Salted Mushrooms
Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.
Modern adaptation
Juoda ruginė duona (Lithuanian black rye bread)
Juoda ruginė duona · Lithuanian black rye bread · Lithuanian rye sourdough
A Lithuanian dark rye loaf made with an overnight rye preferment, caraway, honey and sugar, then proofed in a loaf pan and baked in two stages.
A home loaf of Lithuanian black rye
Malsena publishes this measured home formula as Lietuviška juoda duona. It uses an overnight rye preferment, then a short final mix and a pan proof. This record follows that plain-fermented dough; it does not add the boiling-water scald that defines Malsena’s separate plikyta recipe.
Malsena lists 100 g of water for the second-day dough, although the method text says one glass. Its published reply points readers to the half-glass, 100 g ingredient-list amount. The recipe follows that clarification rather than doubling the water.
Sources for this section
Traditional bread and this home method
Lithuania’s Ministry of Agriculture publication also records a traditional black rye loaf made with retained leaven, caraway and a long wood-fired bake. It gives a large hearth method and does not date the dish’s first appearance. That source is historical context, not a replacement for Malsena’s measured home formula.
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Fermentation and timing
The first mixture ferments for 12 hours, and the shaped loaf proofs for 3 hours at about 25°C. Because the inspected source calls the culture sourdough without identifying its organisms, this record does not assign a specific microbial fermentation type. Fermentation times belong to this formula and are not a safety test.
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Handle raw dough safely
Do not taste the raw dough. Keep flour and dough away from ready-to-eat food, and wash hands, bowls, tools and counters after handling flour. Bake the loaf according to the two-stage oven schedule.
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History
Malsena describes the formula as traditional Lithuanian black bread. A Lithuanian Ministry of Agriculture publication separately records traditional black bread made with a retained leaven, rye flour, caraway and a long bake in a wood-fired oven; it does not date the first attestation or establish that its hearth method is identical to this home formula.
Ingredients
Yield 1 loaf · Scaling: source batch only
Rye sourdough starterprepared and fermented; for day-one preferment
200 g
Wholegrain rye flourfor day-one preferment
200 g
Warm waterfor day-one preferment
100 g
Wholegrain rye flourfor day-two dough
100 g
Wheat flourMalsena type 550D; for day-two dough
120 g
Caraway seeds
10 g
Sugar
35 g
Honeynatural honey
35 g
Salt
15 g
Warm waterfor day-two dough; use this amount from the ingredient list and publisher clarification
100 g
Rye malt (optional)
Amount not stated
1 tablespoon, optional, for colourMethod
Risks and precautions · Standard risk
Raw flour and dough
Uncooked flour and dough can carry germs. Do not taste the dough before baking.
Hazard sourceKeep raw flour and dough away from ready-to-eat food, wash hands and surfaces after handling, and bake according to the source schedule.
Control sourceRye and wheat contain gluten.
Malsena’s recipe text says to add one glass of day-two water, but its ingredient list says half a glass (100 g); the publisher’s reply confirms the listed 100 g amount. This recipe follows the clarified ingredient list.
No storage duration is established here; the instruction to cool fully is not a storage-safety limit.
- Day 1: Stir 200 g prepared rye sourdough starter, 200 g wholegrain rye flour and 100 g warm water until no dry flour remains and a sticky, fairly firm mixture forms. Cover and ferment in a warm place for 12 hours. Malsena describes the ripe mixture as risen, looser and full of air bubbles.
- Day 2: Weigh 400 g of the fermented mixture into a bowl. Save the remaining 100 g for the next bake, as Malsena’s published clarification describes. Add 100 g wholegrain rye flour, 120 g wheat flour, 10 g caraway, 35 g sugar, 35 g honey, 15 g salt, 100 g warm water and, if using, 1 tablespoon rye malt. The ingredient list and Malsena’s reply specify 100 g water here; the method paragraph says one glass, which conflicts with the listed half-glass amount.
- Mix by hand with wet hands or in a spiral mixer. If using a mixer, start on low until the dry flour disappears, then mix on the next speed for 3–5 minutes until uniform. The dough is sticky.
- With wet hands, shape the dough into one loaf. Set it in a greased or parchment-lined loaf pan. Proof in a warm place at about 25°C for 3 hours.
- Heat the oven to 250°C. Bake the loaf for 15 minutes, then lower the oven to 200°C and bake for about 30 minutes more, until the edges are brown and have pulled away from the pan. In a published reply, Malsena says a bread thermometer can provide a precise doneness check and gives about 90°C as the bread temperature. Treat this as the publisher's source-specific doneness cue, not a general validated safety limit.
- Remove the loaf from the pan. Spray the crust lightly with water or smooth it with wet hands, cover with a clean cloth and let it cool fully before slicing.
Conditions
Yield1 loaf
Fermentationfrom 15 h
Temperature25–250°C
Temperature controlMulti-stage
Places
Lithuania
Modern adaptation · Country evidenceMalsena publishes this formula as Lithuanian black rye bread. No narrower place is identified.
Related
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Sources
MalsenaIdentity · Ingredients · Method · Geography
Lietuviška juoda duonaThe publisher identifies the recipe as Lithuanian black rye bread and gives the measured day-one and day-two ingredients, a 12-hour preferment, mixing and pan shaping, a 3-hour proof at about 25°C, and a 250°C/200°C bake.
The ingredient list specifies 100 g warm water for day two; the method prose says one glass, while the publisher’s reply says the ingredient list gives the amount. The recipe uses the listed 100 g.
Malsena’s clarification says the day-one mixture makes 500 g, of which 400 g is used in the bread and 100 g can be saved for the next bake.
A rye malt tablespoon is optional for colour. The source describes the bread as traditional but does not give a first-attestation date.
In a published reply, Malsena suggests using a bread thermometer for a precise bake check and says baked bread should be about 90°C. This is recorded as the publisher's doneness guidance, not a general validated safety limit.
Cited in: A home loaf of Lithuanian black rye; Fermentation and timing
Ministry of Agriculture of the Republic of LithuaniaHistory · Geography · Variation
National HeritageThe publication includes a Lithuanian traditional black bread recipe credited to Vita Stankevičienė. It gives 5 kg rye flour, 2.5 L water, salt, sugar and caraway, uses retained leaven, describes a 12-hour ferment and a 2–2.5-hour wood-fired oven bake. It does not date the first attestation or show that this hearth formula is identical to Malsena’s home method.
Cited in: Traditional bread and this home method
Centers for Disease Control and PreventionFood safety
Raw Flour and DoughUncooked flour and raw dough can contain germs. Do not taste raw dough; keep raw flour away from ready-to-eat foods and wash hands, bowls, utensils and surfaces after handling it.
Cited in: Handle raw dough safely