Directions: |
Directions:Mix together ½ cup or 4 oz warm water, ½ cup or 2 oz all purpose flour,1.5 tsp. instant yeast. Let stand for 15 minutes.
Into the bowl, add the 2 lbs. or 8 cups of rye flour, then ½ cup sugar.. Add ¼ cup or 2 oz. of warm water to the ¼ cup or 2 oz vinegar and add to bowl. Mix together. Add warm water until you get a thin to medium paste, about 2-3 cups (now your sponge). Dice the onion and wrap into a cheesecloth bag and tie. Push bag down into the sponge until submerged. Cover with plastic wrap and put in a warm place overnight or 12+ hrs. The garage is good as the onion smell can be surprisingly strong. .
In the morning, remove the plastic wrap and remove the onion-filled cheesecloth bag. Add the vital gluten and ground caraway. Add 1.5 tsp. yeast and 2 T salt. Mix and slowly add all-purpose flour and rye flour in a 2 to1 ratio until the dough comes together until it's just slightly sticky to the touch when pushed. Keep mixing another 5-10 minutes. Let rise 1 hour or until it is between 50 and 100% bigger. Split into 4 parts. Shape into 4 loaves and put on parchment, cover lightly with plastic wrap, let rise 60 minutes, again about 50-100 % bigger, in warm place. Pre-heat oven and pizza stone to 425F. Boil 1 cup of water and set aside. Put loaves in oven and pour the 1 cup water onto the floor of the oven, bake for 30 minutes then reduce temp to 350 F for another 45 minutes to an hour or until they sound hollow when they are tapped. Put on rack to cool and enjoy. |
This recipe for LITHUANIAN RYE BREAD is from