SCALDED RYE BREAD




Plikyta ruginė duona

2 k (4 lbs) rye flour
1 1/2 l (6 cups) water, scalding hot
1/2 cup caraway seed, salt
starterdried cabbage or maple leaves to line baking pans

Take one third of the flour, scald with boiling water, mix well. Cover and let rest in warm spot. Dissolve starter in warm water and add to dough and mix well. Cover and let rest in warm spot about 24 hours. Fermenting dough needs to be beaten 4 or 5 times so that more air is incorporated into the dough. Extra air is needed for yeast activity.
When dough has reached full fermentation, add remaining flour, caraway seed, salt and knead until dough does not stick to hands. Cover and let rise for about 6 hours. Scalded bread needs longer rising.
Wet hands and form 2 small loaves, arrange leaves in baking pans or sprinkle pans with flour, place loaves in pans and bake in preheated oven at 400F/180C, for about 2 hours.
Remove loaves from oven, dampen tops, cover with linen cloth and set to cool.
Scalded bread has a sweet-sour taste and remains fresh for a long time.

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