Brewed bread spread in many places in the 20th century during the first decades. Our ancestors used it widely in family rituals, especially during weddings, christenings and funerals. The taste of wheat bread is mild; it contains a lot of vitamins. To make a brewed bread, flour was mixed into hot water and dough was fermented up to 3 days. This bread had a sweet-sour taste and did not spoiled so fast. The dough fermented from a piece of leaven left over from the previous baking dough. Salt and caraway seeds were added as spices. Loaves were shaped large, oblong or circular. Baked it in the coal ovens on a baker’s peel, covered with maple, horse-radish, sweet-flag, cabbage leaves or sprinkled with flour.
More about the object you will find in project implementer website.
Pour a third of wheat flour with cumin boiled with salt and sugar. Add the sourdough and water. Stir the mixture well and leave for 1.5 hours for the fermentation to start. Then add the rest of the flour and knead the dough well. Leave for 3 hours to rise. Then form loaves and bake in the oven for 2 hours.
 |
Financed by the |
© 2017 Copyright. Lithuanian countryside tourism association
Have you prepared a dish? Upload photos to share with others