Vilnius rye bread (Ruginé duona Vilniuje) from The Rye Baker: Classic Breads from Europe and America (page 270) by Stanley Ginsberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on February 08, 2018

    This bread turned out well, although the flavor wasn't as deep as I'd hoped (then again, I have no sense of smell right now, so take that with a grain of salt). I increased the hydration by 10% since I was using freshly ground flour, but next time I'd try the original hydration as the bread was quite moist. Also, I'd bake it in Pullman pans, since the 8 1/2 x 4 1/2 pans were already within 1" of the rim of the pans when I first put in the dough (and they were supposed to only get there after 1-2 hours of proofing). I did follow the Ginsberg's instructions to only use 850g of dough per loaf pan, and that meant I had a little bit of dough left over, just enough to make one rye puck in a ramekin. Since I baked it off in the early evening, I double-wrapped it later that night and then sliced & froze it the next day.

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