Rye Bread


So as I promised on the Bicycle trip to Richmond post, here I will share my recipe for a yummy rye bread.  I think it is the closest match to the bread we buy in Lithuania and surprisingly there is no sourdough starter needed.



  • 145g rye flour
  • 100g white strong flour
  • 20g dark brown sugar
  • 1.5 tsp crushed fennel seeds
  • 1 tsp caraway seeds
  • 6g salt
  • 4g active dry yeast
  • 200g water
  1. mix dry ingredients with luke warm water until it is incorporated.
  2. Cover the dough with plastic and let rest for 15min. After 15min mix again for a minute or two and repeat the same process one more time.
  3. Cover the bowl with the plastic again and let it sit at room temperature for 2-3 hours.
  4. After 2-3 hour proof, stretch and fold the dough and shape into the loaf. There is a strange trick I use for this: I dip my fingers in the oil so that the dough doesn’t stick to my hands while I am shaping it
  5. Cover again with plastic and proof in the room temperature for another 45min-1hour.
  6. Preheat your oven to 200C half an hour before baking
  7. bake the bread for 30-45min

IMG_38718. Baked bread goes with many toppings like radish butter & roast beef or just butter, avocado, tomato & basil combination (my family’s favourite).


Rasa xox

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