Lithuanian Baltic Rye Bread (Sourdough)

Recipe by Olha7397
READY IN: 1hr 20mins
YIELD: 2 loaves


  • 1
    tablespoon yeast (1 pkg.)
  • 12
    cup lukewarm water
  • 1
    teaspoon sugar
  • 2
    cups leftover coffee
  • 1
    (1 ounce) semi-sweet chocolate baking square
  • 14
  • 2
    cups sourdough starter
  • 2
    tablespoons caraway seeds
  • 2
    tablespoons salt
  • 2
    cups 100% bran, cereal that's been ground in a blender
  • 6
    cups rye flour, about


  • Preheat the oven to 375°F degrees.
  • Proof the yeast in the lukewarm water with the sugar.
  • Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm.
  • Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup.
  • When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny.
  • Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours.
  • Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size.
  • Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two loaves. Can be frozen.
  • Breads Of The World.