Rupuciai

Method

Dissolve fresh yeast and sugar in warm water, then let stand for 10 minutes until foamy. Combine rye and wheat flours in a large bowl with salt and caraway seeds. Pour the yeast mixture into the dry ingredients and stir until a sticky dough forms. Knead for 8-10 minutes until the dough becomes slightly smoother, then cover and leave to rise for 1.5 hours until doubled in size. Divide the dough into 12 equal pieces and shape each into a small round or oval bun. Place on a floured baking tray, cover lightly, and prove for 45 minutes. Bake at 200°C for 25-30 minutes until golden brown and hollow-sounding when tapped underneath.