Lithuania

Rugine Duona (Rye Bread)

-2 C. milk, scalded
-2 Tbsp butter
-2 Tbsp sugar
-1 tsp salt
-1/2 C. lukewarm water
-1 pkg active dry yeast
-4 C. dark rye flour
-2 1/2 C. whole wheat flour
-2 Tbsp caraway seeds (optional)
-1 large beaten egg white


1) In a large bowl or stand mixer, add butter, sugar and salt. Pour in
scalded milk. Stir until cool.
2) Dissolve yeast in the warm water. Add yeast mixture and 3 C. of the
rye flour to the milk mixture. Beat thoroughly, then beat in the
remaining rye flour (and caraway seeds, if using). Cover and let rise
until doubled.
3) Add the whole-wheat flour and knead until smooth. Rye doughs
typically are sticky so don't keep adding flour. Divide dough in half
and shape into 2 round or oblong loaves. Place on parchment-lined
pans. Cover with greased plastic wrap and let rise until doubled.
4) Brush loaves with beaten egg white. Heat oven to 450 degrees. Bake
15 minutes. Reduce heat to 350 degrees and bake 35-45 minutes longer
or until an instant-read thermometer registers 190 degrees. Turn out
onto a wire rack to cool completely.



Source: http://easteuropeanfood.about.com/od/lithuanianbreads/r/easydarkrye.htm