Contents
Let It Rest – It’s Worth the WaitJuoda Duona is more than a loaf—it's a connection to history, family, and the agrarian soul of Lithuania. It's perfect with salted butter, cheese, smoked fish, or even just on its own with a cup of black tea.
Ingredients
Group: Sponge (Day 1 – Morning)
- 70 g whole rye flour
- 70 g warm water (105°F / 41°C)
- 10 g rye sour culture
Group: Scald (Day 1 – Morning)
- 35 g red rye malt
- 200 g hot water (170°F / 77°C)
Group: Opara (Day 1 – Evening)
- 150 g whole rye flour
- 150 g sponge (from earlier)
- 235 g scald (from earlier)
Group: Final Dough (Day 2 – Morning)
- 535 g opara
- 230 g whole rye flour
- 50 g bread flour
- 100 g warm water (105°F / 41°C)
- 10 g salt
- 25 g sugar
- 21 g honey
Group: Glaze (Optional)
- 1 tsp potato or corn starch
- 225 ml (1 cup) water
Instructions
Day 1 – Morning: Prepare Sponge & Scald
- Mix sponge ingredients by hand. Cover and ferment at room temperature (68–72°F / 20–22°C) for 10–12 hours until doubled, bubbly, and sour-smelling.
- In a separate bowl, combine scald ingredients. Stir well, cover, and let stand 10–12 hours at room temperature.
Day 1 – Evening: Make the Opara
- Combine sponge, scald, and flour to form a stiff dough.
- Cover and ferment overnight (10–12 hours). The opara should more than double in volume and smell sweet-sour.
Day 2 – Morning: Final Dough
- Dissolve honey in warm water.
- Add all final dough ingredients to mixer bowl. Mix on low (KA2) speed for 6–8 minutes until dough is stiff and cleans the bowl sides.
- Turn dough onto a dry surface. With wet hands, shape into a 10″ x 4″ loaf.
- Place on floured peel or parchment-lined pan. Cover and proof 2–3 hours until the loaf grows 1.5x and cracks appear on the surface.
Baking
- Preheat oven to 350°F (175°C).
- Smooth the loaf with wet hands and place it in the oven. Immediately raise oven to 445°F (230°C) and bake for 15 minutes.
- Lower to 390°F (200°C) and bake for another 25 minutes.
Final Glaze
- Boil starch in water until thickened. Cool.
- Brush loaf during last 5–10 minutes of baking.
- Bake until it sounds hollow and internal temp reaches 198°F (92°C).
Notes
A rich, tangy-sweet journey into the Baltic soul
Rye Content: 90%Process: Scald ➤ Sponge ➤ Opara ➤ Final Dough
Leavening: Traditional Rye Sourdough Culture
Time Required: 24–28 hours
Hands-On Time: 30–40 minutes
Yield: One 2 lb (900g) loaf
A Taste of the Baltic: More Than Just Bread
If bread is the staff of life, Juoda Duona—Lithuania’s traditional dark rye bread—is its sacred heart. This is not just any loaf. It's deep, intense, and packed with heritage, made with time, patience, and the soul of rye.
I’ve long been fascinated by the rye breads of the Russian and Baltic regions. Their complexity, the depth of flavor, the dense crumb—they’re practically edible poetry.
So imagine my delight when I stumbled upon a loaf of imported Latvian rye at a local international grocery store. As I unwrapped it, a sweet-sour, almost floral perfume rose from the dense, mahogany crust. One bite and I was hooked—citrusy, licorice-laced, with a bright, clean finish. I had to recreate it.
But the ingredient list offered few clues—just a simple list: rye flour, wheat flour, malted rye, sour culture, salt, honey, and sugar. It wasn’t until I discovered a Lithuanian food blog that I found a recipe that felt just right—authentic, humble, and utterly captivating.
That’s when I baked this beauty of a bread. And friends, it’s magic.
What Makes Juoda Duona Special?
- Rich fermentation process: The sponge, scald, and opara (compound sour) stages develop unmatched depth of flavor.
- Red rye malt: Adds sweetness, color, and complexity.
- Sour rye culture: Gives the bread its signature tang and aroma.
- Traditional baking technique: Slow fermentation, gradual temperature shifts, and a starchy glaze create a loaf that’s authentic and unforgettable.
Ingredients & Method
Day 1 – Morning
Sponge:
| Ingredient | Grams | Ounces | % |
|---|---|---|---|
| Whole rye flour | 70g | 2.45 oz | 100% |
| Warm water (105°F/41°C) | 70g | 2.45 oz | 100% |
| Rye sour culture | 10g | 0.35 oz | 14% |
Scald:
| Ingredient | Grams | Ounces | % |
|---|---|---|---|
| Red rye malt | 35g | 1.25 oz | 100% |
| Hot water (170°F/77°C) | 200g | 7.05 oz | 571% |
Day 1 – Evening
Opara (Compound Sponge):
| Ingredient | Grams | Ounces | % |
|---|---|---|---|
| Whole rye flour | 150g | 5.30 oz | 100% |
| Sponge | 150g | 5.30 oz | 100% |
| Scald | 235g | 8.30 oz | 157% |
Day 2 – Morning
Final Dough:
| Ingredient | Grams | Ounces |
|---|---|---|
| Opara | 535g | 18.90 oz |
| Whole rye flour | 230g | 8.10 oz |
| Bread flour | 50g | 1.80 oz |
| Warm water (105°F/41°C) | 100g | 3.55 oz |
| Salt | 10g | 0.35 oz |
| Sugar | 25g | 0.90 oz |
| Honey | 21g | 0.75 oz |
- Dissolve the honey in warm water.
- Combine all final dough ingredients in a stand mixer using the dough hook. Mix on low speed (KitchenAid speed 2) for 6–8 minutes until a stiff dough forms.
- Turn onto a dry surface. With wet hands, shape into an oblong loaf (~10″ x 4″ / 25 x 10 cm).
- Place on a floured peel (for stone baking) or parchment-lined sheet pan.
- Cover and proof at room temperature until the loaf grows 1.5x and develops cracks—about 2–3 hours.
Baking Instructions
- Preheat oven to 350°F (175°C) with a baking surface in the middle.
- Just before baking, smooth the loaf gently with wet hands.
- Place loaf in the oven, immediately raise the temp to 445°F (230°C) and bake for 15 minutes.
- Lower the heat to 390°F (200°C) and bake for another 25 minutes.
Final Touch: The Glossy Glaze
Prepare a glaze by boiling:
- 1 tsp potato or corn starch
-
in 1 cup (225ml) of water
Boil until thickened. Cool, then brush the loaf during the last 5–10 minutes of baking. Bake until the crust thumps when tapped and internal temp reaches 198°F (92°C).
. Delicate, golden…