Ruginė duona

Method

Combine the rye sourdough starter with warm water and mix thoroughly until dissolved. Add the rye flour, wheat flour, salt, caraway seeds and malt extract, mixing until a thick, sticky dough forms; this should take approximately 10 minutes. Cover and leave to ferment at room temperature for 12-16 hours until the dough has risen significantly and shows a slightly sour aroma. Shape the dough gently into a round loaf, place on a lined baking tray, cover and prove for 2-3 hours. Bake in a preheated 200°C oven for approximately 50-60 minutes, creating steam in the oven during the first 15 minutes by placing a tray of boiling water on the base rack. The bread is ready when it sounds hollow when tapped on the base and has a deep brown crust.