|Nutritional Guidelines (per serving)|
This easy recipe for Lithuanian dark rye bread -- rugine duona -- is a dense, moist loaf lightened with whole-wheat flour. It requires no starter, so it comes together quickly. To make a lighter loaf, as in this easy Russian rye bread recipe, two packages of yeast can be used and the whole-wheat flour can be sustituted with white whole-wheat flour or all-purpose flour. And here are Leftover Rye Bread Recipes.
- 2 cups milk (scalded)
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup water (lukewarm)
- 1 package active dry yeast
- 4 cups dark rye flour
- 2 1/2 cups whole-wheat flour
- Optional: 2 tablespoons caraway seeds
- 1 large egg white (beaten)
In a large bowl or stand mixer, pour scalded milk over butter, sugar, and salt. Stir until cool.
Dissolve yeast in water. Add yeast mixture and 3 cups of the rye flour to the milk mixture. Beat thoroughly, then beat in the remaining rye flour and caraway seeds, if using. Cover and let rise until doubled.
Add the whole-wheat flour and knead until smooth. Rye doughs typically are sticky so don't keep adding flour. Divide dough in half and shape into 2 round or oblong loaves. Place on parchment-lined pans. Cover with greased plastic wrap and let rise until doubled. Brush with beaten egg white.
Meanwhile, heat oven to 450 degrees. Bake 15 minutes. Reduce heat to 350 degrees and bake an additional 35 to 45 minutes longer or until an instant-read thermometer registers 190 degrees. Turn out of pans onto a wire rack to cool completely.