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Ingredientes
- rye flour, coarsely grnd......3 kg water......1 liter salt......to taste starter......see below rye flour......1/2 kg fresh yeast......50 g hot water......1 liter
Direcciones
- How to make the starter:Starter is used to leaven the bread. It is usually a leftover of dough from the previous baking. Just before baking, the saved piece of dough is dissolved in hot water and added to the new dough.
- If there is no starter left, a new one has to be made. Mix all starter ingredients, keep in a hot spot to ensure maximum fermentation. The starter should be ready in 24 hrs. It gives bread a pleasant sour taste. Some homemakers would add in sour lowfat milk instead of water.
- How to make the dough:1. Heat water to 40-45 C, pour half of the flour in, add in starter and mix well.
- 2. Sprinkle dough with flour and place in a hot spot to ferment. During fermentation, the volume of the dough will almost triple. Fermentation is complete in about 14 hrs.
- 3. Beat dough, add in remaining flour, salt and knead well. Smoothen the top of the dough, dampen with wet hands, cover and place in a hot spot to rise for about 3 hrs.
- How to bake the juoda rugine duona:4. Prepare baking pan by lining it with maple or possibly cabbage leaves or possibly dust with flour.
- 5. Form oblong loaves, smoothen top with wet hands and place the loaves on the pan.
- 6. Heat oven to 200 C first, then put in the pan and bake for around 2-3 hrs. Bread is ready when it produces a solid sound.
- 7. Dampen top of the loaves with cool water, cover loaves with a light linen cloth and let them cold off at room temperature. NOTICE: Don't place freshly baked loaves in a cool place, as this will cause the crust to separate.
