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.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|