Easy Lithuanian Dark Rye Bread (Rugine Duona)
A dense Lithuanian dark rye bread (rugine duona) loaf can be crafted using yeast, bypassing the need for a sourdough starter.
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Instructions
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Start preheating oven to 450 F and line 2 bread pans with parchment paper.
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Heat milk to 180 F, then cool to 110 F.
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Combine cooled milk with butter, sugar, and salt; stir.
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Dissolve yeast in lukewarm water, then add with 3 cups rye flour to the milk mixture; beat thoroughly.
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Beat in the remaining rye flour and caraway seeds.
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Cover the dough and let it rise in a warm place (70-75 F) until doubled, which may take up to 12 hours.
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Incorporate whole-wheat flour and knead until smooth, wetting hands as needed for the dense dough.
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Divide the dough, shape into two loaves, and place into the prepared pans.
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Cover and allow loaves to rise until doubled (1-4 hours), then brush tops with beaten egg white.
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Bake loaves for 15 minutes, then reduce oven to 350 F and bake an additional 35 to 45 minutes, or until the internal temperature reaches 190 F.
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Remove from pans and cool completely on a wire rack.