Lithuanian Rye Bread Torte Duoninis Tortas Recipes

LITHUANIAN BLACK RYE SOURDOUGH BREAD

Steps:

• See the Photo Gallery for images of the different steps.
• Day 1 Morning: Levain and Scald
• Mix the levain ingredients in a container with space for tripling, cover, and let ferment 8-12 hours. Aim for the long end of that range if your kitchen is cold e.g. low 60s.
• Toast your sprouted rye flour in a pan on the stove for a few minutes, stirring regularly, until it reaches about 176°F. Avoid overtoasting the flour as that could introduce bitterness to the flavor. Transfer it to a bowl and add the water that's been heated to 170°F. Cover and let the scald sit 8-12 hours while the levain is maturing. I stored the scald in a Thermos but this isn't necessary.
• Day 1 Evening: Opara
• In a bowl with room for tripling, mix together the levain, scald, and 150g rye flour. Cover and let sit overnight (8-12 hours).
• Day 2 Morning: Final Dough
• Combine the warm water (105°F), honey, sugar, and salt. Stir thoroughly until dissolved. In a bowl, mix together the this liquid, the opara, and flours. A stand mixer, danish dough whisk, or spatula work well.
• Prepare a sheet of parchment paper or a well-floured peel.
• Using damp hands, shape the rye dough into a tube that is about 10" x 4". Lay it on the parchment and further smooth the surface with damp fingers.
• Cover and let the dough proof for 2-3 hours until it has expanded and has a more bumpy looking surface and a few small holes from air popping through. I used an inverted bowl as a cover to avoid plastic wrap or a cloth sticking to the dough.
• Baking (Day 2 Late Morning)
• Preheat your oven and baking stone or steel (inverted baking sheet is okay too) to 350°F for at least 20 minutes.
• Prepare the glaze in a pan on the stove by whisking the corn or potato starch into the water (cold) and setting it to simmer until it has thickened. Set it aside to apply partway through the bake.
• With wet fingertips, smooth the surface of the dough and then load it into the oven.
• Immediately turn up the oven temperature to 445°F.
• Bake at:
• 445°F for 15 minutes
• 390°F for 25 minutes
• Remove the bread from the oven, apply the glaze to the surface of the bread with a pastry brush, then return the bread to the oven and continue baking at:
• 390°F for 5-10 minutes
• When the bread is finished baking, the internal temperature should be about 208°F. This is higher than The Rye Baker's 198°F but I believe it works for the moisture content.
• Let the bread rest for 24 hours before slicing. Store in a bag, bread box, or under an inverted bowl.

LITHUANIAN RYE BREAD TORTE (DUONINIS TORTAS)

Steps:

• TO MAKE THE CAKE: Cream together egg yolks and sugar until fluffy. Add spices.
• On 5 tablespoons of the bread crumbs pour enough milk to cover. Soak 5 minutes.
• Add, with remaining 5 tablespoons crumbs, to the yolk mixture. Beat well.
• Add sifted potato flour and baking powder.
• Gently FOLD in the stiffly beaten egg whites.
• Pour into 10 inch round cake or torte pan lined with greased paper.
• Bake at 350°F for 30 minutes to 45 minutes. Cool.
• Cut into 3 layers.
• Put together with filling.
• FOR THE FILLING: If using vanilla bean, scald milk with vanilla bean. COOL.
• Remove vanilla bean).
• Cream butter and sugar until light and fluffy.
• Add vanilla (if using extract).
• Add milk, spoonful at a time, and yolks one at a time, while continuing to beat.
• Place bottom layer of cake on plate.
• Sprinkle generously with compote (or fruit) juice to which 1 or 2 jiggers of rum or brandy have been added.
• Spread with filling.
• Place second layer on top of filling.
• Sprinkle with juice, spread with cooked and sweetened lingonberries (cranberries or fruit preserves may be substituted).
• Cover with third layer, sprinkle with juice, spread with filling.
• Decorate with maraschino cherries or candied fruit.
• Keep in refrigerator.
• Popular Lithuanian Recipes. Josephine J. Dauzvardis.