Skrudiniai

Method

Dissolve the fresh yeast in warm water and allow to stand for 5 minutes. Combine the rye and wheat flours with salt and caraway seeds in a large bowl. Pour the yeast mixture and oil into the dry ingredients, mixing thoroughly to form a stiff dough. Knead for 10 minutes until smooth and elastic, then cover and prove for 1 hour until doubled in size. Divide the dough into 12 portions and shape each into an oval or round bun. Place on an oiled baking tray, cover, and prove for 30 minutes. Bake at 200°C for 25-30 minutes until golden brown and hollow-sounding when tapped.