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Monday, 23 December 2013 20:23

Lithuanian scalded rye bread Featured

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Traditionally, the centerpiece of Lithuanian cuisine is dark rye bread which is used substantially more often than light wheat breads. Émigrés from Lithuania will often mention their native rye bread as the food that they miss the most. It is deep in flavor with malt and caraway. Many love this bread as an open sandwich with thinly sliced roast beef and horseradish, creamy blue cheeses or toasted and spread with orange marmalade. Watch how to make it in a video bellow. And share this post with others on Facebook and Twitter.

 

Read 2333 times Last modified on Monday, 23 December 2013 20:50

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