Thursday, February 3, 2011
Baking black rye bread is Egidijus's passion. He wants only the best food for his family and it took him a year of research and experimentation to make the ideal rye bread. In the course of 5 days under a heated environment, he makes his own yeast from rye flour and water. He understands the properties of his yeast. Rye flour is difficult to raise and takes 6 hours in a 40 degree C, compared to wheat flour which takes only 1+ hours to rise. Next, he kneads in honey and a little salt into the dough and than puts the dough into bread tins for several hours to allow to rise again. Baking time is 40 minutes. This bread is splendid!