (1 pkg.); 1/2 cup lukewarm water; 1 teaspoon sugar; 2 cups leftover coffee; 1 (1 ounce) semi-sweet chocolate baking square; 1/4 cup molasses; 2 cups sourdough starter; 2 tablespoons caraway seeds; 2 tablespoons salt; 2 cups 100% bran, cereal that's been ground in a blender; 6 cups rye flour, about

Servings: persons

1
Preheat the oven to 375u00b0F degrees.
2
Proof the yeast in the lukewarm water with the sugar.
3
Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm.
4
Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup.
5
When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny.
6
Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours.
7
Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size.
8
Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two loaves. Can be frozen.
9
Breads Of The World.

797

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon yeast (1 pkg.), 1/2 cup lukewarm water, 1 teaspoon sugar, 2 cups leftover coffee, and more.

Yes, Lithuanian Baltic Rye Bread (Sourdough) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lithuanian Baltic Rye Bread (Sourdough)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions