The traditional method of baking fermented rye bread - the rye flour dough is fermented slowly in a wooden tub and baked only in the coal or deck oven. In the past, bread was baked in ashes, and later in a pot-form oven. The quality of bread depends on baking skills of the housewife, trough and the remaining leaven, raw materials and oven, from cooking rituals. Bread is highly valued in Lithuania - it has its patron – St. Agatha.
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Pour one-third of the flour with warm water and mix. Add the bread ferment diluted with warm water and stir everything. Later, sprinkle the top of the mixture with flour and leave it warmly overnight.
In the morning, add the salt and the remaining flour, knead everything very well and leave to rise. When the bread starts to rise, light the oven. When the oven is ready, sweep out coals and ash, and sprinkle the baker‘s peel with flour or lay with leaves of sweet-flag, maple or dried cabbage. Then form a loaf, sprinkle with caraway seeds.
Make the loaf of bread even with the wet hand. Do not forget to mark it. For example, pots in the bread crust symbolize cat feet, which is one of the most popular patterns of bread marking. Then put it into the oven. Bake for 2.5 hours. After removing, moisten the surface with warm water, cover with a cloth and leave to cool. Store in a dry place.
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